There’s nothing quite like the fresh, vibrant taste of Homemade Basil Pesto. It’s bright, herby, garlicky, and packed with that rich, nutty Parmesan flavor that makes everything taste better. Whether you’re tossing it with pasta, spreading it on sandwiches, or drizzling it over roasted veggies, this pesto is a total game-changer.
The best part? It comes together in just a few minutes with simple ingredients. Trust me, once you make this at home, you’ll never go back to store-bought pesto again!
Why You’ll Love Homemade Basil Pesto
Fresh & Flavorful: The bright, herby taste of basil combined with garlic, Parmesan, and olive oil is simply unbeatable.
Quick & Easy: Just toss everything in a food processor, blend, and you’re done!
Versatile: Use it on pasta, pizza, sandwiches, grilled meats, and more.
Customizable: Adjust the ingredients to suit your taste—swap nuts, use different cheeses, or make it dairy-free.
No Preservatives: Unlike store-bought versions, this pesto is made with fresh, wholesome ingredients.
Ingredients in Homemade Basil Pesto
Fresh Basil: The star ingredient! Use fresh, vibrant basil leaves for the best flavor.
Garlic: Adds a punch of flavor that makes pesto irresistible.
Parmesan Cheese: Gives it that nutty, salty richness. Use freshly grated for the best texture.
Pine Nuts: Traditional for pesto, but you can also use walnuts or almonds.
Olive Oil: The base that makes the pesto smooth and silky. Use high-quality extra virgin olive oil.
Lemon Juice: A touch of acidity brightens up the flavors.
Salt & Pepper: Simple seasonings to enhance the taste.
Instructions
Blend the Ingredients: In a food processor, combine basil, garlic, Parmesan, and pine nuts. Pulse until finely chopped.
Add Olive Oil: With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency.
Season to Taste: Add lemon juice, salt, and pepper. Blend again and adjust as needed.
Store or Serve: Use immediately or store in an airtight container in the fridge.
How to Serve Homemade Basil Pesto
With Pasta: Toss with spaghetti, penne, or gnocchi for a quick meal.
On Pizza: Spread it as a base sauce instead of tomato sauce.
With Grilled Meats: Drizzle over grilled chicken, steak, or shrimp.
As a Sandwich Spread: Add to sandwiches or wraps for an herby kick.
With Roasted Veggies: Mix with roasted potatoes, zucchini, or carrots.
As a Dip: Serve with crusty bread or crackers.
Additional Tips
Prevent Browning: Press plastic wrap directly onto the surface of the pesto before refrigerating to keep it from oxidizing.
Make it Nut-Free: Skip the nuts or use sunflower seeds for an allergy-friendly option.
Dairy-Free Option: Omit Parmesan or use nutritional yeast for a vegan version.
Thin it Out: Add extra olive oil for a thinner consistency, perfect for drizzling.
Freeze for Later: Store in ice cube trays and freeze for easy portioning.
FAQ
Q1: Can I use a blender instead of a food processor?
A1: Yes! A high-powered blender works just as well—just scrape down the sides as needed.
Q2: Can I use dried basil?
A2: No, fresh basil is essential for the best flavor and texture.
Q3: What can I use instead of pine nuts?
A3: Walnuts, almonds, cashews, or sunflower seeds are great alternatives.
Q4: How long does homemade pesto last?
A4: Store in the fridge for up to 5 days or freeze for up to 3 months.
Q5: Can I make pesto without cheese?
A5: Yes! Just skip the Parmesan or replace it with nutritional yeast for a cheesy flavor.
Q6: Can I use different herbs?
A6: Yes! Try parsley, cilantro, or arugula for a unique twist.
Q7: How do I keep pesto from turning brown?
A7: Add a little extra lemon juice and cover tightly with plastic wrap.
Q8: Can I use pecorino instead of Parmesan?
A8: Absolutely! Pecorino Romano adds a sharper, saltier flavor.
Q9: Is pesto keto-friendly?
A9: Yes! It’s low-carb and packed with healthy fats.
Q10: Can I use pesto as a salad dressing?
A10: Yes! Thin it out with extra olive oil and a little vinegar for a delicious dressing.
Final Thoughts
This Homemade Basil Pesto is fresh, flavorful, and incredibly easy to make. Whether you’re tossing it with pasta, spreading it on toast, or using it as a marinade, it’s guaranteed to add a burst of deliciousness to any dish. Once you try it, you’ll never want store-bought pesto again!
Print
Homemade Basil Pesto
- Prep Time: 5 minutes
- Cook Time: 5-7 minutes
- Total Time: 0 hours
- Yield: 4 servings 1x
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Description
This homemade Basil Pesto Sauce is fresh, flavorful, and easy to make! Perfect for tossing with pasta, spreading on sandwiches, or drizzling over roasted vegetables. Made with fresh basil, pine nuts, garlic, and parmesan, this classic Italian pesto is ready in just 10 minutes!
Ingredients
- 1/4 cup pine nuts
- 1 garlic clove
- 1/2 cup grated parmesan cheese
- 2 cups fresh basil leaves
- 1/3 to 1/2 cup olive oil
- Salt and pepper, to taste
Instructions
- Heat a small pan over medium heat. Add the pine nuts and toast them until golden brown, about 3-4 minutes. Stir frequently to prevent burning. (Note 1)
- In a food processor, blend the toasted pine nuts with the garlic until finely chopped.
- Add the grated parmesan, basil leaves, and about ⅓ of the olive oil. Pulse in short bursts until combined. (Note 2)
- Slowly add more olive oil, blending between additions, until the desired consistency is reached. (Note 3)
- Season with salt and pepper to taste. Transfer to an airtight container and store in the refrigerator. (Note 4)
Notes
- (Note 1) Toasting the pine nuts enhances their flavor but is optional.
- (Note 2) Pulsing in short bursts prevents the basil from overheating and turning bitter.
- (Note 3) For a thinner consistency, add more olive oil.
- (Note 4) Store in the fridge with a thin layer of olive oil on top to keep it fresh for up to 5 days.
Nutrition
- Serving Size: 1 portion
- Calories: 220 kcal
- Sugar: 0g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg