Basil Pesto

This classic Basil Pesto Recipe can elevate any pasta, sandwich, or soup! And it’s so easy to make, you may never purchase store-bought again.

Pesto is so versatile – don’t miss our 15 great ways to use it beyond pasta at the end of the article.

Easy Pesto Sauce Recipe

My garden basil explodes every summer, so I’m always making this basil pesto recipe. We go through it pretty fast, since my kids love pesto sauce as much (if not more) then red sauce.

It’s so fresh, fragrant, and delicious. Great mixed into soups, as a spread for sandwiches, and of course for coated on pasta. Don’t miss our list below for several more ways to use it.

Other favorite variations on pesto include this broccoli pesto and pea and parsley pesto!

Why You’ll Love This Homemade Pesto Recipe

• It’s crazy simple. With only 6 ingredients, it comes together in about 10 minutes.
• Great taste and texture. It’s nutty and creamy and really enhances any dish you put it on.
• It’s a healthly sauce. This basil pesto is made with natural, fresh ingredients.
• Keeps well. This pesto sauce can keep up to 1 month in the freezer.

Ingredients Needed

You only need a few simple, fresh ingredients to make this pesto sauce from scratch.
(Scroll below to the printable recipe card for details and measurements.)

• Basil leaves. Pesto can be made with different herbs, but classic pesto is made with basil.
• Pine nuts. We toast them first for added flavor.
• Parmesan cheese. Freshly grated Parmigiano-Reggiano off the block.
• Garlic. Fresh is a must!
• Kosher salt. For flavor.
• Extra-virgin olive oil. This is what turns it into a sauce and makes it creamy and rich.

How to Make Pesto

It’s so easy to make this homemade pesto recipe. You simply place all the ingredients in the bowl of a food processor (except the olive oil.) Blitz until pureed, then gradually drizzle in the olive oil to emulsify. Taste and adjust seasoning, if needed.
(Don’t miss the printable recipe card below for all the details and measurements.)

Tips and Variations

• Toast the pine nuts if possible. While you don’t have to toast the pine nuts, it does add a depth of flavor.
• Grab a spatula and scrape any ingredients that may get stuck a bit in the food processor. Just stop mixing things and redistribute the pesto in the bowl.
• Don’t pour the oil too fast. You want a nice slow drizzle to create an emulsion.
• Switch up the nuts. Try using almonds or walnuts in place of the pine nuts for a different flavor.
• Try a different cheese. Pecorino, Romano, or Asiago could also work in place of the Parmesan.
• Use a different herb. All out of basil? Try using an equal amount of fresh parsley or cilantro (though this will change the taste of the pesto quite a bit).

Proper Storage

• Refrigerator. This pesto recipe can be stored in the refrigerator for up to 5 days in an airtight container.
• Freezer. Pesto also freezes well for up to 3 months in freezer safe jars or plastic containers. Another option is to freeze portions in ice cube trays and then store the frozen pesto cubes in plastic freezer bags.

More Pasta Sauce Recipes:

• Spaghetti Sauce
• Marinara Sauce
• Alfredo Sauce
• Beef Ragu
• Bolognese Sauce

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Basil Pesto Recipe

5 from 3 Ratings

This classic Basil Pesto Recipe can elevate any pasta, sandwich, or soup! And it’s so easy to make, you may never purchase store-bought again.

Print Recipe Rate Recipe Pin Recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings: 8 (2 tablespoons each)

Ingredients

• 4 cups loosely packed fresh basil leaves
• 1/3 cup pine nuts , lightly toasted
• 2 cloves garlic , chopped
• 1/2 teaspoon kosher salt
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup extra-virgin olive oil

Instructions

• Place all of the ingredients (except the olive oil) in the bowl of a food processor. Process until pureed.
• With the machine running, gradually pour in the olive oil in a steady stream, to emulsify.
• Stop blending, grab a spatula and scrape any ingredients that may get stuck a bit in the food processor to redistribute the pesto in the bowl. Pulse again.
• That’s it! Taste and adjust the seasoning, if desired.

Notes

Toast the pine nuts if possible. While you don’t have to toast the pine nuts, it does add a depth of flavor.

Don’t pour the oil too fast. You want a nice slow drizzle to create an emulsion.

Switch up the ingredients. Try using almonds or walnuts in place of the pine nuts for a different flavor. Pecorino, Romano, or Asiago could also work in place of the Parmesan. An equal amount of fresh parsley or cilantro can be used instead of the basil (though this will change the taste of the pesto quite a bit).

Storage. Fridge and freezer information is included in the article.

Nutrition

Calories: 188kcal | Carbohydrates: 2g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 242mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 687IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Condiment

Cuisine: Italian

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