Easy Homemade Pesto
by Chungah
This post may contain affiliate links. Please see our privacy policy for details.
Say goodbye to store-bought pesto! This homemade version is so easy, so fresh, and so flavorful using only 5 ingredients (and 5 minutes prep).
Featured Comment
Why you’ll love this easy homemade pesto recipe
- Vibrant and so fresh. Say goodbye to store-bought pesto! We’re talking unbeatable freshness with freshly blended basil leaves, garlic, pine nuts, Parmesan and olive oil.
- Requires zero cooking. No need to turn on a stovetop or oven here. With the help of a food processor, simply pulse and blend a handful of fresh ingredients to create a ready-to-use sauce to elevate any dish. The best part? You can make it as runny or chunky as you’d like.
- Great way to repurpose leftover or extra basil. We have zero waste here! Use up that leftover basil before it goes bad.
- Flexible and versatile. Homemade pesto is incredibly flexible, versatile and forgiving. Swap out the basil leaves for different herbs or use almonds or walnuts in place of the pine nuts. Pesto also works beautifully not just with pasta but for sandwiches, pizzas and roasted vegetables.
- Freezer-friendly. Pesto freezes so well! And having some saved up in your backpocket is always a life saver for those busy weeknights. All you have to do is cook up some pasta, stir in the pesto (no thawing required) and sprinkle on some freshly grated Parmesan. Done and done.
What is pesto?
Pesto is a fresh Italian sauce typically made with 5 ingredients – basil, garlic, nuts (traditionally pine nuts), Parmesan and extra virgin olive oil. Pesto is incredibly versatile and is commonly stirred in hot pasta or frequently used on sandwiches and pizza, or toppings for soups, salads, chicken, fish or vegetables.
Pesto variations
Nuts
Swap out the pine nuts for walnuts, pistachios, hazelnuts, pumpkin seeds or pecans. Or omit the nuts entirely for allergies.
Basil
Replace the basil with cilantro, kale, mint, spinach, parsley or even arugula.
How to make homemade pesto
- Pulse. Pulse the basil, garlic, pine nuts and Parmesan in a food processor, seasoning to taste. The consistency should be similar to wet sand.
- Emulsify. Slowly add the olive oil with the motor running until smooth and glossy.
- Store. Season as needed and store in the fridge in an airtight container for 1 week or freezer in silicone ice cube trays for 6 months.
How to store and freeze homemade pesto
Airtight container
Pesto can be stored in an airtight container in the fridge for 1 week, adding a thin layer of olive oil on top and covering with plastic wrap.
Ice cube tray
Portion the pesto into silicone ice cube trays, adding a tiny drizzle of olive oil on top to prevent the pesto from turning brown. Cover and freeze until solid; transfer to an airtight, resealable freezer bag up to 6 months. One standard ice cube is about 1-2 tablespoons pesto, the perfect portion for single meals.
Freezer bag
Portion the pesto into plastic freezer bags, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). Label, date and freeze up to 6 months.
More favorited pesto recipes
- Chicken Pesto Kabobs
- Chicken Pesto Pizza
- Creamy Pesto Shells
- Pesto Garlic Knots
- Chicken Pesto Sandwich
Tools For This Recipe
Food processor
Easy Homemade Pesto: Frequently Asked Questions
Fresh basil is traditionally used for pesto but other greens can be used such as cilantro, kale, mint, spinach, parsley or arugula.
Pesto typically uses pine nuts, which can be very expensive. You can swap out the pine nuts for walnuts, pistachios, hazelnuts, pecans or pumpkin seeds.
Use a hard, aged Italian cheese such as Parmesan or Pecorino. Asiago is also a solid option.
Yes! You can make pesto with a blender or mortar and pestle.
Leftovers can be stored in an airtight container in the fridge for 1 week.
Unfortunately no, homemade pesto cannot be canned. Always refrigerate or freeze pesto for long term storage.
No, pesto is generally not meant to be cooked. Pesto is designed to be a no-cook sauce or fresh garnish, spread or drizzle.
Pesto can quickly turn brown due to oxidation. To keep the pesto vibrant green, add a thin layer of olive oil on top of the pesto when storing.
Easy Homemade Pesto
Ingredients
- 1 cup fresh basil leaves, loosely packed
- 3 cloves garlic, peeled
- 3 tablespoons pine nuts
- ⅓ cup freshly grated Parmesan or Pecorino
- Kosher salt and freshly ground black pepper, to taste
- ⅓ cup extra virgin olive oil
Instructions
- To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste.
- With the motor running, add olive oil in a slow stream until emulsified; set aside.
- Store in an airtight container in the refrigerator for up to 1 week or freeze in ice cube trays up to 6 months.
