Homemade basil pesto is fresh, flavorful, and incredibly easy to make. Our garden gives us lots of beautiful, fragrant basil every summer, and this easy pesto recipe is one of our favorite ways to enjoy it. Perfect for pasta, sandwiches, chicken, and more!
Video Step By Step how to make pesto
INGREDIENTS
- ½ cup toasted pine nuts
- 2 tablespoons fresh lemon juice
- 1 – 3 garlic cloves
- ¼ teaspoon sea salt
- freshly ground black pepper
- 2 cups basil leaves
- ¼ cup virgin olive oil
- ¼ cup freshly grated Parmesan cheese
INSTRUCTIONS
- Add ½ cup toasted pine nuts, 2 tablespoons lemon juice, 1–3 garlic cloves, ¼ teaspoon sea salt, and freshly ground black pepper to a food processor. Pulse until finely chopped.
- Add 2 cups fresh basil leaves and pulse until roughly combined.
- With the processor running, slowly drizzle in ¼ cup extra-virgin olive oil and blend until smooth.
- Add ¼ cup freshly grated Parmesan cheese and pulse briefly until combined.
- Taste and adjust the salt and pepper as needed.
Ways to Enjoy Fresh Homemade Basil Pesto 🌿
Fresh basil pesto is so versatile! Try it:
- Spread on freshly milled flour bread or toast
- Tossed with spaghetti or your favorite pasta
- Added to sandwiches and wraps
- Drizzled over pizza or flatbread
- Served with grilled chicken or fish
- Tossed with roasted or grilled vegetables
- Spoon over eggs for extra flavor
- Mixed into salad dressings or grain bowls
Frequently Asked Questions
Can I make basil pesto without pine nuts?
Yes! Walnuts, almonds, cashews, or even sunflower seeds are great substitutes.
How long does homemade pesto last?
Store it in an airtight container in the refrigerator for about 4–5 days. A thin layer of olive oil on top can help keep it fresh.
Can I freeze basil pesto?
Yes! Freeze it in an ice cube tray for convenient individual portions, then transfer the frozen cubes to a freezer bag.
Why does my pesto turn brown?
Fresh basil naturally oxidizes when exposed to air. Keeping the pesto covered and adding lemon juice helps preserve its bright green color.
What can I use basil pesto for?
Toss it with spaghetti or pasta, spread it on freshly milled flour bread, add it to sandwiches or pizza, or serve it with chicken, fish, eggs, and vegetables.
Can I make pesto without Parmesan?
Yes. Simply leave it out for a dairy-free pesto, or use your favorite dairy-free Parmesan alternative.
Can I use the basil stems?
Tender, thin stems are fine to use, but remove the thicker, woody stems for a smoother pesto.
Pin For Later
Easy Homemade Basil Pesto with Fresh Garden Basil 🌿
Equipment
- Food Processor
Ingredients
- ½ cup toasted pine nuts
- 2 tablespoons fresh lemon juice
- 1 – 3 garlic cloves
- ¼ teaspoon sea salt
- freshly ground black pepper
- 2 cups basil leaves
- ¼ cup virgin olive oil
- ¼ cup freshly grated Parmesan cheese
Instructions
- Add ½ cup toasted pine nuts, 2 tablespoons lemon juice, 1–3 garlic cloves, ¼ teaspoon sea salt, and freshly ground black pepper to a food processor. Pulse until finely chopped.
- Add 2 cups fresh basil leaves and pulse until roughly combined.
- With the processor running, slowly drizzle in ¼ cup extra-virgin olive oil and blend until smooth.
- Add ¼ cup freshly grated Parmesan cheese and pulse briefly until combined.
- Taste and adjust the salt and pepper as needed.
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