How to Make Pesto
If you are looking to add a burst of fresh flavor to your meals this easy homemade pesto recipe is just what you need.
It’s perfect for adding a bright flavor to a variety of dishes, from sandwiches to salads or pasta recipes.
This classic sauce is a fantastic way to use up an abundance of fresh basil from your garden.
With just a handful of ingredients and a food processor, you can make your own delicious sauce in no time.
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What are the ingredients in pesto sauce?
- Fresh basil – The star of pesto; gives it that bright, herby flavor
- Garlic – Adds a bold, savory bite
- Pine nuts – Provide richness and a subtle buttery taste
- Parmesan cheese – Salty and nutty, it deepens the flavor
- Olive oil – Blends everything together into a smooth sauce
- Salt – Enhances and balances all the flavors
Optional swaps: walnuts or almonds instead of pine nuts, and a squeeze of lemon juice for extra freshness
How to Make Pesto
- Toast the pine nuts briefly until fragrant, then let them cool.
- Blend basil, pine nuts, Parmesan, and olive oil in a food processor, adding more oil as it runs until you reach your desired consistency.
- Store the pesto in an airtight container and drizzle a little olive oil on top to prevent browning.
- Keep refrigerated and use about ⅔ cup pesto per pound of pasta, saving some pasta water to help coat the noodles.
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Either! It’s great chilled, at room temperature, or gently warmed (avoid high heat).
The key to great pesto is using fresh basil, high-quality olive oil, and not over-processing. Add the oil slowly, taste as you go, and stop blending once it’s smooth but still vibrant—over-blending can make it bitter and dull the color.
Great alternatives include walnuts (most popular and budget-friendly), almonds (milder and slightly sweet), cashews(extra creamy), or pistachios (a fun flavor twist). Toasting any substitute lightly brings out the best flavor.
How to Use Homemade Pesto
- Toss with pasta – Mix with hot pasta and a splash of reserved pasta water.
- Spread on sandwiches or wraps – Swap mayo for pesto to add instant flavor.
- Use as a pizza sauce – Spread a thin layer on dough before adding cheese and toppings.
- Top chicken, fish, or shrimp – Spoon over cooked protein for an easy flavor boost.
- Mix into vegetables – Stir into roasted veggies right before serving.
- Stir into soup recipes – A dollop on top adds freshness to minestrone or tomato soup.
- Swirl into eggs – Great in scrambled eggs, omelets, or frittatas.
- Use as a dip – Serve with bread, crackers, or fresh veggies.
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Looking for even more flavorful ways to bring Italian-inspired dishes to the table? Be sure to check out these great ideas for using fresh herbs and classic recipes the whole family will enjoy.
- Italian Sunday Dinner Recipes are cozy, comforting meal ideas perfect for slow weekends, family gatherings, and traditional Italian-style dinners.
- Wondering How to Use Herbs in Italian Cooking? Check out these simple tips for using fresh and dried herbs to build authentic flavor in everyday Italian dishes.
- The Best Herbs to Grow for Cooking add fresh flavor to homemade meals straight from your garden or windowsill.
- Bruschetta Pasta is a fresh, tomato-forward pasta dish inspired by classic bruschetta, perfect for quick weeknight meals or summer dinners.
Easy Homemade Basil Pesto Recipe
Ingredients
- 2 ½ to 3 cups of basil leaves – fresh washed, dried, packed
- 2 garlic cloves peeled
- 1 tablespoon lemon juice
- ¼ cup pine nuts
- ½ cup grated parmigiano reggiano or pecorino romano
- ¼ cup extra-virgin olive oil
- Salt and pepper if desired
Instructions
- Toast pine nuts by placing them on a microwave safe plate or small bowl. Microwave for 30 seconds. Stir and microwave again for another 30 seconds or until walnuts smell fragrant and are golden brown. Do not overcook.
- Allow pine nuts to cool slightly. You can also do this in a small frying pan on the stove top.
- Place basil, 1 tablespoon extra virgin olive oil, pine nuts, and parmesan cheese in the bowl of a food processor.
- Turn the food processor on and drizzle with a steady stream of additional olive oil as the mixture processes until the desired consistency is reached.
- Transfer your pesto to a mason jar or air tight container.
- Because fresh pesto will brown, drizzle a little olive oil on top of the pesto to prevent and stop the oxidation process.
- Keep leftover pesto refrigerated.
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