This Homemade Basil Pesto is your go-to sauce when you want something fresh, fragrant, and full of flavor.
Made with sweet basil, parmesan cheese, garlic, lemon juice, and toasted pine nuts, this vibrant green sauce takes just 10 minutes to make and works beautifully with pasta, grilled meats, or as a dip!
Why You’ll Love This Recipe
Quick and easy – Ready in under 10 minutes.
Fresh & vibrant – Packed with real herbs and bold flavor.
Versatile – Use it on pasta, sandwiches, proteins, and more.
Make-ahead friendly – Stores well in the fridge or freezer.
Customizable – Swap the nuts or cheese to suit your diet.
What You’ll Need (Ingredient Highlights)
Fresh basil – Large-leaf sweet basil works best for classic pesto.
Parmesan cheese – Adds richness and salty umami flavor.
Olive oil – Use high-quality extra virgin olive oil for the best taste.
Pine nuts – Traditional and buttery, or substitute walnuts or almonds.
Garlic – Gives the pesto a pungent kick.
Lemon juice – Brightens and balances the richness.
Salt and black pepper – Season to taste.
Pro Tips Before You Start
Use dry basil – Moisture can dull the flavor and color.
Toast the nuts – Toasting brings out their aroma and deepens flavor.
Balance the lemon – Add juice gradually and taste as you go.
Chill the food processor blade – Helps keep the pesto bright green.
Double the batch – It freezes beautifully in ice cube trays.
How to Make Homemade Basil Pesto
Step 1:
Wash and thoroughly dry fresh basil leaves.
A salad spinner works great for this.
Step 2:
Add basil, parmesan, pine nuts, garlic, lemon juice, olive oil, salt, and pepper to a food processor.
Step 3:
Pulse until the mixture forms a smooth, creamy sauce.
Scrape down the sides as needed.
Step 4:
Taste and adjust salt or lemon juice if needed.
Use immediately or store for later.
What to Serve It With
Tossed with hot pasta (spaghetti, linguine, penne)
Spread on sandwiches or panini
Drizzled over grilled chicken, steak, or shrimp
As a pizza sauce or swirl into soup
Mixed into grain bowls or roasted veggies
Variations / Substitutions
No pine nuts? Use walnuts, cashews, or sunflower seeds.
Dairy-free? Use nutritional yeast instead of cheese.
Add spinach or kale to stretch your basil and add nutrients.
Spicy twist – Add a pinch of red pepper flakes.
Try different herbs – Mix basil with parsley or cilantro.
Storage & Leftovers
Refrigerate: In a sealed container, up to 5 days. Pour a thin layer of olive oil on top to prevent browning.
Freeze: Freeze in ice cube trays, transfer to zip-top bags once solid, and store for up to 3 months.
Tip: Don’t heat pesto directly—mix it into hot foods after cooking.
FAQs
Can I freeze basil pesto?
Yes! Freeze it in small portions using ice cube trays for easy use later.
Can I make it without a food processor?
A mortar and pestle or high-speed blender will work too.
What if I don’t have pine nuts?
Substitute with walnuts, cashews, or even pumpkin seeds.
How do I keep the pesto green?
Use fresh basil, work quickly, and add lemon juice to preserve color.
Can I make it vegan?
Yes! Replace parmesan with nutritional yeast or vegan parmesan.
What’s the best olive oil to use?
Go for a mild extra virgin olive oil—stronger oils may overpower the basil.
How much pesto per serving of pasta?
Start with 1/3 to 1/2 cup pesto per 8 oz of cooked pasta.
Final Thoughts
Homemade basil pesto is proof that simple ingredients can make magic.
Whether you’re tossing it with pasta, slathering it on toast, or using it as a marinade, this vibrant green sauce is the ultimate kitchen staple.
Make a batch today and elevate everything you cook!
