Homemade Pesto is one of the easiest recipes to make and is 100% worth the minimal effort it takes to make this flavorful spread. Made with minimal ingredients, this recipe for pesto comes together in minutes to create a fresh, bright pesto sauce that tastes so much better than anything store-bought.

When it comes to a condiment that packs in a ton of flavor, pesto reigns supreme. From Tortellini Skewers to Baked Pesto Chicken to simply tossing it with pasta, basil pesto has the ability to elevate endless recipes.

Jar of prepared basil pesto next to toasted bread.

Why Homemade Pesto is Best

The Best Flavor. Nothing can compare to the flavor of freshly made pesto. It is herbaceous, salty, bright, and cheesy. Minimal Ingredients. Quality Control. Homemade pesto is made with just 6 ingredients, not counting salt and pepper.
Quality Control. Not only does using fresh ingredients result in the best-tasting pesto, but homemade pesto is also made without added sugar or preservatives. It is lower in sodium and uses high-quality olive oil versus vegetable oil or canola oil.
Perfect Use for Basil. Do you have an abundance of fresh basil? The best way to highlight basil's vibrant flavor and preserve this herb is to use it to make pesto.
Easy to Make. It only takes 5 minutes to make this pesto, making it an insanely fast and simple recipe.
Adaptable. When making homemade pesto, you can prepare it how YOU want it. I have provided modifications to make this pesto dairy-free and even nut-free.

What You Need to Make Pesto

Ingredients for basil pesto labeled on counter.

Because pesto is made with only a few ingredients, it is best to pay attention to the quality of ingredients, as they will greatly influence the overall flavor of your pesto sauce.

Basil: Use fresh sweet basil, not Thai basil when making pesto sauce at home. Sweet basil has a fresh flavor, with mild hints of pepper, mint, and anise, while Thai basil is much more pungent in flavor and can quickly overwhelm the other ingredients in pesto. Sweet basil is the easiest to find in grocery stores and many of you may even be lucky to have it growing in your garden.
Pine Nuts: Pine nuts are classic in traditional pesto recipes. They have a mild, nutty, buttery flavor, and are the perfect base for a rich pesto. That said, pine nuts can be pricey, so I have included substitutions below.
Garlic: Fresh garlic, not jarred minced garlic is best when making pesto. You can also adjust the number of fresh garlic cloves based on how garlicky you like your pesto.
Parmesan Cheese: Use good quality parmesan or pecorino romano cheese when making pesto. It is best to freshly grate the cheese yourself or purchase grated parmesan from the refrigerated deli section. This is not the time to use a canister of parmesan cheese.
Olive Oil: Use good quality extra-virgin olive oil. I do not recommend substituting any other oil in its place.
Food Processor: A food processor fitted with an S-blade is best for preparing homemade pesto, but you can opt to use a blender if you don't have a food processor.

∗ Pesto Modifications & Variations ∗

Nuts: Instead of pine nuts, use cashews for a similar flavor profile. Walnuts or pistachios are also delicious options.
Nut-Free Pesto: Use raw pepitas and toast as you would the pine nuts before preparing the pesto.
Herbs: Basil is classic in pesto, but parsley and cilantro are also delicious bases for pesto that lend a completely different flavor profile. I also really like to use arugula in place of the basil myself.
Dairy-Free/Vegan Pesto: Simply omit the parmesan cheese or use nutritional yeast in place of the parmesan.
Oil-Free Pesto: Classic Pesto is made with a lot of oil. However, I have had success using 2 tablespoons of vegetable broth paired with 1 ripe avocado for a creamy, smooth, rich pesto. I have also used ¼ cup of aquafaba (the liquid from a can of chickpeas) with success as well.
Add Flavor: Feel free to add in additional garlic, sun-dried tomatoes, olives, a pinch of red pepper flakes, or roasted red peppers for a nice boost of flavor.
Add Greens: Feel free to add up to 2 cups of chopped kale leaves to this pesto, keeping in mind you will need additional olive oil to account for the added greens.

How to Make Pesto

Step One: Toast the Nuts. Toasting your pine nuts will help them release their natural oils and enhance their nutty, buttery flavors. It only takes a couple of minutes and makes a huge impact on the final product.

Side by side frying pan before and after toasting pine nuts.

Step Two: Process the Pesto. For the best results, use a food processor fitted with an S-blade and process the ingredients for the pesto twice. First, combine the nuts, basil, parmesan, garlic, lemon juice, salt, and pepper. Once those ingredients are well combined, drizzle in the olive oil through the opening in the lid on the food processor and let the food processor run until everything is well combined. This will ensure the olive oil is well emulsified into the other ingredients.

