This Basil Pesto Recipe is a sun-drenched celebration of all things fresh, green, and gloriously Italian! It’s impossibly creamy, fragrant, and vibrant, and comes together in minutes with just a handful of beautiful ingredients. Homemade pesto has a flavor you simply can’t buy in a jar—and once you try it, you’ll find yourself putting it on just about everything.
Why You’ll Love This Recipe
- Fresh, Lively Flavor: The vibrant basil, nutty pine nuts, and zingy lemon zest shine in every bite, making this pesto outrageously delicious.
- Ridiculously Easy: All you need is a handful of staple ingredients and five minutes—no advanced techniques or fancy gadgets required!
- Versatile: This Basil Pesto Recipe is fabulous swirled into pasta, slathered on sandwiches, dolloped on pizza, or spooned over roasted veggies and grilled meats.
- Meal Prep-Friendly: The pesto keeps beautifully and even freezes perfectly, so you can capture that summer basil magic for later.
Ingredients You’ll Need
Just a handful of fresh, high-quality ingredients are all you need to make this knockout Basil Pesto Recipe. Each one brings a distinct character: from the lush green color of basil leaves to the rich creaminess of pine nuts and the bold edge of parmesan—every item truly matters!
- Pine Nuts: These add creamy body and a subtle, toasty flavor; toasting them briefly releases even more nuttiness.
- Fresh Basil: The star of pesto! Go for vibrant, unblemished leaves for that signature perfume and color.
- Garlic Cloves: Just a couple pack plenty of aromatic punch and keep the sauce lively.
- Parmesan Cheese: Coarsely grated, this lends salty, tangy depth and a bit of body to the pesto.
- Lemon Zest: This brightens the pesto and highlights all the other flavors—just a touch makes a big difference.
- Olive Oil: Good-quality extra virgin olive oil helps everything blend into a luscious, silky sauce.
- Kosher Salt & Fresh Ground Pepper: To season perfectly and enhance the fresh, savory flavors.
Variations
It’s almost impossible to get bored with this Basil Pesto Recipe, especially since it’s endlessly customizable! Here are some tasty ways to tweak the classic to fit favorite flavors, ingredient swaps, or dietary needs.
- Nut-Free Version: Swap pine nuts with toasted sunflower seeds or pepitas for people with nut sensitivities.
- Vegan Twist: Replace parmesan with nutritional yeast or your favorite vegan hard cheese to make it dairy-free.
- Different Greens: Mix in spinach, arugula, or even a handful of parsley with the basil for a twist on flavor or if you’re running low on basil leaves.
- Citrusy Boost: Try a bit of lime zest or orange zest instead of lemon for a subtle but fun flavor change.
How to Make Basil Pesto Recipe
Step 1: Toast the Pine Nuts
Add the pine nuts to a small, dry skillet over medium heat. Toast, stirring frequently, until golden and fragrant—about 2 to 3 minutes. Don’t walk away! Pine nuts go from toasty to burnt in a flash. Set them aside to cool for just a moment while you prep your other ingredients.
Step 2: Begin Processing the Base
In a food processor, add half of your toasted pine nuts, 3 cups of the basil, 2 cloves of garlic, ½ cup of parmesan, and that fresh zingy lemon zest. Process the mixture for about 30 seconds until the ingredients are finely chopped and almost form a paste.
Step 3: Drizzle in the Olive Oil
With the food processor running on low, slowly drizzle in about ¾ cup of the olive oil. This helps blend everything smoothly and makes the pesto luscious and creamy—stop and scrape down the sides as needed to catch all the bits. You’re looking for a thick, spreadable paste at this stage.
Step 4: Add Remaining Ingredients & Pulse
Add the rest of the pine nuts, basil, garlic, and cheese to the bowl. Pulse the food processor in short bursts until everything is finely chopped but not fully puréed—this allows your Basil Pesto Recipe to retain a bit of lovely texture and color.
Step 5: Season and Finish
Transfer the pesto to a bowl using a rubber spatula. Stir in the remaining olive oil, season with salt and lots of black pepper, and taste for balance. It should taste bright, punchy, and irresistible. Your homemade basic pesto is now ready to steal the show!
Pro Tips for Making Basil Pesto Recipe
- Basil Tricks: Always use fresh basil leaves and avoid the stems, which can bring bitterness. Younger, smaller leaves tend to be sweeter and more tender!
- Cool Down Pine Nuts: Let the toasted pine nuts cool before blending—this keeps your Basil Pesto Recipe brilliantly green instead of dulling from residual heat.
- Perfect Consistency: For silky, pourable pesto, blend a bit longer with extra olive oil; for a chunkier, sandwich-spread texture, pulse less and use a bit less oil.
