This classic basil pesto recipe is the perfect way to add a burst of fresh flavor to your favorite recipes, from pasta, to pizza, potatoes, veggies, and more!
My basil plants are OVERFLOWING right now, so we’ve using basil every way we can during these summer months!
I love fresh basil basically every way I’ve ever tried it, but one of my FAVORITE things to make is homemade basil pesto. Fresh pesto has a more vibrant color and flavor than the jarred store-bought pesto, and it’s an easy way to add fresh flavor to your meals or preserve your fresh basil harvest for later.
Made in minutes from just a handful of simple ingredients, this fresh basil pesto recipe is about to make your summer even more delicious.
Ready to make a batch? Here’s what you’ll need to get started on this simple recipe…
Gather Your Ingredients
- Fresh Basil Leaves. The star of the recipe! Fresh basil has a vibrant green color and signature flavor that are the building blocks of this basil pesto recipe.
- Toasted Pine Nuts. Classic basil pesto is made with toasted pine nuts. They add a delicious flavor! If they’re out of your budget or you can’t find them where you live, we’ve got options for different nuts to try below!
- Parmesan Cheese. Freshly grated parmesan works best. Don’t use powdered parmesan (like Kraft) for this recipe. High-quality options like Parmigiano Reggiano, or similar hard Italian cheeses like asiago cheese, can be delicious here.
- Lemon Juice. My favorite trick for brightness is adding a squeeze of lemon juice. The acidity helps preserve the bright green color of the leaves, but also lightens the flavors.
- Garlic. Fresh garlic cloves add vibrant flavor that plays up the freshness of the basil. Use fresh cloves of garlic or frozen garlic for best results. (I don’t recommend garlic powder here.)
- Salt & Pepper. Some kosher salt and black pepper finish out our simple seasonings. I like to be a bit generous here, but we’ll start small so you can add more, to taste.
- Extra-Virgin Olive Oil. To tie it all together! The secret to great pesto (other than good basil, of course!), is drizzling in the olive oil a bit at a time. The better quality your olive oil, the better the flavor of your pesto!
How To Make Homemade Pesto, Step By Step
As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.
- Toast Pine Nuts. If you haven’t already, spread toast pine out onto a sheet pan and roast in the oven at 350 degrees F. for 3-5 minutes. Shake the pan and toast another 3-5 minutes or until golden brown and fragrant. Or, toast in a dry skillet on medium heat on the stovetop 3-5 minutes, stirring regularly so they don’t burn. Set pine nuts aside to cool.
- Combine. In a food processor, combine basil leaves, pine nuts, parmesan cheese, lemon juice, garlic, 1/4 teaspoon salt, and a pinch of black pepper. Pulse JUST until the basil is roughly chopped and the ingredients are pretty evenly combined. (You don’t want it fully pureed here, since we’re not done mixing! )
- Drizzle In Olive Oil. Gradually pour in the olive oil, pulsing to incorporate it until the basil is very finely chopped and the mixture looks cohesive and evenly mixed. Taste and add more lemon juice, salt, or pepper, if desired.
- Serve & Store. Enjoy right away on pasta, pizza, sandwiches, burgers, veggies, potatoes, and more. Or, store in an airtight container or jar topped with a thin layer of olive oil in the fridge up to 1 week. Stir pesto before using if any separation occurs. (See notes for freezing instructions!)
Yummy Ways To Use This Pesto!
- Pasta. Stir pesto into warm pasta with a drizzle of pasta water to make a quick sauce.
- Spaghetti Squash. Or, go lower carb with pesto chicken spaghetti squash!
- Pizza. Swap your usual pizza sauce out for pesto! It makes amazing pesto pizza.
- Marinade. Use pesto and lemon juice to marinate chicken!
- Salad Dressing. Add a dollop of pesto to ranch to make pesto ranch!
- Season Veggies or Potatoes. Stir a tablespoon of pesto into a warm pan of roasted veggies or potatoes for extra flavor!
- Add to Wraps & Sandwiches. Try adding pesto to a grilled cheese or make a panini with ham and mozzarella. It’ll change your life!
- Stir Into Soup. Add a dollop of pesto to minestrone or tomato soup for extra flavor!
