Ah, the smell of fresh basil! Does anything scream summer or simple, delicious Italian cooking quite like it? For me, homemade pesto instantly transports me to sunny afternoons and effortless dinners. Forget those jars from the grocery store – making your own pesto is unbelievably easy, incredibly fast, and the flavor? Miles ahead! It’s that vibrant, garlicky, nutty goodness that can elevate pasta, chicken, sandwiches, and so much more. Once you make this simple pesto recipe, you’ll wonder why you ever bought it pre-made!

Why You’ll Love This Pesto Recipe

• Fast: Ready in under 5 minutes!
• Easy: Just throw everything in a food processor!
• Giftable: Share the homemade love with friends and family.
• Crowd-pleasing: Everyone adores fresh, flavorful pesto.

Ingredients

You don’t need much to create this magic! Here’s what you’ll gather:

• 2 cups fresh basil leaves, tightly packed: This is the star! Make sure they’re fresh, vibrant green, and free of any wilted leaves. Give them a good wash and dry them really well. Water is the enemy of good pesto texture!
• 3/4 cup shredded parmesan cheese: Use good quality parmesan for the best flavor. Freshly grated is always preferred over pre-shredded for better melting and texture.
• 1/2 cup extra virgin olive oil: Choose a good quality, fruity olive oil. It makes a big difference in the final taste and texture.
• 1/2 cup pine nuts: These traditional nuts give pesto its classic texture and subtle flavor. Lightly toasting them in a dry skillet before using can really enhance their taste!
• 2 large garlic cloves: Fresh garlic is key! Adjust this based on how much you love garlic – some people prefer a little less, some a little more.
• 1/4 cup lemon juice: A little squeeze of fresh lemon juice brightens everything up and helps keep that vibrant green color. Don’t skip it!
• 1/2 tsp salt: You’ll start here and adjust to your taste.
• 1/4 tsp black pepper: Freshly ground is best for that little kick.

How to Make Pesto Recipe

Okay, friend, this is where the magic happens in about 30 seconds flat. Seriously, it’s THAT easy.

1. First things first, make sure your basil leaves are sparkling clean and completely dry. I like to use a salad spinner for this!
2. Grab your food processor. Toss in the washed and dried basil leaves, the shredded parmesan cheese, pine nuts, garlic cloves, lemon juice, salt, and pepper.
3. Drizzle in about half of the extra virgin olive oil.
4. Pop the lid on and process! Start with short pulses to break things down, then process until the mixture is roughly chopped.
5. Now, with the food processor running, slowly drizzle in the remaining olive oil through the feed tube. Keep processing until your pesto is smooth and creamy, scraping down the sides with a spatula as needed to make sure everything gets blended evenly. You might like it a little chunky or super smooth – you’re the boss!
6. Taste your beautiful green creation. This is the time to adjust the seasoning. Does it need a little more salt? A tiny bit more lemon juice? Add small amounts, pulse again, and taste until it’s perfect for you.
7. That’s it! Your homemade pesto is ready to be slathered on… well, everything!

Substitutions & Additions

This recipe is super forgiving and customizable! Feel free to play around:

• Nuts: No pine nuts? No problem! Walnuts, almonds, or even pistachios can work well. Toasting them first adds extra depth of flavor.
• Greens: While basil is classic, you can swap some of it out for spinach, arugula, kale (make sure it’s tender!), or even cilantro for a different twist. A mix of basil and spinach is lovely!
• Cheese: Pecorino Romano is a great alternative to parmesan, or you can use a blend of both. For a dairy-free version, nutritional yeast adds a cheesy flavor.
• Oil: While extra virgin olive oil is traditional, you could experiment with other mild oils if you prefer, though the olive oil flavor is part of what makes pesto, well, pesto!
• Add-ins: Get creative! Stir in a pinch of red pepper flakes for heat, add a few sun-dried tomatoes (drained well) for a tangy kick, or even a roasted red pepper.

Tips for Success

Making pesto is easy, but a few simple tricks can make it even better:

• Dry Basil is Key: I can’t stress this enough! Wet basil can lead to a watery, less vibrant pesto. Wash it, dry it thoroughly with a salad spinner or paper towels.
• Don’t Over-Process: Pulse until you reach your desired consistency, but don’t let it run for too long non-stop, especially if you skip the slow drizzle of oil. You want a cohesive sauce, not a bruised, bitter paste.
• Taste and Adjust: Salt, pepper, and lemon juice amounts are suggestions. Your ingredients might vary, so always taste and adjust at the end.
• Toasted Nuts (Optional but Recommended): A quick toast in a dry skillet over medium heat until fragrant really enhances the nut flavor. Let them cool slightly before adding to the food processor.
• Quality Ingredients: Since there are so few ingredients, the quality really shines through. Use good olive oil, fresh basil, and decent parmesan.

How to Store Pesto Recipe

Fresh pesto is best enjoyed right away, but it stores beautifully!

Refrigerator: Store pesto in an airtight container in the fridge for up to a week. The top layer might start to oxidize and turn a darker green or brown. To prevent this, pour a thin layer of olive oil over the surface of the pesto before sealing the container. This creates a barrier against the air.

Freezer: Pesto freezes wonderfully! You can freeze it in ice cube trays. Once frozen, pop the cubes out and transfer them to a freezer-safe bag or container. This is perfect for adding a burst of flavor to individual servings of pasta, soup, or sauces. It will last for several months in the freezer. You can also freeze it in small containers or jars, again, leaving a little space at the top and maybe adding a layer of olive oil.

FAQs

What do you eat pesto with?

Oh, the possibilities are endless! It’s classic with pasta (of course!), but also amazing spread on sandwiches or toast, dolloped onto grilled chicken or fish, tossed with roasted vegetables, used as a pizza base, or even mixed into dips. Seriously, once you have a batch, you’ll find a million ways to use it!

Can I make pesto without a food processor?

Absolutely! While a food processor is easiest, you can use a blender (though it might result in a smoother texture) or go traditional with a mortar and pestle for a more rustic pesto (this takes a bit more arm work, but the texture is lovely!).

Why is my pesto turning brown?

Exposure to air is the main culprit for browning (oxidation). Storing it in an airtight container and covering the top with a thin layer of olive oil helps a lot. Adding a little lemon juice to the recipe also helps preserve the color.

Can I make pesto without nuts?

Yes! If you have a nut allergy or just don’t like nuts, you can omit them. The texture will be slightly different, but the flavor will still be fantastic. You might increase the cheese or decrease the oil slightly to adjust the consistency.

Making homemade pesto is such a rewarding and simple kitchen task. It brings vibrant flavor to so many meals and is a wonderful way to use up fresh basil. Give it a try, and I bet it becomes a staple in your kitchen, just like it is in mine!

For more delicious and easy recipes, be sure to visit my blog at Lana Recipes. And if you’re looking for other simple ways to add fresh flavor to your cooking, learning how to make something like homemade Italian compound butter is another great skill to have in your arsenal!

Serve this pesto with your favorite pasta, or perhaps alongside something hearty like garlic butter steak bites and creamy parmesan shells for a truly memorable meal.

For more tasty ideas and inspiration, be sure to follow along on Pinterest!