This classic 5 ingredient basil pesto is bright and fresh basil, Parmesan, pine nuts, garlic, olive oil, and lemon. This easy homemade pesto comes together in just 10 minutes.
Homemade basil pesto is one of those simple recipes that proves fresh really is best. Made with just a handful of ingredients, it comes together in about 10 minutes and has a bright, vibrant flavor that’s far fresher and more balanced than anything you’ll find in a jar. Once you make it from scratch, it’s hard to go back to store-bought.
This classic Italian-inspired pesto is incredibly versatile and can be tossed with pasta, spread on sandwiches, spooned over pizza, drizzled onto roasted vegetables, or served alongside grilled chicken, steak, or seafood. With fresh basil, Parmesan, pine nuts, garlic, and olive oil, it’s an easy staple that adds fresh, herbaceous flavor to just about any meal.
If you love pesto, you’ll love my Pesto Halloumi & Hummus Sandwich, and my Pesto Chicken Sandwich.
Why You’ll Love This Recipe
- Ready in just 10 minutes: This homemade basil pesto comes together in just 10 minutes for a quick and flavorful addition to any meal.
- Made with fresh, simple ingredients: A handful of fresh, everyday ingredients create a vibrant pesto with classic Italian-inspired flavor.
- Better than store-bought: Homemade pesto is brighter, fresher, and more flavorful than anything you’ll find in a jar.
- Incredibly versatile: Use it on pasta, sandwiches, pizza, vegetables, grilled meats, seafood, and so much more.
- Freezer-friendly: I like to batch blend in-season basil in the summertime with olive oil and freeze it. When ready to use, just add fresh parmesan and garlic and you have the BEST pesto any time of year.
- Great way to use up garden basil: This recipe is the perfect way to make the most of an abundant basil harvest before it goes to waste.
Ingredients
- Fresh basil: Fresh basil gives this pesto its signature bright, herbaceous flavor and vibrant green color.
- Parmesan cheese: Parmesan adds a rich, salty, and nutty depth that balances the fresh herbs.
Pine nuts: Pine nuts provide a buttery richness and creamy texture that make classic pesto so irresistible. - Garlic: Fresh garlic adds a bold, savory bite that complements the basil and cheese.
- Extra virgin olive oil: Extra virgin olive oil brings everything together into a smooth, silky sauce while adding rich, fruity flavor.
Lemon juice (optional): A squeeze of lemon juice brightens the pesto and helps enhance the fresh basil flavor.
Black pepper (optional): A pinch of black pepper adds subtle warmth and rounds out the flavors.
How to Make Pesto
1. Finely chop the garlic, grate the cheese and remove the stems from the basil. Add to a food processor with the olive oil, pine nuts, salt and pepper.
2. Blend until combined. Season to taste. Some people like more garlic, or a squeeze of lemon, definitely give it a try and adjusr as needed.
3. Keep in the fridge to have on hand for sandwiches, pasta, proteins, etc.
Expert Tips
- Use very fresh basil: Fresh, vibrant basil leaves will give your pesto the brightest flavor and most beautiful green color.
- Toast the pine nuts first: Toasting the pine nuts brings out their natural oils and adds a deeper, nuttier flavor to the pesto.
Don’t over-process the basil: Pulse just until combined to preserve the basil’s fresh flavor and prevent the pesto from becoming overly smooth. - Slowly drizzle in the olive oil: Adding the olive oil gradually helps create a smooth, well-emulsified pesto.
- Taste and adjust the seasoning before serving: Give the pesto a final taste and add more salt, pepper, lemon juice, or Parmesan as needed.
Add a splash of pasta water when tossing with pasta: A little reserved pasta water helps the pesto coat the noodles evenly and creates a silky sauce.
Blanch basil briefly if you want a brighter green pesto: A quick blanch followed by an ice bath helps the basil retain its vibrant green color longer.
Variations
- Swap walnuts for pine nuts: Walnuts add a rich, earthy flavor and are a budget-friendly alternative to pine nuts.
- Use pistachios: Pistachios give the pesto a slightly sweet, buttery flavor and a vibrant green color.
- Make it nut-free with sunflower seeds: Sunflower seeds create a creamy texture while keeping the pesto completely nut-free.
- Add spinach or arugula: Blend in spinach for a milder flavor or arugula for a peppery twist while stretching your basil.
- Use Pecorino Romano instead of Parmesan: Pecorino Romano adds a sharper, saltier flavor that pairs beautifully with fresh basil.
- Add roasted garlic or garlic confit: Roasted garlic brings a mellow, slightly sweet flavor to the pesto without the bite of raw garlic.
