Homemade Pesto

Learn how to make the best pesto with this homemade fresh basil pesto recipe full of tips, tricks and recipe variations! You’ll never settle for store-bought again!

This homemade pesto recipe instantly elevates anything it touches from pasta to chicken, fish, sandwiches, vegetables, eggs, salads, etc.  It’s deliciously cheesy, garlicky and herbaceous brimming with peppery basil, salty Parmesan, nutty pine nuts, zingy garlic and rich olive oil.  Best of all, this basil pesto recipe is easy to make in a food processor in less than 10 minutes, is a brilliant freezer standby and heads above any processed jars. Keep the pesto sauce classic or I’ve included all sorts of variations including cashews, almonds, walnuts, arugula, spinach, kale etc. Let’s pesto!

Pesto makes everything better! For more must-have recipes using pesto, don’t miss Creamy Chicken Pesto Pasta, Pesto Pasta Salad, Creamy Pesto Chicken Skillet, Sheet Pan Parmesan Chicken and Vegetables, Crockpot Pesto Mashed Potatoes, and TikTok Feta Pasta

HOW TO MAKE pesto recipe VIDEo

 
up close of pesto recipe with basil served in a green bowl


 
top view of homemade basil pesto recipe in a bowl showing the thick consistency

pesto INGREDIENTS

This pesto sauce is made with just a few simple ingredients that combine into a flavor gold. It’s bursting with the herbaceous freshness of basil, the pungent zing of garlic, the salty, nuttiness of the freshly grated Parmigiana Reggiano underscored by the sweet, nutty, toasted pine nuts and rich olive oil.

Here’s what you’ll need to make this flavorful herb sauce (full measurements in the recipe card at the bottom of the post):

  • Basil: Did you know there are 160 different types of basil ranging from bold and spicy to mild and sweet?!  Thankfully, in Western cuisine, the generic term “basil” refers to the variety also known as sweet basil, the most easy-to-find in the U.S. and the one used for pesto.  Genovese basil is a type of sweet basil and is the most popular in Italy for pesto sauce. Genovese basil has smooth, bright green leaves and a floral, delicate aroma. Avoid basil plants with thick leaves with pronounced veins and brown spots, which will turn your pesto dark and stringy.
  • Parmesan cheese:  For the best pesto recipe, use real, freshly grated Parmigiano-Reggiano right off of the block and not any powdered or pre-shredded cheeses.  Parmigiano-Reggiano is Parmesan produced in Italy in one of the following areas: Bologna, Mantua, Modena, or Parma that has been aged for at least two years.  In the U.S. you can still find tasty “Parmesan,” but it is not regulated, and typically only aged 10 months so it’s not as flavorful/complex.
  • Pine Nuts:  Use raw, unsalted pine nuts.  Technically any pine nuts will work but if you can, spring for Italian or Mediterranean pine nuts. These are usually the Pinus Pinea variety, also known as the ‘Stone Pine’ and are noticeably sweeter without any metallic flavor or leaving you with “pine mouth.”  Italian pine nuts also break down into a creamier base for pesto.  The best substitute for pine nuts is cashews.
  • Garlic:  Look for plump and succulent fresh garlic from young heads for optimal pungent flavor.  Use more or less to taste depending on how garlic forward you would like your homemade pesto.  
  • Lemon juice:  Lemon is not an ingredient in classic basil pesto, so feel free to take it or leave it, but we love the way it brightens the entire herb sauce, enlivening the ingredients without making the sauce tasting “lemon-y.”  Use fresh lemon juice for the best flavor but bottled may be used.
  • Olive oil:  You can use extra virgin olive oil for a stronger flavor, regular for a milder flavor or a blend of the two depending on your personal preference.
  • Salt and pepper:  Everything needs to be seasoned with salt and pepper!  Season with more or less to taste.
top view showing pesto ingredients in a food processor:  basil, pine nuts, Parmesan and garlic

HOW TO MAKE Pesto

Pesto was originally made with a mortar and pestle, but today, it takes less than 5 minutes in our modern-day mortar and pestle – the food processor – without breaking a sweat!  Here’s how to make it from scratch: 

