Homemade basil pesto is a wonderfully versatile and tasty sauce/spread made from a handful of flavorful ingredients. It comes together in minutes and tastes worlds better than store-bought because it’s so fresh. (Just like with lemon curd, store-bought pesto is nothing like real, FRESHLY made pesto!)
I originally published this recipe in 2015 and have since added new photos and more helpful success tips.
Today’s homemade basil pesto recipe is my absolute favorite. It’s classic, simple, flavorful, and completely fresh. You’ll appreciate how easily it comes together and that it tastes infinitely better than store-bought versions. Homemade pesto can be a dip, sauce, or spread and pairs wonderfully with so many flavors. Bottom line? Pesto is an easy way to instantly elevate any savory dish.
Originating in Genoa, Italy, pesto was traditionally made by crushing the ingredients with a mortar and pestle. Now it’s typically done with the convenience of electric tools like a food processor or blender. You don’t need to cook it at all, unless you want to roast the garlic first. (See recipe Notes for instructions on how to roast garlic.)
The uses for pesto are virtually endless, and you can use it in recipes like pesto pull-apart bread, pesto pizza, and this 25-minute pesto shrimp. Or use it as pasta sauce, drizzle it over grilled chicken, eggs, or roasted vegetables, spread it on sandwiches or homemade bread, or even swirl into hummus or minestrone soup.
This Homemade Basil Pesto Is:
- Fresh and flavorful
- Incredibly versatile
- Ready in minutes
- Made with just a few ingredients
- Easy to customize with what you have on hand
- Extra flavorful with roasted garlic (see recipe Notes for instructions on how to roast garlic)
One reader, Trink, commented: “This is by far the best pesto recipe I’ve used or had. Made 8 cups of homemade pesto 2 weeks ago using this recipe and everyone loves it. I wish I could post a picture of my dinner—it was the bomb. I love your baking recipes and now this! Winner winner! ★★★★★“
Another reader, Mary, commented: “Wow. This is the best pesto I’ve ever eaten. I like pesto, and I make pesto, but I didn’t know it could ever be this good. It is SO fresh and flavorful! ★★★★★“
Key Ingredients You Need & Why
- Basil: Fresh basil leaves are the base of this pesto recipe. Rinse and pat dry before using.
- Pine Nuts: Pine nuts add structure and a light nutty flavor to the pesto. If I’m having trouble finding pine nuts, sometimes I’ll swap them for walnuts, pistachios, or almonds.
- Parmesan Cheese: Fresh parmesan cheese adds a little saltiness and helps the pesto stick together. In place of parmesan (aka parmigiano-reggiano), you can use any Italian-style hard cheese, such as pecorino romano, asiago (and enjoy spread on asiago-crusted skillet bread), or grana padano.
- Garlic: It goes without saying that garlic adds incredible flavor to homemade pesto. I urge you to try using roasted garlic because the flavor isn’t as harsh as raw garlic. See recipe Note below for instructions on how to roast garlic.
- Olive Oil: Olive oil is the main liquid and helps create a creamy, rich consistency.
- Lemon Juice: 1 teaspoon of fresh lemon juice brightens everything up and really helps the other flavors shine. Many recipes don’t call for it, but I highly recommend it.
- Salt & Pepper: Both add flavor and you can add them to taste.
Make it your own: For a twist, try adding your favorite herbs like cilantro, mint, or parsley; your favorite spices like cayenne, ground ginger, paprika, or crushed red pepper flakes; or add a dash of your favorite hot sauce.
FAQ: What Can I Use Instead of Basil?
When fresh basil isn’t in season, it can be really pricey or even impossible to find. I like to use kale, spinach, or arugula in its place.
FAQ: What Can I Use Instead of Pine Nuts?
Pine nuts can be really expensive, not to mention hard to find! Walnuts, pistachios, and almonds are all great 1:1 substitutes and you can’t really detect a flavor difference in the finished pesto.
For nut-free pesto, try pumpkin seeds, hemp seeds, sunflower seeds, or cooked and cooled edamame.
Overview: How to Make Homemade Basil Pesto
Basil pesto comes together in a matter of minutes using a food processor or blender; just a few pulses and you’re done. The ingredients blend together rather easily, so if you don’t have a fancy food processor, don’t worry. It will still taste like pesto and it will still be good. (It’s hard to mess this up.)
- Blend the basil, pine nuts, cheese, and garlic together in a food processor or blender. Add the olive oil and pulse/process to blend. Scrape down the sides of the blender bowl, then add the lemon juice, salt, and pepper. Pulse this mixture until everything is blended together and relatively smooth. Taste and add more seasoning and any extra herbs/spices if desired.
