Homemade pesto is super easy to make and can add so much flavor to dishes you probably already enjoy.
Lately, I have been getting a large bunch of basil in my CSA deliveries, and more often than not, I turn it into pesto. This is most easily done with a food processor, but a good blender can work too.
In the recipe card below I share my basic pesto recipe for a classic pesto made from basil, Parmesan, and pine nuts. But you can make pesto with LOTS of different ingredients, the possibilities are endless.
What is pesto?
Pesto is essentially a thick sauce, so it can be made from lots of different ingredients like tomatoes, carrots, roasted bell pepper, and the pine nuts can also easily be swapped for other nuts like pistachio or walnuts.
Related: Make pesto pasta with this! Need more sauce recipes? Try my Easy Vodka Sauce With Only 6 Ingredients.
Basic Pesto Ingredients
- Fresh basil – I use the leaves as well as any steams
- Pine Nuts – you can swap for other nuts if needed (like walnuts)
- Parmesan cheese
- Olive oil
- Garlic
- Salt & Pepper
How to Make Pesto
Simply add all the ingredients except the oil to a food processor and pulse a few times. Then, while the processor is running, stream in the oil.
If you have a food processor that does not allow you to add ingredients while it runs, no worries! You can add the oil in batches, pulsing in between.
Once the pesto is made, taste and add salt and pepper to your liking. That’s it!
How to Use Pesto
- As a pasta sauce – simply toss cooked pasta in pesto
- As a pizza sauce – spoon and spread on dough before adding cheese, toppings and baking.
- As a condiment – spread a little pesto on toast or a bagel with cream cheese
- As a dip – pesto is great on a snack board with breads, like pita, to dip into it
FAQ
Frequently Asked Questions
How do I store pesto?
Pesto can be stored in an air tight container in the refrigerator for up to 7 days after it’s made.
What is pesto?
Pesto is essentially a sauce but can also be used as a condiment.
Can I freeze pesto?
Yes. Pesto freezes well. It’s best to freeze in an ice cube tray, as then you can defrost only the number of cubes you need at a time.
I love pesto on pasta, spread on sandwiches, mixed in with salads or as the base for a pizza. There are all sorts of ways to enjoy pesto. Enjoy! xo. Emma
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Ingredients
- 2 ½ ounces basil
- 1 clove garlic
- ¼ cup Parmesan cheese
- ¼ cup pine nuts
- ⅓ cup olive oil
- 2 tablespoons lemon juice
- salt and pepper
Equipment
- 1 Food processor
Instructions
- Add basil, garlic, Parmesan, pine nuts, and lemon juice to a food processor. Pulse a few times.
- While the processor is running, slowly stream in the olive oil. If your processor does not allow for this you can add the olive oil in a couple batches, pulsing well in between.
- Add salt and pepper to taste.
- Use right away or store in an air tight container in the refrigerator for at least 5-7 days.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can’t wait to try it 🙂 and thanks for your amazing podcast <3
This sounds amazing. My family loves pesto on several soups during the cold months, and I love the idea of making it fresh and freezing a batch to pull out when we have a soup day.
This was so yummy! I made it while I was listening to my favorite podcast. I’m spoiled, I have two Meyer lemon trees in my yard.
Love this pesto! Sometimes I freeze it in an ice cube tray for later, it’s just as good when it’s thawed.
I am in pesto land right now and your recipe is Perfect. Also supporting one of my favourite podcasts!
love this pesto content!
Picked lots of basil today but had no lemons or lemon juice. Used the few limes I had on hand. Thanks for the tip to use ACV. Can’t get to the store just yet. Pesto is also good with nutritional yeast to give a vegan option. Sunflower seeds and cashews are a less expensive options over pine nuts. Will try some of your other pesto recipes soon. Thanks again.
I literally just made pesto on my blog today! Your photos are much prettier though, I must say! Super easy and delicious indeed!
http://radmagiclove.com/
Just made this and it’s delicious! Thanks for the recipe.
if you have extra and will not be using right away. I spray ice cube trays with non-stick spray and fill with the pesto. put in freezer until frozen. take out of tray and put in freezer container or freezer baggie and freeze for future use. each cube is approximately 1 tablespoon. I will pop 1 or 2 in my spaghetti sauce or add to a pasta dish with some additional olive oil and cheese! Yum! If you want to use as dipping sauce just defrost and add olive oil and dip with some crusty bread.The uses are endless!
Great…. now I need to go out and buy cute socks 🙂 Love the pink ones!!
Walnuts work well as a substitute, too.
I ussually add nuts or almonds (both inclusive) as a substitute for pine nuts, here in Caracas are very expensive. I´ve never added lemon, i´ll try it next time 😀
Thank you for this! Definitely going to try it!!!
Yuuuuum! Anything with pesto sounds so delicious. Can’t wait to try and make my own 🙂
xo, Adriana.
Horses of Ares
Wow who would have thought it was so easy. sometimes I associate cooking with difficulty, I guess not hunh? Name That Dress and win $50 with CopperEtiquette
Looks delicious, pesto is one of my favorite condiments!
http://thecraftingklutz.blogspot.com/
ooh! GREAT basic pesto recipe! i like to make mine without cheese for a vegan version, but a tasty pesto is always fabulous 🙂
What awesome timing, I was thinking of making pesto from scratch the other day. Can’t wait to try this out! 🙂
My boyfriend makes home made pesto all the time and it’s so amazing!