- Preserve the Color: To prevent oxidation and browning, top leftover pesto with an extra slick of olive oil before covering and storing in the fridge or freezer.
How to Serve Basil Pesto Recipe
Garnishes
For a little extra flair, finish your dish with a scattering of toasted pine nuts, a shower of freshly grated parmesan, or even a chiffonade of basil leaves. A drizzle of good olive oil right before serving makes the colors pop and the flavors sing.
Side Dishes
This Basil Pesto Recipe is born to mingle! Toss it with al dente pasta, mix into grain bowls, or spoon over roasted veggies like zucchini or potatoes. It’s also divine alongside crusty bread or as a dipper for fresh cut veggies and mozzarella balls.
Creative Ways to Present
Basil Pesto transforms ordinary meals into showstoppers—try marbling it into a fancy swirl on pizza, dolloping on crostini with ricotta, or serving in a little jar with a homemade gift tag. It’s also beautiful layered in savory parfaits or as the secret sauce in grilled cheese sandwiches.
Make Ahead and Storage
Storing Leftovers
Store leftover pesto in an airtight container in the refrigerator for up to 5 days. Smoothing the top and pouring a thin layer of olive oil over it creates a seal and keeps your Basil Pesto Recipe vivid green and full of flavor.
Freezing
This Basil Pesto Recipe freezes beautifully! Spoon it into ice cube trays for individual portions, freeze, then transfer the cubes to a freezer bag—thaw only what you need for an instant hit of summer all year long.
Reheating
Pesto is at its best served at room temperature or gently stirred into warm pasta. If refrigerated or frozen, let it sit out for a few minutes or quickly run the sealed container under warm water to loosen it up—never microwave or overheat, or the fresh flavors may fade.
FAQs
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Can I make this Basil Pesto Recipe without a food processor?
Absolutely! For a rustic touch, you can use a mortar and pestle—a traditional method in Italy—for a chunkier texture and deeper flavor. You can also finely chop everything with a knife for a rough-chopped version, though it’s a bit more work.
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What can I substitute for pine nuts in pesto?
If pine nuts aren’t available or are too pricey, try toasted walnuts, almonds, cashews, or even sunflower seeds. Each brings a slightly different flavor profile, but all make excellent pesto!
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Why did my pesto turn brown?
Basil oxidizes quickly when exposed to air, causing the pesto to brown. To prevent this, cover the surface with a thin layer of olive oil and seal tightly. Using fresh, cool basil and working quickly also helps keep the color vivid.
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Can I use pre-grated parmesan cheese?
Freshly grated parmesan is best for bold flavor and smooth blending, but if pre-grated is what you have, go ahead and use it—just avoid pre-shredded blends with anti-caking agents, as these can give your Basil Pesto Recipe a gritty texture.
Final Thoughts
Bringing this Basil Pesto Recipe into your kitchen is a delicious way to savor all those vibrant, summery flavors—no matter the season. Give it a whirl, customize it to your taste, and see how easy it is to make homemade pesto a staple in your kitchen. I can’t wait for you to taste the difference!
Print
Basil Pesto Recipe
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 12 servings 1x
- Category: Sauce
- Method: Food Processor
- Cuisine: Italian
- Diet: Vegetarian
Description
This homemade Basil Pesto recipe is bursting with fresh flavors and is perfect for pasta, sandwiches, or as a dip. Learn how to make this classic Italian sauce in just a few simple steps.
Ingredients
Pesto:
- 4 ounces pine nuts
- 4 cups fresh basil
- 3 garlic cloves
- 1 cup coarsely grated parmesan cheese
- 1 tbsp lemon zest
- 1 cup olive oil
- kosher salt and fresh ground pepper, to taste
Instructions
- Toast Pine Nuts: Add the pine nuts to a small skillet over medium heat and toast until golden brown, approximately 2-3 minutes. Set aside.
- Prepare Pesto: In the bowl of a food processor, combine 1/2 the pine nuts, 3 cups basil, 2 garlic cloves, 1/2 cup cheese, and lemon zest. Process for about 30 seconds until finely chopped. Slowly drizzle in 3/4 cup olive oil while processing.
- Finish Pesto: Add remaining pine nuts, basil, garlic, and cheese to the bowl. Pulse until finely chopped. Transfer to a bowl, stir in remaining olive oil, and season with salt and pepper.
- Store: Keep the pesto in an airtight container in the refrigerator for up to 5 days.
Notes
- To prevent oxidation, top the pesto with a thin layer of olive oil before refrigerating.
Nutrition
- Serving Size: 1 tbsp
- Calories: 145
- Sugar: 0.3g
- Sodium: 159mg
- Fat: 15g
- Saturated Fat: 2.7g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 2.4g
- Fiber: 0.9g
- Protein: 2.7g
- Cholesterol: 5mg
