Easy Homemade Pesto
by Chungah
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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).
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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?
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This pesto was so good! It was simple and easy to whip up with my pasta.(I didn’t put any cheese in it and used cashews instead of pine nut)
This is the best recipe! Just made 3 batches – my first for the summer! Thank you!
The best and so easy! I have made this 3 times and everyone loves it!
What is pesto eaten with?
On top of a margarita pizza is delicious!
Made pesto mixed with spaghetti it was nice
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.