Side by side photo of food processor before and after blending pesto.

How to Use Pesto

Homemade Pesto adds flavor to endless dishes and the serving suggestions for pesto are truly endless! Below are a few of my favorite ways to use this flavorful condiment.

Pesto Pasta: Toss 8 ounces of cooked pasta with ¼ cup of the pasta cooking liquid and ¼ cup of the prepared pesto for a quick and easy dinner.
Baked Pesto Chicken: Spread chicken with pesto sauce and cheese and bake for a fast and flavorful chicken dinner.
Pesto Toast: Use pesto to spread on toast or as a dip for freshly baked Italian bread.
As a Dip: Serve with Antipasto Skewers for a party appetizer everyone will love!
Pesto Eggs: Add a teaspoon or two of prepared pesto to scrambled eggs before cooking--insanely delicious!
Pesto Pizza: Spread pizza dough with a thin layer of the prepared pesto instead of pizza sauce for a flavorful spin on pizza night.
As a Sandwich Spread: Use pesto to bump up the flavor in a sandwich. I personally love spreading pesto on thickly sliced bread and topping it with fresh tomatoes and mozzarella and then grilling. It is one of my all-time favorite sandwiches.
As a Marinade: Pesto is also great as a marinade. Toss chicken or shrimp with a bit of pesto and let marinade for 2-3 hours and then cook or grill as desired. So fast and flavorful!

How to Store Homemade Pesto

Fresh basil pesto lasts for up to a week in the refrigerator and up to 3 months in the freezer.

To Refrigerate: Once the pesto has been prepared, transfer it to a jar that can be fitted with an airtight lid. I recommend drizzling pesto with a thin layer of olive oil which will help to keep the pesto's vibrant green color intact. Homemade pesto can be stored in the refrigerator for up to 7 days.
To Freeze: If you are not planning to use your pesto within 7 days, I highly recommend freezing it to preserve its fresh flavor and minimize food waste. My favorite way to freeze pesto is to scoop it by the tablespoon into an ice cube tray. Once the cubes of pesto have been frozen solid, remove them from the ice tray, transfer them to a freezer-safe bag, and store them in the freezer for up to 3 months. The cubes will thaw quickly and each yields 1 tablespoon of pesto.

Basil Pesto spread on toasted baquette next to jar of pesto sauce.

More Homemade Condiments

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If you tried this recipe for Basil Pesto, I would love for you to leave a comment and review below.

Homemade Pesto

This recipe for Homemade Pesto comes together in minutes for a fresh and flavorful pesto sauce that tastes so much better than storebought.

5 from 11 votes

Print Pin Rate

Course: Appetizer, Condiment

Cuisine: American, Italian

Prep Time: 5

Total Time: 5

Servings:

Calories: 60kcal

Author: Kristen Chidsey

Ingredients

▢ ½ cup pine nuts
▢ 2 tablespoons fresh lemon juice about 1 large lemon
▢ 1 small garlic clove
▢ ¼ teaspoon kosher salt
▢ freshly ground black pepper
▢ ⅓ cup Parmesan cheese
▢ 2 cups basil leaves
▢ ¼-1/3 cup extra-virgin olive oil more for a smoother pesto

Instructions

Place the pine nuts in a dry skillet. Toast them over medium-low heat, tossing frequently, just until the nuts begin to toast and you smell them. This will only take 3-5 minutes. Remove the nuts from the heat and let cool slightly.
Place the cooled nuts into a food processor, fitted with an s-blade. Add in the garlic, lemon juice, garlic, salt, pepper, and pulse until everything is chopped well.
Add the parmesan and basil and pulse until combined.
With the food processor running, drizzle in the olive oil and pulse until combined. For a smoother pesto, add more olive oil.
Taste and adjust seasonings if needed. Serve as desired.
To store pesto, transfer the pesto to a small glass jar and drizzle with a small amount of olive oil to cover the top of the pesto (this will keep the pesto a vibrant green), cover, and store in the refrigerator for up to 7 days.

Equipment Needed

Food Processor

Notes

Garlic: Feel free to add up to 3 cloves of garlic into the pesto, depending on how garlicky you like your pesto.

How to Freeze Pesto: Spoon the prepared pesto into ice cube trays. Place the ice cube trays into the freezer for 3-4 hours or until frozen solid. Remove the frozen basil pesto cubes from the trays and place them in a plastic freezer bag. Store in the freezer for up to 3 months. Each cube is equivalent to about 1 tablespoon of pesto.

Nutrition

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