This classic basil pesto recipe takes only 5 minutes to make and can be tossed with pasta, spread on bread, dolloped on pizza, and more. Make and use this bright, perfectly balanced pesto right away or store in the fridge or freezer for later.

Basil Pesto - in Bowl with Baguette Slices on Board

Table of contents

Why make pesto at home?

It’s hard to say if the best thing about homemade basil pesto is the fact that you can whip up a batch in minutes, use it in an endless number of ways, or if the best part is just how crazy delicious it is. This is one of those foods that’s low-fuss, convenient, and richly flavorful. 

I’ve made a lot of pestos over the years and know that recipes can vary quite a bit. But this version has the perfect balance of rich flavor and texture. The freshness beats every store-bought pesto I’ve tried.

You’ll only need 5 minutes, 5 basic ingredients (plus salt and pepper), and a food processor to make this versatile sauce. Once you get comfortable with the base recipe, you can even start to experiment with other variations!

Basil Pesto Recipe - Served in Yellow Bowl with Baguette Slices

Testing tips

Make sure the basil isn’t wet – After you wash your basil, make sure to dry it very thoroughly. Spin drying is generally not enough. Make sure to towel dry it too, or let it air dry further. You don’t want excess water on the basil leaves to water down your pesto sauce.

Use toasted pine nuts – If you think toasting nuts is annoying, I get what you mean. But I always do it anyway because the flavor difference between toasted and untoasted nuts is massive. If you are not able to purchase toasted pine nuts, it shouldn’t take more than 5-10 minutes to toast your own from a raw state, and it will make your pesto so much better.

Finely grate or “zest” the parmigiano reggiano cheese – If you want to use the pre-grated parmigiano reggiano that they often have at grocery stores, it is certainly more convenient and it will work fine. But if you want truly the best results, buy an actual block piece of cheese and grate it yourself. I use my microplane zester to grate it very finely, and it cuts the parmigiano into flakes that are as light as snow. They melt so pleasingly on the tongue and disperse nicely into the pesto sauce.

Ingredient notes and substitutions

This basil pesto recipe keeps things simple, but don’t think that doesn’t mean it’s not packed with flavor. The ingredients we use are important for getting the best flavor out of this recipe:

  • Fresh basil: You’ll need 2 ounces of fresh basil leaves, which is about 2 cups of lightly packed basil. This is a great use for basil from your garden or your local farmer’s market. Be sure to only use the leaves, not the stems, which can have a bitter flavor.
  • Garlic: I like 3 whole garlic cloves in this recipe, which yields about 1.5 to 2 cups of pesto. This is the perfect amount to add a nice garlic flavor without overpowering the other ingredients.
  • Pine nuts: If you can’t find toasted pine nuts at the store, take the time to toast them yourself using the instructions in the notes section of the recipe card. For a nut-free pesto, use pumpkin seeds or sunflower seeds.
  • Parmigiano Reggiano cheese: Finely grate this for the best texture. Other cheeses that work nicely include Grana Padano or Pecorino Romano. For a dairy-free or vegan pesto, omit the cheese or use a plant-based parmesan.
  • Extra virgin olive oil: Make sure to use a really flavorful and aromatic extra-virgin olive oil here, and not a “light” olive oil. A few of my favorites are California Olive Ranch, Trader Joe’s 100% Greek Kalamata EVOO, and Lucini Extra Virgin First Cold Press. Any good quality extra virgin olive oil with fresh flavor will work though, and you can decide if you enjoy the flavor of a more fruity olive oil, or a more peppery olive oil.

You will also need sea salt and freshly ground black pepper for seasoning the pesto.

How to make basil pesto (step-by-step overview)

First we’re going to need some toasted pine nuts:

Pine Nuts in Glass Bowl

Toasting the pine nuts for the pesto is an important step, to bring out and enhance the flavor. If you are toasting them yourself, keep a close eye on them—they can go from perfectly toasted to burned very quickly!

Add the toasted pine nuts to a food processor along with some garlic, and process until smooth. The two ingredients will create a paste-like texture, pictured here:

Ground Up Pine Nuts in Food Processor Bowl

I like to add the basil, salt and pepper and pulse just to chop up the basil a bit before streaming in the olive oil. Make sure you only process just until the oil is combined; over-processing can “bruise” the basil, and you don’t want the heat from the food processor’s motor to “cook” the sauce.

It should look like this:

Pesto - in Food Processor Bowl Pureed

Finally, add the finely grated cheese.

Parmesan Cheese Grated in Food Processor Bowl

Again, only pulse the cheese in just until it’s mixed.

Be sure to taste the pesto before using or storing it, adding more salt and/or pepper as needed. I find that how much salt the pesto needs can vary based on how fresh the basil is, the cheese I’m using, etc.

Homemade Pesto - In Bowl with Spoon and Spread on Baguette Slice

Serving suggestions

Basil pesto is an incredibly versatile sauce. Stir it into Caprese Pasta Salad, Rice Pilaf, or dollop it onto a classic Lasagna. Pesto plays nicely with the vast majority of all pastas, rice, and starchy sides, and these are usually my favorite things for pairing.

