Fresh basil pesto is a delicious and versatile sauce that is used for pasta, pizza, sandwiches and more! Made with fresh ingredients in a few simple steps, this classic Italian recipe will be a new staple in your kitchen.
🇮🇹 Authentic Basil Pesto
Pesto originated in Genoa in the Liguria region in Northern Italy. Traditional basil pesto consists of basil, garlic, pine nuts, parmesan cheese, salt and olive oil. Originally fresh pesto was made using a mortar and pestle, but nowadays most use a food processor.
My recipe for homemade basil pesto is pretty close to the authentic recipe. The addition of lemon juice adds flavor and also preserves the bright green color.
This classic basil pesto recipe is delicious for so many recipes including pasta, bread, meat and more. Make sure to see my recommendations below for recipes that you can use this bright, green flavorful sauce in.
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🌿 Ingredient notes
- Basil - Fresh basil is the main ingredient in this pesto. I have a fresh basil plant in my kitchen that I use, however, if you don't have your own basil plant, you can purchase it store bought. Most grocery stores sell fresh herbs like this in bunches, plants or packages. I do not recommend using dried basil as a replacement. Make sure you use 2 cups packed leaves and stems when measuring the fresh basil.
- Olive Oil - I recommend using extra virgin olive oil. It has a stronger flavor that lends itself to this recipe but regular olive oil will also do the trick!
- Pine Nuts - Pine nuts are the traditional nut used in pesto sauce. They are found in the grocery store in the baking aisle or alongside the other nuts. They have a soft, nutty flavor that pairs excellently with the earthy, sweet basil, the fruity olive oil and sharp bite from the cheese and garlic. If your pine nuts taste bitter, they are probably rancid and need to be discarded. For an extra nutty flavor, lightly toast the pine nuts in a small skillet over medium heat until lightly browned.
- Parmesan Cheese - I always recommend using freshly grated parmesan cheese. It melts into sauces well and has a better flavor and texture to dishes. A salty, hard cheese like pecorino romano cheese is also perfect for pesto. You can use either, or a mixture of both!
- Garlic - I highly recommend using fresh garlic to add a bright, fresh flavor.
📋 Substitutions and variations
- Nuts - Substitute the pine nuts for almost any other type of nut to experiment with different flavors and textures. Walnuts, pistachios, almonds, pecans or sunflower seeds all could be tried.
- Greens - You can also experiment with different greens such as spinach, kale or arugula.
- Spice - Add some freshly ground black pepper or crushed red pepper flakes to give your pesto an extra zip!
🌿 How to Use Basil Pesto
- Italian Pesto Bread
- Creamy Pesto Orzo with Chicken
- Grilled Chicken Caprese with Pesto
- Tri-Color Tortellini
This easy basil pesto recipe is also a great sauce alternative for most pasta dishes or for pesto pizza!
🔪 Step by step instructions
First, add the fresh basil leaves, pine nuts, grated parmesan cheese, olive oil, minced garlic cloves, fresh lemon juice and a pinch of kosher salt to the bowl of a food processor.
Blend the ingredients together until well combined. Scrape down the sides and mix for 30 seconds more until everything is mixed together into a smooth sauce.
The delicious homemade pesto sauce can then be used right away or stored for later use.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Use the entire basil plant, including both stems and leaves.
- For the best pesto, use good quality olive oil. If your olive oil tastes bitter, its probably gone bad.
- Scrape down the sides of the food processor bowl during mixing. This will make sure the ingredients are well incorporated.
⏲️ Make ahead and storage instructions
- FRIDGE - This homemade pesto sauce will keep in the refrigerator stored in an airtight container for about 1 week. A thin layer of olive oil can be drizzled over the top to help prevent browning.
- FREEZER - This pesto can also be frozen in portions for use later and will last for about 6 months. I like to store mine in ice cube trays and then transfer them to a freezer bag so I can pull out small amounts for recipes as I need it.
🍝 More homemade sauce recipes
If you loved this fresh basil pesto recipe, check out these other homemade sauce recipes that I know you will love too!
📖 Recipe
Fresh Basil Pesto Recipe
Ingredients
- 2 cups fresh basil stems and leaves
- ⅓ cup pine nuts
- ¼ cup grated parmesan cheese
- ⅓ cup extra virgin olive oil
- 4 cloves garlic minced
- 1 teaspoon fresh lemon juice
- 1 pinch kosher salt
Instructions
- Combine the fresh basil, pine nuts, parmesan cheese, extra virgin olive oil, garlic, lemon juice and kosher salt in a food processor.
- Blend the ingredients together until smooth. Scrape down the sides and pulse a few more times to make sure all of the ingredients are well combined.
- Use immediately or store for use later. See notes below for storage suggestions.
Video
Notes
- Make sure to use 2 cups packed leaves and stems when measuring the fresh basil.
- For the best pesto, use good quality olive oil. If the olive oil tastes bitter, its gone bad.
- If the pine nuts taste bitter, they are probably rancid and need to be discarded. For an extra nutty flavor, lightly toast the pine nuts in a small skillet over medium heat until lightly browned.
- Freshly grated parmesan cheese or pecorino romano cheese is perfect for pesto. Use either, or a mixture of both!
Substitutions and Variations
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- Nuts - Substitute the pine nuts for walnuts, pistachios, almonds, pecans or sunflower seeds.
- Greens - Substitute basil for spinach, kale or arugula.
- Spice - Add freshly ground black pepper or crushed red pepper flakes.
Storage Instructions
-
- FRIDGE - This homemade pesto sauce will keep in the refrigerator stored in an airtight container for about 1 week. A thin layer of olive oil can be drizzled over the top to help prevent browning.
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- FREEZER - This pesto can also be frozen in portions for use later and will last for about 6 months. Freeze in ice cube trays and then transfer to a freezer bag for easy use later.
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