Basil Pesto is an amazing sauce, dip and condiment!
Some of my favorite things to do with pesto is add it to soups, or toss with some hot pasta for an easy weeknight dinner. It adds a blast of fresh flavor to everything.
Making homemade pesto is so much easier than you’d think. It tastes WAY better than store bought! It is a simple recipe and contains easily found fresh ingredients that you just blast together in a food processor.
This classic pesto has main ingredients of fresh basil leaves, pine nuts, garlic, olive oil and parmesan cheese. Be sure to use the best quality ingredients for the best flavor.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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What is pesto?
It’s a thick, bright green, herby, garlicy condiment with a rich salty and nutty flavor.
Why you’ll love this recipe:
- This recipe takes about 10 minutes to make, start to finish.
- It is a super versatile sauce, and can be used in many different recipes, tossed with some hot pasta or just used as a dip for fresh bread. Fancy up an pasta sauce, add a few tablespoons to marinara sauce, or make it a basil cream sauce!
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Ideas for how to use Pesto
- Pesto Pasta Salad from On my Kids Plate
- Pesto Smashed Potatoes from Busy Day Dinners
How to freeze pesto
If you have a bumper crop of basil (or you visited the farmers market and have a pile of basil now) you can double or triple this recipe, or if you just have leftover pesto, you can store in the freezer easily!
Add a few tablespoons to each ice cube tray well, and freeze until solid. Pop out and store in sealed freezer bags or airtight container until needed.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Basil. Fresh basil is key here, I use Genovese basil. We’ll need about 2 cups of basil.
- Pine Nuts. Also known as pignoli, these are so tasty and provide the base for the pesto.
- Garlic. Use fresh garlic for best results.
- Lemon. We use the zest of a lemon to brighten the flavor. Keep the lemon hand in case you want to add a splash of lemon juice into your pesto at the end.
- Salt & Pepper. I use kosher salt and coarse ground black pepper. Start with a little, taste and add more if needed.
- Olive oil. I use a good quality extra-virgin olive oil. Because the flavor of the olive oil will shine through, you’ll need to use an oil that you enjoy the flavor of.
- Parmesan Cheese. Freshly grated is best! We need a hard cheese – so Pecorino Romano cheese also works.
How to make Pesto at home
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped: Grate the parmesan, mince the garlic and zest the lemon.
Toast the pine nuts: Add pine nuts to a dry skillet, with no oil. Heat over medium, stirring often until golden brown and fragrant – about 3 minutes. Be careful not to burn!
Make the pesto: In the bowl of a food processor, add the basil, pine nuts, garlic, lemon zest, salt and pepper. Process until finely chopped, but not slushy. Scrape down the sides of the bowl.
With the processor running, add the extra virgin olive oil in a slow steady stream until the mixture is smooth and thick.
Add half the parmesan, and pulse VERY briefly.
Remove pesto from the food processor, and place in a bowl. Add remaining parmesan and fold through.
Use pesto immediately or store in a tightly sealed jar or air-tight plastic container in the refrigerator for up to a week. You may also like to freeze pesto in ice cube trays, ready to add to soup (like Pasta Fazool) or in a salad dressing.
Kylee’s Notes
For a smoother pesto, process a little longer in the food processor. You can a bit of olive oil if you want more of a pesto sauce vs paste.
What to do with leftovers
Store in a covered container in the refrigerator for up to 5 days. If you want it to last longer, pour a small layer of olive oil over the top of the pesto and store for a few weeks.
Substitutions/Additions
Can use walnuts or pistachio nuts in place of pine nuts.
Freezing instructions
This recipe can be frozen. Add to an ice cube tray and freeze until solid. Freeze up to 3 months. Add to soups and stews as needed.
Frequently Asked Questions
What is Pesto made of?
It’s super simple ingredients. Basil, pine nuts, garlic, olive oil and parmesan cheese.
What does Basil Pesto go with?
Pesto mixed with olive oil or mayonnaise makes a great salad dressing.
It can also add a huge bump of flavor when mixed into mashed potatoes, plain rice, or farro.
How long does basil pesto last?
5 days in the refrigerator as it. If you want it to last longer, pour a thin layer of olive oil over the top of the jar of pesto and store for a few weeks. You can also freeze it small portions (see notes below)
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Basil Pesto
Recommended Equipment
Ingredients
- 2 cups fresh basil
- 2.25 ounces pine nuts
- 2 garlic cloves (minced)
- 1 teaspoon lemon zest
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- ½ cup olive oil
- 1.5 ounces parmesan cheese (grated (divided) about 1/2 cup )
Directions
Get prepped
- Grate 2 cups fresh basil, mince 2 garlic cloves and zest the lemon to get 1 teaspoon lemon zest.
- Toast the 2.25 ounces pine nuts.
- Add pine nuts to a dry skillet, with no oil. Heat over medium, stirring often until golden brown and fragrant – about 3 minutes. Be careful not to burn!
Make the pesto
- In a food processor, add the basil, pine nuts, garlic, lemon zest, ¼ teaspoon kosher salt, and ¼ teaspoon pepper.
- Process until fine, but not slushy.
- With the processor running, add ½ cup olive oil in a slow stream until the mixture is smooth and thick.
- Add half of the 1.5 ounces parmesan cheese, and pulse VERY briefly.
- Remove pesto from the food processor, and place in a bowl. Add remaining parmesan and fold through.
- Use pesto immediately or store in a tightly sealed jar or air-tight plastic container in the refrigerator for up to a week.
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Notes
Can use walnuts or pistachio nuts in place of pine nuts.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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