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Basil pesto recipe is one of the easiest ways to turn fresh basil into something bright, flavorful, and incredibly useful. Made with basil, pine nuts, parmesan, garlic, lemon, and olive oil, this quick homemade pesto comes together in about 5 minutes and is perfect for pasta, sandwiches, chicken, and freezing for later.
Easily one of the best Pesto recipes I’ve found.
– Chris
Your proportions are perfect.
I served it last night over fettuccine with warm, crusty Italian bread with fresh mozzarella all accompanied by an ice cold Sauvignon Blanc. I think I found my new desert Island food! Thank you!
Kellie’s Note
The Only Pesto You Need
Every summer, basil is the one thing in my garden that really thrives, so I make this basil pesto recipe on repeat. After making and freezing batch after batch over the years, I’ve found that a few small tricks – like toasting the pine nuts, adding a little lemon, and processing the ingredients in stages – make the pesto taste brighter, stay greener, and have a better texture than a one-note blended paste.
If you’ve only had jarred pesto before, this homemade version is a game changer. It’s fresher, more vibrant, and easy to keep on hand in the fridge or freezer for quick meals anytime.
What Is Pesto?
Basil pesto, also called pesto Genovese, is a classic Italian sauce made with fresh basil, garlic, pine nuts, olive oil, and parmesan cheese. This version stays close to the classic but uses a few simple tricks, like toasted pine nuts and a little lemon, for brighter flavor, better texture, and a more vibrant green color.
There are plenty of store-bought pesto sauces out there, but once you make basil pesto from scratch, the fresh flavor is hard to beat. It’s quick, freezer-friendly, and one of the best ways to use up extra basil before it goes to waste.
How To Make Basil Pesto
This is the method I use for a basil pesto that’s flavorful, bright, and slightly textured instead of completely smooth and paste-like.
- Toast the pine nuts in a dry skillet over medium heat until lightly golden and fragrant. Keep a close eye on them—they can go from perfect to burnt quickly.
- Add half of the basil, pine nuts, garlic, cheese, and lemon zest to a food processor or blender and process until finely chopped. Starting with only part of the ingredients helps build flavor and keeps the pesto from turning into one flat puree.
- Slowly drizzle in some of the olive oil while the processor is running until a loose paste begins to form.
- Add the remaining basil, pine nuts, garlic, and cheese and pulse just until combined. This keeps the texture a little chunkier, with more visible bits of basil, cheese, and nuts throughout the pesto.
- Transfer to a bowl and stir in the remaining olive oil. Season with kosher salt and black pepper to taste, then use right away or store in an airtight container.
How to Freeze Basil Pesto
Yes, basil pesto freezes beautifully, which is one of my favorite reasons to make a big batch. If I know I’m freezing it, I like to portion the pesto into ice cube trays so I can thaw only what I need later. Once the cubes are frozen solid, transfer them to a freezer bag or airtight container and keep them in the freezer for up to 3 months for the best flavor.
You can freeze pesto with the cheese already mixed in, but for the very best texture, some people prefer to leave the cheese out and stir it in after thawing. Either way works well, especially if the pesto is sealed tightly.
To thaw, let the pesto sit in the refrigerator overnight or on the counter while still sealed so it doesn’t oxidize too quickly. You can also warm it gently in a saucepan over low heat or stir it straight into hot pasta, soups, or sauces.
Kellie’s Tips for the Best Basil Pesto
- Toast the pine nuts first. This simple step gives the pesto a deeper, nuttier flavor and makes it taste more homemade than anything from a jar.
- Add a little lemon zest and lemon juice. It’s not the most traditional addition, but it brightens the flavor and helps keep the pesto greener longer.
- Process the ingredients in stages. I like to blend half of the ingredients until smooth, then pulse in the rest so the pesto has more texture and bigger bites of flavor.
- Use fresh, bright green basil leaves. Avoid wilted or blackened leaves, which can dull both the flavor and the color.
- Store it with a thin layer of olive oil on top. This helps protect the surface from air and slows browning in the fridge.
- Don’t over-process it. Pesto should be blended enough to come together, but not so much that it turns into a completely uniform paste.
Basil Pesto Variations
One of the best things about homemade pesto is how easy it is to adjust based on what you have on hand. Here are a few simple ways to change it up:
- Swap the pine nuts: Walnuts are one of the easiest substitutes and still make a delicious pesto.
- Make it nut-free: Try sunflower seeds or pepitas for a similar texture.
- Use a mix of greens: Replace part of the basil with arugula, spinach, or kale for a slightly different flavor.
- Make it dairy-free: Leave out the parmesan or use a spoonful of nutritional yeast for a more cheese-like flavor.
- Add a little heat: A pinch of crushed red pepper flakes adds a subtle kick.
No matter which variation you use, keep the same basic method and adjust the olive oil as needed until the pesto reaches the consistency you like.
How to Use Homemade Pesto
Beyond pasta, this basil pesto recipe is one of the handiest sauces to keep in the fridge. It’s great for tossing with pasta, spreading on sandwiches, spooning over grilled chicken or salmon, stirring into soups, or using as a quick flavor boost for roasted vegetables and grain bowls.
I love to use the Basil Pesto sauce in many recipes like this super easy Caprese Tortellini Salad and this Grilled Chicken recipe. It’s so totally easy and extra cheesy, a big hit with the kids!
