Name: Basil Pesto Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 2 cups fresh basil leaves, packed; 2 cloves garlic; 1/4 cup pine nuts; 1/2 cup grated Parmesan cheese; 1/2 cup extra virgin olive oil; 1/4 teaspoon salt (or to taste); 1 teaspoon lemon juice (optional)

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Basil pesto is a fresh, vibrant sauce made with simple ingredients like basil, garlic, pine nuts, Parmesan, and olive oil. It’s a classic Italian condiment that I love using on everything from pasta and sandwiches to roasted veggies and grilled meats. With its bold flavor and smooth texture, this pesto adds a burst of freshness to any dish.

Why You’ll Love This Recipe

I love how quick this pesto is to make — just toss everything in a food processor and it’s ready in minutes. The flavor is rich, garlicky, herby, and nutty all at once. It’s incredibly versatile, and I can adjust it based on what I have on hand or how strong I want the garlic or cheese to be. Homemade pesto also tastes way fresher than store-bought versions. Basil Pesto Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh basil leaves
Garlic cloves
Pine nuts
Grated Parmesan cheese
Extra virgin olive oil
Salt
Lemon juice (optional, for brightness)

Directions

I start by washing and drying the basil leaves thoroughly — moisture can affect the texture.
In a food processor, I add the basil, garlic, pine nuts, and a pinch of salt. I pulse a few times to break everything down.
I add the Parmesan and continue pulsing until the mixture is well combined.
While the processor is running, I slowly drizzle in the olive oil until the pesto reaches a smooth, spreadable consistency.
I taste and adjust with more salt, garlic, or lemon juice if needed.
I scrape the pesto into a jar or bowl and use it immediately or store it for later.

Servings and timing

This recipe makes about 1 cup of pesto, which is enough to coat around 12 ounces of pasta. It takes me only 10 minutes from start to finish, making it one of my favorite quick sauces.

Variations

When I don’t have pine nuts, I use walnuts, almonds, or even sunflower seeds. For a dairy-free version, I skip the cheese or use nutritional yeast. Sometimes I blend in spinach or arugula to stretch the basil or give it a slightly different flavor. I’ve also swapped basil for parsley or cilantro when I want something a little different.

storage/reheating

I store pesto in an airtight container in the fridge for up to 5 days. To keep the color vibrant, I pour a thin layer of olive oil on top before sealing it. Pesto also freezes really well — I spoon it into an ice cube tray, freeze, then transfer the cubes to a freezer bag for up to 3 months. I don’t reheat pesto directly; instead, I let it come to room temperature or stir it into warm dishes. Basil Pesto Recipe

FAQs

Can I make pesto without a food processor?

Yes, I can use a blender or even a mortar and pestle for a more traditional, rustic texture.

What can I use instead of pine nuts?

I often use walnuts, cashews, or sunflower seeds when I want a more budget-friendly or different-tasting option.

How do I keep pesto from turning brown?

I make sure the basil is dry before blending, and I cover the top with olive oil when storing it. Lemon juice also helps preserve the bright green color.

Can I freeze pesto?

Absolutely. I freeze it in small portions using an ice cube tray, then store the cubes in a freezer bag for easy use in sauces, soups, or spreads.

Is this pesto good for pasta only?

Not at all — I use it on sandwiches, in salad dressings, with grilled chicken or fish, on pizza, or even mixed into scrambled eggs.

Conclusion

This Basil Pesto recipe is simple, fast, and full of bold flavor. It’s one of those staples I keep coming back to because it instantly upgrades any dish. Whether I’m tossing it with pasta, spreading it on toast, or using it as a dip, it always brings a fresh, herby punch that I can’t get enough of.