Basil Pesto Recipe
This basil pesto recipe is fresh, garlicky, bright green, and full of classic Italian-inspired flavor. It is made with fresh basil leaves, parmesan cheese, garlic, pine nuts, olive oil, lemon juice, salt, and pepper. The result is a rich, flavorful sauce you can use on pasta, sandwiches, pizza, chicken, fish, roasted vegetables, potatoes, eggs, and more.
Homemade basil pesto tastes much fresher than store-bought pesto. The basil flavor is stronger, the texture is creamier, and you can adjust the garlic, cheese, lemon, and olive oil exactly how you like it. It only takes a few minutes to make in a food processor or blender.
This recipe is perfect when you have extra fresh basil from the garden, farmers market, or grocery store. Basil wilts quickly, so turning it into pesto is one of the best ways to use it before it goes bad.
A good basil pesto should be bright, fresh, slightly nutty, savory, and smooth but not watery. It should coat pasta beautifully and also work as a spread, dip, drizzle, or marinade.
Why You’ll Love This Basil Pesto
You will love this basil pesto because it is fast, fresh, and useful in so many meals. You can make it in about 10 minutes and keep it in the fridge for quick dinners all week.
The flavor is bold but balanced. Fresh basil gives the pesto its signature taste, parmesan adds salty richness, garlic adds bite, pine nuts add nuttiness, olive oil makes it smooth, and lemon juice keeps everything bright.
This recipe is also easy to customize. You can use walnuts instead of pine nuts, add spinach for a milder flavor, make it extra garlicky, or thin it with pasta water for a creamy pasta sauce.
Homemade pesto is also great for meal prep. A small jar can turn plain pasta, grilled chicken, roasted potatoes, or a sandwich into something flavorful with almost no extra work.
Ingredients
- 2 cups packed fresh basil leaves
- 1/2 cup grated parmesan cheese
- 1/3 cup pine nuts
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Ingredient Notes
Fresh basil is the main ingredient. Use bright green basil leaves with no dark spots or slimy areas. Avoid using thick stems because they can taste bitter.
Parmesan cheese adds salty, savory flavor. Freshly grated parmesan gives the best texture and taste.
Pine nuts are traditional in pesto. Toasting them lightly can make the flavor richer, but raw pine nuts also work.
Garlic gives pesto its bold flavor. Start with 2 cloves and add more if you like stronger garlic.
Extra virgin olive oil makes the pesto smooth and rich. Use a good-quality olive oil because the flavor comes through.
Lemon juice is not always traditional, but it brightens the pesto and helps keep the color fresh.
Salt and pepper balance the sauce.
How To Make Basil Pesto
Step 1: Prepare The Basil
Wash the basil leaves gently and dry them very well. Extra water can make the pesto thin and dull.
Remove thick stems and keep mostly tender leaves.
Step 2: Add Ingredients To Food Processor
Add basil, parmesan, pine nuts, garlic, lemon juice, salt, and pepper to a food processor.
Pulse a few times until everything is roughly chopped.
Step 3: Add Olive Oil
With the food processor running, slowly drizzle in the olive oil.
Blend until the pesto is smooth but still has a little texture.
Step 4: Taste And Adjust
Taste the pesto. Add more salt, lemon juice, garlic, or parmesan if needed.
If the pesto is too thick, add a little more olive oil.
Step 5: Use Or Store
Use immediately, or transfer to a jar.
For storage, add a thin layer of olive oil on top to help prevent browning. Cover and refrigerate.
Tips For The Best Basil Pesto
Use very fresh basil for the brightest flavor.
Dry the basil well before blending.
Do not over-blend. Pesto should be smooth but still fresh, not overheated or pasty.
Use freshly grated parmesan if possible.
Toast pine nuts for deeper flavor.
Add olive oil slowly for the best texture.
Taste before serving because parmesan and salt levels can vary.
How To Keep Pesto Bright Green
Fresh pesto can darken as it sits. To keep pesto bright green, use fresh basil, add lemon juice, avoid over-blending, and cover the surface with a thin layer of olive oil before refrigerating.
You can also blanch basil leaves for a few seconds in boiling water, then cool them in ice water before blending. This helps preserve color, but it is optional.