Can I double or triple the recipe? Yes, you can easily scale up this recipe if your food processor/blender has the room!
How to Use Homemade Pesto
If you need inspiration, here are MANY ways you can use this basil pesto:
- Pesto Tortellini: Use as a sauce over cooked tortellini with parmesan cheese and fresh diced tomatoes.
- Shrimp: Try my creamy pesto shrimp for dinner—it’s super quick!
- Pizza: Use it in place of pizza sauce on pizza crust; here is my pesto pizza recipe.
- Pesto Bruschetta: Bake slices of a fresh baguette in a 400°F (204°C) oven until golden. Top with pesto, parmesan cheese, and diced fresh tomatoes.
- Stuffed Peppers: Use pesto in my sausage stuffed peppers recipe instead of the chicken broth. (Same amount—tastes fantastic.)
- Focaccia: Skip the herbed olive oil topping on focaccia (step 8) and spread 1/2 cup of pesto all over the dough instead.
- Star Bread: Use my star bread recipe and reduce the amount of sugar in the dough to 1 Tablespoon. Spread 1 heaping Tablespoon of pesto onto each of the 3 circles. (3 Tbsp. total.) Top each with a light layer of shredded cheese, herbs, and/or chopped pepperoni.
- Pesto Sandwich: Spread pesto on toasted bread, and add your favorite cheese or meat, greens, and tomato. You’ll love it on my caprese pesto chicken burger.
- Pesto Grilled Cheese: Brush 2 slices of thick-cut crusty bread (like artisan bread or ciabatta bread) with pesto, add provolone or cheddar cheese, butter the outside of the bread, and cook both sides on a griddle or skillet until golden brown.
- Swirl in Soup: Swirl a few spoonfuls into a bowl of minestrone soup.
- Hummus: Blend 2 Tablespoons of pesto with your favorite hummus.
- As a Dip: Use it as a dip for homemade bread, breadsticks, crackers, or pizza pull apart rolls. (This homemade Italian dressing is one of my most favorite “dipping sauces,” too!)
- As a Spread: Spread it on olive bread or seeded oat bread.
- As a Topping: Drizzle over cooked meats, fish, eggs, chicken meatballs, or roasted vegetables. Or try it as a savory topping on your Dutch baby pancake.
FAQ: How Long Does Homemade Pesto Last?
You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week or freeze for up to 2–3 months. Let it thaw at room temperature or in the refrigerator.
To prevent your pesto from browning in the fridge, pour a layer of olive oil on top before tightly covering or sealing the pesto.
You could also freeze the fresh pesto in small amounts, in a greased ice cube tray, and then thaw the amount you need for a recipe when you need it, so you don’t have as much leftover to store in the fridge.
Print
Easy Homemade Pesto Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 cup
- Category: Appetizer
- Method: Cooking
- Cuisine: Italian
Description
This is how I make classic basil pesto at home. It’s incredibly simple and flavorful and uses only a handful of fresh ingredients.
Ingredients
- 2 cups (60g) fresh basil leaves*
- 1/3 cup (48g) pine nuts*
- 1/3 cup (25g) freshly grated or shredded parmesan cheese
- 3 small cloves garlic (raw or roasted, see recipe Note below)
- 1/3 cup (80ml) olive oil
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- freshly ground black pepper, to taste
Instructions
- Pulse the basil, pine nuts, cheese, and garlic together in a food processor or blender. Scrape down the sides, then add the oil, lemon juice, and salt. Pulse until everything is blended together and relatively smooth. Add a drizzle more olive oil to thin out, if desired. Taste and add pepper (and/or more salt) if desired. I always add a pinch of pepper.
- Store pesto in a jar or sealable container, tightly seal, and refrigerate for up to 1 week.
Notes
- Storing & Freezing Instructions: You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week. To prevent browning, pour a layer of olive oil on top of the pesto before sealing. Freeze the pesto for up to 2–3 months. You can freeze it in greased ice cube trays and thaw small portions at a time. Let it thaw at room temperature or in the refrigerator.
- Special Tools (affiliate links): Food Processor or Blender
- Basil or Other Greens: Instead of basil, try other greens like spinach, kale, or arugula. No matter which greens you choose, rinse and pat dry before using.
- Nuts: If I’m having trouble finding pine nuts, sometimes I’ll swap them for walnuts, pistachios, or almonds. For a nut-free version, try cooked and cooled edamame, pumpkin seeds, hemp seeds, or sunflower seeds.
