This classic Basil pesto recipe combines fresh herbs, garlic, roasted pine nuts, and cheese to create the most amazing savory, bright, delicious pesto that you'll want to eat with everything!
BASIL PESTO RECIPE
I've been making pesto recipes like crazy lately! My little backyard garden is full of fresh basil, and there's no better way to use basil then to whip up a fresh basil pesto.
Fresh basil is available year round in grocery stores, or consider growing your own indoors so you can have fresh basil whenever you want it. This simple basil pesto recipe uses that wonderful basil plus five additional ingredients to create the most flavorful, delicious sauce ever.
I've made all kinds of pesto recipes. I have a nut-free pesto that uses sunflower seeds, and a super creamy Cashew Pesto too. Choose your favorite, or try them all!
Try this cashew pesto drizzled over Air Fryer Sweet Potatoes or stirred into some Instant Pot Quinoa. Sometimes I use Pesto inside of Air Fryer Calzones too!
INGREDIENTS IN BASIL PESTO
Fresh Basil Leaves - Measure your basil by tightly packing the leaves into your measuring cup.
Toasted Pine Nuts - Your pesto will be delicious if you roast the pine nuts yourself. See my instructions below for how to do that easily. You can buy them pre-toasted if you prefer.
Parmesan Cheese - Buy a block pf parmesan and grate it yourself for best flavor.
Chopped Garlic - Fresh garlic gives tons of flavor to this pesto and complements the basil and cheese perfectly. You don't have to chop it very finely, the food processor will do the work!
Lemon Juice - This gives a bright, fresh flavor to your sauce.
Olive Oil - A good quality extra virgin olive oil is going to give you the best flavor here. My preferred olive oil to use in pesto is Olio Santo - it has an unfiltered olive flavor without being too strong or earthy.
If you have any questions, please leave a comment below and I will get back to you ASAP!
HOW TO MAKE BASIL PESTO
- Add the basil, pine nuts, parmesan cheese, garlic, and lemon juice to the bowl of a food processor.
- Pulse until the basil is finely chopped.
- With the food processor on low speed, slowly drizzle in the olive oil. Once all of the oil has been added, allow the food processor to run for an additional 10-15 seconds to fully incorporate the oil. Scrape down the sides of the bowl as necessary.
- Season with salt and pepper to taste. Store the pesto in an airtight container in the fridge for up to four days.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below
HOW TO TOAST PINE NUTS
If you want the best possible pine nut flavor in this pesto, I suggest buying raw pine nuts (I buy in bulk on Amazon) and toasting them yourself. Toasting will not only bring out the best flavor of the nuts, but it will soften them and help them to incorporate seamlessly into the pesto.
There are two ways to toast pine nuts:
- Use the stove. Place the pine nuts in a dry skillet. Heat over medium heat for about 3 minutes, constantly stirring and watching so that they don't burn.
- Use the oven. Preheat the oven to 350°F. Place pine nuts on a baking sheet, and bake for about 5 minutes or until golden. Watch carefully so they don't burn!
WHAT TO SERVE WITH HOMEMADE BASIL PESTO
Obviously, pesto is delicious on any kind of pasta. Whip up your favorite and toss with pesto while the pasta is still not. Add a bit of extra olive oil and parmesan cheese and you'll have a pasta dish that is irresistible.
I like to serve pesto with potatoes, and I especially love it on Roasted Potatoes from the Air Fryer, or with this recipe for Roasted Potatoes and Brussel Sprouts.
CAN I USE SOMETHING OTHER THAN BASIL IN PESTO?
You can substitute up to half of the pesto in this recipe with any other green. Try carrot tops, baby spinach, or even kale.
CAN I MAKE PESTO VEGAN?
You sure can! In this pesto recipe, either omit the parmesan cheese, or use a vegan substitute such as Parma! or Go Veggie parmesan grated topping.
CAN I USE BASIL STEMS IN PESTO?
Absolutely! The amazing thing about this recipe is that you can use the entire herb in the sauce. I'd avoid using any super thick or woody stems, and use mostly leaves for best results.
WHAT IF I DON'T HAVE A FOOD PROCESSOR?
We are using a food processor to make this recipe super simple. Traditionally, pesto was made using a mortar and pestle, so if you have some muscles you can try that. Otherwise, a good high speed blender like a Ninja or Vitamix will work too.
DOES BASIL PESTO FREEZE WELL?
Yes it does! Once you make this pesto, it will last for a few days in the refrigerator, but if you freeze it, it will last up to a year! You can freeze pesto in small jars or small plastic containers.
Pro Tip: Freeze your pesto in an ice cube tray, then pop out the cubes and store in a freezer bag or container. When you want to add flavor to soups or sauces, just grab a cube and throw it in!
MORE DELICIOUS VEGETARIAN AND VEGAN SAUCES
Mediterranean Sauce is a delicious creamy sauce that can be made with vegan mayo and used for sandwiches or salads. Vegan BBQ Sauce is amazing with Tofu, potatoes, or anything you cook on the grill.
Making tacos or enchiladas this week? Use my recipe for Vegan Enchilada Sauce!
If you have more basil to work with, try making basil butter.
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Basil Pesto
Equipment
Ingredients
- 1 ½ cups Fresh Basil Leaves packed tightly
- ¼ cup Toasted Pine Nuts
- ¼ cup Parmesan Cheese freshly grated
- 1 tbsp Garlic chopped
- 1 tbsp Olive Oil
- Salt and Pepper to taste
Instructions
- Add the basil, pine nuts, parmesan cheese, garlic, and lemon juice to the bowl of a food processor.
- Pulse until the basil is finely chopped.
- With the food processor on low speed, slowly drizzle in the olive oil. Once all of the oil has been added, allow the food processor to run for an additional 10-15 seconds to fully incorporate the oil. Scrape down the sides of the bowl as necessary.
- Season with salt and pepper to taste. Store the pesto in an airtight container in the fridge for up to four days.
Notes
- You can substitute up to one cup of basil with another green vegetable-- carrot tops and spinach are great pesto add-ins.
- The pine nuts can be substituted for walnuts.
- Basil pesto freezes very well. Freeze in small portions for up to a year.
Fantastic pesto! I think I need to replace my go-to recipe now, because your instructions are amazing!
So glad you found a new favorite!
This sounds so delicious. Pine nut pestos are my all-time favorite. I will give this a try soon. Thank you for sharing the recipe.
Classic basil pesto is the best; I love that you used pine nuts, too, as those have the best flavor!
I love making homemade pesto and this one looks perfect for me. I will be gathering everything to whip this together tonight!
I just love pesto so much. I think I could use on top of almost everything lol Definitely the recipe to keep handy!