It’s hot outside, so let’s to talk about basil pesto! Have you made it yet? Pesto is one of my absolute favorite, ultra-flavorful sauces.
Great pesto tastes fresh, herbal, nutty, garlicky and luxurious, all at once. Today, I’m sharing my favorite pesto recipe and my best pesto tips.
Homemade pesto is infinitely more tasty than store-bought varieties. While pesto always seems fancy and gourmet, homemade pesto is very easy to make in your food processor or blender.
Pesto originated in Liguria, Italy, where pesto is made in a mortar and pestle. (In fact, “pestâ” means “to pound.”) I don’t have the patience to crush basil by hand, one handful at a time. So, I recommend using your food processor.
Watch How to Make Pesto
Uses for Classic Basil Pesto
You can serve pesto on:
- Pasta: Generally speaking, the best pasta shapes for pesto are thin spaghetti or angel hair, twisted shapes like fusilli, and bow-ties.
- Zucchini noodles
- Pizza
- Sandwiches
- Basically anything that could benefit from a jolt of fresh basil sauce!
Basil Pesto Ingredients
Traditional pesto alla genovese is made simply with basil, pine nuts, Parmesan, garlic, salt and olive oil. I often change up the nuts and add a squeeze of lemon juice. Read on to learn why!
Fresh Basil
Pesto is the perfect use for your summer garden basil surplus. Don’t have a garden? My favorite sources for affordable fresh basil are the farmers’ market, Trader Joe’s, or those little basil plants (“living basil” or potted) from grocery stores.
Kenji from Serious Eats says you can use frozen basil leaves. If you ever have extra basil leaves—rinse, dry, and put them in a freezer bag for future pesto!
Pine Nuts or Other Nuts/Seeds
Pine nuts are the traditional choice (did you know they’re actually pine cone seeds?). Pine nuts are tender, buttery and high in fat, so they yield smoother, silkier pesto.
On the downside, pine nuts are prohibitively expensive. I save money by using raw almonds, walnuts, pecans or pepitas instead. Almonds are the most neutral option, so I used them for the pesto you see here. They’re all delicious in their own way, though.
I typically toast the nuts first to really bring out their flavor and add an extra-savory edge to the pesto.
Parmesan
Parmesan is salty and creamy, and tones down the anise flavor of the basil. You can use Pecorino Romano for a more prominent cheesy flavor. Technically, Parmesans usually are not vegetarian (they contain animal rennet), but Whole Foods and BelGioioso offer vegetarian varieties.
If you’re vegan or dairy free, you can use a smaller amount of nutritional yeast instead (see recipe note). Sometimes, if I’m in the mood for extra-bold pesto, I just leave it out altogether or sprinkle vegan Parmesan cheese on my finished dish, to taste.
Garlic
Garlic is a traditional component that livens up the pesto with aromatics and makes it taste a whole lot more interesting. Don’t skip it.
Lemon Juice
I always add a bit of lemon juice to my pesto to brighten up the flavor without adding more salt. It’s optional, but I think you’ll like it!
Salt
Salt amps up all the other flavors and reduces the bitterness of the basil.
Extra-Virgin Olive Oil
Extra-virgin olive oil is the highest quality and comes from the first pressing of the olives. My favorite brands are California Olive Ranch and Trader Joe’s Kalamata olive oil.
Basil Pesto
- Author:
- Prep Time: 15 mins
- Total Time: 15 minutes
- Yield: 1 cup 1x
- Category: Sauce
- Method: Food processor
- Cuisine: Italian
Homemade basil pesto is so easy to make! Learn how to make basil pesto with this recipe, plus learn how to properly toss it with pasta, and freeze leftovers. Recipe yields 1 cup pesto, which is enough to toss with about 12 ounces of pasta.
Ingredients
- ⅓ cup raw pine nuts, almonds, walnuts, pecans or pepitas
- 2 cups packed fresh basil leaves (about 3 ounces or 2 large bunches)
- ¼ cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 cloves garlic, roughly chopped
- ½ teaspoon fine sea salt
- ½ cup extra-virgin olive oil
Instructions
- (Optional) Toast the nuts or seeds for extra flavor: In a medium skillet, toast the nuts/seeds over medium heat, stirring frequently (don’t let them burn!), until nice and fragrant, 3 to 5 minutes. Pour them into a bowl to cool for a few minutes.
- To make the pesto, combine the basil, cooled nuts/seeds, Parmesan, lemon juice, garlic and salt in a food processor or blender. With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.
- Taste, and adjust if necessary. Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing. Add more Parmesan if you’d like a creamier/cheesier pesto. If desired, you can thin out the pesto with more olive oil. (Consider, however, that if you’re serving the pesto on pasta, you can thin it with small splashes of reserved pasta cooking water to bring it all together. See notes for details.)
- Store leftover pesto in the refrigerator, covered, for up to 1 week. You can also freeze pesto—my favorite way is in an ice cube try. Once frozen, transfer to a freezer bag, then you can thaw only as much as you need later.
