Homemade Basil Pesto – Fresh, Flavorful & Easy to Make
Bring the taste of Italy to your kitchen with this easy Homemade Basil Pesto! Made with fresh basil, garlic, pine nuts, Parmesan, and olive oil, this vibrant sauce is perfect for pasta, sandwiches, pizza, or as a dip. Quick to prepare and bursting with flavor, it’s a versatile kitchen staple that elevates any meal. Whip up a batch and store in the fridge or freezer for a convenient, fresh-tasting boost anytime!
Equipment
- Food processor or blender (or mortar and pestle for traditional method)
- Small skillet (for toasting nuts)
- Spatula
- Measuring Cups and Spoons
- Airtight container (for storage)
Ingredients
- 2 cups fresh basil leaves, packed (preferably Genovese)
- ¼ cup pine nuts (or walnuts, almonds, or sunflower seeds)
- ½ cup freshly grated Parmesan cheese (or Pecorino Romano)
- 1–2 cloves garlic, peeled
- ½ cup extra virgin olive oil, plus more for storing
- ¼ teaspoon sea salt, or to taste
- Freshly ground black pepper (optional)
Instructions
Toast the Nuts
- In a dry skillet over medium heat, toast pine nuts for 2–3 minutes until golden and fragrant. Stir frequently to avoid burning. Set aside to cool.
Prepare the Basil
- Rinse basil leaves under cold water and dry thoroughly using paper towels or a salad spinner to avoid watery pesto.
Blend Ingredients
- In a food processor, combine basil, toasted nuts, garlic, and salt. Pulse until roughly chopped.
Add Olive Oil Gradually
- With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Scrape down the sides as needed.
Incorporate Cheese
- Add the grated Parmesan and pulse just until combined. Taste and adjust seasoning with more salt or pepper as desired.
Store or Serve
- Use immediately, or transfer to a jar and cover the surface with a thin layer of olive oil. Seal tightly and refrigerate for up to 1 week or freeze in cubes for up to 6 months.
Notes
- Vegan Option: Substitute cheese with 2–3 tablespoons of nutritional yeast.
- Nut-Free Option: Use sunflower seeds, pumpkin seeds, or hemp seeds.
- Spicy Variation: Add ¼ teaspoon red pepper flakes or a small piece of fresh chili.
- Herb Blends: Mix basil with parsley, mint, or arugula for unique flavor variations.
- Freezing Tip: Pour into ice cube trays for perfect single-use portions.
- Cheese-Free Freezing: For better texture, omit cheese before freezing, and stir it in after thawing.