The Best Homemade Basil Pesto
I firmly believe that there’s absolutely no shame in a kitchen shortcut—store-bought pesto has its place. But once you’ve tasted homemade? Game over. It takes just 10 minutes, and the flavor payoff is massive. We’re talking fresh, vibrant, zippy, herby goodness that instantly elevates pasta, sandwiches, salads—you name it. Once you make it from scratch, there’s really no going back. You’ll love how easy it is to make this recipe, and I think it’ll quickly become your new favorite fridge staple!
Ingredients
- Pine nuts: Toasting these brings out their rich, nutty flavor and adds a warm, buttery depth to the pesto. If you’re out of pine nuts, you can sub in walnuts or cashews in a pinch.
- Basil leaves: Fresh basil is the star here, so use the good stuff! Packed tightly means we’re using plenty for that vibrant flavor and signature green color.
- Fresh lemon juice: This brightens everything up and adds a little acidity to balance the richness of the oil and cheese. Bottled juice won’t have quite the same zip.
- Lemon zest: The zest adds a punch of citrusy fragrance and flavor that really lifts the whole sauce—don’t skip it if you want your pesto to taste fresh and lively.
- Garlic cloves: A little raw garlic goes a long way. It adds that classic pesto bite without overpowering the other flavors. Chop it first so it blends evenly.
- Extra virgin olive oil: Go for a high-quality EVOO here—it makes a big difference. This is what gives pesto its silky texture and rich mouthfeel.
- Parmesan cheese: Freshly grated Parm adds salty, savory depth. Pre-grated varieties often have additives that affect texture, so stick with the real deal if you can.
- Salt and pepper, to taste: Don’t forget to season! Start small and adjust after everything’s blended to get the balance just right.
How To Make Your Own Basil Pesto
I know that many regular readers prefer to grab a printable recipe card, and so I’ve included one for you at the bottom of this post! Here, you’ll find the steps alongside some handy photos to help you to visualize the process…
- Start by toasting the pine nuts. Pop them in a small skillet over medium-low heat and stir frequently for about 3–4 minutes, just until golden and fragrant. Keep a close eye on them—they can go from toasty to burnt in no time. Once they’re golden, take them off the heat and let them cool in a small bowl for about 5 minutes.
- Next, add the cooled pine nuts, fresh basil, lemon juice, lemon zest, and garlic to your food processor. Pulse in short bursts—5 to 10 seconds at a time—until everything is nicely chopped.
- With the food processor running on low, slowly drizzle in the olive oil to help it emulsify. Pause to scrape down the sides of the bowl to make sure everything gets incorporated.
- Now add the grated parmesan, salt, and pepper. Pulse a few more times until it all comes together into a smooth, vibrant pesto. Taste and adjust if needed.
- Serve it with chicken, steak, or fish… or stir it through pasta, dollop it on crostini, or use it to level up your sandwiches.
Storage Tips
Leftover pesto? Pop it in an airtight container like a mason jar and stash it in the fridge for up to 4 days. To help preserve that gorgeous green color, pour a thin layer of olive oil over the top and press a piece of plastic wrap directly onto the surface before sealing with the lid. Pesto naturally starts to brown when it meets air (thanks, oxidation), so this little trick helps keep it fresh and vibrant a bit longer.
Recipe Notes
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You can use raw pine nuts if you’re short on time, but I really recommend toasting them. It brings out a deeper, nuttier flavor that takes your pesto up a notch.
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The lemon juice isn’t just there to brighten the flavor—it also helps slow down oxidation so your pesto stays greener longer. If lemon’s not your thing, you can skip it, but just know the pesto may brown a bit faster.
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Blanching your basil leaves (a quick dip in boiling water, then an ice bath) is another great trick to help keep them vibrant green.
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Want to tweak the texture or flavor? Easy: Add more olive oil for a thinner pesto. Toss in extra grated parmesan for a cheesier vibe. More pine nuts = nuttier taste. Craving a stronger garlic punch? Go ahead and add another clove. Taste as you go and add more salt and pepper if needed. Pesto is one of those recipes that loves to be personalized.
How to Use Your Homemade Pesto
This fresh basil pesto is endlessly versatile—you’ll find yourself reaching for it all week long. Here are some of my favorite ways to use it:
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Toss it with pasta for a quick and flavorful dinner (hot or cold works!).
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Drizzle it over roasted vegetables for an instant upgrade.
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Use it as a salad dressing—just thin it out with a splash of olive oil or lemon juice.
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Spread it on sandwiches or wraps instead of mayo for a fresh herby kick.
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Swirl it into soup (think minestrone or tomato) for added depth.
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Serve it with grilled chicken, steak, or fish—it’s magic on salmon.
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Top crostini or toast with a dollop of pesto and a little burrata or tomato for an easy appetizer.
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Spoon it over scrambled eggs or omelets for a savory breakfast twist.
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Use it as a dip for fresh bread, crackers, or even raw veggies.
Once you start using it, you’ll find ways to sneak it into everything. Trust me—this is a fridge staple.
Homemade Basil Pesto
Ingredients
- ½ cup raw pine nuts
- 2 cups packed basil leaves
- 2 tablespoons fresh squeezed lemon juice
- 1 teaspoon lemon zest
- 2 garlic cloves chopped
- ½ cup extra virgin olive oil
- ½ cup freshly finely grated parmesan cheese
- Salt and pepper to taste
Instructions
- Start by toasting the pine nuts. Pop them in a small skillet over medium-low heat and stir frequently for about 3–4 minutes, just until golden and fragrant. Keep a close eye on them—they can go from toasty to burnt in no time. Once they’re golden, take them off the heat and let them cool in a small bowl for about 5 minutes.
- Next, add the cooled pine nuts, fresh basil, lemon juice, lemon zest, and garlic to your food processor. Pulse in short bursts—5 to 10 seconds at a time—until everything is nicely chopped.
- With the food processor running on low, slowly drizzle in the olive oil to help it emulsify. Pause to scrape down the sides of the bowl to make sure everything gets incorporated.
- Now add the grated parmesan, salt, and pepper. Pulse a few more times until it all comes together into a smooth, vibrant pesto. Taste and adjust if needed.
- Serve it with chicken, steak, or fish… or stir it through pasta, dollop it on crostini, or use it to level up your sandwiches.
Once you’ve made this homemade basil pesto, you’ll never want to go back to store-bought. If you give it a try, I’d love to hear what you think—drop a comment below and leave a star rating! It helps more readers find the recipe and I’m always so thrilled to read your thoughts.
