Fresh Basil Pesto (Easy Homemade Recipe) + Video
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Fresh basil pesto has so many uses, and it’s easy to make your own right at home. Just combine everything in a food processor and give it a whirl! Making your own fresh pesto at home is better than anything you’ll buy at the grocery stores! This is my favorite way to make homemade pesto.
Trust me – once you try homemade basil pesto, you’ll never go back to store-bought again!
I always think it’s so amazing that pine nuts and parmesan cheese make such a delicious, versatile sauce.
Homemade pesto is so much better than store-bought pesto, and I just love the flavor of the fresh ingredients.
The fresh flavor of traditional pesto pairs so well with spaghetti squash, as a sandwich spread, bow tie pasta, zucchini noodles, and more.
The great thing about making a jar of pesto, is that you’ll be able to use the pasta sauce over and over again.
Table of Contents
Fresh Basil Pesto
Not only are the flavors so much more vibrant, but it’s easy to make adjustments to suit your personal preferences.
Use this pesto sauce to make any of my amazing recipes like chilled pasta salad, chicken bellagio, chicken pesto pasta, or a quick and easy tortellini dish.
Recipe Video
Be sure to watch the video! Look for it in the recipe card, at the bottom of this post.
Watch the video to see how easy it is to make this pesto sauce recipe! Look for it in the recipe card, at the bottom of this post.
Recipe Tips and Tricks
- Choose high quality oil. With such a simple recipe, the flavor of each ingredient really comes through. Invest in a nice bottle of extra virgin olive oil – you won’t regret it!
- Skip the minced garlic. Fresh garlic cloves blend seamlessly with the other ingredients and don’t have a bitter aftertaste.
- Brighten it up. A squeeze of fresh lemon juice is a wonderful addition if it seems like your pesto basil sauce is missing something.
- Need a bigger batch? Easily double the triple the amounts as long as there is room in your appliance. I like to make a big batch of pesto because it’s one of my favorite recipes to make!
Or, make multiple smaller batches and stir them all together so the flavors are well balanced. As long as you have room in a high-powered blender, go for it.
It’s an easy way to prep and prepare what’s sure to become your new favorite pesto recipe.
Serving Suggestions
The possibilities are simply endless! Obviously, you can’t go wrong by stirring this into freshly cooked pasta, but don’t let your imagination stop there.
The bright green color of this great recipe not only catches the eye – it makes it great for dipping, too!
- Dip crackers, sliced veggies, or any of your favorite finger foods into this pesto basil sauce.
- Spread it on sandwiches and wraps for a punch of garlicky herb flavor, or use it to jazz up a gourmet burger.
- Brush over grilled chicken, steak, fish, and shrimp. Even simple veggie kabobs will benefit from the extra flavor.
- Stir some into cooked rice and mashed potatoes, or add a dollop to chowder and soups.
- Combine with extra olive oil, mayonnaise, and more to create a variety of salad dressings and sauces.
- Bake it into breads and rolls for a fragrant and savory twist.
- Flavor homemade meatballs or use it as pizza sauce instead of the classic marinara.
- Create a hearty breakfast by layering a spoonful between eggs and toast.
Basil Pesto Recipe FAQ
When kept in a sealed jar or airtight container, it should stay fresh for up to one week.
Store larger amounts in freezer safe containers or freezer bag and top with a thin layer of olive oil before sealing to prevent browning.
You can also spoon it into an ice cube tray, then transfer to a large storage bag once solid. Freezing in ice cube trays is a simple way to store leftover pesto in a simple serving size. Then, when you’re cooking your favorite pasta, you can thaw and use it!
Thaw in the refrigerator overnight and use within 6 months for best results.
Since this easy pesto recipe stays fresh for up to one week in the fridge, I recommend only making a big batch if you have recipes that you’re going to use it with right away.
You can also do this if you have a ton of fresh basil and you have family and friends who are big fans. Whip up some extra of this best basil pesto, and share with them for options for an easy meal.
This is a great way to pass along one of your favorite things and introduce them to the beauty of the basil plant. Plus – they’ll be hooked on the flavor of this classic basil pesto recipe the very first time that they try it!
Pecorino Romano or Asiago both have a bolder flavor, but I would omit the additional salt if you try either of these.
If you have allergy concerns, many vegan recipes replace the cheese with 1 tablespoon of nutritional yeast instead.
Enjoy!
With love, from our simple kitchen to yours.
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Great Ways to Use Pesto Sauce
Fresh Basil Pesto (Easy Homemade Recipe) + Video
Equipment
Ingredients
- 3 cups packed fresh basil leaves
- 1/3 cup toasted pine nuts
- 3 garlic cloves
- 2/3 cup freshly grated Parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup extra-virgin olive oil
Instructions
- Combine all ingredients (except olive oil) in the bowl of a food processor. Pulse until it forms a smooth paste. Scrape down the bowl (if necessary) and through the pour spout with the processor running, slowly add the olive oil. Pour into an airtight container and refrigerate until needed or serve immediately.
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2012. Updated and republished March 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
The color here is gorgeous. Great photo! I have pesto on my list this week as well. The basil plants are in abundance!
I believe you can freeze pesto to make it last a little longer. I also sub toasted walnuts or almonds for the pine nuts because they can be a little expensive…
I have been known to make great big batches of pesto at the end of the growing season. Leave out the cheese and line a plastic ice tray with plastic wrap. Drop tablespoons of the prepared pesto into the ice cube tray and freeze. Pop them out once frozen and place in a sealable container until needed. Add freshly grated cheese when ready to use. Drop them in soup, pasta, whatever! Yummmmmy – guess I should have just blogged that one instead of taking up all this room!
che buono questo pesto! molto gustoso, complimenti 😀
This is absolutely beautiful! I love to make a roasted veggie pressed sandwich with basil pesto.
simple yet soooo delicious 🙂
I love pesto and I have so much basil growing in my garden! So sad, my husband hates basil AND garlic 🙁
What is the best part of a basil plant to pick that leaves from? And when in the growing season should they be picked?
I tried this as a dip and it was incredible. Next it is going in pasta!
I have been making my own pesto for years, growing my own basil, using several varieties and mixing, giving off different, interesting flavors. Pine nuts are expensive, so if I find them and price is right, I will buy them. But I have substituted black walnuts/pecans and it is still good!
I use EVOO and after blending, I use old Tupperware hamburger patty molds and freeze them! Once
they are thoroughly frozen, I pop them out and wrap in cling plastic wrap, then put all in a large freezer bag! This way I can take out what I need and what I can hide from my husband cause he
could eat this in spoonfuls!
This basil pesto recipe is an absolute winner! So easy to whip up and bursting with flavor. Donna and Chad never disappoint with their amazing recipes.