  • Step 1:  Toast the pine nuts.  This simple step will elevate your pesto recipe to next level – and it’s so easy!  Add pine nuts to a skillet without any oil and toast until light brown in spots, then remove from the skillet.
showing how to make pesto by toasting pine nuts in a skillet
  • Step 2:  Add the ingredient to the food processor.  Add the basil, Parmesan, pine nuts, garlic, lemon juice, salt and pepper to the food processor.
showing how to make pesto by adding basil, pine nuts, Parmesan, garlic to a food processor
  • Step 3:  Chop the ingredients.  Pulse until finely chopped.
showing how to make pesto by chopping basil, Parmesan, garlic in the food processor
  • Step 4:  Add the olive oil.  With the food processor still running, drizzle in the olive oil until it is completely combined.  If you prefer a thinner pesto, add additional oil.  Season with more salt to taste if desired.
showing how to make pesto by pouring olive oil into food processor while blending pesto
showing how to make pesto by pulsing Parmesan, basil, garlic and olive oil until smooth
top view of pesto pasta showing how to serve pesto
  • Use a different basil:  Try a different variety of basil such as large leaf Italian basil, lemon basil, mint basil, Greek basil, etc. Each will affect the taste of the recipe in an exciting new way.
  • Swap in different greens:  Swap some or all of the basil for other greens such as parsley, cilantro, mint, arugula, kale, spinach, etc., or play with a combination.
  • Add herbs:  In addition to basil, flavor the pesto with marjoram, mint, thyme or oregano.
  • Swap in other cheese:  Swap some of the Parmesan Reggiano for sharper, saltier, tangier, more pungent Pecorino Romano. You can even use Cotija cheese in combination with cilantro and pepitas.
  • Swap in other nuts:  Swap the pine nuts for almonds, walnuts, pecans cashews, or pistachios.
  • Make it nut free:  Swap the pine nuts for pumpkin seeds, pepitas, hemp seeds, etc.
  • Punch up the flavor:  Add anything to your pesto such as sun-dried tomatoes, roasted red peppers, jalapenos, red pepper flakes, anchovies, capers, olives, artichoke hearts, etc.  
  • Add some heat:  I’m a big fan of adding a pinch of red pepper flakes.
  • Make vegan pesto: Substitute the cheese with a non-dairy cheese or add 3 tablespoons of nutritional yeast. Nutritional yeast is nutty and cheesy.
  • Pesto alla Trapanese:  uses almonds instead of pine nuts and is finished with fresh tomatoes for a lighter, brighter flavor; ideal for pasta.
  • Pesto agli Agrumi (Citrus Pesto): uses almonds instead of pine nuts and includes lemon or orange juice, or a combination; ideal for seafood or seafood pasta.
  • Pesto Rosso (Red Pesto/Sun-Dried Tomato Pesto): uses almonds instead of pine nuts and includes sun-dried tomatoes and sometimes roasted red peppers.  It can also include red pepper flakes, rosemary, or sometimes even olives.  I’ve used in my Sun-Dried Tomato Pesto Shrimp – absolutely divine!
  • Pesto Modenese: uses lardo, a kind of cured salumi from pure pig fat instead of olive oil, processed with Parmigiano Reggiano, garlic, rosemary or thyme (or both); ideal as a spread on bread, sandwiches or pizza.
  • Garlic Scape Pesto: uses cashews instead of pine nuts and chopped garlic scapes instead of basil; ideal for pasta, seafood, etc.
  • Pesto di Noce (Walnut Pesto):  uses almonds instead of pine nuts; ideal for everything!  
  • Pesto di Pistacchio (Pistachio Pesto): uses pistachios instead of pine nuts combined with fresh lemon zest; also delicious with mint instead of basil; ideal for a spread, vegetables, chicken, etc.
  • Pesto di Rucola (Arugula Pesto):  uses arugula instead of basil, both Parmigiano Reggiano and Pecorino and lemon zest; ideal drizzled over steamed artichokes, grilled fish, vegetables or ripe tomatoes.
  • Parsley Pesto with Anchovies:  uses parsley instead of basil combined with capers, oregano, anchovies, garlic, white vinegar and red pepper flakes for a briny sauce; ideal for grilled or roasted vegetables and fish.
  • Puttanesca Pesto:  add 6 anchovy fillets to the food processor then stir in ⅓ cup roughly chopped pitted Kalamata olives to finish; ideal as a spread for bread or sandwiches.
  • Cilantro Pepita Pesto:  uses pepitas instead of pine nuts, cilantro instead of basil, Cotija instead of Parmesan with the addition of one jalapeno and a splash of lime juice; ideal for tacos, fish, chicken or vegetables.
  • Avocado Pesto: Add an avocado to any pesto recipe to create a creamy version.  You can also swap the basil for cilantro; ideal for pasta and sandwiches.
  • Artichoke Pesto:  add a 12-ounce jar of oil packed artichokes, and consider walnuts instead pine nuts; ideal for sandwiches, chicken, fish, pasta, etc.
pesto recipe in a bowl for using as a dip, spread, appetizer or enhancer

