Homemade Pesto Recipe
Homemade pesto is fresh, garlicky, flavorful, and easy to make in minutes. This homemade pesto recipe is made with fresh basil, parmesan cheese, garlic, nuts, olive oil, lemon juice, salt, and pepper. It is bright green, rich, and perfect for pasta, pizza, sandwiches, chicken, fish, roasted vegetables, eggs, potatoes, and more.
Classic pesto is usually made with basil and pine nuts, but homemade pesto is flexible. You can make it with walnuts, almonds, cashews, spinach, arugula, kale, parsley, or sunflower seeds. You can keep it classic, make it budget-friendly, make it nut-free, or make it extra lemony and bright.
The best homemade pesto has a fresh herb flavor, a smooth but slightly textured consistency, salty parmesan richness, garlic bite, and enough olive oil to make it spoonable. It should taste bold and fresh, not flat or oily.
If you have fresh basil or herbs to use up, homemade pesto is one of the easiest sauces to make and keep in the fridge for quick meals all week.
Why You’ll Love This Homemade Pesto
You will love this homemade pesto because it is quick, fresh, and much better than most store-bought jars. It only takes about 10 minutes and uses simple ingredients.
This pesto is also very versatile. A spoonful can turn plain pasta, grilled chicken, roasted potatoes, eggs, sandwiches, or pizza into something flavorful.
Another reason homemade pesto is useful is that it helps you use fresh herbs before they wilt. If you have too much basil, parsley, spinach, or arugula, blend it into pesto and store it for later.
It is also easy to customize. Use pine nuts for classic flavor, walnuts for a budget-friendly version, sunflower seeds for nut-free pesto, or extra lemon for a brighter taste.
Ingredients
- 2 cups packed fresh basil leaves
- 1/2 cup grated parmesan cheese
- 1/3 cup pine nuts, walnuts, or almonds
- 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 gives pesto its classic flavor. Use bright green leaves and avoid thick stems.
Parmesan cheese adds salty, savory richness. Freshly grated parmesan gives the best texture.
Nuts add body and flavor. Pine nuts are traditional, but walnuts and almonds are great alternatives.
Garlic gives pesto its bold bite. Start with 2 cloves and add more if you like stronger garlic.
Olive oil makes pesto smooth and rich. Use a good-quality extra virgin olive oil because the flavor matters.
Lemon juice brightens the pesto and helps keep the flavor fresh.
Salt and pepper balance everything.
How To Make Homemade Pesto
Step 1: Prepare The Herbs
Wash the basil leaves gently and dry them very well. Wet basil can make pesto watery.
Remove thick stems and keep the tender leaves.
Step 2: Add Ingredients
Add basil, parmesan, nuts, garlic, lemon juice, salt, and pepper to a food processor.
Pulse until roughly chopped.
Step 3: Add Olive Oil
With the food processor running, slowly drizzle in olive oil.
Blend until the pesto is smooth but still slightly textured.
Step 4: Taste And Adjust
Taste the pesto and adjust with more salt, lemon juice, parmesan, garlic, or olive oil.
If it is too thick, add a little more olive oil.
Step 5: Use Or Store
Use immediately, or transfer pesto to a jar. Add a thin layer of olive oil over the top to help prevent browning.
Refrigerate until ready to use.
Tips For The Best Homemade Pesto
Use fresh herbs for the brightest flavor.
Dry basil well before blending.
Do not over-blend, because pesto can become dull and pasty.
Add olive oil slowly for better texture.
Toast the nuts lightly for deeper flavor.
Taste before serving because parmesan and salt levels can vary.
Add pesto to hot food at the end instead of cooking it for a long time.
Best Nuts For Pesto
Pine nuts are classic and buttery.
Walnuts are budget-friendly and rich.
Almonds give a slightly firmer, nutty texture.
Cashews make pesto creamier.
Sunflower seeds work well for nut-free pesto.
You can also skip the nuts if needed, but the pesto will be thinner and less rich.
Homemade Pesto Variations
Classic Basil Pesto
Use fresh basil, pine nuts, parmesan, garlic, olive oil, lemon juice, salt, and pepper.
Walnut Pesto
Use walnuts instead of pine nuts for a more affordable pesto.
Spinach Pesto
Replace half the basil with spinach for a milder flavor and extra greens.
Arugula Pesto
Use arugula for a peppery pesto.
Kale Pesto
Use chopped kale with basil or parsley for a heartier green pesto.
Parsley Pesto
Use parsley for a fresh, affordable herb pesto.
Nut-Free Pesto
Use sunflower seeds or skip the nuts completely.
Lemon Pesto
Add extra lemon juice and lemon zest for a bright flavor.
Spicy Pesto
Add red pepper flakes or a small chili for heat.
What To Eat With Homemade Pesto
Use homemade pesto with:
- Pasta
- Pizza
- Sandwiches
- Wraps
- Grilled chicken
- Salmon
- Shrimp
- Roasted vegetables
- Roasted potatoes
- Eggs
- Gnocchi
- Pasta salad
- Rice bowls
- Garlic bread
- Burgers
- Flatbread
- Soups
- Grain bowls
How To Use Pesto With Pasta
Cook pasta until al dente and reserve some pasta water before draining.
Toss hot pasta with pesto and a splash of pasta water. The pasta water loosens the pesto and helps it coat the noodles.
Do not cook pesto over high heat. Add it after the pasta is cooked for the freshest flavor.
How To Store Homemade Pesto
Store homemade pesto in an airtight jar in the refrigerator for up to 5 days.
For best color, pour a thin layer of olive oil over the top before closing the jar.
Stir before using.
Can You Freeze Homemade Pesto?
Yes. Pesto freezes very well.
Spoon pesto into an ice cube tray and freeze until solid. Transfer the cubes to a freezer bag.
Use frozen pesto cubes in pasta, soup, sauces, chicken, roasted vegetables, and skillet meals.
Homemade pesto can be frozen for up to 3 months.
Common Mistakes To Avoid
Do not use wet basil leaves.
Do not over-blend the pesto.
Do not add too much garlic at the beginning.
Do not use old, bitter herbs.
Do not heat pesto too aggressively.
Do not store pesto uncovered.
Do not forget to taste and adjust seasoning.
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 basil?
Yes. Use parsley, spinach, arugula, kale, cilantro, or a mix of greens.
Can I make pesto without parmesan?
Yes. Use nutritional yeast for a dairy-free option, or leave it out and add more salt to taste.
Why is my pesto bitter?
Pesto can taste bitter if the herbs are old, thick stems are used, garlic is too strong, or olive oil is over-blended.
Can I use a blender?
Yes, but a food processor is easier. If using a blender, stop and scrape often.
How long does homemade pesto last?
It lasts about 5 days in the refrigerator or up to 3 months in the freezer.
Recipe Card
Homemade Pesto Recipe
This homemade pesto is fresh, garlicky, and easy to make with basil, parmesan, garlic, nuts, olive oil, lemon juice, salt, and pepper.
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, walnuts, or almonds
- 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, 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 seasoning.
- 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
Use walnuts for a budget-friendly pesto or sunflower seeds for a nut-free version. Add pasta water when mixing pesto with pasta for a smooth sauce.
Final Thoughts
Homemade pesto is one of the easiest sauces to make from fresh herbs. It is bright, rich, garlicky, and useful in so many meals.
Use it for pasta, sandwiches, pizza, chicken, fish, vegetables, eggs, potatoes, and quick weeknight dinners. Once you make pesto at home, it is hard to go back to store-bought.
