Fresh Homemade Basil Pesto Recipe That Will Elevate Any Meal
If you’ve never made your own basil pesto, let me just say—you are in for a treat. Fresh, fragrant, and bursting with bright flavor, this easy homemade pesto recipe is perfect for pasta, sandwiches, grilled veggies, and so much more. You’ll wonder why you ever bought the jarred version!
The first time I made pesto at home, I couldn’t believe how simple it was. My kids even got excited about dinner because I called it “green pasta sauce.” Now it’s a regular staple in my kitchen, especially when summer basil is in full bloom. It’s my go-to for busy nights when I need something quick, fresh, and delicious.
Why Homemade Pesto is So Special
Store-bought pesto can’t hold a candle to the homemade version. Fresh basil leaves, good olive oil, garlic, Parmesan cheese, and pine nuts come together in a perfect harmony of flavors. Plus, you can customize it to your liking—make it extra garlicky, add a little lemon zest, or swap in different greens for a twist.
Your Grocery List
- 2 cups fresh basil leaves (packed)
- 1/2 cup extra virgin olive oil
- 1/3 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic
- 1 tablespoon lemon juice (optional)
- Salt and pepper to taste
Perfecting the Pesto Technique
The secret to smooth, flavorful pesto is blending it just right. Start by pulsing the garlic and pine nuts in your food processor to get a nice, even base. Then, add the fresh basil leaves and pulse again until finely chopped. With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and bright green. Finish with Parmesan cheese, a pinch of salt, and lemon juice if you like a little zing.
Make It Your Own
Pesto is so versatile! Swap the pine nuts for walnuts, almonds, or even sunflower seeds if you’re out. Want a dairy-free version? Skip the Parmesan and add a sprinkle of nutritional yeast for a cheesy flavor. You can even experiment with other greens like spinach, arugula, or kale for a twist on the classic.
Storing Your Pesto
To keep your pesto fresh and green, store it in an airtight container and drizzle a thin layer of olive oil on top to prevent browning. It will last in the fridge for up to a week. You can also freeze pesto in an ice cube tray for perfect portions—just pop out a cube whenever you need a quick flavor boost!
Additional Details
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 cup (about 4 servings)
Nutrition Info: Approximately 220 calories per 2-tablespoon serving
Fun Fact: Did you know pesto originated in Genoa, Italy? The word “pesto” comes from the Italian verb “pestare,” which means “to crush”—a nod to how it was traditionally made with a mortar and pestle.
Pairing Tips: Serve this pesto tossed with pasta, spread on a caprese sandwich, drizzled over roasted veggies, or as a sauce for grilled chicken. Finish your meal with a light lemon sorbet for the perfect summer pairing.
Fresh Homemade Basil Pesto
Equipment
- Food processor or blender
- Measuring cups and spoons
- Spatula
Ingredients
- 2 cups fresh basil leaves packed
- 1/2 cup extra virgin olive oil
- 1/3 cup Parmesan cheese grated
- 1/4 cup pine nuts
- 2 cloves garlic
- 1 tablespoon lemon juice optional
- To taste salt and pepper
Instructions
- In a food processor or blender, add the garlic cloves and pine nuts. Pulse until finely chopped.
- Add the fresh basil leaves to the food processor and pulse again until the basil is finely minced.
- With the food processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy.
- Stir in the grated Parmesan cheese, lemon juice (optional), and season with salt and pepper to taste.
- Use immediately or transfer the pesto to an airtight container, adding a thin layer of olive oil on top to preserve freshness.
Notes
