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Whip up this fresh basil pesto recipe in no time, filled with pine nuts, basil, lemon juice, and Parmesan cheese blended into a ridiculously tasty spread. Slather it on pasta, sandwiches, or veggies, and your taste buds will thank you!
Why I Love Basil Pesto
What is fresher than pesto? At the height of the summer, basil is growing in my garden so much faster than I can harvest and use it. If you’re a gardener, you’ve probably had this problem, too. Or, if you go to your farmer’s market and see those beautiful basil leaves, you’re likely tempted to buy a bunch.
This basil pesto recipe is the best way to use it all up!
There are infinite ways to use basil pesto, and I think that’s why so many people love to whip up a batch. From sandwiches to dips and spreads, you can’t go wrong when you have a batch of this in your fridge or freezer.
For years, I’ve been using all my extra basil (and other herbs) to make pesto and then freezing it. During the winter, when I’m feeling the need for something fresh, I get a jar out, and it tastes fresh out of the garden!
I hope you make this recipe so that you can enjoy the best flavors that summer has to offer!
Basil Pesto Ingredients
It’s amazing what eight simple ingredients can make!
- Fresh basil is in season during the summer, and there are so many ways to use it. In this pesto recipe, the basil is the main ingredient and adds a delicious, bright green color.
- Parmesan cheese adds a bit of salty, nutty flavor to the pesto while also helping to bind everything together.
- Pine nuts make the entire pesto creamy, with their natural oils helping to emulsify the mixture.
- Lemon juice adds a hit of zesty citrus, while also working to keep the bright color of the pesto as it sits.
- Garlic is essential because it adds immense flavor and aroma.
- Salt and black pepper add flavor to the pesto!
- Olive oil may be one of the most important ingredients in a homemade pesto recipe because it emulsifies everything to form the iconic texture we all love.
The full amount of each ingredient can be found in the recipe card below.
How to Make Homemade Basil Pesto
The best part about making this pesto recipe is that it’s so easy to make. There are just two simple steps, and you’ll have a delicious spread that’s ready for any use!
Step 1: Process the ingredients. In a food processor, add the fresh basil leaves, Parmesan cheese, garlic, pine nuts, lemon juice, salt, and black pepper. Process for about 6 to 10 pulses until the ingredients are roughly chopped.
Step 2: Add the olive oil. With the food processor running, slowly drizzle in the olive oil until the pesto reaches the desired consistency. Store in an airtight container.
Serving and Storage
To serve: Once this pesto is combined in the food processor, it’s ready to serve in any way you choose!
To store: This pesto should be stored in an airtight container and can be placed in the fridge or frozen, if desired. Before storing, drizzle a layer of olive oil over the top surface of the pesto to prevent it from turning brown. When ready to use, simply give it a quick stir to make sure everything is well-combined.
If freezing the pesto, make sure to put it in a freezer-safe container. When ready to use, simply thaw it and mix in the olive oil that’s sitting on top, as it may separate.
Freezer hack: To make this even easier to use in the future, pour the pesto into ice cube trays and freeze them. Then pop them out of the tray and store them in a bag or container. When ready to use, simply pull out one cube of pesto and thaw it.
Ways to Use This Pesto
There’s no way to list every way to use up this basil pesto, but here are a few of my favorites:
- Spoon it on top of chicken or fish.
- Drizzle it on roasted vegetables.
- Make it a spread on a sandwich, especially a turkey or chicken sandwich. Or keep it vegetarian and spread a thick layer of this pesto on bread with crisp veggies.
- Stir it into hot pasta and sprinkle the top with freshly grated Parmesan cheese. Super simple, but incredibly delicious!
- Mix it into mayonnaise or yogurt.
- Dollop it in the center of homemade hummus for a bit of extra flavor.
- Use it as a sauce on top of pizza dough. Then add on any toppings and pop in the oven to bake. So yummy!
Watch How to Make This Basil Pesto Recipe
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Fresh Basil Pesto
Ingredients
- 1 cup basil leaves picked off stems and loosely packed
- ½ cup toasted pine nuts
- ½ cup grated Parmesan cheese
- 2 tbsp fresh lemon juice
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 cloves garlic
- ⅓ – ½ cup olive oil
Instructions
- Combine the ingredients. Place the basil, pine nuts, Parmesan cheese, lemon juice, salt, pepper, and garlic in the food processor. Pulse to combine and chop the ingredients, about 6-10 pulses.1 cup basil leaves, ½ cup toasted pine nuts, ½ cup grated Parmesan cheese, 2 tbsp fresh lemon juice, ½ tsp kosher salt, ½ tsp freshly ground black pepper, 2 cloves garlic
- Add the olive oil. Turn the processor on high and slowly drizzle in the olive oil through the feed tube until you reach your desired consistency. Personally, I prefer to keep mine on the thick side and thin it down at a later time, depending on what dish I'm preparing.⅓ – ½ cup olive oil
- Store. Scrape the pesto into an airtight container.
Nutrition
Styling: Addelyn Evans / Photography: Dera Burreson
I noticed you said you put it in jars is that a glass jar and will it break I would think
Hello! You can actually freeze liquid in straight sided jars. Just make sure to leave enought room at the top to allow the liquid or pesto to expand as it freezes!
Your basil pesto instead of using garlic scapes can you just use garlic and if so would you use the same amount of as garlic scapes?
Love watching your videos. I’ve learned so much. Thank you
Getting ready to make pesto for the very first time! I don’t have any pine nuts, but plenty of walnuts. I’ll let you know how it turns out.
*Love watching your videos. I’m inspired to try new things!
I think I love your beautiful farm & home. I look forward everyday to see what is going on. Thank you for sharing.
This is THE BEST pesto recipe I’ve made so far! I have made this recipe twice as is and have omitted the optional pepper both times. I have not tried freezing it yet, but will do so when I need to use up the rest of my basil as the summer comes to an end. This year was the first year I planted garlic and was able to use our own garlic and scapes in the recipe. Thanks, Kaleb, for another awesome recipe!!
My go to pesto, every time! It’s easy and fresh and pairs well with everything. Just wanted to say I adore you and your account! Every recipe has been amazing and all your content is so helpful!!!! Thank you!
I’ll be using your pesto recipe and so glad you mention to toast the nuts. It makes such a difference in the taste of anything with nuts – candy, cookies, cakes, pesto.
Love your shows and recipes! You are so personable which is such a plus. Thanks for all the landscape ideas and tips on maintaining the outdoors. I am definitely a fan of yours❣️
Thanks Kaleb. My basil is really really growing. So far, I’ve just been cutting what I need. But this weekend: PESTO. Thanks again !!