Easy Homemade Pesto
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Delicious! And incredibly easy. You won’t regret making it!
Besto pesto home made hit
Thanks. Squeezed a little lemon lime perfect.
Can I use a Ninja Bullet, I don’t have a food processor.
Sure!
I make this using NUTRITIONAL YEAST instead of parmesan (I’ve got a dairy-allergic person to cook for). You can find nutritional yeast in the bulk foods section of most supermarkets, and the result is higher protein and lower fat, but an absolutely fabulous flavor — you don’t need dairy allergies to love this!
perfect pesto
I was out of olive oil so used avacado it was dang delicious too!
I love making and eating pesto. I use it in so many different dishes and I love the vibrant color and fresh taste. Now I’m craving pesto!
REALLY GOOD ON DIPPING BREADS, PASTA, AND WHATEVER YOU CHOOSE TO
TRY IT ON TO ENHANCE FLAVORS! AWESOME!
Excellent recipe, loved it.
Great!
The taste is excellent. Make a double or triple batch. Fill one or 2 ice cube trays with the pesto, once it’s frozen place cubes in a freezer bag. Viola, next time you need pesto, you have it on hand.
You answered my question about freezing pesto. I planted basil in my little garden. I miss having basil in foods in the winter time here in Ohio. You answered my question! Thanks
Really easy to follow, no nonsense recipe. I’m using a glut of coriander in place of basil and it is so fragile that the advice not to use a blender is even more relevant. Normally I would chop it by hand but I was pressed for time and it was almost as good.
Made homemade, excellent.
You can also use walnuts since pine nuts are so expensive. I put it in individual canning jars or Tupperware, cover with olive oil and freeze. Lasts over a year frozen, so you can use up your basil crop!
too
spicy
This turned out AMAZING. Thank goodness I never have to buy this in the store again. I layered it on top of flaky baked red snapper with some roasted butternut squash on the side. Perfect summer/fall transition meal.
Thanks for sharing!
Exactly how I made it but it’s a bit bitters
I just made it and the pesto is amazing. I will try it with arugula and walnuts next time. Thank you
Great idea!
Just used your recipe very simple to make let you know how it is !
I loved this pesto, I read the comments and only added 2 cloves of garlic. It tasted very garlicky, however, when I combined it with chicken, pasta, and spinach, I wished I had added that extra clove! First time making pesto, I always buy it and always hate it, this was so fresh and delicious!
Homemade is the best!
This is my “go to” pesto recipe with a few tweaks lol..I substitute 3 tbs of pistachios for the pine nuts ( I usually have pistachio in the house) and I add a nice squeeze of lemon juice which makes it bright and keeps it nice and fresh.. if you grow basil you have got to make pesto!
Agreed!
lemon (or lime) juice, is a must for me…..
Can you freeze pesto? I grew a pack of seeds
Yes, pesto freezes well. You can freeze in ice cube trays, and then they can be stored in plastic freezer bags for up to 3-4 months.
I freeze several small batches of pesto each year, as I have lots of basil. I have found that if you leave out the Parmesan when making it, then add the Parmesan when you take it out to thaw, it is much more fresh tasting!