Fresh, fragrant, and full of flavor, this Homemade Basil Pesto is a delicious way to elevate your meals. With just a few ingredients and a quick pulse in the food processor, you'll have a vibrant green sauce ready in minutes.
This recipe brings back memories of summertime on our back deck, where I had a planter box just for growing basil. I always keep some in the freezer for tossing into my Pesto Pasta Salad or drizzling over a warm slice of Pesto Steak and Arugula Pizza.
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Why You'll Love Homemade Basil Pesto
Fresh and Flavorful: Better than store bought with no preservatives.
Freezer Friendly: Easily freeze in ice cube trays for single use portions.
Versatile: Great on pizza, pasta, chicken or even eggs!
Key Ingredients
Fresh Basil Leaves: You'll need 2 cups, packed. Basil gives this pesto its bright, signature flavor.
Pine Nuts: These have a rich, buttery texture and blend smoothly into the sauce.
Parmesan Cheese: I always grate mine fresh, it adds a salty, nutty depth.
Fresh Garlic Cloves: Just enough for that classic pesto kick.
Olive Oil: Helps the pesto emulsify into a smooth and creamy consistency.
Salt and Black Pepper: Season to taste; keep in mind that parmesan can be salty.
Ingredient Substitutions
Pine nuts: use walnuts, pistachios, or sunflower seeds.
Parmesan cheese: swap for pecorino romano or nutritional yeast for a dairy free version.
Olive oil: avocado oil works well if you prefer a milder flavor.
Variations to Try
Spicy Pesto: add a pinch of crushed red pepepr flakes or a fresh jalapeno.
Lemon Basil Pesto: add 1 tablespoon fresh lemon juice and zest for a citrusy finish.
Spinach Pesto: use half basil and half baby spinach to stretch your greens and mellow the flavor.
Top Tips
- Wash and dry your basil thoroughly before blending.
- Pulse basil alone first for best texture.
- Add olive oil slowly while the machine is running for a smooth emulsion.
- Taste before adding extra salt. Parmesan is salty on its own.
- A splash of lemon juice will help retain that beautiful green color if storing.
Storage
Refrigerate in an airtight container for up to 1 week. For longer storage, freeze in silicone trays or freezer safe containers. Once frozen, transfer to a ziplock bag for up to 3 months.
What to Do with Leftover Pesto
- Freeze in tablespoon portions using ice cube trays.
- Stir into hot pasta, rice, or potato salad.
- Top a fried egg or roasted veggies.
- Mix into mayo for a quick pesto aioli
- Use as a base for low carb pizza crusts or pesto cheese breadsticks.
Serve with...
Use homemade basil pesto to brighten up:
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Homemade Basil Pesto
Equipment
- Food processor , or high powered blender
- Airtight storage containers or ice cube trays for freezing
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Ingredients
- 2 cups fresh basil leaves packed
- ½ cup pine nuts
- ¾ cup fresh grated parmesan cheese
- 3 large fresh garlic cloves
- ½ teaspoon salt , or to taste
- ¼ teaspoon ground black pepper , or to taste
- ½ cup olive oil
Instructions
- Pulse basil in a food processor several times.
- Add the pine nuts, garlic, and cheese. Pulse several more times, scraping down the sides of the food processor with a rubber spatula.
- Slowly add olive oil while the food processor is running. Be sure to scrape down sides of food processor intermittently during this process.
- Season with salt and pepper.
