How to Make Pesto

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Learn how to make pesto with this classic basil pesto recipe. With just 5 main ingredients and 5 minutes of your time, it really couldn't be any easier. It's delicious on seafood, chicken pasta, salad, sandwiches, pizza, eggs, you name it!

a glass jar of fresh made pesto, with a serving spoon balancing on top.

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What is Pesto?

Pesto is a bright, herbaceous sauce that originated in Italy. Traditionally it is made with fresh basil, parmesan cheese, pine nuts, garlic, salt, and olive oil. However, it can be made with a variety of fresh herbs, nuts, and cheeses, making it a very adaptable recipe. It can be made with a pestle and mortar, food processor, or blender.vIt's one of those sauces that tastes great on a wide variety of dishes.

Ingredients in the Best Pesto Recipe

Ingredients laid out to make homemade pesto. basil, parmesan, garlic, olive oil, pine nuts

Ingredient Notes

BASIL: This recipe calls for fresh basil leaves. Be sure to trim the stems off before adding to the food processor. You can also use a mix of fresh herbs and vegetables like parsley, chives, mint, kale, or cilantro.
CHEESE: For this recipe, I like to use parmesan, parmigiano reggiano or pecorino romano cheese.
GARLIC: I am a firm believer that garlic should be measured with your heart. Add as little or as much as you desire. If you do not have any fresh garlic on hand, you can also add ½ to 1 teaspoon of garlic powder or 2 teaspoons of dried minced garlic.
OLIVE OIL: I recommend using a high quality extra virgin olive oil. This is definitely one area where quality matters. For an even lighter variation you can use avocado oil.
PINE NUTS: Be sure to toast the pine nuts before adding them to the food processor.

How to make a Classic Basil Pesto Recipe

Ingredients to make homemade pesto in the food processor - basil, parmesan, garlic, olive oil, pine nuts

Step By Step Instructions

STEP 1: Add the basil, parmesan, pine nuts, garlic and salt to a blender or food processor. Pulse until pureed. With the machine running, slowly pour in the olive oil.

How to Use Pesto

Add some to this Homemade Roasted Garlic Mayo for a delicious pesto mayo recipe.
Make this Avocado Pesto Pasta
Drizzle some over top of this Naan Breakfast Pizza
Use it as a dip for these Crispy Air Fryer Potato Wedges
Make some of this Pesto Deviled Eggs

Recipe Tips and Pesto Variations

Storage: Store leftover basil pesto in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
Use the pulse function: To avoid over-processing the ingredients, I recommend using the pulse function on your food processor. These short bursts process the ingredients slowly so that you have better control of the consistency. Once you start drizzling in the olive oil, you can let the food processor run continuously at a low speed to emulsify the sauce.
Make it dairy free: To make a dairy free pesto or a vegan pesto, simply omit the parmesan cheese. For that nutty flavor parmesan cheese imparts, you can add ¼ cup of nutritional yeast in place of the parmesan cheese.
Add lemon: For a burst of fresh acidity, add 1 to 2 tablespoons of lemon juice.
Changes up the nuts: While pine nuts might be the most traditional route, this is also delicious with walnuts, pistachios, almonds, pecans, or even sunflower seeds.
Mix up the herbs: Try mixing several different herbs and leafy greens to play with the flavors a bit. Some of my favorites are parsley, arugula, kale, cilantro, chives, green onions, mint and spinach.
Spice it up: Try adding one charred and seeded jalapeño or a pinch of red pepper flakes to kick things up a notch.
Add avocado: add ½ of a medium avocado for a nice creamy texture.
Make sauce cubes: Freeze the pesto in an ice cube tray with a lid, and that way you always have sauce bombs on hand. Use them for sautéing and adding flavors to sauces, soup, or anything that needs a hint of herbs.

Frequently Asked Questions

Is pesto sauce healthy?

Yes. Pesto is a great source of healthy fats.

How do you measure basil?

If a recipe calls for a cup of basil, you loosely pack the fresh basil leaves into the measuring cup.

How do you store pesto?

Store in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Can you freeze pesto?

Yes, you can. I recommend freezing leftover pesto in an ice cub tray so that you have ready made sauce bombs whenever you need them.

How do you toast pine nuts?

Heat the pine nuts in a dry skillet over medium heat until golden brown.

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Author: Kyndra Holley
Total Time: 10 minutes
Yield: 1 ½ cups 1x
Diet: Vegetarian

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Description

Learn how to make pesto with this classic basil pesto recipe. With just 5 main ingredients and 5 minutes of your time, it really couldn't be any easier. It's delicious on seafood, chicken pasta, sandwiches, pizza, eggs, you name it!

Ingredients

Scale

3 ½ cups fresh basil leaves, stems removed, loosely packed
½ cup freshly grated parmesan cheese
¼ cup toasted pine nuts
3 cloves garlic
½ teaspoon sea salt
¼ teaspoon ground black pepper
⅓ to ½ cup olive oil

Instructions

Add the basil, parmesan, pine nuts, garlic, salt, and pepper to a blender or food processor. Pulse until pureed. With the machine running, slowly pour in the olive oil.

Notes

Storage: Store leftovers in the refrigerator for up to 5 days, or freeze for up to 2 months.
Make it dairy free: To make a dairy free pesto, simply omit the parmesan cheese. For that nutty flavor that parmesan cheese imparts, you can add ¼ cup of nutritional yeast in place of the parmesan cheese.
Add lemon: For a fresh burst of acid, add 1 to 2 tablespoons of fresh lemon juice.
Net carbs by serving: 4g
Changes up the nuts: While pine nuts might be the most traditional route, this is also delicious with walnuts, pistachios, almonds, pecans, or even sunflower seeds.
Mix up the herbs: Try mixing several different herbs and leafy greens to play with the flavors a bit. Some of my favorites are parsley, arugula, kale, cilantro, chives, green onions, mint and spinach.

Prep Time: 10 minutes
Category: Condiment Recipes
Method: Food Processor
Cuisine: Italian

Nutrition

Serving Size: ¼ cup
Calories: 347
Fat: 28g
Carbohydrates: 9g
Fiber: 5g
Protein: 6g

Keywords: the best pesto recipe, how to make pesto, classic basil pesto, garlic pesto, parsley pesto, dairy free pesto, nut free pesto