Basil Pesto – 5 minute simple fresh no-cook sauce perfect with pasta, pizza or bread dip. Whips up easily in the food processor or blender.
Basil Pesto is my favorite summer herb. I grow it every year and freeze it for winter recipes too.
Zesty and full of fresh herb flavor, it’s the ultimate sauce with pasta, a fresh sauce for pizza and just try to stop me from dipping fresh bread into it.
Why I love this recipe:
- Pesto elevates everyday pasta for a unique sauce.
- Ditty with pizza – use instead of red sauce.
- It screams fresh summer flavor!
Ingredients needed to make Pesto:
- toasted pine nuts
- fresh lemon juice
- garlic cloves
- sea salt and black pepper
- fresh basil leaves
- extra virgin olive oil
- grated parmesan cheese
How to make Basil Pesto:
Add pine nuts to a dry skillet. Toast 2-3 minutes over low heat until lightly toasted and fragrant.
Cool completely then add pine nuts, lemon juice, minced garlic, salt and black pepper to a food processor. Pulse until well chopped.
Add basil leaves and continue pulsing until combined.
Drizzle olive oil into food processor while its running. Pulse until combined and desired consistency.
Add parmesan cheese and give it another couple of pulses until combined. Taste and adjust for salt and pepper.
1. What goes into this basil pesto?
Just the essentials: fresh basil, garlic, nuts (pine or swaps), Parmesan (or Pecorino), olive oil, and salt—and yes, I season it with love for that extra punch.
2. How do I keep my pesto bright green?
Start by storing the basil right – at room temp in water before blending. Then blend ingredients and slowly drizzle oil in to limit oxidation. Short pulses help prevent it from darkening. Replacing some of the basil with fresh spinach will also give it a brighter green color.
3. Can I use other nuts besides pine nuts?
Definitely! Walnuts, almonds or pistachios all work well and are more budget friendly than pine nuts. Do a 1:1 swap.
4. How long does pesto last in the fridge?
Add pesto a jar with a secure lid, top with a little olive oil to seal out air and keep it in the fridge for up to 5 days. You can also freeze pesto in ice‑cube trays for up to six months.
My favorite pesto recipes:
5-Ingredient Pesto Tortellini Salad
Subs and variations to this recipe:
- Swap walnuts instead for pine nuts (or any nut you like) – or go nut-free.
- Make in a food processor or blender.
- Replace some of the basil with spinach. It adds nutrition and keeps pesto greener longer.
Enjoy!
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Best Basil Pesto
Equipment
- food processor or high speed blender
Ingredients
- 1/2 cup pine nuts toasted
- 3 tablespoons fresh lemon juice or more to taste
- 2 small garlic cloves minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 cups basil leaves packed (stems removed)
- 1/3 cup extra virgin olive oil or more for smoother texture
- 1/4 cup freshly grated parmesan cheese
Instructions
- Add pine nuts to a dry skillet. Toast 2-3 minutes over low heat until lightly toasted and fragrant.
- Cool completely then add pine nuts, lemon juice, minced garlic, salt and black pepper to a food processor. Pulse until well chopped.
- Add basil leaves and continue pulsing until combined.
- Drizzle olive oil into food processor while its running. Pulse until combined and desired consistency.Add parmesan cheese and give it another couple of pulses until combined. Taste and adjust for salt and pepper.
Notes
- Swap walnuts instead for pine nuts (or any nut you like)
- Go nut-free.
- Make in a food processor or blender.
- Replace some of the basil with spinach for added nutrition and brighter green color.
Looks fantastic! And yummy.
Thanks Bette! It whips up super fast too 🙂