Notes
Make it dairy free/vegan: Replace the Parmesan with 1 tablespoon nutritional yeast.
Make it nut free: Use pine nuts, pepitas or sunflower seeds. (Pine nuts are technically seeds, but if you’re allergic to nuts, there’s a chance you’ll be allergic to pine nuts, too.)
Parmesan note: Most Parmesans are not technically vegetarian (they contain animal rennet), but Whole Foods 365 and BelGioioso brands offer vegetarian Parmesan cheese.
How to toss pesto with pasta: Before you drain your pasta, place a liquid measuring cup in the sink. Then, pour about 1 cup of the pasta cooking water into the measuring cup before you drain off the rest of the water. That pasta cooking water is pure gold—it contains starches that create a creamy emulsion and help attach the sauce to the pasta. Off the heat, toss pasta, pesto and small splashes of pasta cooking water together until you’re satisfied with the consistency (I used roughly ⅓ cup reserved pasta cooking water for ½ pound of spaghetti).
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Nichole Joiner
I made it andd I love it. I used pine nuts. Yes they are pricey however I dont make it that often but if I do I will try almonds. Thanks a bunch!!
Nichole Joiner
Livermore, CA
★★★★★
Kate
Great! Thank you fo sharing, Nichole.
Shabnam
made this yesterday, was amazing thank you!
★★★★★
Rochelle
Absolutely delicious! I appreciate the nut discussion. My bank balance appreciates it, too!
★★★★★
Avis Picton
My first time making pesto, and with my homegrown basil! I didn’t have enough Genovese for the whole recipe, so I used half Genovese and half Thai basil and the result was delicious!
★★★★★
John Stewart
I’ve made pesto before but not in awhile tried this recipe. Followed it exactly, but for me, it was way too salty, and yes I used barely the 1/2 teaspoon as suggested. I used fresh Reggiano, which is salty, so I’d be careful with the salt – start with a tiny bit – less than 1/4 tsp and add as needed.
★★★
Kate
I’m sorry you didn’t love this. Yes, be careful with the salt if that is an aversion for you.
Natalie
I really like using sun flower kernals. However I will try almonds next! Pesto chicken salad is amazing using this pesto recipe , thanks !
Anita
Hands down, the best pesto I have ever made or tasted. Super simple to make, with basil right from our garden.
★★★★★
Kate
Thank you, Anita! I’m happy you enjoy it.
Chris Sorgi
I made this for dinner last night and it was a big hit.
★★★★★
Kate
That’s great, Chris! Thank you for your review.
Abla
Great and very delicious .
Jennifer Gehrlein
I made this just now using walnuts and it is delicios! Thank you for the recipe!
★★★★★
Kate
You’re welcome, Jennifer!
Sandra D
I have some fresh herbs, so I got my almost 5 y.o. grandson to smell them.. he was “mmmm” after most of them, but the basil was his fave. He loves noodles (plain, with butter), so I said I’d make him some pesto spaghettini. When I brought out the green spaghetti, he turned up his nose at the green, but I insisted he taste it. He ate it all. I’ll be telling his mother about this success story :)
Oh – what I did; I had about 1 oz of leaves, so I just guessed at the rest of the ingredients (I love that any recipe can be adjusted w/o ruining it) – I had some ground almonds, so that’s what I used for the nut). It made enough for three of us – grandma, grandpa and grandson.
★★★★★
Kate
I’m glad this one was a hit with your grandson, Sandra!
Check Gantt
Made this recipe and I love it. Wish it had a little more kick . Don’t know what to add to get it. But it is still delicious.
Kerry Lawson
My first pesto ever. Due to intolerance for garlic, I substituted a large shallot for the garlic, which worked out well. My husband says it’s his new favourite sauce!
★★★★★
Kate
I’m glad that worked well! I appreciate you sharing, Kerry.
Alyssa
Make this every summer with basil from the farmers market! My absolute favorite recipe for pesto.
★★★★★
Kate
That’s great!
Lisa
This is a wonderful recipe and a keeper! I haven’t been a fan of pesto in the past and my attempts at other recipes haven’t gone well. For something so simple, pesto seems a bit tricky to master. Well this recipe does it! I used pepitas instead of pine nuts and that, along with the addition of lemon juice, sealed the deal for me. I tossed the finished product with penne and topped with a lemon garlic chicken breast for a quick and delicious lunch! Thank you for this and all the wonderful recipes on your site!
★★★★★
Kate
I’m happy you enjoyed it, Lisa! Thank you for your review.
Donna
My pesto did not come out as green as yours. What should I do? Should I blend it more?
Thank you
Kate
Hi Donna, how does it taste? I would go with that and adjust.
Leah
Blanching the basil before processing works a treat for getting your pesto nice and green! It is an extra step but so worth it!