What To Eat With Basil Pesto
Basil pesto is very versatile. Use it with:
- Pasta
- Gnocchi
- Grilled chicken
- Salmon
- Shrimp
- Pizza
- Sandwiches
- Wraps
- Garlic bread
- Toast
- Roasted potatoes
- Roasted vegetables
- Eggs
- Pasta salad
- Caprese salad
- Rice bowls
- Soup drizzle
- Burgers
- Flatbread
Basil Pesto Pasta
For pesto pasta, cook pasta until al dente. Reserve some pasta water before draining.
Toss hot pasta with pesto and a splash of pasta water. The pasta water helps loosen the pesto and makes it coat the noodles smoothly.
Add grilled chicken, shrimp, cherry tomatoes, mozzarella, spinach, or roasted vegetables for a full meal.
Basil Pesto Variations
Walnut Basil Pesto
Use walnuts instead of pine nuts for a budget-friendly pesto.
Spinach Basil Pesto
Replace 1 cup basil with fresh spinach for a milder flavor and extra greens.
Lemon Basil Pesto
Add extra lemon juice and lemon zest for a brighter pesto.
Spicy Basil Pesto
Add red pepper flakes for heat.
Almond Basil Pesto
Use almonds instead of pine nuts for a slightly different nutty flavor.
Nut-Free Basil Pesto
Skip the nuts or use sunflower seeds if you need a nut-free version.
Creamy Basil Pesto
Stir pesto into a little cream, Greek yogurt, or cream cheese for a creamy sauce.
How To Store Basil Pesto
Store pesto in an airtight jar in the refrigerator for up to 5 days.
Pour a thin layer of olive oil over the top before sealing to help reduce browning.
Stir before using.
Can You Freeze Basil Pesto?
Yes. Basil pesto freezes very well. Spoon pesto into an ice cube tray and freeze until solid. Transfer cubes to a freezer bag.
Freeze for up to 3 months.
Use frozen pesto cubes in pasta, soups, sauces, marinades, and skillet meals.
Common Mistakes To Avoid
Do not use wet basil leaves.
Do not over-blend the pesto.
Do not use too much garlic at first. You can always add more.
Do not skip tasting and adjusting.
Do not store pesto uncovered because it can darken quickly.
Do not heat pesto too aggressively. Add it at the end of cooking for best flavor.
Frequently Asked Questions
Can I make pesto without pine nuts?
Yes. Use walnuts, almonds, cashews, sunflower seeds, or skip the nuts.
Can I make pesto without parmesan?
Yes. You can use nutritional yeast for a dairy-free version or leave it out and adjust salt.
Why is my pesto bitter?
Pesto can taste bitter if the basil is old, the stems are too thick, the olive oil is over-blended, or too much garlic is used.
Can I use a blender?
Yes, but a food processor is easier. If using a blender, stop and scrape often.
Should pesto be cooked?
No. Pesto is best added after cooking or gently warmed with pasta water. High heat can dull the flavor.
How long does pesto last?
Fresh pesto lasts about 5 days in the refrigerator or up to 3 months in the freezer.
Recipe Card
Basil Pesto Recipe
This basil pesto is fresh, garlicky, bright, and easy to make with basil, parmesan, garlic, pine nuts, olive oil, and lemon juice.
Prep Time
10 minutes
Total Time
10 minutes
Servings
About 1 cup
Ingredients
- 2 cups packed fresh basil leaves
- 1/2 cup grated parmesan cheese
- 1/3 cup pine nuts
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Wash basil leaves and dry very well.
- Add basil, parmesan, pine nuts, garlic, lemon juice, salt, and pepper to a food processor.
- Pulse until roughly chopped.
- Slowly drizzle in olive oil while blending.
- Blend until smooth but slightly textured.
- Taste and adjust salt, lemon, garlic, or parmesan as needed.
- Use immediately or store in a jar with a thin layer of olive oil on top.
- Refrigerate for up to 5 days or freeze for up to 3 months.
Notes
For a budget-friendly version, use walnuts instead of pine nuts. For nut-free pesto, skip the nuts or use sunflower seeds. Add pasta water when tossing pesto with pasta for a smooth sauce.
Final Thoughts
This basil pesto recipe is one of the easiest ways to turn fresh basil into a flavorful sauce. It is bright, garlicky, savory, and useful in pasta, sandwiches, chicken, pizza, vegetables, and more.
Keep a jar in the fridge or freeze pesto cubes for quick meals whenever you need fresh flavor fast.
