This easy pesto recipe is a celebration of fresh basil. In just 15 minutes, you can have a vibrant, aromatic sauce that beats anything from a jar.
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Made with toasted pine nuts, salty Parmesan, and good olive oil, this pesto is versatile and bursting with flavor. It's perfect for tossing with pasta, spreading on sandwiches, or dolloping over grilled chicken.
Once you try homemade pesto, you'll never go back to the store-bought version. It's fresher, more flavorful, and you control the ingredients.
Why You'll Love This Recipe
About the Ingredients
2 cups (40g) fresh basil leaves, tightly packed
Use fresh, vibrant basil leaves. Avoid wilted or dark spots. If you have a garden, pick the leaves right before making.
1/3 cup (40g) pine nuts
Toasting pine nuts enhances their nutty flavor. You can substitute walnuts, almonds, or pistachios.
1/2 cup (50g) freshly grated Parmesan cheese
Freshly grated Parmesan melts better and has more flavor than pre-shredded. Pecorino Romano adds a saltier kick.
2 cloves garlic, peeled
Fresh garlic is essential. For a milder flavor, remove the green germ from the center.
1/2 cup (120ml) extra-virgin olive oil
Use a good quality extra-virgin olive oil for the best flavor. A mild or buttery oil works well.
1/2 teaspoon salt, plus more to taste
Salt enhances the flavors. Start with less and adjust at the end.
1/4 teaspoon black pepper, freshly ground
Freshly ground pepper adds a subtle heat. Adjust to taste.
1 tablespoon lemon juice (optional)
Lemon juice brightens the pesto and helps prevent browning. Use fresh-squeezed for best results.
Tips & Tricks
- To toast pine nuts, place them in a dry skillet over medium heat (350°F/175°C) and stir frequently until golden brown and fragrant, about 3-5 minutes. Watch carefully as they burn quickly.
- To prevent basil from bruising, gently pack the leaves into the food processor rather than chopping them first.
- For a thinner pesto, add more olive oil, 1 tablespoon at a time, until desired consistency is reached.
Pro Tips
Step-by-Step Instructions
1. Toast the pine nuts
Place pine nuts in a dry skillet over medium heat (350°F/175°C). Cook, shaking the pan often, until golden brown and fragrant, about 3-5 minutes. Immediately transfer to a plate to cool.
2. Pulse nuts and garlic
In a food processor, combine the toasted pine nuts and garlic. Pulse until finely chopped, about 10-12 pulses.
3. Add basil and cheese
Add the basil leaves and grated Parmesan. Pulse 8-10 times until the basil is coarsely chopped.
4. Stream in olive oil
With the motor running, slowly pour the olive oil through the feed tube in a steady stream. Process until the pesto is smooth and emulsified, about 30-40 seconds.
5. Season and adjust
Add salt, pepper, and lemon juice (if using). Pulse to combine. Taste and adjust seasoning, adding more salt or lemon if needed.
6. Serve or store
Use immediately, or transfer to a jar and top with a thin layer of olive oil to prevent browning. Store in the refrigerator.
Delicious Variations
Arugula Pesto
Replace half the basil with arugula for a peppery kick.
Vegan Pesto
Use nutritional yeast instead of Parmesan and add a splash of water for creaminess.
Sun-Dried Tomato Pesto
Add 1/4 cup (40g) sun-dried tomatoes with the basil for a tangy twist.
How to Store Classic Basil Pesto
Refrigerator
Store in an airtight container with a thin layer of olive oil on top. Keeps for up to 1 week.
Freezer
Freeze in ice cube trays, then transfer to a freezer bag. Keeps for up to 3 months.
Reheating
Thaw in the refrigerator or microwave in short bursts. Stir well before using.
Frequently Asked Questions
Q: Can I freeze pesto?
Yes, pesto freezes beautifully. Freeze in ice cube trays, then pop out the cubes and store in a freezer bag for up to 3 months. Thaw in the refrigerator or microwave briefly.
Q: How do I keep pesto from turning brown?
Press plastic wrap directly onto the surface of the pesto before refrigerating, or add a thin layer of olive oil on top. The lemon juice also helps preserve the bright green color.
Q: What can I substitute for pine nuts?
You can use walnuts, almonds, pistachios, or even sunflower seeds. Toast them first for the best flavor.
Q: Can I make pesto without a food processor?
Yes, you can use a blender, but you may need to scrape down the sides more often. Alternatively, use a mortar and pestle for a more rustic texture.
Q: How long does homemade pesto last in the fridge?
Properly stored with a layer of olive oil on top, pesto will keep for up to 1 week in the refrigerator.
Now that you've mastered this easy pesto, try it on my 15-Minute Lemon Pasta or spread it on a Caprese sandwich. Enjoy the taste of summer all year round!
Classic Basil Pesto
Classic Basil Pesto is a vibrant, nutty sauce that comes together in minutes, perfect for pasta, sandwiches, and more.
🧂 Ingredients
- 2 cups (40g) fresh basil leaves, tightly packed
- 1/3 cup (40g) pine nuts
- 1/2 cup (50g) freshly grated Parmesan cheese
- 2 cloves garlic, peeled
- 1/2 cup (120ml) extra-virgin olive oil
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon lemon juice (optional)
📋 Instructions
- 1Toast the pine nuts — Place pine nuts in a dry skillet over medium heat (350°F/175°C). Cook, shaking the pan often, until golden brown and fragrant, about 3-5 minutes. Immediately transfer to a plate to cool.
- 2Pulse nuts and garlic — In a food processor, combine the toasted pine nuts and garlic. Pulse until finely chopped, about 10-12 pulses.
- 3Add basil and cheese — Add the basil leaves and grated Parmesan. Pulse 8-10 times until the basil is coarsely chopped.
- 4Stream in olive oil — With the motor running, slowly pour the olive oil through the feed tube in a steady stream. Process until the pesto is smooth and emulsified, about 30-40 seconds.
- 5Season and adjust — Add salt, pepper, and lemon juice (if using). Pulse to combine. Taste and adjust seasoning, adding more salt or lemon if needed.
- 6Serve or store — Use immediately, or transfer to a jar and top with a thin layer of olive oil to prevent browning. Store in the refrigerator.