Recipes Using Pesto

showing how to serve basil pesto by serving wit with pasta

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up close of pesto recipe with basil served in a green bowl

Homemade Basil Pesto

This homemade pesto recipe instantly elevates anything it touches from pasta to chicken, fish, sandwiches, vegetables, eggs, salads, etc.   It’s deliciously cheesy, garlicky and herbaceous brimming with peppery basil, salty Parmesan, nutty pine nuts, zingy garlic and rich olive oil.  Best of all, this pesto recipe is easy to make in a food processor in less than 10 minutes, is a brilliant freezer standby and heads above any processed jars. Keep the pesto recipe classic or I’ve included all sorts of variations including cashews, almonds, walnuts, arugula, spinach, kale etc. Let's pesto!
Servings: 12 servings (1 1 /2 cups)
Total Time: 10 minutes
Prep Time: 8 minutes
Cook Time: 2 minutes

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Ingredients

  • 2 cups fresh basil leaves, tightly packed
  • 3/4 cup freshly grated Parmigiano Reggiano (use ½ cup if not freshly grated)
  • 1/2 cup raw, unsalted pine nuts (the best substitute is cashews)
  • 2-3 garlic cloves, peeled
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

ADD LATER

  • 1/2-3/4 cup extra virgin olive oil (¾ for a smoother pesto)

Instructions

  • Preheat a nonstick skillet over medium-high heat (without any oil). Add pine nuts and toast until golden in spots. Immediately remove from the skillet so they don’t continue to cook.
  • Add all the pesto ingredients except the olive oil to a food processor (basil through pepper).
  • Pulse until finely chopped.
  • With the food processor running, slowly drizzle in the olive oil until it is completely combined. Start with ½ cup and if you prefer a thinner/smoother pesto, add additional oil. Season with more salt, pepper and/or lemon juice to taste.

Video

Notes

  • Basil:  Use the freshest basil possible.  If it’s been sitting in your fridge for a week, the pesto can turn brown and won’t taste as fabulous. 
  • Parmesan cheese:  For the best pesto recipe, use real, freshly grated Parmigiano-Reggiano right off of the block and not any powdered or pre-shredded cheeses.  Parmigiano-Reggiano is Parmesan produced in Italy and has been aged for at least two years.  In the U.S. you can still find tasty “Parmesan,” but it is not regulated, and typically only aged 10 months so it’s not as flavorful/complex.
  • More or less cheese: The amount of cheese is personal preference and may also vary depending on how you are serving the pesto sauce.  You want more Parmesan for serving with pasta and less with fish.  The potency of Parmesan can also vary, so be flexible.
  • Don’t over-process the olive oil or your pesto sauce will taste bitter. Extra virgin olive oil is super sensitive to mechanical agitation – as in a blender or a food processor.  Meaning, if you over-process the oil, its polyphenols can break away from the fatty acids causing oxidation which will make the pesto taste bitter.  If you’re worried about this, you may stir the olive oil in by hand or even use canola oil.
  • Let the flavors meld. Homemade pesto sauce is best if allowed to rest for at least 15 minutes before serving, preferable 2 hours, to let the flavors meld.
  • Adjust the basil pesto recipe to your taste. If you’re not sure how garlicky, cheese or tangy you would like your basil pesto, start with less of the ingredients and gradually add more to taste.  Take care, however, not to add whole ingredients to the already chopped sauce with olive oil or it can become over-processed/bitter. Instead, chop the ingredients then stir them in by hand.
  • Ways to use pesto (see full list in post): Pesto Chicken Bake, Bruschetta Chicken, Creamy Pesto Pasta, Pesto Pasta Salad, Creamy Parmesan Pesto Chicken Skillet, Sheet Pan Parmesan Chicken and Vegetables, Roasted Potatoes with Bacon and Parmesan, Crockpot Mashed Potatoes,Lemon Garlic Shrimp Fettuccine, TikTok Feta Pasta.