Equipment
Notes
- Always use fresh ingredients. Skip the jarred garlic (or garlic paste) and use freshly grated Parmesan or Pecorino for maximum flavor (and the vibrant green color of pesto).
- Dry the basil. Clean and dry the basil leaves thoroughly. Excess moisture will dilute the flavor of the pesto.
- Toast the pine nuts. For a richer flavor, toast the pine nuts in a dry skillet for 1-2 minutes.
- Make it budget-friendly. Pine nuts can be pricey. Swap out the pine nuts for more affordable nuts such as walnuts, almonds or even sunflower seeds.
- Use EVOO. Because pesto is a no-cook sauce, it is best to use a mild, high quality extra virgin olive oil. The EVOO is a key ingredient here, serving as an emulsifier to bind all the ingredients together.
- Slowly stream the olive oil. This is the secret to creating that thick, glossy, creamy pesto sauce, and will prevent the mixture from separating into a greasy sauce.
- Keep it green. Pesto can brown very quickly due to oxidation. Add a thin layer of olive oil on top of the pesto, covering with plastic wrap, when storing.
- Freeze in ice cube trays. Homemade pesto can keep in the freezer for up to 6 months! Freeze the leftover pesto in silicone ice cube trays with a small amount of olive oil on top (to prevent oxidation), transferring them to an airtight, resealable freezer bag once frozen solid. Toss the cubes (no thawing required) directly into hot drained pasta, soup (such as minestrone), or onto warm roasted vegetables.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I am pretty unacquainted with pesto and have been wanting to try it. This was easy, as the recipe title says, and the flavor of the basil comes shining through. Used it with heirloom tomatoes on ciabatta bread for breakfast – delicious!
The measurements were perfect! I had a basil plant that needed trimming! Watch the pine nuts closely or they will burn.
We love this recipe! Simple easy and super delicious!
I make it at least once a week during the summer.
Thank you for sharing such a lovely recipe.
Can slivered almond be substituted for pine nuts
You can absolutely use shivered almonds or any nut you like. Pistachios are good too. But almonds are creamy like pine nuts.
Thank you for the great recipe! I love how quick and easy this pesto is to make. Fresh and vibrant, it’s perfect for busy weeknights. Can’t wait to try it with some fresh basil!
How much does this recipe yield
I adore this pesto recipe! And so do all the people I share the pesto and recipe with. I do toast the pine nuts, and I’ve also made it with toasted walnuts. It is great either way. And it freezes nicely so when my green thumb hubby comes in with gigantic bundles of basil, I fill a drawer in the freezer with “pesto penguins” – I have a silicone ice cube tray that makes large penguin shaped cubes, which are not only adorable but one penguin is a perfect serving size on pasta, so I can just take out as many penguins as I need to defrost!
Great and easy pesto recipe! I toasted my pine nuts because I think it gives them a nice flavor! When my basil goes crazy again I most definitely will make this!!!
Can I freeze the Pesto? Have lots of Basil in my garden.
Hi,
can you freeze this pesto mix? if i made ion bulk, separated into portions, etc?
You can freeze into small ziplock bags. Take out of freezer as needed.
I just made this pesto recipe and it’s great!
With a few tweaks for personal preference, this recipe is simple and amazing. I had more basil so I added more garlic, lemon juice and cheese. Very tasty straight off the fork. Cant wait to try it for pasta salad
Delish! When I eat the store-bought stuff, I don’t feel well. I wondered what I was going to do since I love pesto. I winder no more. And this was a breeze to make!!
First time making pesto with pesto, sweet, and spicy basil from my garden. It was delicious tossed with spaghetti and salmon. I can’t wait to make it again with toasting the pine nuts and garlic.
This is a great recipe — pretty much exactly the same ingredients/ proportions I’ve been using for 40-some years. I picked up some good tips from the comments. Especially like the idea of lightly toasting the pignoli nuts beforehand. Also agree with many that (for our taste), only 2 (but large-ish) cloves of garlic is just right.
Here’s my tip: I started making this back in Brooklyn in the early 1980’s, when fresh basil was only available for about 3 weeks every June. Some Italian source said keeps indefinitely in fridge under an inch of olive oil — and they were right. I also took their advice to use a nice heavy crock. Every June I’d make about a quart, into crock, under 1″ EVOO. It kept its flavor for about… nine months!!
Do I need to cut the stems off of the basil leaves? Thanks!
Pesto is fabulous! But I wonder where the five minutes preparation comes from!1. It took 20 minutes just to clean and pull the Basil leaves off the stalks. How packed should the 1 cup basil leaves be ?
The simplest pesto recipe turned out to be a Best!
I haven’t made pesto in ages, and I’ll definitely be using your recipe. I love pesto in so many things – sandwiches, pasta, etc. Homemade is always the best!
I love this recipe and have made it several times. So easy!! And delicious.