- Basil Pesto Grilled Chicken Thighs
- Pesto Artichoke Stuffed Manicotti
- Grilled Chicken Pesto Sandwich
- Grilled Pesto Salmon with Strawberry Cucumber Salsa
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!
More Pesto Variations to Try
- Walnut Arugula Pesto – a peppery, slightly more robust pesto with a different nutty flavor
- Sun-Dried Tomato Pesto – richer, deeper, and more savory than classic basil pesto
- Easy Radish Green Pesto – a smart way to reduce food waste and use up extra greens
Want to see what else we have NOT growing in our garden…..check us out on Facebook!
Homemade Basil Pesto Recipe
Equipment
- 1 food processor
- spatula
- measuring spoons
- measuring cups
Ingredients
- 4 ounces pine nuts
- 4 cups fresh basil , lightly packed
- 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 lightly golden brown and fragrant, about 2 to 3 minutes. Set aside to cool slightly.
- In the bowl of a food processor, add half of the pine nuts, 3 cups of basil, 2 garlic cloves, 1/2 cup of parmesan, and the lemon zest. Process for about 30 seconds, or until finely chopped.
- With the food processor running on low speed, slowly drizzle in 3/4 cup of olive oil and continue processing until a loose, mostly smooth paste begins to form. Stop and scrape down the sides of the bowl as needed.
- Add the remaining pine nuts, basil, garlic, and parmesan to the bowl. Pulse until combined but still slightly textured.
- Transfer the pesto to a bowl with a rubber spatula and stir in the remaining olive oil. Season with kosher salt and black pepper to taste.
- Store the basil pesto in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Video
Notes
- Walnuts can be used instead of pine nuts.
- For a brighter flavor, don’t skip the lemon zest.
- Use fresh, vibrant basil leaves for the best color and flavor.
- To help prevent the pesto from oxidizing, smooth the surface and add a thin layer of olive oil before storing.
- To freeze, spoon the pesto into ice cube trays and freeze until firm. Transfer the cubes to a freezer bag or airtight container.
- Freeze for up to 3 months for the best flavor.
- Walnuts work well as a substitute for pine nuts.
- For the best texture, avoid over-processing the pesto into a completely smooth paste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
To help prevent browning, store pesto in an airtight container and smooth a thin layer of olive oil over the top before refrigerating. Lemon also helps keep the color bright.
Yes. Walnuts are one of the easiest and best substitutes for pine nuts in pesto.
Homemade basil pesto will keep in the refrigerator for about 5 days if stored in an airtight container.
It should be lightly packed, enough to fill the measuring cup without smashing the leaves down tightly.
Excellent recipe. I used walnuts and non dairy Parmesan cheese. So delicious
Thanks
Thank you for your comment!
How long will it keep in the fridge?
We use it up most often within 7 days but have kept it in the fridge for about two weeks. You can also freeze it.
A super easy and delicious way to use a bounty of basil from the garden. We’re going to make chicken pesto pizza with it for dinner tonight.
That sounds wonderful! This is our favorite pesto recipe and love to use it for this Pesto Cavatappi, too!
Hi,
Do you have a tip for quickly picking the leaves from the stems?
Maybe I’m doing it wrong, for me, that part takes much much more than 5 min ….
I just pull them off the stem kind of hastily. It’s okay if some of the stem ends up in the food processor.
Fabulous! I love pesto, this recipe with the lemon zest is especially lovely!
Thank you so much for your comment!
Easy & tasty
Thank you!
Thankyou for this recipe… I love it and I love reading your trials n tribulations!! What I don’t love, and it isn’t just your site… it’s all the ads and junk on the side that you can’t remove, it makes me feel like I am running through a corn maze just trying to read!! Print the recipe is great for when I just want to make it (don’t have to print it, it just clears out the junk) but I like reading the story that goes along with it!!
Again thanks for the awesome recipe, it truly is the best!! Keep posting! I will kepp pinning!
Thank you so much, Tina! I, too, hate all the ads but they do help keep the site up and running because it’s not cheap to share recipes on the internet. A blog is costly to maintain and that’s why we have to run ads. Hopefully, someday, I’ll hit the lottery and can run the site without the ads….for now, I have to keep them. BUT I’m so glad you liked the recipe and hope you stick around for more! Best, Kellie
This recipe really is the best, and I’ve tried many. The lemon zest makes it perfect. Thank you.
Thank you so much! I agree, the lemon zest makes it. 🙂
I’ve been making this recipe for years and also freezing in ice cube trays. After many years, I tried a batch without the pine nuts and found no discernable difference in taste. One of many pesto uses that we love is a grilled pesto, tomato, and burrata
Sandwich – a wonderful riff on a Caprese salad.
YES!!! Love a good caprese grilled cheese with pesto. We do that a lot!
I love your recipe. Today, I made your recipe, It is quite delish. I love making variations of pesto. My favorite is broccoli, spinach, and mint with a splash of lemon. It is so good and tasty on anything like bread, veggies, crackers. Thank you for sharing your recipe.
Oooo, totally love a good broccoli pesto! So good!
Thanks so much for posting, also enjoyed the video. Made 2 cups for me, is that what you get too? It doesn’t really look like it needs the last 1/4 cup of oil, so I think I’ll wait on that. Using it tonight to mix with a pasta, roasted green bean and potato dish. It smells fabulous and I have no doubt it will be fabulous!
I get about 2 cups, also. The last bit of oil helps to keep it preserved and green, I find if I use less that basil will oxidize and turn really dark.