Pesto Variations

Pesto is exquisite in its infinite versatility.  Once you’ve made the classic basil pesto recipe, try changing it up! You can create an entirely different pesto recipe by using different leafy greens, nuts, seeds, veggies, etc.  I’ve included specific recipes in the post, but here are some ideas to make your own:
  • Use a different basil:  Try a different variety of basil such as large leaf Italian basil, lemon basil, mint basil, Greek basil, etc. Each will affect the taste of the recipe in an exciting new way.
  • Swap in different greens: Swap some or all of the basil for other greens such as parsley, cilantro, mint, arugula, kale, spinach, etc., or play with a combination.
  • Add herbs: In addition to basil, flavor the pesto with marjoram, mint, thyme or oregano.
  • Swap in other cheese:  Swap some of the Parmesan Reggiano for sharper, saltier, tangier, more pungent Pecorino Romano. You can even use Cotija cheese in combination with cilantro and pepitas.
  • Swap in other nuts: Swap the pine nuts for almonds, walnuts, pecans cashews, or pistachios.
  • Make it nut free: Swap the pine nuts for pumpkin seeds, pepitas, hemp seeds, etc.
  • Punch up the flavor:  Add anything to your pesto such as sun-dried tomatoes, roasted red peppers, jalapenos, red pepper flakes, anchovies, capers, olives, artichoke hearts, etc.  
  • Add some heat: I’m a big fan of adding a pinch of red pepper flakes.
  • Make vegan pesto: Substitute the cheese with a non-dairy cheese or add 3 tablespoons of nutritional yeast. Nutritional yeast is nutty and cheesy.

Storage

Store in an airtight container with plastic wrap pressed directly against the surface of the pesto (to help prevent browning) in the fridge for up to 5 days, but is freshest/best/most flavorful if used within the first 3 days. The oil will separate to the top after it has been sitting, so just give the pesto a stir once ready to use.

TO FREEZE

  • Option 1: Transfer pesto sauce to a freezer size bag and freeze flat or divide between multiple freezer bags in measured quantities. To use, thaw in the refrigerator or countertop or simply break off chunks of pesto to use whenever you need it.
  • Option 2:  Freeze pesto in an ice cube tray for smaller servings then transfer cubes to an airtight container after frozen solid. Let thaw in the refrigerator before using or add frozen directly to sauces, etc. 

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4 Comments

  1. L says

    This was the BEST pesto I’ve ever had, let alone made! Thank you, Jenn, for cracking the pesto code! I grow my own basil, use Parmigano Reggiano, etc, but my pesto has always been lacklustre. Thank you for your olive oil tip on how to reduce bitterness. I never knew it was from over-processing. I used 2/3 cup oil total (and mixed canola & olive oil). Just spectacular!

    • Jen says

      Yay! I am thrilled this recipe is a winner! Thank you so much for your glowing review, Lorrie!

  2. Hilary says

    Best Pesto i have ever eaten, thank you Jen

    • Jen says

      You are so welcome, Hilary, I’m glad you enjoyed it! Thanks for the review!