Easy Homemade Pesto
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No need for store-bought pesto anymore. This recipe is so easy with just 5 ingredients. And it takes just 5 min to make too!
I somehow always have extra basil on hand so I’ve found myself making pesto on a weekly basis. It’s one of the easiest things to make – with the help of a food processor – and it requires so little ingredients! Plus, having a jar of pesto in your fridge is always a life saver for those busy weeknights. All you have to do is cook up some pasta, slather on that pesto and sprinkle on some Parmesan. Done and done.
Now if you’re used to store-bought pesto, believe me when I tell you that this homemade version will change your life. It’s just so much more vibrant and fresh, and you can control exactly how runny or thick you want your pesto to be. Just be sure to add more olive oil until your desired consistency is reached.
I should also tell you that this is best made when using a food processor, not a blender. I have tried using a blender and the consistency just isn’t the same. And I know that pine nuts (also called pignolias) can be a bit pricey but one small 8-ounce bag of pine nuts will last you a lifetime. And it gives you an excuse to make more pesto for next time!
Easy Homemade Pesto
Ingredients
- 1 cup fresh basil leaves
- 3 cloves garlic, peeled
- 3 tablespoons pine nuts
- ⅓ cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- ⅓ cup olive oil
Equipment
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.
Did you make this recipe?
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If making a large batch, how long would it last in the fridge?
Slightly toasting both the garlic and pine nuts ups the flavour incredibly.
Delicious! I used walnuts, toasted them and let them sit until cool before blending. Fresh garden basil and organic garlic as well as EVOO made this recipe a huge hit!
Dang this is good! Just made it from fresh basil from my garden. I toasted the pine nuts and it just turned out incredible. First time making it and I will continue to use this recipe going forward.
I have made this pesto normally many times now, but my cousin can never eat it because he has an olive allergy. Last time making it, I decided to use a mixture of butter (melted it, let it cool and added that slowly like a hollandaise) and a small amount of avocado oil. The regular pesto is robust and delicious but the butter pesto is creamy and dreamy! Now, I make both in my house.
I’ve made it now with basil, arugala, culantro, and combos. I’ve used both pine nuts and walnuts. All good!
Great recipe but be careful on the salt!!! I didn’t account for the saltiness of the parmasean and it came out too salty. I saved it by making another batch with no salt and combining and it was perfect.
very delicious, i did not use the pine nuts, did not have any on hand.
question can i make this recipe with wild garlic instead of basil?
You can make anything with anything. Don’t ask just try. You are only limited by your own imagination.
Delicious. And simple.
Love it! Goes with bread and pasta.
The sauce was excellent! my family and I enjoyed it! It goes well with noodles I would definitely make it again it is simple as well as terrific I would rate this sauce as a crowd pleaser!
Perfect! I made this tonight and it was absolutely delicious! My family loved it. I followed your recipe exactly. Chungah – every recipe of yours that I have made so far was outstanding! I feel so thrilled that I found your site and that I am cooking beautiful and delicious meals because of you! Thank you!!
Very easy pesto to make. Too much garlic for our tastes in the recipe but will just put less in next time.
This was delicious and easy. Next time I might add a little more grated parmesan cheese, maybe. I can’t wait to make it again.
Can anyone give me an idea of how much lemon juice they put in? I wanna put some in but I don’t want to put too much in because I don’t like it when it tastes too lemony. Thanks
Juice a lemon or 2, then add slowly to the Pesto, until you have a lemon taste you like! I personally like to great a little lemon zest because you get an intenser flavor without making the pesto thinner.
Can I make pesto sauce without using parmesan cheese?
I make mine using noosh because my daughter has a dairy allergy. It’s not quite the same but definitely adds some umami taste. Then my husband and I top our dish with the Parmesan so we can get the full flavor. She loves it tho and doesn’t know any difference! Use noosh 1:1 for Parmesan. Good luck!!
Can you freeze this recipe?
I love freezing pesto. I use a silicone icecube tray then pop them out into a container for the freezer. It makes it super easy to toss in with hot pasta.
Hey! Love this recipe and have made it several times now. Q: does it really only last one week?? I’ve had mine over a month now and it’s still good. Right?
Excellent and so easy
My go to recipe for pesto..I plant a lot of basil so make pesto and freeze it..only difference in recipe is I use pistachio nuts instead of pine nuts..I think they give it more flavor and are a heck of a lot cheaper lol..and I add a squeeze of lemon juice for some freshness..excellent recipe..thank you..