- Make it dairy-free with nutritional yeast: Nutritional yeast adds a savory, cheesy flavor while keeping the pesto completely dairy-free.
- Add fresh mint or parsley: Fresh mint or parsley adds another layer of herbaceous flavor and gives the pesto a unique twist.
Make it spicy with red pepper flakes: A pinch of red pepper flakes adds subtle heat that balances the richness of the pesto. - Add Greek yogurt: Stir in a few spoonfuls of Greek yogurt for an extra creamy pesto with a tangy flavor that’s perfect as a dip or spread.
Ways to Use Basil Pesto
- Toss with pasta.
- Spread on sandwiches.
- Pizza sauce.
- Stir into soups.
- Dollop on grilled chicken.
- Spoon over salmon.
- Mix into roasted vegetables.
- Spread on crostini.
- Add to scrambled eggs.
- Swirl into hummus.
- Toss with potatoes.
- Mix into salad dressing.
- Add to grain bowls.
Storage, Freezer & Make Ahead
Refrigerator
Store leftover basil pesto in an airtight container in the refrigerator for up to 5 days. To help prevent browning, smooth the surface and pour a thin layer of olive oil over the top before sealing.
Freezer
Freeze pesto in an ice cube tray until solid, then transfer the cubes to a freezer-safe bag or container for up to 3 months. Thaw individual portions in the refrigerator or stir them directly into hot pasta or soups.
Make Ahead
Basil pesto is perfect for meal prep since it can be made in advance and stored in the refrigerator or freezer, making it easy to add fresh flavor to meals all week long.
More Pesto Recipes You’ll Love
- BLT Bagel Sandwich with Pesto
- Pesto Stuffed Shells
- Salmon Pesto Pasta
Sun-Dried Tomato Pesto and Goat Cheese Grilled Cheese - Pesto Focaccia Breakfast Sandwich
FAQs
Yes! Walnuts, pistachios, almonds, sunflower seeds, or pepitas all make great substitutes for pine nuts.
Absolutely! Freeze pesto in ice cube trays, then transfer the cubes to a freezer-safe bag for easy, single-serving portions.
Do I have to use Parmesan?
No, you can substitute Pecorino Romano for a sharper flavor or use nutritional yeast to make the pesto dairy-free.
Yes! A high-powered blender works well, or you can make it the traditional way using a mortar and pestle.
Is basil pesto served hot or cold?
Basil pesto is typically served at room temperature or stirred into warm dishes, but it shouldn’t be cooked over high heat since that can dull its fresh flavor.
Stir in a splash of reserved pasta water until the pesto reaches a smooth, silky consistency that coats the noodles.
Basil Pesto
Ingredients
- 2 cups packed fresh basil leaves
- 1/3 cup pine nuts
- 1 garlic clove (2 if you like it garlicky)
- 1/2 cup extra virgin olive oil
- 1/2 tsp flaky sea salt
- Squeeze of fresh lemon juice (optional)
- Freshly cracked black pepper, to taste (optional)
Instructions
- Toast the pine nuts. Heat a small dry skillet over medium heat and toast the pine nuts for 3–5 minutes, stirring frequently, until lightly golden and fragrant. Let cool.
- Blend the ingredients. Add the basil, toasted pine nuts, garlic, Parmesan, flaky sea salt, and black pepper (if using) to a food processor. Pulse until finely chopped.
- Add the olive oil. With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy, stopping to scrape down the sides as needed.
- Finish the pesto. Add the lemon juice, if using, and pulse a few more times to combine. Taste and adjust with additional salt, pepper, Parmesan, or lemon juice as needed.
- Serve. Toss with hot pasta, spread onto sandwiches, spoon over grilled vegetables or meats, or use as a dip or spread.
Notes
Storage, Freezer & Make Ahead
Refrigerator
Store leftover basil pesto in an airtight container in the refrigerator for up to 5 days. To help prevent browning, smooth the surface and pour a thin layer of olive oil over the top before sealing.
Freezer
Freeze pesto in an ice cube tray until solid, then transfer the cubes to a freezer-safe bag or container for up to 3 months. Thaw individual portions in the refrigerator or stir them directly into hot pasta or soups.
Make Ahead
Basil pesto is perfect for meal prep since it can be made in advance and stored in the refrigerator or freezer, making it easy to add fresh flavor to meals all week long.
Notes
- For a thinner pesto, add an extra tablespoon or two of olive oil or a splash of reserved pasta water when tossing with pasta.
- Store in an airtight container with a thin layer of olive oil on top to help prevent browning.
- Freeze leftovers in ice cube trays for easy, single-serving portions.
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