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–+ servings
finished basil pesto

Basil Pesto

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.
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Ingredients

Serves 1 cup (8 servings)
  • 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.