How to make Basil Pesto
Homemade Basil Pesto is a summertime treat! This simple 6-ingredient condiment, made with tons of fresh basil and other fresh ingredients, is perfect for pastas, pizzas and more!
Love to make recipes with fresh pesto? Don’t skip Chicken Pesto Pasta and Tuna Pesto Crostini!
2021 Update: This homemade pesto recipe was originally published March 17, 2014. The writing and images were updated and republished in May 2021.
‘Tis the season for fresh herbs and herb gardens… and if you’ve ever had an herb garden before, you might be familiar with basil plants that grow quickly and wildly.
Ours always does, and before I developed this recipe, I was always wondering what I should do with all that basil.
Homemade basil pesto is simple, fragrant and flavorful. It’s easy to make at home if you’ve got the ingredients on hand, and since there are just six ingredients needed, chances are you might have them.
Why I love this recipe:
This is a simple recipe, and it’s not fancy… but it’s incredibly delicious, wonderfully fragrant and pairs well with pasta, pizza, sandwiches and most anything else you can think of.
Back when I was a long distance runner, I was drawn to this pesto recipe on top of pasta. Why? The good fats that reside in the olive oil and all the other fresh ingredients pulled into the recipe made it not only a delicious dish, but a food that made me feel pretty good.
The same still holds true today, and last summer, we spent an inordinate amount of time using this pesto recipe as the base of a pesto chicken pizza, which is out of this world.
This pesto, while pretty basic, is one of those dishes I know, love and enjoy all summer long.
Other summer recipes to try ASAP: Summer Quinoa Salad | Grilled Steak Flatbread Pizza Recipe | Chicken Spinach Salad with Apples and Strawberries | Ricotta Crostini with Grilled Peaches | Easy Lemon Bars
What you need to make this recipe:
The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.
- Measuring cups and spoons
- Garlic press
- Food processor
- Rubber spatula
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here are the simple ingredients you need to make this recipe:
- Fresh basil leaves — this is the most important ingredient for making fresh basil pesto. Dried basil will not work. This recipe works best in the spring and summertime when your herb garden is bursting at the seams.
- Garlic cloves — freshly minced garlic cloves add awesome flavor. If you’re not a garlic person, go light at first and give your pesto a taste before adding more.
- Toasted pine nuts — for that delicious flavor! I know pine nuts are expensive, but in my opinion, they are worth the expense for this recipe.
- Parmesan cheese — freshly grated or shredded cheese is the way to go.
- Extra virgin olive oil — or another olive oil of your choosing.
- Spices — all you need to season this homemade pesto is a combination of kosher salt and freshly ground black pepper. Give the pesto a taste before adding these.
Pesto recipe variations:
Nut variations: Pine nuts are expensive. Any other toasted nut, like walnuts, pecans, pistachios, almonds, pepitas (pumpkin seed), etc., should work in its place.
Green variations: You can make pesto with spinach, kale, parsley and other leafy greens. Swap out the fresh basil for the same amount of green. (You can find inspiration from my Spinach Pistachio Pesto recipe.)
Cheese variations: Parmesan is my favorite, but pecorino romano also works beautifully. Shredded mozzarella would also be lovely. If you’re vegan, feel free to skip the cheese and add a little nutritional yeast.
Add acidity: For a little extra brightness, add 2 teaspoons of lemon zest and a squeeze of lemon juice to your pesto.
Want to save this?
We'll email a link directly to you so you can come back to it later! Plus, you'll receive new recipes delivered to your inbox each week.
How to make Basil Pesto
To toast the pine nuts, place them on a baking sheet, and bake in a preheated 350°F oven for 5-7 minutes, or until the exterior of the nuts are slightly browned. Keep an eye on them, as they will burn very easily if you do not. Let them cool before you mix your pesto or they will wilt the basil and melt the cheese.
Next, prep the rest of the ingredients.
- Pluck the basil leaves from their stems
- Chop the garlic
- Shred the cheese.
Make the pesto. Add the basil, garlic, toasted pine nuts and the parmesan cheese to your food processor. Pour in about half of the olive oil and pulse until the ingredients are chopped and the mixture is beginning to come together.
Please note that you can make this with a mortar and pestle or in a high-speed blender. I prefer to use a food processor.
Pour in the rest of the oil, and blend until smooth. Take a taste, and season with salt and pepper.
Transfer the pesto to a jar or a bowl, then enjoy immediately.
how to store:
How to store: Transfer from the food processor to a jar or a food storage container, and keep it in the fridge for up to a week. Make sure that your container is airtight, as the sauce can oxidize, causing the basil to brown.
How to freeze: transfer it to an air-tight container and drizzle additional olive oil over the top. Freeze for up to 3 months, and let thaw in the refrigerator before using.
Frequently Asked Questions
Traditional Italian pesto, known as pesto alla genovese, is made with fresh basil leaves, pine nuts, parmesan, olive oil, garlic and salt. It’s a basil sauce that’s perfect for pastas, pizzas, sandwiches and more.
