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.
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Delicious! We made it with vegan Parmesan cheese and paired it with (Vegan) buttery sautéed tomatoes and (beyond beef) Swedish Meatballs and it tasted amazing! Thank you so much! Great simple recipe! We plan on making this many more times in the future! I didn’t change the recipe at all (with exception of cheese) and it was perfect just the way you shared! Much appreciation!
Melody,
Thank you so much for the vegan alternatives!! It was a absolutely fantastic over pasta – as well as a spread on toasted sourdough bread. Always appreciate the extra time people take to post suggestions.
What a fantastic recipe – thank you so much!!
My basil plant was going nuts so I made a triple batch of this. The only changes I made were a little less garlic and I squeezed in half a lemon. It made 2 cups worth. I froze two baggies of pesto and used the rest for a capresi pasta salad. Delicious! My 9 year old loved it!
Super delicious!!
Excellent and so easy to make! I used pecans and it was delicious.
Delicious and easy!
I didn’t have pignoli nuts so I used walnuts. Worked out wonderfully!
amazing fab, delish, recipe
It came out too garlicky. I wish I only did 2 cloves of garlic. Maybe they were too big. Other than that it’s good. I might use it for a garlic bread.
loved this recipe absolutely perfect!!
Delicious – I used walnuts instead of pine nuts & squeezed half a lemon in it!
Loved it. I used almonds instead. Thank you!
Incredible and outstanding: will make some more when I next harvest my basil . We all loved it.
Incredible and outstanding: will make some more when I next harvest my basil
Easy recipe and so good, you can also freeze it in tiny containers and use as needed!
Made pesto for the first time last summer, using this recipe. I brought it to a friends bbq and it received rave reviews. I topped homegrown cucumbers with homegrown tomatoes and the pesto, sprinkled a little parm on top and served. I also cut up a baguette and topped it with the pesto. So refreshing and delicious on a hot summer day. Easy and quick to make. Thanks for the recipe.
Quick, easy, delicious!
Great! Straight forward instructions, excellent result. I intend to use some on baked fish. Thank you.
This Recipe was amazin, Best Pesto ever!!!!
Hi there! I have been in search for the perfect pesto recipe and now I have found it! Delicious! The perfect combination of ingredients. Thank you for sharing! Happy family. I plan on using the leftover pesto sauce on grilled caprese sandwiches tomorrow.
First time I ever made pesto! It was easy, and delicious. Best ever, so far…. I never give anything five stars unless it sends me into outer space!
Never made before, butsound good.
I have a question. When it says store in airtight container for up to a week, does that mean you cant use it until the week has passed?
No, it means that it will remain fresh and useable for a week. I suggest making the pesto as described and pouring it into preferably soft pliable plastic ice cube trays and freezing it right away. That way, you can store the prepared cubed pesto and strong plastic container in the freezer and take it out as needed. Someone suggested adding a squeeze of fresh lemon to the pesto when you’re making it. I have not tried that yet, but it sounds good. Good luck with your cooking!