This post may contain affiliate links. Please read our disclosure policy.

Basil Pesto is simple enough to make but this recipe for the BEST Basil Pesto has a few tricks that make it absolutely outstanding. Quick, easy and freezer friendly, blend up a big batch to take you through the winter months.

Basil Pesto in a glass jar with a wooden spoonful of basil pesto on a white striped napkin and basil leaves in the background

I’m a terrible vegetable gardener and I’m going to blame my husband for the poorly selected plot of land I was allowed to try my hand at gardening with.

I knew before I plunged the shovel into the dirt to break ground for my vegetable garden that this was going to be a lost cause but I forged ahead, for the past two summers. I got a couple cucumbers, a dead zucchini plant, a two inch carrot, a lot of kale and a boatload of green tomatoes.

Since I do very well in the herb gardening area, I always have a TON of fresh basil. The thing about basil is you need to stay on top of it or it will go to seed. Pinching off the ends to ensure it doesn’t flower and then die off is something I do several times a week. And also, I make jars of Basil Pesto from scratch.

It’s a surefire way to use up what otherwise would just go to waste. And making big batches of it to freeze helps me have a little taste of summer in the middle of winter.

Basil Pesto in a small jar with a wooden spoon on the table.

What Is Pesto

Basil Pesto, also called Pesto Genovese, is a flavorful sauce made with fresh basil, garlic, pine nuts, olive oil and parmesan cheese. There are several variations of basil pesto, sometimes I like to add crushed red pepper to make it a little spicy.

There are plenty of store bought pesto sauces on the market but once you make it at home, nothing else will ever compare.

Overhead shot of the Very Best Basil Pesto in a glass jar with a teak spoon on a white napkin
Want to save this recipe?
Enter your email & get this recipe sent to your inbox.
Please enable JavaScript in your browser to complete this form.

How To Make Pesto

Fresh Basil Pesto from scratch is so easy to make.

  1. Elevate the flavor by toasting the pine nuts in a skillet until lightly golden.
  2. Place the basil, garlic, pine nuts and cheese in a food processor or blender and process until roughly chopped and a loose paste begins to form. I like to do it in batches so you have a saucy consistency with lots of flavorful chunks of garlic, cheese, nuts and basil.
  3. Drizzle in the olive oil while running the processor is running until the desired consistency.
  4. Transfer to an airtight container and refrigerate until read to use.

How To Freeze Pesto

Making big batches of Homemade Basil Pesto and freezing it is one of my favorite things to do with it. It’s a great way to meal prep your way through the winter months.

To freeze your pesto, fill up the wells of ice cube trays and place in the freezer. Freeze until firm, then pop the frozen sauce out of the tray. Place the Basil Pesto Sauce cubes into a freezer bag and store in the freezer until ready to use.

To thaw, simply place in a saucepan over low heat and thaw, stirring occasionally or heat in the microwave until thawed.

Pasta with Basil Pesto Sauce in a white bowl with a jar of basil pesto in the background

Pro Tips for the Best Pesto

  • To maximize the flavor of your pesto, toast the pine nuts for a few minutes (be sure not to burn them) until golden. This step makes them a bit more buttery than raw pine nuts.
  • Lemon….I know it’s not traditional but I like the bright, fresh flavor lemon zest and a squeeze of lemon juice give the pesto….and it helps keep the green color vibrant by preventing oxidation.
  • Process in batches….I do half the ingredients in the food processor and process until very finely chopped….almost paste like, THEN I add the remaining ingredients to the processor and pulse so there are larger pieces of ingredients thought out the sauce. Bigger pieces means BIGGER flavor!

How to Use Homemade Pesto

I love to use the Basil Pesto sauce in soooo many recipes like this super easy Caprese Tortellini Salad and this AHHHMAZING Grilled Chicken recipe. It’s so totally easy and extra cheesy….a big hit with the kids!

It’s also fantastic as a sandwich spread like in this Chicken Cutlet Sandwich or these super simple Meatball Sliders….both great recipes for game day!

Spaghetti with basil pesto sauce on a white plate with a rainbow napkin

More Easy Pesto Recipes

Want to see what else we have NOT growing in our garden…..check us out on Instagram!

Basil Pesto Recipe

5 from 90 votes
Prep: 5 minutes
Total: 5 minutes
Servings: 12
Made with garden fresh basil, this Basil Pesto Recipe is simple to make in just a few minutes with very minimal prep work.

Equipment

  • 1 food processor
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 4 ounces pine nuts
  • 4 cups fresh basil
  • 3 garlic cloves
  • 1 cup coarsely grated parmesan cheese
  • 1 tbsp lemon zest
  • 1 cup olive oil
  • kosher salt and fresh ground pepper, to taste

Instructions 

  • Add the pine nuts to a small skillet over medium heat and toast until golden brown, approximately 2-3 minutes. Set aside.
  • In the bowl of a food processor, add 1/2 the pine nuts, 3 cups basil, 2 garlic cloves, 1/2 cup cheese and lemon zest. Process the ingredients for approximately 30 seconds or until the ingredients are finely chopped. 
  • While the food processor is still running on low speed, slowly drizzle in 3/4 cup of olive oil and continue processing until a smooth paste begins to form. Stop the food processor and scrape down the sides of the bowl.
  • Add the remaining pine nuts, basil, garlic and cheese to the bowl. Pulse the ingredients until finely chopped.
  • Using a rubber spatula, transfer the pesto sauce to a bowl and stir in the remaining olive oil. Season with salt and pepper, to taste.
  • Store the basil pesto sauce in an airtight container in the refrigerator for up to 5 days. 

Video

YouTube video

Notes

To keep the pesto sauce from oxidizing, top it with a thin layer of olive oil.

Nutrition

Calories: 115kcal, Carbohydrates: 2g, Protein: 4g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 134mg, Potassium: 90mg, Fiber: 0g, Sugar: 0g, Vitamin A: 485IU, Vitamin C: 2.4mg, Calcium: 116mg, Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Leave a comment below!

Free email guide

Your “Healthy-ish” Meal Plan
Healthy meals don’t have to be difficult. Let me show you.
Please enable JavaScript in your browser to complete this form.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

169 Comments

  1. Andrea says:

    Definitely the best pesto recipe I’ve tried. The lemon zest is a wonderful addition to a traditional recipe.

    1. Kellie says:

      I’m happy you love it! Thank you for your kind comment.

  2. Rosa Olivares says:

    This is the best thing I’ve ever made just by going to copy the recipe thank you so much 

    1. Kellie says:

      You’re very welcome! Enjoy!