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If you’ve never made pesto at home, you’re in for a treat! This easy basil pesto recipe is bursting with fresh flavor and comes together in just minutes. After one bite, you’ll wonder why you ever bought the jarred version.
This is hands-down one of my favorite ways to use up garden-fresh basil in the summer. It’s simple, flavorful, and so versatile!
Why you’ll love this recipe:
Over the years, I’ve found that the best meals aren’t always the most complicated—they’re the ones made with fresh, simple ingredients and shared with people you love.
Pesto is the perfect example. My basil plants are absolutely thriving this year, so you better believe I’m blending up batch after batch. I love freezing it so I can bring that bright summer flavor into the kitchen all year long.
Ingredient Notes
Some helpful info on choosing ingredients.
- Fresh basil leaves– Your garden is the best. However, your local store will have it too. I prefer to buy the ‘living plant’ as opposed to the already picked leaves in the clamshell plastic. They last longer. Trader Joe’s has a great price on their basil plants too and usually have them year round.
- Olive oil– Always choose a high quality Extra Virgin Olive Oil.
- Garlic– Fresh is best. I recommend a garlic press to make your life eaiser.
- Parmesan cheese– Buy a block and grate it yourself. It has so much more flavor that way. I love my rotary cheese grater— total game changer!
- Pine nuts– These are used in traditional pesto sauce, however, you can substitute walnuts to save a few dollars. Pine nuts are typically a little pricey. I’ve found the best deals at Costco.
How To Make Basil Pesto From Scratch
It doesn’t get easier than this!
Be sure to check out the full recipe and ingredient list in the recipe card below.
- Add the basil, oil, garlic, cheese and pine nuts to a food processor and blend until smooth.
- Serve immediately or store in an airtight container in the fridge. See notes below on storing,
Delicious Ways to Use Pesto
One of my favorite ways to enjoy pesto is on Zucchini Noodles—it’s light, fresh, and perfect for summer nights when you want something quick but satisfying. If you’re looking for a fun appetizer, these Homemade Pesto Pinwheels are a total crowd-pleaser. You can’t go wrong with tossing pesto into a bowl of hot pasta, but it’s just as amazing spread on chicken, spooned over grilled fish, or drizzled onto roasted veggies. I also use it as a sandwich spread and a pizza sauce.
Tips & Tricks
- I like to use my food processor for this recipe, but you can also use a blender if you choose.
- You can add other ‘greens’ to your pesto such as spinach, peas, or cilantro.
- Walnuts are a great substitute for pine nuts if you don’t want to splurge for them.
- To freeze, fill an ice cube tray or mini muffin tin with the pesto, freeze, then transfer to a freezer bag. They thaw out really quick and you can use it as your main sauce or add a ‘cube’ to your pasta sauce for extra flavor.
- Substitutions: My ideal is always real food and fresh food, however, sometimes convenience wins. You can use jarred minced garlic instead of garlic cloves and pre-shredded parmesan cheese if you need to.
FAQ’s
Yes! Pine nuts are traditional, but they can be costly. Walnuts, cashews, or even almonds make a great substitute. The flavor will be slightly different, but still delicious.
Absolutely! One of my favorite tricks is to spoon pesto into ice cube trays, freeze, then transfer the cubes to a freezer bag. That way you can thaw just what you need for a quick dinner. Frozen pesto keeps for about 3–4 months.
Basil oxidizes quickly when exposed to air, which can cause the pesto to darken. It’s still safe to eat. To slow this down, cover the top with a thin layer of olive oil before storing.
Storing and Freezing
Pesto will last up to 5–7 days, stored in an airtight container, in the refrigerator. To help it stay bright green, drizzle a thin layer of olive oil over the top before sealing the container. I’ve already covered how to freeze it above, but to recap that, freeze it in ice cube trays, then transfer to a freezer bag. Squeeze out as much air as possible for ultimate freshness. It will keep for 3-4 months.
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Easy Basil Pesto Recipe
Equipment
- food processor or blender
- measuring cups and spoons
- rubber spatula for scraping down the sides of the food processor.
Ingredients
- 1 1/2 cups fresh basil leaves loosely packed
- 3 cloves garlic minced or pressed
- 1/3 cup olive oil
- 1/3 cup parmesan cheese shredded
- 1/4 cup pine nuts
Instructions
- Place all ingredients in a high speed blender or food processor.
- Process on high until well blended.
- Store in an air tight container, or freeze.
Notes
- I like to use my food processor for this recipe, but you can also use a blender if you choose.
- You can add other ‘greens’ to your pesto such as spinach, peas, or cilantro.
- Walnuts are a great substitute for pine nuts if you don’t want to splurge for them.
- To freeze, fill an ice cube tray or mini muffin tin with the pesto, freeze, then transfer to a freezer bag. They thaw out really quick and you can use it as your main sauce or add a ‘cube’ to your pasta sauce for extra flavor.
- Substitutions: My ideal is always real food and fresh food, however, sometimes convenience wins. You can use jarred minced garlic instead of garlic cloves and pre-shredded parmesan cheese if you need to.
- Basil can oxidize quickly and turn dark when exposed to the air. To prevent this, pour a thin layer of olive oil over the top before storing. Or, press plastic wrap directly on top of it, so it is touching the pesto, preventing air from reaching it.
Nutrition
I love PESTO!!! I need to try to make my own now. Thanks for sharing at the Monday Funday Party. – Emily
I love homemade pesto! And you’re right – it’s super duper easy. My basil plant is doing well this year too – yay! – so I’m hoping to make a big batch and freeze the extras to have on hand. Cause pesto makes EVERYTHING tastes better in my opinion 😉