Variations & Extras To Try
- More Lemon Zest! My favorite variation on classic basil pesto is to turn up the lemon by adding 1 teaspoon of fresh lemon zest along with the lemon juice. It’s DELIGHTFUL!
- Use Other Nuts. Want to make pesto with something besides pine nuts? No problem! My next favorite option is raw cashews for their neutral flavor, but pumpkin seeds, walnuts, pistachios, and almonds can all work. Only use raw or dry roasted nuts, not oiled or seasoned.
- Add Some Heat! A generous pinch of red pepper flakes can add some warmth and heat to this pesto. I think it’s delicious on pasta!
- Try With Spinach or Arugula! If you’re short on basil or just want to fit in some extra greens, you can use some spinach or arugula. Just add a handful of arugula leaves or spinach leaves to the recipe, or use half basil and half spinach or arugula, as needed.
FAQ + Tips And Tricks For The Best Basil Pesto
The Best Way To Store Pesto. If you’re not using it right away, store basil pesto in an airtight container or jar and cover with a thin layer of olive oil to prevent browning. Store in the fridge up to 1 week, or freeze for longer storage! Speaking of which…
Freeze It For Later! You can simply freeze the pesto in a freezer-safe jar with a thin layer of olive oil on top, or freeze it in ice cube trays and transfer the cubes to a freezer bag. That way you can add just 1-2 Tablespoons of pesto at a time to a recipe, if needed without having to thaw the whole jar. Frozen pesto will keep 2-3 months in the freezer.
Can I Use a Blender Instead? I find it’s a LOT trickier to get the right texture with a blender, since they tend to make a smooth puree, rather than the textured sauce we’re going for. (Especially if you have a high-speed blender.) If your blender has a “pulse” function you can use, you *may* be able to get away with it!
Recipe Card
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Easy Basil Pesto
- Total Time: 5 minutes
- Yield: about 1 cup 1x
- Diet: Gluten Free
Description
This fresh basil pesto is an easy way to add fresh flavor to pasta, pizza, veggies, chicken, potatoes, sandwiches, and so much more!
Ingredients
- 2 cups fresh basil leaves
- 1/3 cup toasted pine nuts or nuts*
- 1/3 cup freshly grated parmesan cheese
- 2 Tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1/4–1/2 teaspoon kosher salt
- pinch fresh black pepper
- 1/3 cup olive oil
Instructions
- Combine. In a food processor, combine basil leaves, pine nuts, parmesan cheese, lemon juice, garlic, 1/4 teaspoon salt, and a pinch of black pepper. Pulse JUST until the basil is roughly chopped and the ingredients are pretty evenly combined. (You don’t want it fully pureed here, since we’re not done mixing! )
- Drizzle In Olive Oil. Gradually pour in the olive oil, pulsing to incorporate it until the basil is very finely chopped and the mixture looks cohesive and evenly mixed. Taste and add more lemon juice, salt, or pepper, if desired.
- Serve & Store. Enjoy right away on pasta, pizza, sandwiches, burgers, veggies, potatoes, and more. Or, store in an airtight container or jar topped with a thin layer of olive oil in the fridge up to 1 week. Stir pesto before using if any separation occurs. (See notes for freezing instructions!)
Notes
- Toast Pine Nuts. If you haven’t already, spread toast pine out onto a sheet pan and roast in the oven at 350 degrees F. for 3-5 minutes. Shake the pan and toast another 3-5 minutes or until golden brown and fragrant. Or, toast in a dry skillet on medium heat on the stovetop 3-5 minutes, stirring regularly so they don’t burn. Set pine nuts aside to cool.
- Other Nuts To Try. If pine nuts aren’t available or affordable, you can use raw cashews, toasted almonds, walnuts, or pumpkin seeds instead!
- How to Freeze Pesto. You can simply freeze the pesto in a freezer-safe jar with a thin layer of olive oil on top, or freeze it in an ice cube tray and transfer the cubes to a freezer bag. That way you can add just 1-2 Tablespoons of pesto at a time to a recipe without having to thaw the whole jar. Frozen pesto will keep 2-3 months in the freezer.
- Prep Time: 5 minutes
- Category: Sauce
- Method: Food Processor
- Cuisine: Italian
This pesto is so good! I love using this on pasta or pizza in particular.