You can also slather the pesto on slices of baguette or as a sandwich spread on an Italian Club Sandwich, main courses like Grilled Chicken Breast and Grilled Salmon, or use it as a pizza sauce.

Recipe variations

Once you have the basic method for making basil pesto down, you can play with the ingredients to create different variations on the classic recipe, such as:

  • Swap out the pine nuts for other nuts, such as walnuts, almonds, macadamia nuts, and pistachios. All of them have a different flavor profile that will complement the basil in different ways. Use pumpkin seeds or sunflower seeds for a nut-free version.
  • Use other herbs or greens alongside or instead of the basil. A mix of parsley and basil makes for a very bright, verdant sauce. Using spinach or kale is a great option, especially in recipes like warm potato salad.
  • Add ingredients such as artichoke hearts or sun-dried tomatoes. These less traditional pesto options are delicious in recipes like artichoke pesto zucchini rolls and chicken roulade.

Recipe Tips and FAQ

How do you store leftover basil pesto sauce?

Store your leftover pesto in an airtight container, or tightly covered with plastic wrap, in the fridge for up to 5 days.

Can you freeze basil pesto?

Yes. Store in an airtight container for up to 2 months. To prevent the basil from browning, you can optionally add a thin layer of olive oil to the top of the pesto before sealing and freezing.

For smaller portions, freeze the pesto in ice cube trays or smaller portioned trays such as Souper Cubes (affiliate).

The pesto may separate after thawing, so be sure to stir it well before using.

Why does my pesto turn dark?

This is typically from the basil oxidizing, which is a normal process after the leaves are cut. If the pesto still smells fresh, it is typically fine to consume and is not spoiled. Discard immediately if it gives off a sour smell or you see anything growing on the surface of the pesto.

Can I prevent basil pesto from turning dark?

If a bright green color is important to you, you will need to blanch the basil leaves in boiling water for 30 seconds, then immediately plunge in ice water for 30 seconds, then drain well before adding it to the pesto. This is an optional step, and just for the sake of appearance.

You may also add 1 tablespoon of lemon juice to the mix, but keep in mind it can alter the flavor of the pesto slightly.

The full recipe is below, and here’s a video if you’d like more guidance. Enjoy!

Tried this recipe? Leave a rating and comment below — I’d love to hear how it turned out! Or, follow me on Facebook, Instagram or Pinterest!

Basil Pesto in Bowl with Baguette Slices on Board

Basil Pesto

Servings: 16
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
This classic basil pesto sauce is incredibly simple to make and can be tossed with pasta, spread on bread, dolloped on pizza, and more!
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Ingredients

For the Basil Pesto:

  • 3 cloves garlic peeled
  • 1/2 cup toasted pine nuts see notes
  • 2 ounces fresh basil leaves about 2 cups lightly packed
  • 1/4 teaspoon fine sea salt or to taste
  • 1/8 teaspoon freshly ground black pepper or to taste
  • 1/2 cup extra virgin olive oil
  • 1/2 cup freshly grated parmigiano reggiano cheese

Equipment

Instructions 

  • Place the peeled garlic cloves and toasted pine nuts in a food processor, and process for about 30 seconds until the mixture is well pureed and has almost become a paste.
    3 cloves garlic, 1/2 cup toasted pine nuts
  • Add the basil leaves to the food processor, along with the salt and pepper, and pulse it until the basil is chopped up.
    2 ounces fresh basil leaves, 1/4 teaspoon fine sea salt, 1/8 teaspoon freshly ground black pepper
  • With the food processor running, stream in the olive oil. Once the olive oil is incorporated, stop the food processor.
    1/2 cup extra virgin olive oil
  • Add the parmesan cheese, and pulse just until combined.
    1/2 cup freshly grated parmigiano reggiano cheese
  • Taste and adjust seasoning as desired. Pesto can be used right away in recipes such as caprese pasta salad or stored until ready to use.

Notes

Ingredients

  • Some stores carry already toasted pine nuts. If you can only find raw pine nuts, you may toast them yourself, either in a dry skillet for about 5 minutes over medium heat until golden, stirring frequently, or on a sheet pan in a 350℉ oven for about 5-8 minutes, watching closely so they don’t burn.

Storage

  • Fridge: Store in an airtight container in the refrigerator for up to 5 days.
  • Freezer: Freeze in an airtight container for up to 2 months. Optional: Add a thin layer of olive oil on top of the pesto before sealing and freezing to help reduce browning. Allow to thaw in the refrigerator overnight or at room temperature for 1-2 hours; stir well to recombine before use. Note that freezing can slightly alter the flavor, so I prefer using frozen pesto in cooked applications.

Yield

  • Makes 1.5 to 2 cups pesto

Nutrition

Serving: 2tablespoons, Calories: 102kcal, Carbohydrates: 1g, Protein: 2g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 2mg, Sodium: 87mg, Potassium: 41mg, Fiber: 0.2g, Sugar: 0.2g, Vitamin A: 213IU, Vitamin C: 1mg, Calcium: 45mg, Iron: 0.4mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Sauce
Cuisine: Italian
Author: Fifteen Spatulas