One of my favorite staples to keep on hand in my refrigerator is this simple-to-make Basil Pesto Recipe. This vibrant green sauce is packed with fresh flavors and can make any dish, like pasta, roasted veggies and even chicken, taste amazing.

Basil pesto in bowl with spoon.Pin
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Why I LoveThis Recipe

  • Quick and Easy: You can whip up this classic pesto in minutes, making it perfect for busy days. It’s so easy to make you’ll never need store-bought pesto again.
  • Fresh and Flavorful: When I have tons of fresh basil growing in my garden, pesto is the first recipe I make. It’s so easy and the combo of aromatic basil and rich Parmesan is a flavor explosion in every bite.
  • Versatile: You can store homemade pesto in the fridge for weeks and use it on tons of recipes from pesto fish kabobs, to easy chicken pesto pastaegg pesto melts and chicken pesto wraps
  • Kid-Friendly: My kids devour this pesto recipe no matter what I put it on. Plus, it’s a fun way to get your kids involved in the kitchen by letting them help you put all the ingredients in the food processor.

The Ingredients

Basil pesto recipe ingredients.Pin
  • Fresh Basil Leaves: The star of the show, fresh basil leaves give this pesto its vibrant green color and aromatic flavor.
  • Parmesan cheese: Grated Parmesan cheese adds a rich, savory depth to the pesto, balancing the fresh basil perfectly.
  • Pine nuts: Pine nuts add a buttery richness and a bit of crunch.
  • Garlic: A little bit of fresh garlic gives the pesto that punch we all love.
  • Olive oil: This ingredient brings everything together, making the pesto smooth and silky.
  • Lemon juice: A splash of lemon juice adds a brightness that really enhances all the other flavors.

*For a full list of ingredients and measurements, see the recipe card below.

Variations and Substitutions

One of the best parts of making your own pesto is that you can make it the way you like it or substitute ingredients with what you have on hand. Here are some pesto variations to try:

  • Swap the pine nuts for any nut you prefer. Some of my favorites are walnuts, almonds or pistachios for pistachio pesto.
  • Make nut-free pesto by using hemps seeds or try Pumpkin Seed Pesto.
  • For a different flavor, try using Pecorino Romano or even nutritional yeast for a dairy-free option.
  • If you’re out of basil, you can mix in some fresh arugula, spinach (Spinach Pesto) or kale (Kale Pesto) for a different twist.
  • Try different herbs like parsley, cilantro or even mint to add a new flavor to your pesto sauce.

How to Make Homemade Basil Pesto

Basil pesto ingredients in food processor bowl.Pin

Step 1: Place all ingredients in a food processor or blender.

Pureed basil pesto ingredients in food processor.Pin

Step 2: Puree until smooth. Adjust seasonings as needed.

Tips and Tricks for the Best Pesto

  • Fresh Basil: Use fresh basil leaves with thick stems removed for the best flavor. Avoid using wilted or dried basil.
  • Toasting Nuts: For extra flavor, lightly toast the pine nuts before adding them to the pesto.
  • Consistent Texture: If your pesto is too thick, add a bit more olive oil. If it’s too thin, add more basil or Parmesan.

Ways to Use Your Pesto

Pesto is so versatile, and there are countless ways to enjoy it. Here are some of my favorites:

Storage and Freezing Instructions

  • Refrigerator Storage: To store basil pesto in the refrigerator, transfer it to an airtight container. To prevent oxidation and maintain its vibrant green color, drizzle a thin layer of olive oil on top before sealing. Your pesto will stay fresh for up to a week.
  • Freezer Storage: For longer storage, freezing basil pesto is a great option. Here are a couple simple methods:
    • Ice Cube Trays: Spoon the pesto into ice cube trays and freeze until solid. Once frozen, pop the pesto cubes out and store them in a freezer bag. This way, you can easily use small portions as needed.
    • Small Containers: Alternatively, divide the pesto into small, freezer-safe containers. Make sure to leave a little space at the top for expansion. Label with the date, and store for up to six months.
Basil pesto in storage containers.Pin

FAQs

How long does homemade basil pesto last?

Homemade basil pesto can last up to a week when stored in an airtight container in the refrigerator. For longer storage, you can freeze the pesto in ice cube trays or small containers for up to six months. Just thaw and use as needed!

What is a good substitute for pine nuts in pesto?

If you’re looking for a substitute for pine nuts in pesto, walnuts, almonds, or sunflower seeds are excellent options. For a nut-free pesto, try hemp seeds or pumpkin seed pesto.

Basil pesto in mason jar.Pin

More Pesto Recipes

This basil pesto recipe is a simple, delicious, and versatile classic that will quickly become a staple in your kitchen. We keep pesto in our refrigerator ready to go for when we need a quick and flavorful meal on the table stat. If you make this recipe, let me know what you think by leaving a comment and rating below!

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Basil pesto in bowl with spoon.Pin

Basil Pesto

You can use this pesto to mix into pasta, rice, quinoa or even to coat on chicken or fish before or after cooking to add a tons of flavor and moisture.
No ratings yet
Course: Dip, Main Dish
Cuisine: Italian
Servings: 8
Prep Time 10 minutes
Total Time 10 minutes

Equipment

  • Food Processor

Ingredients  

Instructions 

  • Place all ingredients in a food processor or blender.
  • Puree until smooth. Adjust seasonings as needed.

Video

Notes

Fresh Basil: Use fresh basil leaves with thick stems removed for the best flavor. Avoid using wilted or dried basil.
Toasting Nuts: For extra flavor, lightly toast the pine nuts before adding them to the pesto.
Consistent Texture: If your pesto is too thick, add a bit more olive oil. If it’s too thin, add more basil or Parmesan.
Nut-free Option: For a nut-free pesto, try Hemp Seed Pesto or Pumpkin Seed Pesto.

Nutrition

Calories: 124kcal | Carbohydrates: 1g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 201mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 345IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 0.5mg
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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