Homemade Basil Pesto is a versatile and delicious sauce that elevates any dish, from pasta to pizzas to salads. Made from simple, fresh ingredients, it comes together in less than 10 minutes and tastes so much fresher than anything you’ll find at the grocery store.
What is Pesto?
Basil pesto, also known as “pesto alla Genovese,” is a vibrant and delicious sauce/spread originating from Genoa in the Liguria region of Italy. It’s a simple yet flavorful mixture, traditionally made by blending fresh basil leaves, garlic, pine nuts, Parmigiano-Reggiano (Parmesan cheese), Pecorino cheese, and extra-virgin olive oil in a mortar and pestle to release their full flavors. These days, pesto is typically made with the help and convenience of electronic tools like a food processor or blender.
Pesto Ingredients
Find the printable recipe with measurements in the recipe card below.
- Fresh basil: Fresh basil is paramount to achieving delicious basil pesto. Always purchase a little more than the recipe calls for, as some leaves may not be as fresh, and the stems should be removed before processing.
- Pine nuts: These add a creamy texture and subtle nuttiness. Nut-free alternatives include pepitas or hemp seeds. Pine nuts are traditional in pesto, but they can be quite expensive; some alternatives include walnuts or almonds.
- Fresh Garlic: Fresh, raw garlic adds a sharp, pungent kick to pesto, which is a great complement to the fresh basil, but don’t overdo it. Too much raw garlic can overwhelm the sauce.
- Hard Cheese: In this recipe, I added Parmigiano-Reggiano (aka Parmesan cheese). Delicious and available virtually everywhere, Parmigiano-Reggiano is probably the most common cheese that you’ll find in pesto. Another popular alternative (or addition) includes Pecorino cheese (a hard cheese made from sheep’s milk).
- Olive oil: A high-quality extra virgin olive oil is ideal.
How to Make Basil Pesto
1. Prep the Fresh Basil: Trim the stems from approximately 3-4 packed cups of fresh basil. Discard the stems, then rinse the leaves in fresh, cool water and dry thoroughly (I like to wash and dry fresh herbs using a salad spinner).
2. Process the Pine Nuts, Garlic, and Basil: Add the pine nuts, garlic, and fresh basil to the bowl of a food processor and process until finely minced, scraping down the sides as needed.
3. Slowly Add the Olive Oil, Then Add the Parm: With the food processor running the whole time, drizzle the oil into the food processor in a slow and steady stream. Process until mostly smooth. Note: You may need to turn off your food processor and remove the lid to scrape down the sides once or twice while adding the oil. Add the parmesan cheese and process just until combined.
4. Season with Salt: Stir in salt to taste.
How to Use Homemade Basil Pesto
The most obvious choice is pesto pasta, but there are many more ways to use this fresh pesto sauce. Serve on pizza by swapping traditional pizza sauce for homemade basil pesto. Enjoy for breakfast with fried eggs, scrambled eggs, or an omelet. Enjoy it with your favorite proteins like shrimp, beef, or cheesy baked pesto mozzarella chicken. Drizzle over roasted veggies or toss in salads like this Caprese salad and fresh tomato salad.
More ways to enjoy this basil pesto recipe–
- Creamy pesto gnocchi
- Swirled in soup, like this yummy minestrone
- Mix into cheesy mac n cheese or creamy alfredo sauce
- As a spread for sandwiches
- Mixed into this amazing pesto pasta salad
What Can I Use Instead of Basil?
When basil is unavailable or isn’t in season, great alternatives to use in its place include arugula, kale, spinach, or mixed herbs (i.e., parsley, cilantro, and mint). Adding fresh lemon juice or lemon zest may help balance flavors, especially with more bitter greens like kale or arugula.
What is a Good Substitute for Pine Nuts in Pesto?
Pine nuts can be really expensive and sometimes hard to find. Walnuts, almonds, cashews, and pistachios are all great substitutes.
How to Store and Freeze Fresh Pesto
Transfer leftover pesto to an airtight container and top with a thin layer of olive oil. The top layer of oil helps prevent the pesto from browning. Cover with plastic wrap, allowing the plastic wrap to touch the oil directly, and transfer to the refrigerator for up to 5 days.
For best results, freeze the pesto before adding any cheese (add it later after it has been defrosted). Fill a silicone ice cube tray with pesto or freeze in a small glass container with a tight-fitting lid. Use within 4-6 months.
More Homemade Sauce Recipes,
- Tartar Sauce Recipe
- Teriyaki Sauce Recipe
- Gyoza Dipping Sauce
- Chimichurri Recipe
- Best Alfredo Sauce Recipe
- Buffalo Sauce Recipe
- Nashville Hot Sauce
If you try making this Easy Basil Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Basil Pesto Recipe
Equipment
Ingredients
Instructions
- Add the pine nuts, garlic, and fresh basil to the bowl of a food processor and process until finely minced, scraping down the sides as needed.
- With the motor running, very slowly drizzle the oil in the food processor, slowly and steadily. Process until mostly smooth – you may need to remove the lid and scrape down the sides once half-way through adding the oil.
- Add the cheese and process just until combined. Stir in salt, to taste.
Jessica’s Notes
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
I made this using organic baby greens and walnuts. Mmmmmmmmmm!!!