Easy Homemade Basil Pesto Recipe

A Homemade Basil Pesto that is bursting with fresh basil flavor and full of pine nuts, Parmesan cheese, olive oil, and crushed garlic cloves.  This easy pesto recipe can be served as a pasta sauce, on top of baked chicken, or even as a creamy salad dressing.

Homemade Basil Pesto Recipe

Our basil bushes are starting to grow out of control in our summer garden!

Immediately I know what to do with all of it, because there’s one thing that never fails to delight my taste buds…

A homemade basil pesto.

There’s just something about the fresh basil leaves paired with crunchy pine nuts and that sharp Parmesan cheese flavor.

And there are so many ways you can use it up once it’s made!

From adding it to some Sheet Pan Chicken and Veggies, using it as a salad dressing, or tossing some zucchini noodles in it for a low-carb pasta sauce…

The options are endless!

What is pesto?

Pesto, originally referred to as pesto alla genovese, is a sauce that is made from fresh basil leaves, pine nuts, a hard Parmigiano-Reggiano or Pecorino cheese, olive oil, and garlic.  It originated in Italy and is typically used as a sauce for pasta or gnocchi.

It’s become quite popular in America and is often found served with Tomato Bruschetta, on baked chicken, or even as a healthy salad dressing.

While basil pesto is the most traditional type, there are also many other varieties you can try including cilantro pesto, kale pesto, or even sun dried tomato pesto.

Ingredients

The ingredients to make homemade pesto are relatively easy to find at your local grocery store and include:

• Basil – Fresh basil leaves make up the bulk of a homemade pesto recipe.  You can either grow it in your own summer garden or purchase it in the produce section at your grocery store.
• Pine Nuts – Using these small, and somewhat pricey nuts, are the most authentic way to make pesto.
  • If you’d like to save a little bit of money or have a difficult time locating them, you can always try using walnuts, pecans, or almonds, instead.
• Cheese – A hard cheese, such as a Parmiggiano Reggiano (also called Parmesan cheese in America) or Percorino cheese are the best types of cheese to use.  When purchasing the cheese, make sure you get grated Parmesan cheese and not shredded for the best texture.
• Olive Oil – Since this makes up a large majority of the recipe, you’ll want to make sure and really love the taste and flavor of the oil you’re using.  If you like it peppery, purchase an oil with more of an olive flavor.
• Garlic – Fresh garlic cloves give a wonderful punch of flavor to this sauce.  I would not recommend substituting with garlic powder since it will give the pesto a more artificial flavor.

Process or Blend

Traditionally, pesto is made using a mortar and pestle.  This process can be a bit time-consuming and laborious on your arms. (Whew!! Definitely a workout!)  Also, not many people have a mortar and pestle stashed away in their cabinet.

So instead of making pesto the old-fashioned way, we’re going to be speeding up the process by either using a food processor or a high-speed blender.

Both of these will work great, but my recommendation is to use a food processor with a hole at the top.  This hole will enable you to slowly drizzle in the olive oil while blending the pesto together.  Both the hole and the pulsing ability will allow you to have the most control over the finished texture of your pesto.  So if you like your pesto a little more creamy, process away!  If you prefer it to be a bit more chunky, pulse until your desired consistency is reached.

Which brings me to your third option for making homemade pesto: a high-speed blender.  This kitchen appliance will inevitably lead to a much more smooth and almost liquid pesto since it’s hard to monitor and stop at the right texture.  But if this is all you have, just make sure you keep a close eye on the pesto while it’s blending!

Preparing the Basil

Before you can make your pesto, you’ll first want to prepare the basil leaves.

Pesto is best if it is made with the soft, tender leaves of the basil plant and NOT the thicker stems.

To do this simply snap or cut the stems from the basil leaves using your hands, scissors, or a kitchen knife.

How to Make

The process for making homemade pesto is quite simple and consists of the following steps:

1. Place basil leaves, pine nuts and garlic in a large food processor. (step 1 above)
2. Pulse 20-30 times or until basil is finely chopped. (step 2 above)
   • It’s important you do this before adding in the olive oil to release the most amount of flavor from the basil leaves.
3. Turn the food processor on and slowly drizzle in the olive oil. (step 3 above)
4. Add the Parmesan cheese, salt, and pepper.  (step 4 above)
5. Pulse until just combined and your desired consistency is reached.

Storing and Freezing

Serve pesto immediately or refrigerate it for up to an hour if you prefer to serve it chilled.

If you have leftover pesto, place it in an airtight container and cover it tightly with a piece of plastic wrap.  Placing the wrap directly over the pesto slows down the oxidation process thus keeping it from turning brown. 

Homemade pesto will last for up to a week if store in the refrigerator, or up to 6 months in the freezer

Ways to Use It

While serving homemade pesto as a gnocchi or pasta sauce is the most common way to use it, there are a few other fun and creative ways to enjoy this burst of herb flavor:

• Use it in a Baked Frittata.
• Mix it into your favorite Chicken Vegetable Soup.
• Give your Pasta Primavera a pesto punch!
• Take your Chicken Parmesan over the top.
• Serve Tomato Bruschetta with a scoop of it.
• Toss with Gnocchi!

FAQs

What type of basil is best?

Italian large leaf basil is the best to use when making a homemade pesto since it has the most robust flavor.

How long does it last?

Homemade pesto will last for up to a week if stored in an airtight container in the refrigerator or up to 6 months in the freezer.

Can I freeze pesto sauce?

Yes.   A great way to freeze basil pesto is to place it in 1 tablespoon increments into an ice cube tray.  Freeze for 2-4 hours, or until firm, and then place the cubes into a gallon-sized storage bag.  When you need a little pesto flavor in your favorite soups, stews, or pasta sauces, simply grab a cube and pop it into your dish!  

4.67 from 3 votes

Basil Pesto Recipe

A Homemade Basil Pesto that is bursting with fresh basil flavor and full of pine nuts, Parmesan cheese, olive oil, and crushed garlic cloves.  This easy pesto recipe can be served as a pasta sauce, on top of baked chicken, or even as a creamy salad dressing.

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Course Dinner, lunch, sauce

Cuisine Italian

Keyword basil, easy, healthy, sauce

Prep Time 5 minutes

Total Time 5 minutes

Servings 12 servings

Calories 123 kcal

London Brazil

Ingredients

• 2 cups basil stems removed
• ⅓ cup pine nuts
• ½ cup Parmesan cheese grated
• 2 cloves garlic crushed
• ¼ tsp. salt
• Pinch of black pepper
• ½ cup olive oil

Instructions

1. Place basil leaves, pine nuts and garlic in a large food processor. Pulse 20-30 times or until basil is finely chopped.

2. Turn the food processor on and slowly drizzle in the olive oil.
3. Add the Parmesan cheese, salt, and pepper. Pulse until just combined and your desired consistency is reached.
4. Serve pesto immediately or store covered with a piece of plastic wrap in an airtight container in the refrigerator for up to a week.

Recipe Notes

• This recipe makes ~3/4 cup of pesto.
• 1 serving is 1 tablespoon of pesto.
• Parmiggiano-Regino and Pecorino can be used interchangeably.
• Walnuts, pecans, or almonds can be substituted if desired.

Nutrition Facts

Basil Pesto Recipe

Amount Per Serving

Calories 123 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Cholesterol 3mg1%

Sodium 107mg5%

Potassium 38mg1%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

Vitamin A 244IU5%

Vitamin C 1mg1%

Calcium 57mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.