- Parmesan Cheese: In place of fresh parmesan (aka parmigiano-reggiano), you can use any Italian-style hard cheese, such as pecorino romano, asiago, or grana padano.
- Garlic: If you don’t have fresh garlic cloves, use 3 teaspoons minced garlic from the jar.
- How to Roast Garlic: Preheat oven to 375°F (190°C). Using a sharp knife, slice off the top of the fresh garlic head to expose the cloves inside. Pour 2 Tablespoons of olive oil inside a round or square baking pan (I usually use a 9-inch round pan) and coat the pan evenly. Place garlic head inside, exposed side up. Sprinkle the garlic head with a little salt and pepper and drizzle 1 additional Tablespoon of olive oil on top. You want them to have a nice coating of oil so they don’t burn easily. Cover the pan with aluminum foil and roast for 40 minutes. Remove the pan from oven. To remove the roasted cloves, grab the bottom of the garlic head and gently squeeze until the cloves pop out—they will be mushy and ready to use in the pesto.
- Other Pesto Variations: Try adding your favorite herbs like cilantro, mint, or parsley. Add your favorite spices like cayenne, ground ginger, paprika, or crushed red pepper flakes. Or add a dash of your favorite hot sauce.
Reader Comments and Reviews
I love this recipe! I’ve made 2 batches quadrupeling the recipe each time. I froze the pesto on a parchment lined baking sheet until very firm then used a pizza cutter to divide into usable portions. Filled 2 freezer container so far….
My preference was for less oil by about half.
This was my first time making pesto. After cutting some of my basil plants back today, I had a lot of basil leaves that I didn’t want to waste and found this recipe online. I added it to freshly cooked spaghetti noodles and it was a hit. My family loved it and something we’ll be making again and again! Thank you!
Hi Sally, Since I reviewed such tempting comments…would definitely love to try ! Trying this recipe for the first time.. I have fresh grown basil leaves. Should I add Italiano 4 Cheese Blend – provolone, pizza mozzarella, Parmesan and Swiss cheese as I don’t have Parmesan cheese.
I think that cheese should be just fine!
My pesto tastes bitter! What is wrong? I followed the recipe! Is there only certain leaves from a specific part of the basil plant to be used?
Hi Elaine, Did you taste the basil leaves before using? Any chance you are growing your own basil? When the leaves get too large, or the plant is allowed to flower, then the leaves will begin to taste bitter.
I did not taste the leaves but we are growing the basil. The plant has gotten huge. I used all sizes of leaves from the top to the bottom of the stalks. Any flowering was picked off. So maybe I should just use the top half of the stalk where the smaller leaves are?
Made this recipe for the first time- it was delicious. Definitely going into my repeat drawer for anything that likes pesto or vice versa 😉 I found drizzling in olive oil a bit at a time made it easy to get the consistency just right. This recipe made about 1.25 cups.
Wow. This is the best pesto I ever ate. I like pesto, and I make pesto, but I didn’t know it could ever be this good. It is SO fresh and flavorful! I’m enjoying many of your recipes, Sally. You’re a really bright spot during these pandemic times. Thank you for being you!
How many packages of basil do you have to buy to get two cups? Expensive!
Hi Jana, it depends how big the packages are. If it’s helpful, 2 cups is around two very large handfuls.
Simply delicious! The lemon brightens up the flavor and let’s the freshness shine through. A summer favorite for us is tomato pie! Homemade crust fresh tomatoes layered with your pesto and mozzarella. It’s a taste of summer goodness! Thanks
This turned out fantastic. I substituted sunflower seeds for pine nuts and had it over an organic edamame fettuccine. So we had a delicious high protein/high fiber/gluten free meal. A perfect summer meal.
Amazingly delicious!! I have made it 3 times in 2 weeks.
This pesto recipe is excellent- very simple and delicious! Thanks for another keeper!!
Just made this for supper and it was another home run recipe from your amazing blog Sally!!! I have extra left over and have been wanting to make your cheesy bread and adding pesto to it too! Can’t wait. Thanks again!
Very simple and very tasty. I like the amount / balance of each ingredient. I have seen some use 1/2 cup of oil and that seems like too much. I didn’t change a thing. I do plan on trying your pizza crust and the flat bread with the chicken and pesto. Those sound delicious.
My whole family LOVED THIS!!! Haven’t had a bad experience with this site. My favourite place to be inspired by your delicious reciptes.
