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Easy Homemade Pesto - 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).

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).

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 the 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 they go bad.
  • Flexible and versatile. Homemade pesto is incredibly versatile and flexible! Swap out the basil for different greens or use nuts on hand in place of the pine nuts. Pesto also works beautifully not just with pasta but for sandwiches, pizzas, and roasted veggies.
  • 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

  1. Pulse. Pulse the basil, garlic, pine nuts and Parmesan in a food processor, seasoning to taste. The consistency should be similar to wet sand.
  2. Emulsify. Slowly add the olive oil with the motor running until smooth and glossy.
  3. Store. Season as needed and store in the fridge in airtight container for 1 week or freezer in 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 an ice cube tray, 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

Tools For This Recipe

Food processor

Easy Homemade Pesto: Frequently Asked Questions

What herbs can I use for pesto?

Fresh basil is traditionally used but other greens can be used such as cilantro, kale, mint, spinach, parsley or arugula.

Can I use different nuts?

Pesto typically uses pine nuts, which can be very expensive. You can swap out the pine nuts for walnuts, pistachios, hazelnuts, pumpkin seeds or pecans.

What cheese is best?

Use a hard, aged Italian cheese such as Parmesan or Pecorino. Asiago is also a solid option.

Can I make pesto without a food processor?

Yes! You can make pesto with a blender or mortar and pestle.

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 1 week.

Can I can pesto?

Unfortunately no, homemade pesto cannot be canned. Always refrigerate or freeze pesto for long term storage.

Do I cook the pesto?

No, pesto is generally not meant to be cooked. Pesto is designed to be a no-cook sauce or fresh garnish, spread or drizzle.

How can I prevent the pesto from turning brown?

Pesto can quickly turn brown due to oxidation. To keep the pesto green, add a thin layer of olive oil on top of the pesto when storing.

Easy Homemade Pesto

Yield: 1 cup
Prep: 5 minutes
Total: 5 minutes
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).
4.9 stars (100 ratings)
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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 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.

Equipment

Food Processor

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 (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. The slow, steady drizzle will help emulsify the rest of the ingredients – basil leaves, garlic, nuts and cheese – preventing the mixture from separating.
  • 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 ice cube trays with a small amount of olive oil on top (to prevent oxidation), transferring them to an airtight, resealable freezer bag. Toss the cubes (no thawing required) directly into hot drained pasta, soup (such as minestrone), or onto warm roasted vegetables.

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