Go Back

Easy Homemade Basil Pesto Recipe

This simple, vibrant homemade basil pesto is incredibly easy, lightning fast, and bursting with fresh, garlicky, nutty flavor. Forget the store-bought jars – this recipe will become your go-to for elevating pasta, chicken, sandwiches, and more!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course: Condiment, Sauce
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh basil leaves tightly packed
  • 3/4 cup shredded parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/2 cup pine nuts
  • 2 large garlic cloves
  • 1/4 cup lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • food processor
  • Salad spinner (optional)
  • Dry skillet (optional for toasting nuts)

Method
 

  1. Step 1: Ensure basil leaves are clean and completely dry. Use a salad spinner if you have one.
  2. Step 2: Add the washed and dried basil leaves, shredded parmesan cheese, pine nuts, garlic cloves, lemon juice, salt, and pepper to your food processor.
  3. Step 3: Drizzle in about half of the extra virgin olive oil.
  4. Step 4: Pop the lid on and process. Start with short pulses to break things down, then process until the mixture is roughly chopped.
  5. Step 5: 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.
  6. Step 6: Taste the pesto and adjust seasoning. Add small amounts of salt, pepper, or lemon juice, pulse again, and taste until perfect.

Notes

Substitutions: You can substitute pine nuts with walnuts, almonds, or pistachios. Swap some basil for spinach, arugula, or kale. Use Pecorino Romano instead of Parmesan, or nutritional yeast for dairy-free. Experiment with other mild oils. Add red pepper flakes, sun-dried tomatoes, or roasted red pepper for variations.
Tips for Success: Always use completely dry basil leaves to prevent a watery pesto. Don't over-process; pulse until desired consistency. Taste and adjust seasoning at the end. Toasting nuts first is optional but enhances flavor. Use quality ingredients as there are few in the recipe.
Storage: Store in an airtight container in the fridge for up to a week. Pour a thin layer of olive oil over the top to prevent browning. Pesto freezes well in ice cube trays or small containers for several months.