Homemade Basil Pesto is incredibly easy to make, and with a few simple tips, you can elevate it to extraordinary. Quick, versatile, and freezer-friendly, this recipe is the perfect way to preserve the fresh taste of summer basil for the colder months.

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Why Make Your Own Pesto?

Once you try this homemade version, store-bought pesto will never compare. With vibrant fresh basil, toasty pine nuts, garlic, Parmesan, and olive oil, this pesto is bursting with bold, authentic flavor. Plus, it’s incredibly versatile—use it as a sauce, dip, spread, or marinade for countless dishes.

How to Make Basil Pesto

Ingredients:

2 cups fresh basil leaves, packed
2 garlic cloves
1/3 cup toasted pine nuts
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
Zest and juice of 1 lemon (optional, for brightness)
Kosher salt and freshly cracked pepper, to taste

Steps:

Toast the Pine Nuts: Toast pine nuts in a dry skillet over medium heat, shaking occasionally, until lightly golden. Set aside to cool.
Blend the Base: Add basil, garlic, pine nuts, Parmesan, and lemon zest (if using) to a food processor. Pulse until coarsely chopped.
Add the Olive Oil: With the processor running, slowly drizzle in the olive oil until the mixture reaches your desired consistency. For a thicker spread, use less oil; for a looser sauce, add more.
Season: Stir in lemon juice (if using) and season with salt and pepper to taste.

Freezing Pesto for Later

To enjoy the taste of fresh basil all winter long, freeze your pesto in an ice cube tray. Once frozen, transfer the cubes to a resealable freezer bag. Use as needed for quick sauces or dressings—just thaw in the microwave or a saucepan over low heat.

Tips for the Best Pesto

Toast the Pine Nuts: This enhances their buttery flavor, adding depth to the pesto.
Brighten with Lemon: While not traditional, lemon juice and zest add a fresh, vibrant note and help maintain the pesto’s bright green color.
Control Texture: Process half the ingredients until smooth, then pulse in the rest for a chunkier texture that packs big bursts of flavor.

Ways to Use Basil Pesto

Pasta Sauce: Toss with pasta for an easy, flavorful dinner.
Spread: Use it on sandwiches, burgers, or wraps for a flavorful twist.
Marinade: Perfect for chicken, fish, or shrimp before grilling or roasting.
Dip: Serve with veggies, crackers, or crusty bread for a quick appetizer.
Add to Soups: Swirl it into minestrone or vegetable soups for a fresh flavor boost.

Recipe Pairings

Pair your pesto with these dishes for a meal your family will love:

Caprese Tortellini Salad
Grilled Pesto Chicken Thighs
Pesto Artichoke Stuffed Manicotti
Grilled Salmon with Strawberry Cucumber Salsa

With this recipe in your repertoire, you’ll always have a jar of fresh, vibrant pesto ready to make any meal feel special. Once you taste it, you’ll be making batch after batch!

The Best Basil Pesto Recipe: A Fresh & Flavorful Classic

Recipe by snackonmeat

Servings

servings

Prep time

minutes

This quick and easy Basil Pesto recipe uses fresh basil for a vibrant, homemade sauce that comes together in minutes. Perfect for pasta, sandwiches, or as a dip, it’s a must-have recipe for any basil lover.

Ingredients

4 oz pine nuts
4 cups fresh basil leaves, packed
3 garlic cloves
1 cup coarsely grated Parmesan cheese
1 tbsp lemon zest
1 cup olive oil
Kosher salt and freshly ground black pepper, to taste
Equipment
Food processor

Directions

Toast the Pine Nuts
In a small skillet over medium heat, toast the pine nuts until golden brown, about 2–3 minutes. Remove from heat and let cool.
First Blend
In the food processor, combine half of the pine nuts, 3 cups of basil, 2 garlic cloves, 1/2 cup of Parmesan cheese, and the lemon zest. Process for about 30 seconds until the ingredients are finely chopped.
Incorporate Olive Oil
With the food processor running on low, slowly drizzle in 3/4 cup of olive oil. Continue processing until the mixture becomes a smooth paste. Stop the processor as needed to scrape down the sides of the bowl.
Add Remaining Ingredients
Add the rest of the pine nuts, basil, garlic, and cheese. Pulse the mixture until finely chopped, leaving a slightly textured consistency if preferred.
Finish the Pesto
Transfer the pesto to a bowl and stir in the remaining 1/4 cup of olive oil. Season with kosher salt and freshly ground black pepper to taste.
Store and Serve
Store the pesto in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in ice cube trays, then transfer to a freezer bag.