Basil Pesto Recipe
- By Amy Dong
- Updated Aug. 12, 2026
Anytime I have access to fresh basil, I pull up this basil pesto recipe. Five minutes and 8 simple ingredients are all you need to transform plain pasta, sandwiches, or grilled meats into something so good. Once you taste homemade pesto that’s fresh and vibrant, you’ll never want store-bought again.
In This Article
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Amy’s Notes
I’ve made this pesto more times than I can count, and it’s my ultimate secret weapon for adding fresh flavors to quick weeknight dinners. Here’s why you’re going to love it:
- Under 5 minutes: Toss everything into the food processor, and you’re done in 5 minutes flat.
- Freezer friendly: Freeze it in ice cube trays for an easy flavor boost anytime.
- Super versatile: Swirl it into warm pasta, spread it on rosemary bread, or use it as a marinade for tender grilled chicken breast.
Key Ingredients
- Fresh basil leaves – This is the soul of the sauce, so pack that cup tight — you want a serious punch of flavor.
- Garlic – Just a few cloves give the pesto real backbone.
- Pine nuts – They bring a buttery richness and a little creaminess that gives pesto an aromatic, earthy flavor.
- Extra virgin olive oil – This is what brings everything together, so don’t skimp on quality here — you’ll taste it.
- Lemon – A little zest and juice cuts through the richness and keeps the pesto tasting bright and light; not heavy.
- Grated parmesan cheese – This is your salty, savory depth. Add it fresh right before serving so it doesn’t clump.
Substitutions and Variations
Nut Swaps: No pine nuts? Walnuts, pecans, or toasted almonds work well, too.
Nut-Free: Swap pine nuts for roasted sunflower seeds or roasted pumpkin seeds/pepitas. Both add great flavor and crunch.
Cheese Alternatives: Pecorino Romano adds a nice sharp bite you want to try something different.
Step-by-Step Recipe Instructions
- Add the basil, garlic, and nuts into a food processor and pulse.
- Add the olive oil, lemon zest, and juice.
- Pour the pesto into a large bowl and add the seasonings. Serve with parmesan cheese.
For full list of ingredients and instructions, see recipe card below.
How to Prep Ahead
- Make Ahead: You can blend the pesto up to 3 days in advance. Just hold off on adding the Parmesan cheese until right before serving so the flavor stays bright and fresh.
- Storage: Store leftover pesto in an airtight jar in the fridge. Drizzle a thin layer of olive oil over the top to keep it from browning.
Basil Pesto Recipe
Ingredients
- 2 cups fresh basil leaves, packed
- 5 cloves garlic, peeled
- ¼ cup pine nuts
- ½ cup extra virgin olive oil, good quality
- zest and juice of 1 small lemon, or half of a large lemon
- kosher salt , to taste
- freshly ground pepper, to taste
- ¾ cup freshly grated parmesan cheese, only add upon serving
Instructions
- Put basil, garlic, and nuts in food processor and pulse several times until chopped.
- Add olive oil and lemon zest with juice. Process until smooth and well blended.
- Transfer pesto to large bowl and season with kosher salt and fresh pepper, to taste. If using immediately, add in Parmesan cheese and mix together well.
Notes
- This recipe makes about 1 – 1 1/2 cups.
- Storage: If saving for future use, transfer pesto to airtight container and drizzle a light layer of olive oil on top to preserve color. Simply thaw and mix in the Parmesan cheese when you want to serve it up!
Nutrition (per serving)
What to Serve With Basil Pesto?
Main Dishes
- This Lemon Salmon Pasta would be a good pairing for the pesto flavor.
- Lemon Garlic Chicken topped with a little bit of pesto sounds like the perfect meal.
- We love fresh basil pesto over perfectly grilled steaks and grilled chicken breasts.
Breads & Burgers
- A little bit of this Bacon Bread would easily accompany the flavor.
- Spread basil pesto over this delicious French Bread Recipe.
- Add this pesto to this Gourmet Burger Recipe?
Frequently Asked Questions
Stored in an airtight jar with a thin layer of olive oil over the surface, fresh pesto will stay vibrant and flavorful for up to 7 days in the refrigerator.
Yes! Pesto freezes like a dream. Pour it into ice cube trays, freeze until solid, and pop the cubes into a freezer bag. You’ll have perfect single-serving pesto whenever needed.
Basil oxidizes quickly when exposed to air. To keep that gorgeous bright green color, drizzle a thin layer of olive oil over the top of the pesto before putting the lid on your jar.
Absolutely. Pine nuts can be pricey, so feel free to swap in toasted walnuts, almonds, or even pumpkin seeds for a nut-free version.
If you’re serving right away, mix it straight in! If you’re prepping ahead or freezing, wait to stir in the cheese right before serving for the freshest flavor and texture.
Yes, a blender works well. Blend on medium-low speed and scrape down the sides as needed to ensure an even blend without over-processing the basil into a puree.
Dip fresh basil leaves in boiling water for 5 to 10 seconds, then immediately plunge them into an ice bath. Pat the leaves completely dry before blending. This stops the enzymes that turn basil brown, ensuring a brilliant green color for days.
More to Cook and Eat
- Homemade Spaghetti Sauce – If you’ve never made your own spaghetti sauce, you’re missing out.
- Hot Fudge Sauce – Dessert is always on my mind so I love making this homemade fudge sauce.
- Chimichurri Sauce Recipe – If you’re searching for flavor, this is the one recipe you’ve been waiting for.
- Chicken Pesto Pasta Salad – Put this on your radar for another way to use pesto.