★★★★★
Neelima Lavana
You recipe necessitated toasted nuts, and my son being allergic to milk/cheese, I used cashew nuts! It turned out fantastic!
Thank you.
★★★★★
Kate
You’re welcome, Neelima! Thank you for your review.
Gina Lansford Howell
This was great. I served it with French bread, smoked Salman, olives, goat cheese, and grapes.
★★★★★
Lynda
Hi, I’ve made this recipe several times now. Love it! I used pine nuts the first few times, but switched to pecans. Still great taste. I freeze some, and it’s wonderful to pull out during a Minnesota winter and make a fresh tasting pasta or chicken dinner. Thanks for sharing your recipes!
★★★★★
Kate
You’re welcome, Lynda! Thank you for your review.
Shobana
Hi Kate!
I have loads of Thai badil growing in my pots and didnt know what to do with it.My neighbour told me that she makes badil pesto many times and it is a great spread on bread slices.
I love the fragreance snd the taste of the pesto .Need yo know some more recipes .Im from India.
Lynn
Made pesto for the first time ever using your recipe. My eyes crossed and I saw stars. I made sure to lick the food processor too. It’s. That. Good. Thank you for this recipe!
★★★★★
Kate
You’re welcome! I’m glad you loved it, Lynn.
Kasia
It was delicious, my kids really enjoyed it.
Thank You
★★★★★
Kate
You’re welcome, Kasia! Thank you for your review.
Pawan Mahimtura
Superb just like most of your other recipes. I just know where to go for the best, easiest recipes – Cookie&Kate … I used pine nuts to be authentic to the recipe and as I don’t make Pesto often, it was well worth the luxury. Delish! Much love from Mumbai, India ❤️
★★★★★
Kate
I’m glad you enjoyed it, Pawan! I appreciate your review.
Susan
Hi! Just trimmed my basil plant & want to make this recipe. Do you think Pistachio’s would work, I have a Costco size bag lol
Kate
I haven’t tried it, sorry!
Megan B
This is amazing. Some of the best pesto I’ve ever had.
★★★★★
Kate
Hooray! Thank you for sharing, Megan.
Kris Thawani
Tried the presto sauce your way turned out yummy grilled chopped peppers red yellow green with mushrooms sliced n brocolli n added to the pasta. Roasting the nuts makes a big difference brings out the flavour. Thank you Kate!!
★★★★★
Ines Wynendaele
I used your recipe to make parsley pesto and it came out very nice. I added a little cayenne for pep.
★★★★★
Kate
Thank you for sharing, Ines!
Colleen
I love pesto, and had a few things to use up: pistachios, basil from the garden and olive oil from sun dried tomatoes. It all went together beautifully and is just delicious. I ground the pistachios first as I had mDe pesto using them previously and ended up with nutty chunks, not this time. Thanks for another great recipe. I know I can always depend on them. I hope Grace likes pesto.
★★★★★
Kate
You’re welcome, Colleen!
Anna B
This recipe worked really well! Even though I only had 1/2 cup basil and used spinach for the rest, it still turned out. Mic drop. Thank you so much!
★★★★★
Kate
Love to hear it, Anna! Thank you for your review.
Kathy
I discovered you two years ago, and you have been my go to for recipes. Pesto is a staple during the summer, so I haven’t looked for a new recipe. This is the first time I’ve used almonds, and the lemon juice brightens it up. Thanks for another great recipe.
(Someone mentioned it was a bit salty. I used a 1/4 tsp. salt and 1/2 tbs. lemon juice. It works for us.)
★★★★★
Sam
I really liked the suggestion to use other nuts. I’ve made the Basil Pesto with almonds and brazil nuts. I like the brazil nuts the best. I frequently mix it with sundried tomatoes for a delicious pasta dish. Also it freezes well.
★★★★★
Kate
Thank you for sharing, Sam! I appreciate your review.
Jackie
DELICIOUS!! I’ve never made pesto before, but always wanted to try it! I used walnuts and toasted them and omitted the cheese…very,very yummy! Thanks for another great summer recipe, Kate!
★★★★★
Koriander
Outrageously tasty! I made this recipe with our fresh garden basil and ground almonds. Spread it as the base on a cauliflower pizza crust, topped it with firm tofu mixed with just salt, pepper, nutritional yeast, then topped that with fresh garden tomato. It was so, soooo delicious! Can wait to bring it to our next gathering. Also can’t wait to use your suggestion for how to smooth the pesto into a terrific pasta sauce. Mmmm, mmmm, mmmm!!
★★★★★
Kate
Thank you, Koriander! I appreciate you sharing how you served it.
Elaine Leddington
Can I freeze this if I make a double recipe?
Kate
Hi Eliane! Yes, that would work. I hope you love it!
Jill
Thank you SO much for always sharing such great recipes-this so my favorite food blog by far!!! Appreciate your generosity in sharing these delicious recipes.
★★★★★
Kate
That’s great to hear, Jill! Thank you for your review.