Honestly, most anything. We’ve taken to adding it as a base to pizza in place of pizza sauce and love it with noodles. It works with zucchini (and other veggie) noodles, as well, and is great for spreading on sandwiches and crostini, too.
Not quite. You need basil to make pesto. Basil is an herb while pesto is a combination of basil (or other leafy greens) with oil, pine nuts, cheese, garlic and salt.
Yes. Always wash your basil before using it. Pat them dry with a paper towel or a kitchen towel before blending.
Pesto is a brilliant way to use up a bunch of basil!
Tips and tricks to the best Basil Pesto
- Don’t skimp on the fresh basil. This recipe is nowhere near as bright or vibrant if you don’t have enough basil, so ensure you’ve got enough on hand before mixing this up.
- Swap out the ingredients for your tastebuds. I’ve listed out swaps in the recipe card and in this post above. Feel free to get creative with it and make this pesto with ingredients you’ve got and love.
Dishes to make using this pesto recipe
Pesto Pasta: Boil 1 lb. of noodles (any type!) until al dente, then drain and transfer the pasta into the bowl with the pesto. Combine, then serve warm. You can also follow this recipe for Chicken Pesto Pasta.
Pesto Pinwheels: The perfect party appetizer or a fun hand-held dinner option!
Slathered on crusty bread or used as a dip for said bread. (Kind of like this Parmesan Spice Olive Oil Dipping Sauce.)
Swirl it into alfredo sauce to make an Alfredo Pesto Sauce for pasta.
Use it as a pizza base. Instead of using tomato sauce, smear homemade pesto onto a Homemade Pizza Dough round. Top with cheese and your favorite toppings. (We’re partial to roasted chicken.)
Roasted Potato Salad with Pesto is a beautiful side salad!
Here’s how you can make this in your own kitchen…
Basil Pesto
EQUIPMENT
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Ingredients
- 2 cups fresh basil leaves packed
- 3 garlic cloves
- ⅓ cup toasted pine nuts
- ½ cup parmesan cheese
- ⅔ cup extra virgin olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
Want to save this?
We’ll email a link directly to you so you can come back to it later! Plus, you’ll receive new recipes delivered to your inbox each week.
Instructions
- Toast the pine nuts: Preheat the oven to 350°F. Place pine nuts on a baking sheet, and bake in the preheated oven for 5-7 minutes, or until the exterior of the nuts are slightly browned. Keep an eye on them, as they will burn very easily if you do not. Let them cool before you mix your pesto or they will wilt the basil and melt the cheese.
- As the pine nuts toast, prep the rest of the ingredients. Pluck the basil leaves from their stems, chop the garlic and shred the cheese.
- Make the pesto. Add the basil, garlic, toasted pine nuts and the parmesan cheese to your food processor.
- Pour in about half of the olive oil. Pulse until the ingredients are chopped and the mixture is beginning to come together.
- Pour in the rest of the oil, and pulse until smooth. Take a taste, and season with salt and pepper.
- Transfer the pesto to a jar or a bowl, then enjoy immediately.
Notes
- If you like citrus, add 2 teaspoons of lemon zest and 1-2 tablespoons of lemon juice to your pesto for brightness.
- No parmesan cheese? Use pecorino instead.
- If you don't like pine nuts, replace them with another toasted nut, like a walnut or a pecan.
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
I love pesto pasta and this is something I can make easily from home. Thanks for sharing.
Glad you’re a fan of the pesto pasta, too, Stephanie! I hope you enjoy this!
I love basil pesto on pasta. Easy to make and I love it when I can make my own with my basil I grow. Yummy!! Pinning!!
Yes! So glad you’re a fan, too, and that you make it with the basil you grow! I need to get my garden in order because the weather’s finally right over here for it!
That looks good… I just have to be careful because I have NO self control when it comes to pasta!
HA! I feel you, girl… which is why I hardly ever make pasta anymore… and when I eat too much, I feel awful. I’ve recently switched to GF pasta, which seems to make a difference in me feeling good after, and I’m still working on the not eating the whole box thing. 😉
I have always loved pesto but haven’t made it in awhile. I might try this with quinoa pasta. It would be a great meal before a morning run. Saturday a 12 mile run replaced beer drinking but I passed a St Patty’s Day festival and a lot of house parties. It was fun! (except for all of the muscle twitches after)
Kathy, you’ve gotta make some pesto sometime soon, especially since basil is growing like crazy these days! (Woo, summertime!) I did something similar the day after my St. Patty’s Day, running-wise, so I feel you! Glad you had fun.
I absolutely love basil pesto but it drives me mad that the gorgeously bright, vibrant green turns blackish-brown when it hits hot pasta or pizza! Grrr. Oh well, I guess I can’t fight nature 🙂 That said, your dishes look absolutely stunning, particularly that pesto-smothered penne. Yum! Definitely the most delicious spread for Italian foods. Love it!
I absolutely agree with you, Laura! We’ve gotta find a way to combat this… or just turn a blind eye. 😉 And yes, pesto is definitely one of my favorite spreads from Italy. It’s just SO good. Mmm.