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This Quick Pesto Recipe comes together in just 10 minutes and with a handful of simple ingredients! It’s one of my FAVORITE ways to use up all of the basil in my garden and it conveniently freezes well!
Homemade basil pesto is always better than store bought!
This classic Italian pesto is something that I have been making for well over 15 years. It’s so simple to throw together and seriously SO much better than store bought (like, it doesn’t even compare in my opinion!).
Here’s why you’ll LOVE this recipe:
- Quick & easy – Comes together in just 10 minutes.
- Versatile – Toss with pasta, spread on sandwiches, swirl into soup, or spoon over roasted veggies.
- Better than store-bought – Fresh and bright, without preservatives or fillers.
- Customizable – Easy to make vegan, nut-free, or with extra greens.
- Freezer-friendly – Keep a stash on hand for instant flavor boosts.
In this post…
Traditional Pesto Ingredients
- Fresh basil – Sweet basil is classic here, but you can also use spinach, kale, or parsley to stretch your basil (or replace some of it if you’re short).
- Pine nuts – Toasting them brings out the best nutty flavor. For a budget-friendly swap, use walnuts, cashews, or even sunflower seeds for a nut-free version.
- Parmesan cheese – Freshly grated Parmesan is best. Swap with Pecorino Romano for a saltier bite, or use nutritional yeast for a dairy-free/vegan pesto.
- Garlic – Fresh garlic gives pesto its punchy flavor. Roast it first if you want a milder, sweeter taste or leave it out altogether!
- Olive oil – A good-quality extra virgin olive oil makes all the difference since it’s the base of your sauce.
- Lemon juice – Brightens the flavor and helps keep the pesto vibrant green. I really like fresh lemon juice in this recipe.
How to make Pesto
Making pesto is as easy as it gets! Just toast your pine nuts until golden, then blend everything together – basil, Parmesan, garlic, lemon juice, and nuts – while drizzling in olive oil until creamy. That’s it! You’ll have a fresh, flavorful sauce ready in about 10 minutes that’s better than anything store-bought.
The full written recipe is down below but lets quickly go over the step by step.
- Start by toasting the pine nuts in a pan for a few minutes. This step is totally optional and I’ve made pesto many times without toasting the nuts. But I love the extra flavor.
- Blend the pine nuts, lemon juice, and garlic. Add all of them to the base of a food processor and pulse a few times until a type of paste forms.
- Add fresh basil and parmesan. Add the remaining ingredients (minus the olive oil) to the food processor and process until the basil is finely chopped.
- Stream in the olive oil. With the food processor running, slowly drizzle in the olive oil and continue to process until the oil is emulsified and the basil is well combined.
Expert Tips
- Toast the nuts – It’s a small step, but it adds so much depth and nuttiness.
- Drizzle in the olive oil slowly – This helps emulsify the sauce and gives you that silky, spoonable consistency.
- Add pasta water – If you’re tossing pesto with pasta, add a splash of starchy pasta water to make the sauce extra creamy and clingy.
- Don’t over-blend – A little texture makes pesto more rustic and authentic.
- Keep it green – Add a tiny splash of lemon juice or blanch the basil quickly in hot water if you want to keep it from browning.
Storage Instructions
- Refrigerator – Store in an airtight container for up to 1 week. Add a thin layer of olive oil on top to keep it fresh.
- Freezer – Freeze in jars, bags, or ice cube trays for up to 6 months. Thaw overnight in the fridge or at room temp for about 30 minutes.
Frequently Asked Questions
Yes! Spoon it into ice cube trays, freeze, then transfer to a bag. Thaw individual cubes as needed. It keeps up to 6 months!
Homemade pesto will stay fresh for about 5–7 days in an airtight container. Press a thin layer of olive oil on top to help prevent browning.
Absolutely! You can skip them altogether or use sunflower seeds or pumpkin seeds for a nut-free version.
Yes! While pesto is most traditionally made with pine nuts, you could use any nut/ seed that you prefer. Almonds, cashews, and pecans are also popular choices for making pesto.
Add a squeeze of lemon juice, and if you want to go the extra mile, blanch the basil leaves in boiling water for 5–10 seconds before blending.
Fresh basil is a must. Dried basil won’t give you the same flavor or texture. If you’re low on basil, mix in spinach or parsley.
Watch the Video
Homemade Basil Pesto Recipe
Ingredients
- ½ cup pine nuts
- 3-4 cloves garlic*
- 1 lemon, juiced (about 2-3 tablespoons)
- 3 cups fresh basil leaves, tightly packed
- ⅓ cup parmesan cheese, grated or shredded
- ⅓ cup extra virgin olive oil, plus more as desired
Instructions
- Add the pine nuts, garlic, and lemon juice to the bowl of a food processor and pulse until they are broken up – about 10 times.
- Next, add the basil and parmesan and pulse until the basil is broken into small pieces – about 10 pulses.
- With the food processor on low speed, slowly drizzle in ⅓ cup of olive oil. Add more olive oil as desired for a smoother consistency.
- Season with salt and pepper to taste.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
