This is the classic Homemade Basil Pesto Recipe you’re looking for. With bold, simple flavors and a touch of lemon, this is all your plate of pasta needs!
During my college years, I waited tables at a tiny European restaurant in south Louisiana. They were famous for their red sauce, which required a three-day cooking process, a million ingredients, and overnight simmering. Now, I loved this red sauce, despite my clothes smelling like it every weekend night for six years. It was absolutely delicious, and I ate my weight in it. But the pesto that came out of that kitchen? My goodness. It stole my heart. In fact, my heart might still be in that kitchen, on a plate, covered in pesto.
That’s how I found out that I’m a pesto gal. Give me pesto any day on any starch. All you have is a boiled potato? Dry toast? Brown rice? I’ll put pesto on it. This herbaceous, piney, cheesy green paste is good on anything. But there’s a catch: you cannot buy it from a store. Pesto from the store is not the same as the magic you’ll make in your own kitchen with just a few simple (but potent) ingredients.
Here’s my go-to pesto recipe. Notice how easy it is. And after you blend it up and take that first sample taste, close your eyes and remember that all that flavor came from such a simple, elegant combination of fresh ingredients. It’s the cool, almost-minty flavor of fresh basil, the bite of just enough raw garlic, the saltiness of Parmesan cheese mixed with the burst of aroma and creaminess of pine nuts, ground into a bright green paste. A touch of lemon gives it a lift, and the olive oil holds the concoction together as a sauce to coat all your pasta, ravioli, grilled veggies, or even a dry piece of toast.
Many takes on a classic pesto
Pesto comes in a lot of forms, so if you love this basil version, you might love trying a few different varieties of this versatile herb paste.
- Sun-dried tomato pesto: Add some sun-dried tomatoes to your pesto for a slightly acidic, rich, and delicious alternative. The red color really pops.
- Spinach pesto: You can either swap all the basil out for fresh spinach or add a handful of fresh spinach into this recipe to bulk it out. The flavor is less intense than basil, but it’s a great, light sauce that helps incorporate more veggies into your diet.
- Herb mix pesto: Cut the amount of basil in half, and add one-eighth of a cup each of fresh rosemary leaves and fresh thyme leaves, plus three-quarters of a cup of fresh parsley leaves. All the best herbs in one pesto!
- Red pepper pesto: Add a chopped red bell pepper into this recipe. The result is a vibrant and fresh sauce with a touch of sweetness.
- Vegan pesto: Making this pesto vegan is easy! Typically, nutritional yeast is incorporated to add the zesty flavor that Parmesan would normally provide. You could also use a dairy-free Parmesan cheese alternative.
- Money-saving tip: Use other types of nuts instead of pricey pine nuts. Pine nuts are definitely delicious and serve up the most classic basil pesto flavor, but you can also substitute pecans, walnuts, or cashews to save a few dollars.
How do I store leftovers?
Leftover pesto is best kept in a resealable glass jar or airtight plastic container. If possible, fill the container up as high as you can to avoid sealing in any excess air. Then, drizzle some olive oil over the surface of the pesto to prevent browning from oxidation. Cover tightly with a lid and refrigerate for up to 5 days.
You can also freeze your pesto. I like to pour it into ice cube trays and flash-freeze until solid, then transfer the cubes to a freezer bag for perfect portioning later on. You can keep these frozen for up to 6 months. To defrost, simply leave your cubes of pesto in the refrigerator overnight.
Serving suggestions
Pesto makes everything delicious. Try it on ravioli or other pastas, on your pizza, as a dip for sourdough slices, and more. One of my favorite ways to use pesto is as a base pizza sauce. Try it on this Focaccia Pizza, or go for this Overnight Pizza Crust to make it truly traditional. Put pesto in your Scrambled Eggs for a real breakfast treat, or let a spoonful of pesto turn your bowl of Minestrone Soup into art. Seriously, it’s good on everything.
Homemade Basil Pesto Recipe
Ingredients
- 1 clove garlic
- ¼ cup pine nuts
- ½ lemon juiced
- Salt and pepper to taste
- 2 cups fresh basil sweet or Genovese varieties
- ¼ cup Parmesan cheese finely grated
- ¼ cup olive oil
Instructions
- Place the garlic, pine nuts, and lemon juice into a small food processor. Process for 30 seconds.
- Add the basil and process for another few seconds.
- Add in the grated Parmesan and process while you slowly drizzle in the olive oil. Stop drizzling when the pesto reaches your desired consistency. Taste and adjust with salt and pepper to your liking.
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