I love my version of homemade basil pesto from Sally’s collection—a vibrant, herbaceous sauce made with fresh basil, nutty pine nuts, Parmesan cheese, garlic, olive oil, and a touch of lemon. It’s silky, bright, and infinitely better than anything store-bought.
Why I’ll Love This Recipe
I find pesto refreshing and incredibly versatile. It takes just about 10 minutes to whip together, and the combination of fresh basil and olive oil bursts with flavor. Whether I stir it into pasta, spoon it over veggie bowls, spread it on sandwiches, or blend it with creamy sauces, it instantly elevates everyday dishes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 cups fresh basil leaves
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⅓ cup pine nuts
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⅓ cup freshly grated Parmesan cheese
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3 small cloves garlic
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⅓ cup olive oil
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1 teaspoon lemon juice
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¼ teaspoon salt
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Freshly ground black pepper, to taste
Directions
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I add basil, pine nuts, Parmesan, and garlic to a food processor or blender and pulse to combine.
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I scrape down the sides, then drizzle in olive oil, lemon juice, and salt. I pulse again until the mixture is relatively smooth.
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I taste and finish with a pinch of fresh black pepper, and adjust salt or lemon juice if needed. If the sauce seems thick, I drizzle a bit more olive oil until it’s just right.
Servings and timing
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Prep time: about 10 minutes
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Cook time: none—this sauce is raw
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Total time: approximately 10 minutes
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Yield: about 1 cup of pesto
Variations
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If pine nuts are scarce or pricey, I swap in walnuts, almonds, pistachios, or even sunflower seeds. For a truly nut-free option, I’ve tried pumpkin seeds or cooked edamame with great results.
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I sometimes use spinach, arugula, or kale instead of basil for a different flavor profile—especially helpful when fresh basil is out of season.
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I can also experiment with Pecorino Romano instead of Parmesan or add a pinch of red pepper for a subtle kick.
Storage/Reheating
I store pesto in a jar or airtight container, and to prevent browning I pour a thin layer of olive oil over the top before refrigerating. It keeps in the fridge for up to 1 week, or I freeze it in ice cube trays or small portions for up to 2–3 months.
No reheating is needed—just thaw or stir it into warm dishes.
FAQs
Can I make pesto without a food processor?
Yes—I’ve used a mortar and pestle to gently crush the garlic and nuts before stirring in basil, cheese, and oil. It takes longer but results in a more rustic texture and keeps the basil bright.
How can I prevent pesto from turning brown?
Covering the surface with a thin layer of olive oil before sealing the container slows oxidation. Also, pressing out air helps—freezing portions works well too.
Is pesto healthy?
Pesto is rich in heart-healthy fats from olive oil and nuts, plus vitamin K from basil. It’s calorie-dense, so moderation helps, but homemade pesto is generally healthier than cream-based sauces, and I appreciate being able to control salt levels myself.
Can I modify nuts or cheese for dietary needs?
Absolutely. I often swap pine nuts with walnuts or almonds, and I’ve made vegan versions without cheese using nutritional yeast for a cheesy flavor.
How do I use pesto if it’s too thick?
I thin pesto gently by drizzling in more olive oil or adding a splash of lemon juice or reserved pasta water as I stir it into dishes—it loosens up beautifully.
Conclusion
I adore making this homemade basil pesto—it’s quick, fresh, and endlessly adaptable. With simple ingredients and minimal effort, I create a vivid, flavorful sauce that enhances everything from pasta and pizza to grilled chicken and vegetables. It’s one of my favorite go-to sauces, and I think you’ll love it too.
Print
Homemade Basil Pesto
- Total Time: 10 minutes
- Yield: approx. 1 cup
Description
A vibrant, herbaceous basil pesto made in just minutes using fresh ingredients—bright, savory, and endlessly versatile for pasta, sandwiches, veggies, or dips.
Ingredients
2 cups (60 g) fresh basil leaves
⅓ cup (48 g) pine nuts (or walnuts/pistachios as an alternative)
⅓ cup (25 g) freshly grated Parmesan cheese (or Pecorino/Romano mix)
3 small cloves garlic (fresh or roasted)
⅓ cup (80 ml) extra‑virgin olive oil
1 teaspoon fresh lemon juice
¼ teaspoon salt
Freshly ground black pepper, to taste
Instructions
Pulse the basil leaves, pine nuts, Parmesan cheese, and garlic together in a food processor or blender until coarsely combined.
Scrape down the sides, then add olive oil, lemon juice, and salt. Pulse again until blended into a relatively smooth sauce (or leave it slightly chunky for texture).
Add a bit more olive oil to thin, if desired. Taste and season with more salt and/or freshly ground pepper.
Store in a sealed jar or container, smoothing a thin layer of olive oil over the top to prevent browning. Refrigerate for up to one week.
For longer storage, freeze pesto in small portions (e.g. greased ice cube trays) for up to 2–3 months; thaw at room temperature or in the refrigerator before using.
- Prep Time: 10 minutes
- Category: Appetizer
