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A white plate holds slices of toasted bread topped with easy homemade pesto. A small white bowl filled with pesto and a sliced lemon rest on the plate, set on a woven placemat.

Easy Homemade Basil Pesto Recipe

This homemade pesto recipe is fresh, simple, and packed with basil flavor. Ready in minutes and great for pasta, sandwiches, and more.

Course Dinner
Cuisine Italian
Keyword homemade pesto, How to Make Pesto
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Author momma lew

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

  1. 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.
  2. Allow pine nuts to cool slightly. You can also do this in a small frying pan on the stove top.
  3. Place basil, 1 tablespoon extra virgin olive oil, pine nuts, and parmesan cheese in the bowl of a food processor.
  4. 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. 
  5. Transfer your pesto to a mason jar or air tight container. 
  6. Because fresh pesto will brown, drizzle a little olive oil on top of the pesto to prevent and stop the oxidation process. 
  7. Keep leftover pesto refrigerated.

Recipe Video

Recipe Notes

Store your fresh pesto in the refrigerator in an airtight container for about a week.

You will need about 2/3 cups of pesto for every pound of pasta you make. Be sure to retain about a half a cup of the pasta water.