SALLY GRACIAS POR TU RECETA, EXCELENTE PESTO DE ALBAHACA UFFFF…. TAN SOLO OLER ESTA HIERBA ME PRODUCE UNA SENSACIÓN DE ALEGRÍA, NOSE PERO LA ALBAHACA ME ALEGRA SU AROMA. ME ENCANTA. EL DOMINGO QUE ES MI ANIVERSARIO DE BODAS LO PREPARARÉ, SABES ME QUIERO LUCIR, CON UNOS RICOS FIDEOS CINTA QUE RICURA ES DELICIOSO. DIME EL ACEITE DE OLIVA ES OLIVA VIRGEN O ES ACEITE DE OLIVA EXTRA VIRGEN? CON CUÁL LE VA MEJOR?
NO TE OLVIDES RESPONDERME
BESITOS
MARY
Hi Sally, made your pizza crust on Sunday and we loved it! Can the pesto sauce be frozen?
Hi Pam, So happy you enjoyed our pizza crust! Yes, the pesto can be frozen for up to 2-3 months. You can freeze it in greased ice cube trays and thaw small portions at a time.
I’ve been told before that if you are freezing basil pesto, not to add the Parmesan cheese or nuts because it will have a bitter flavour once thawed. I don’t know if this is true, but I always leave them out when making a batch to freeze. I usually freeze in ice-cube trays and then pop them into a labeled ziplock bag. I freeze homemade tomato paste using the ice cube trick too. One ice cube is generally the equivalent of one ounce or two tablespoons.
Hi Sally–I’m impressed that you’re responding to the comments during maternity leave! I wonder if you could address a couple of questions that could perhaps make it into the recipe: 1) Those two cups of basil could vary wildly depending on how tightly packed they are. I wonder if it would be a good idea to give a weight, or at least how much you want people to press down on the leaves into the cup. 2) I looked at the comments and several people mentioned growing their own basil, which seems just about the only way to do this as basil at the supermarket is ridiculously expensive. Do you have suggestions for sources if you don’t grow your own?
Pesto on pizza is wonderful….my fav is with chopped clams, bacon and cheese. I grew lemon basil….will try a batch of pesto using it. Should be really good on fish
We made your flatbread last month and made pizzas. We used pesto rather than sauce. My 10 yo is now growing basil to make more pesto! She loved it!
Wow Sally it is as if you are reading my mind! I’ve been growing basil in a pot on my back porch and it is just overflowing and I i’ve been looking for a good pesto recipe it’s not complicated and doesn’t require a mortar and pestle. Your Recipe is the first one I saw for the roasted garlic. Thanks so much for the lovely recipe can’t wait to make itAnd try some of your other yummy sounding recipes to use it.
Can I use a different type of oil, like canola? I’m not a fan of the flavor of olive oil/
Hi Anna! Canola oil works if you’d rather use that than olive oil.
When I’m going to use as a bread dip, I throw in half an avocado… but then when i run out of bread, I finish it off with a spoon…!
Very good recipe ! Fresh is the only way to go…I added a couple of Tablespoons to my homemade chicken soup just before serving , it was awesome !!
Hi! I used the dough for your one rise cinnamon roll to form into balls with cheese stuffed inside, after which I rolled the balls into your pesto mix, baked it and oh my gosh!! It’s the best! Thank you for making me feel like a kitchen expert
It’s been on my bucket list to make pesto from scratch. Mission accomplished. Thank you.
For those who are allergic or sensitive to dairy, you can substitute about a tablespoon of white miso paste for the Parmesan in any pesto recipe. You will swear it has real cheese in it and will fool your dairy lovers. 🙂
We have been growing our own food lately and one of the items is Basil. I made this Pesto and brought it to a friends house and apparently did not make enough. It was practically gone the minute I put it out. It’s truly fantastic! I did not have Pine Nuts (man those are expensive), so I used Pecans that I had on hand. I think I like better with Pecans. Thank you for sharing this recipe… it’s truly devine!
I LOVE pesto, and I would use it on grilled cheese sandwiches, hamburgers, and pasta. Although I’m interested in trying the pesto with roasted garlic, is it possible that I can used minced garlic?
Thanks, Sally!! 🙂
Minced garlic would work, yes!
Hi Sally. Love your blog and many delish recipes! Just wanted to let you know I tried this today and it was great! I am growing my own basil so it was really fresh and tasty. I Chose cashews for the nuts because I didn’t have pine nuts but had those almonds and pecans and thought the cashews would give it a flavor.
I did make the pizza but because we are red sauce addicts I brushed a layer of pesto then poured some red sauce And finished with the chicken and mozzarella cheese.
I made my own pizza dough recipe using whole white wheat flour and it was just great! Thanks for another great recipe!