One of my favorite things about summer is the bounty of fresh herbs that are just outside my doorstep. Fresh herbs make any meal instantly more flavorful and beautiful. My favorite thing to do with all of those fresh herbs (aside from sprinkle them on everything) is to make pesto! It’s especially great for lazy summertime cooking. I like to dollop it on grilled vegetables, pasta, spaghetti squash, salads, eggs, toasted bread, pizza, sandwiches… you get the idea. With just a few easy steps, it makes anything an instant tasty meal, whether you feel like cooking or not.
Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese. With a food processor, it comes together in just a few steps:
That’s it! It’s really simple to make, and it’s easy to vary according to the season or your mood. It will keep for a few days in an airtight container in the fridge, though its surface may start turning brown. As a result, it’s best to cover your pesto with a thin layer of plastic wrap or an extra drizzle of oil before sealing your container. This will keep it fresh and green!
Once you’ve made the classic basil pesto recipe, try changing it up! You can make delicious variations with all sorts of nuts, seeds, veggies, and leafy greens. Here are some of my favorites:
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Basil Pesto
This classic basil pesto recipe is nutty and bright. We love it on pasta, pizza, and more! See the post above for my favorite pesto sauce variations.
Prep: 5min
Total: 5min
Yield: 1
Ingredients:
- ½ cup toasted pine nuts
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- ¼ teaspoon sea salt
- freshly ground black pepper
- 2 cups basil leaves
- ¼ cup extra-virgin olive oil (plus more for a smoother pesto)
- ¼ cup freshly grated Parmesan cheese (optional)
Instruction:
- In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
- Add the basil and pulse until combined.
- With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.
Homemade Basil Pesto
This is how I make classic basil pesto at home. It’s incredibly simple and flavorful and uses only a handful of fresh ingredients.
Prep: 10min
Total: 10min
Yield: 1
Ingredients:
- 2 cups (60g) fresh basil leaves*
- 1/3 cup (48g) pine nuts*
- 1/3 cup (25g) freshly grated or shredded parmesan cheese
- 3 small cloves garlic (roasted garlic or fresh)*
- 1/3 cup (80ml) olive oil
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- freshly ground black pepper, to taste
Instruction:
- Pulse the basil, pine nuts, cheese, and garlic together in a food processor or blender. Scrape down the sides, then add the oil, lemon juice, and salt. Pulse until everything is blended together and relatively smooth. Add a drizzle more olive oil to thin out, if desired. Taste and add pepper (and/or more salt) if desired. I always add a pinch of pepper.
- Store pesto in a jar or sealable container, tightly seal, and refrigerate for up to 1 week.
How to Make FRESH BASIL PESTO Like an Italian
FAQ
Do you use basil stems in pesto?
What is basic pesto sauce made of?
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