This homemade basil pesto is a vibrant, flavor-packed sauce that brings fresh, fragrant herbs and rich ingredients together in a silky, green blend. Made in just minutes, it’s the perfect companion to pasta, sandwiches, grilled vegetables, or even as a dip. Simple, quick, and incredibly versatile, this is a staple you’ll want to keep on hand all year long.
Why You’ll Love This Recipe
This basil pesto is fresh, fragrant, and full of bold flavor with minimal effort. The combination of sweet basil, sharp Parmesan, buttery pine nuts, and aromatic garlic creates a beautifully balanced sauce. A drizzle of extra virgin olive oil gives it a silky texture, and the optional lemon juice adds a bright, zesty touch. It’s endlessly adaptable, naturally gluten-free, and made in just five minutes—ideal for quick weeknight meals or gourmet-inspired touches on everyday dishes.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts (or substitute walnuts for variation)
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- Juice of 1/2 lemon (optional, for brightness)
- Salt and black pepper, to taste
Directions
- In a food processor, combine the basil leaves, grated Parmesan, pine nuts, and garlic. Pulse until the mixture is finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy.
- Add the lemon juice (if using), along with salt and black pepper to taste. Pulse briefly to combine.
- Transfer the pesto to a jar or airtight container. Store in the refrigerator or freeze for future use.
Servings and timing
This recipe yields approximately 1 cup of pesto.
Prep time: 5 minutes
Cooking time: 0 minutes
Total time: 5 minutes
Calories per serving: 120 kcal (per 2 tablespoons)
Variations
- Nut Substitutes: Use walnuts, almonds, or sunflower seeds instead of pine nuts for a different flavor and texture.
- Cheese-Free: Omit Parmesan for a dairy-free or vegan version. Nutritional yeast can be added for a cheesy note.
- Greens Blend: Add spinach, arugula, or kale along with basil for a nutrient boost and a milder flavor.
- Spicy Pesto: Add a pinch of red pepper flakes for a bit of heat.
- Citrus Twist: Use lime juice or orange zest for a creative variation in brightness.
Storage/Reheating
Store pesto in an airtight container in the refrigerator for up to 1 week.
To help prevent browning, drizzle a thin layer of olive oil on top before sealing.
For longer storage, freeze in small portions (such as in an ice cube tray or freezer-safe jars) for up to 3 months. Thaw in the refrigerator before use.
Do not reheat pesto over direct heat; instead, let it come to room temperature or stir into hot dishes off the heat.
FAQs
Can I make pesto without a food processor?
Yes, a high-speed blender can be used. For a more rustic texture, a mortar and pestle is the traditional method.
What if my pesto is too thick?
Add a bit more olive oil or a splash of warm water to thin it to your desired consistency.
Can I use dried basil?
Fresh basil is essential for classic pesto flavor and texture. Dried basil will not yield the same result.
Is pesto vegetarian?
Yes, as long as the Parmesan used is made without animal rennet. Look for vegetarian-labeled cheese if needed.
Can I freeze pesto?
Absolutely. Freeze in small portions and thaw as needed. It maintains flavor and texture well.
Why does my pesto turn brown?
Oxidation causes pesto to brown. To reduce this, store it in an airtight container with a layer of oil on top.
Can I use this pesto on things other than pasta?
Yes, it’s great as a spread on sandwiches, mixed into salad dressings, drizzled over vegetables, or stirred into soups.
How much pesto should I use for pasta?
Start with about 1/4 cup of pesto per 8 ounces of cooked pasta, then adjust to taste.
Can I make it ahead?
Yes, it’s ideal for meal prep. It lasts a week in the fridge and months in the freezer.
Is pesto healthy?
Yes, it’s rich in healthy fats, vitamins, and antioxidants—especially when made with fresh ingredients and quality olive oil.
Conclusion
This homemade basil pesto is a kitchen essential—bright, flavorful, and endlessly versatile. With just a handful of fresh ingredients and five minutes of prep, you can elevate pastas, sandwiches, salads, and more. Once you make it from scratch, you’ll never go back to store-bought. Keep a jar ready for an easy way to add rich, herby flavor to your favorite meals.
Print
Best Homemade Basil Pesto
- Total Time: 5 minutes
- Yield: Approx. 1 cup (8 servings of 2 tablespoons each)
- Diet: Gluten Free
Description
This Best Homemade Basil Pesto is a vibrant, flavorful sauce made in just 5 minutes! Blended with fresh basil, garlic, Parmesan, pine nuts, and olive oil, it’s the ultimate Italian condiment for pasta, sandwiches, dips, and more. A quick, no-cook recipe perfect for meal prep and pesto lovers alike.
Ingredients
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2 cups fresh basil leaves, packed
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1/2 cup grated Parmesan cheese
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1/3 cup pine nuts (or walnuts for variation)
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2 cloves garlic
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1/2 cup extra virgin olive oil
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Juice of 1/2 lemon (optional, for brightness)
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Salt and black pepper, to taste
Instructions
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In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped.
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With the processor running, slowly drizzle in olive oil until the mixture is smooth and creamy.
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Add lemon juice, salt, and pepper to taste. Pulse again to blend.
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Transfer to a jar or airtight container.
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Store in the refrigerator for up to 1 week or freeze in portions for longer storage.
Notes
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For nut-free pesto, omit nuts or substitute with sunflower seeds.
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Use walnuts for a budget-friendly variation.
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Great stirred into pasta, spread on sandwiches, or served as a dip.
- Prep Time: 5 minutes
- Category: Condiments, Sauces
- Method: No-Cook
- Cuisine: Italian
