Simple Basil Pesto

There’s something special about making pesto from scratch. I started growing basil in my little garden a few years ago, and now I can’t imagine buying the store-bought stuff anymore. The fresh smell of basil leaves always takes me back to summer afternoons spent in my mom’s kitchen, watching her toss together ingredients for our family dinners.

Making pesto is one of those simple pleasures that doesn’t need fancy equipment or hard-to-find ingredients. Just grab some fresh basil, good olive oil, garlic, pine nuts, and Parmesan cheese. I love how quick it comes together – just a few minutes in the food processor and you’ve got something that makes any pasta dish taste like it came from an Italian restaurant.

Whether you’re spreading it on sandwiches, tossing it with pasta, or using it as a quick sauce for chicken, homemade pesto brings that fresh, garden-grown taste to whatever you’re cooking. Trust me, once you try making it yourself, you’ll wonder why you didn’t start sooner.

What Kind of Basil Should I Use?

Sweet basil (also called Genovese basil) is your best bet for making traditional pesto, with its bright flavor and tender green leaves. While you might spot other varieties like Thai basil or purple basil at the store, these have different flavor profiles that could change the classic pesto taste you’re probably looking for. When shopping, look for bunches with vibrant green leaves and no dark spots or yellowing – the leaves should be perky, not wilted. I always recommend using fresh basil rather than dried, since dried basil won’t give you that signature pesto flavor or creamy texture. Before adding the leaves to your pesto, give them a gentle wash and pat them completely dry to prevent your pesto from turning watery.

Options for Substitutions

This pesto recipe is really adaptable – here’s what you can swap if needed:

• Pine nuts: Pine nuts can be expensive, so feel free to use walnuts, almonds, or even sunflower seeds instead. Just make sure to toast them first for the best flavor. For a nut-free version, try hemp seeds or pumpkin seeds.
• Fresh basil: While basil is the star here and gives traditional pesto its signature taste, you can experiment with other herbs. Try using half basil and half parsley, or swap in some baby spinach for part of the basil if you’re running short.
• Parmesan cheese: Out of Parmesan? Pecorino Romano or Asiago work great too. For a dairy-free version, try nutritional yeast or simply skip it – just add a bit more salt to taste.
• Olive oil: While olive oil is traditional and recommended, you can use avocado oil in a pinch. Just avoid oils with strong flavors that might overpower the herbs.
• Lemon juice: If you don’t have fresh lemons, you can use lime juice or even a splash of white wine vinegar to add that needed touch of acidity.

Watch Out for These Mistakes While Making

The biggest mistake when making pesto is not toasting your pine nuts first – raw pine nuts lack depth and can make your pesto taste flat, so take an extra 5 minutes to toast them in a dry pan until golden and fragrant. A common error is adding too much garlic, which can overpower the delicate basil flavor – stick to one small clove for balanced results, or if your garlic is particularly strong, use just half a clove. To keep your pesto bright green and fresh-tasting, avoid processing it for too long or at high speeds, as this can heat up the basil and cause it to oxidize and turn brown – instead, pulse in short bursts until just combined. For the smoothest texture, make sure to add the olive oil in a slow, steady stream while the food processor is running, rather than all at once.

What to Serve With Pesto?

Pesto is one of those amazing sauces that can make just about any dish taste better! The most common way to enjoy it is tossed with hot pasta – any shape works, but I especially love it with linguine or bow ties. You can also spread it on sandwiches instead of mayo, or dollop it onto baked chicken breast for an easy dinner upgrade. For a quick appetizer, try spreading some pesto on toasted baguette slices and topping them with cherry tomatoes, or use it as a dip for fresh vegetables. If you’re making pizza at home, try using pesto instead of traditional tomato sauce for a fresh twist on your usual pie.

Storage Instructions

Keep Fresh: Your homemade pesto will stay fresh in an airtight container in the fridge for up to 5 days. Pro tip: pour a thin layer of olive oil on top of the pesto before sealing the container – this helps prevent the basil from browning and keeps everything nice and fresh.

Freeze: Pesto is perfect for freezing! Pour it into ice cube trays for convenient portions, freeze until solid, then transfer the cubes to a freezer bag. They’ll keep well for up to 6 months. This way, you can grab just what you need when cooking – one or two cubes are usually perfect for a single serving.

Make Ahead: This pesto is great for meal prep! Make a double batch and portion it out for the week ahead. You can also freeze half for later use. Just remember that if you’re planning to freeze it, it’s best to add the Parmesan cheese after thawing rather than before freezing.

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-650
• Protein: 10-15 g
• Fat: 50-55 g
• Carbohydrates: 20-25 g

Ingredients

• 1/4 cup extra-virgin olive oil (I use Colavita)
• ground black pepper (freshly ground for best flavor)
• 2 tbsp fresh lemon juice
• 1 small garlic clove (freshly peeled and smashed)
• 2 cups fresh basil leaves (firmly packed, stems removed)
• 1/2 cup pine nuts (toasted until golden)
• 1/4 cup grated parmesan cheese
• 1/4 tsp sea salt

Step 1: Combine Base Ingredients

Place pine nuts, lemon juice, garlic, salt, and pepper into a food processor.

Pulse the mixture until the ingredients are well chopped and form a coarse paste.

This will lay the foundation for your pesto’s flavor.

Step 2: Add the Basil

Next, add the basil to the food processor with the previously chopped ingredients.

Pulse again until the basil is fully combined with the base, ensuring that the freshness of the basil is evenly distributed throughout the mixture.

Step 3: Incorporate Olive Oil

While the food processor is running, slowly drizzle in the olive oil.

This will help bind all the ingredients together and create a silky texture.

Continue to pulse until the olive oil is well combined.

If you prefer a smoother texture, gradually add more olive oil until you reach your desired consistency.

Step 4: Add Parmesan Cheese

Finally, add the Parmesan cheese to the food processor, if using.

Pulse briefly to combine the cheese with the rest of the pesto.

This will enhance the flavor with a rich and nutty profile.

Step 5: Taste and Adjust

Taste your pesto and adjust any seasoning as needed.

You can add more salt, pepper, or lemon juice to suit your preference.

Serve immediately or store in an airtight container in the fridge for later use.