This fresh Basil Pesto recipe comes together in minutes with just a handful of ingredients. Homemade pesto is quick, easy, and far more flavorful than most store-bought versions.
Pesto is wonderfully versatile: toss it with hot pasta for a simple meal, stir it into creamy dishes like chicken pesto pasta, or add it to a chilled pasta salad. It also makes a delicious spread for bread, a topper for roasted vegetables, or a flavorful addition to sandwiches and soups.
This easy pesto combines pine nuts, fresh basil leaves, garlic, and Parmesan cheese with olive oil for a bright, aromatic sauce that’s ready in a flash. I could honestly eat pesto by the spoonful — it’s great as a sauce, condiment, or spread and instantly elevates simple dishes like flatbread or roasted vegetables.
What is Basil Pesto?
Pesto is a traditional Italian sauce made from fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil. Originating in Genoa in the Liguria region of Italy, classic pesto (Pesto alla Genovese) was traditionally prepared using a mortar and pestle. Today most people use a food processor or blender, though the flavor and texture remain the same.
Pesto Ingredients
See the recipe card below for exact quantities and a printable version.
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Fresh basil: Use fresh basil leaves, rinsed and patted dry. Avoid dried basil for this recipe.
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Pine nuts: Traditional and flavorful. Walnuts, cashews, or almonds work as alternatives; seeds can replace nuts for allergy-friendly versions.
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Garlic: Fresh cloves provide the best flavor.
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Parmesan cheese: Freshly grated Parmesan adds savory depth and texture.
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Olive oil: Extra-virgin olive oil binds the sauce and gives it a silky mouthfeel.
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Salt and black pepper: Season to taste, using freshly ground pepper for the best result.
Ingredient Substitutions
Pesto adapts well to taste preferences and dietary needs. A few options:
Instead of pine nuts: Try walnuts, cashews, almonds, or pistachios.
Nut-free pesto: Use seeds such as sunflower or pumpkin seeds, or even shelled edamame.
Instead of basil: Substitute arugula, spinach, sorrel, carrot tops, mint, cilantro, or parsley; blanched kale also works.
Instead of Parmesan: Pecorino Romano or Asiago are excellent choices.
Vegan pesto: Replace the cheese with nutritional yeast (about 1–2 tablespoons) for a cheesy flavor without dairy.
How to Make Pesto
Use the simple steps below or follow the full recipe card further down for measurements and a printable version.
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Combine basil leaves, garlic, and pine nuts in a food processor or blender.
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Pulse until the mixture is coarsely chopped.
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Slowly add the olive oil while processing until the pesto is smooth and emulsified.
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Transfer to a bowl and stir in the grated Parmesan.
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Season with salt and freshly ground black pepper to taste.
Can You Freeze Pesto?
Yes. Freeze pesto in an ice cube tray for easy portioning. Once frozen, transfer the cubes to a resealable bag and store for up to three months. Thaw as needed and stir before using.
Can Pesto Be Made Ahead?
Yes. Store pesto in the refrigerator in a tightly sealed jar or container for up to five days. To help prevent discoloration, smooth the surface and drizzle a thin layer of olive oil over the top before sealing.
What to Use Basil Pesto For
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Stir into cooked pasta for a quick pesto pasta.
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Drizzle over grilled or roasted meats, fish, and vegetables to add fresh herb flavor.
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Use as a dip for bread or as a spread on sandwiches and crostini.
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Add a spoonful to soups like tomato or vegetable soup for extra depth.
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Mix a few tablespoons into other sauces (marinara, Alfredo) to enhance the flavor.
Homemade Pesto Tips
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Lightly toast pine nuts in a dry skillet to deepen their flavor before blending.
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Strip stems from the basil leaves for a smoother texture.
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A food processor is preferred to avoid over-bruising the basil, but a blender works well too.
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Grate Parmesan from a block for the best flavor and texture.
Try these easy recipes that pair well with pesto:
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Baked Chicken Breast
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Shrimp Alfredo
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Grilled Portobello Mushrooms Caprese
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Tortellini Soup with Italian Sausage
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Chicken Cacciatore
Basil Pesto Recipe
Kathy McDaniel
Ingredients
- 2 cups packed fresh basil leaves, about 2 large bunches
- 2 garlic cloves, peeled
- 1/4 cup pine nuts, lightly toasted
- 2/3 cup extra-virgin olive oil
- Salt and ground black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese, finely grated
Instructions
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In a food processor or blender, combine the basil, garlic, and pine nuts and pulse until coarsely chopped.
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Add the oil and process until fully incorporated and smooth.
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Remove from the food processor and mix in the grated Parmesan cheese. Season with salt and pepper.
