Basil Pesto Recipe

This easy homemade basil pesto is fresh, vibrant, and way better than anything from a jar. Made with fragrant basil, pine nuts, garlic, olive oil, and Parmesan, it blends up smooth in just 5 minutes. Perfect for tossing with pasta, spreading on sandwiches, or drizzling over veggies—this classic Italian pesto is a must-have sauce you’ll make on repeat.

Homemade pesto is so much fresher and flavorful than store-bought and I always make my own to have on hand. It’s so easy and made with simple ingredients.

Make up a batch of this healthy pesto recipe in less than 5 minutes for a simple way to add flavor to your meals.

For more sauces and dips, be sure to check out my Thousand Island Dressing and Avocado Crema recipes.

pesto sauce recipe in a bowl with basil & pinenuts

Why You Will Love This Recipe

Quick & Easy: Made in minutes with simple ingredients, perfect for busy weeknights.
Versatile: Great with pasta, sandwiches, salads, fish, chicken, and more!
Fresh & Flavorful: Packed with vibrant basil, garlic, and healthy fats for a delicious boost to any meal.

Pesto Ingredients

For a full ingredients list with measurements, check the recipe card below.

Basil: Basil is the main flavor for pesto. It’s light and herby with a slight sweetness.
Olive oil: I like to use light olive oil when I make pesto. It’s more neutral in taste and isn’t overpowering.
Pine nuts: Pine nuts add a great flavor and texture to the sauce.
Garlic: Use fresh garlic cloves for the best flavor. You can also toast them for my deep flavor.
Parmesan cheese: Parmesan adds flavor as well as helping to thicken the sauce.
Salt: A little salt helps to bring out the natural flavors of the pesto.

How to make this basil pesto recipe

Add the basil & parsley leaves, pine nuts, garlic, olive oil, and salt to a food processor.
Process everything until smooth, stopping as necessary to scrape down the sides of the bowl, about 1 minute. Stir in the grated Parmesan and season with salt and pepper to taste.

process of how to make basil pesto recipe

TIPS FROM NELI’S KITCHEN

Recipe Notes and Tips

Pine nuts are a traditional ingredient in basil pesto, but you can also use walnuts, almonds, or pistachios if you have those to hand. You can also make it nut-free by omitting or substituting the pinenuts.
Use fresh garlic cloves rather than jarred for the best flavor.
Pulse the pesto, don’t blend it. The coarse texture of the pesto clings better to pasta, chicken, or fish.
Pour in the oil using a steady pulse to keep the sauce together so the oil doesn’t separate.
Keep the pesto refrigerated once you have made it.
You can also freeze it and add it to pasta, chicken, or fish for a quick & flavorful meal.

How to store basil pesto sauce

Fridge

Once you have made the pesto, place it into airtight jars. Drizzle a little olive oil to cover the top and it will keep well in the refrigerator for up to 5 -7 days. You can use it right from the fridge whenever you need it.

Freezer

Basil pesto sauce freezes really well and this recipe is easily doubled, so be sure to make a big batch! Freeze it in ice cube trays and then place it in freezer bags and you have easy-to-grab portions that can be stirred straight into pasta.

You can also store it in freezer-safe containers and thaw it in the fridge overnight. Frozen pesto will keep well forup to 6 months.

creamy homemade pesto sauce in a bowl with a spoon

Recipe FAQs

How do you use basil pesto sauce?

I love mixing this pesto with warm pasta for an easy weeknight meal. It’s perfect for sandwiches, Caprese salads, baked cod, spaghetti squash, or pesto chicken!

Can I use frozen basil for pesto?

While fresh basil gives the best flavor, you can use frozen basil in a pinch, though the texture may change slightly. Just thaw before using.

Can I use nuts other than pine nuts?

Absolutely! You can substitute pine nuts with walnuts, almonds, or cashews for a different flavor.

Can I make pesto without cheese?

Yes, you can make a dairy-free pesto by omitting the Parmesan and substituting with nutritional yeast for a cheesy flavor.

More Easy Recipes

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Pesto Recipe

Fresh homemade basil pesto made with basil, pine nuts, garlic, olive oil, and Parmesan. Ready in 5 minutes and better than store-bought. Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 6

Ingredients

2 cups packed fresh basil leaves, stems removed
⅓ cup pine nuts
3 medium garlic cloves, peeled
⅓ cup light olive oil
½ teaspoon salt
¼ cup finely grated Parmesan cheese

Instructions

Add the basil leaves, pine nuts, garlic, olive oil and salt to a food processor.
Process everything until smooth, stopping as necessary to scrape down the sides of the bowl, about 1 minute. Stir in the Parmesan and season with salt and pepper to taste.

Notes

Pine nuts are a traditional ingredient in basil pesto, but you can also use walnuts, almonds, or pistachios if you have those to hand. You can also make it nut-free by omitting or substituting the pinenuts.
Use fresh garlic cloves rather than jarred for the best flavor.
Pulse the pesto, don’t blend it. The coarse texture of the pesto clings better to pasta, chicken, or fish.
Stream in the oil using a steady pulse to keep the sauce together so the oil doesn’t separate.
Keep the pesto refrigerated once you have made it.
You can also freeze it and add it to pasta, chicken, or fish for a quick & flavorful meal.

Nutrition

Calories: 165 kcal
Carbohydrates: 2 g
Protein: 3 g
Fat: 17 g
Saturated Fat: 3 g
Cholesterol: 3 mg
Sodium: 262 mg
Potassium: 71 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 567 IU
Vitamin C: 4 mg
Calcium: 68 mg
Iron: 1 mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.