Once you make homemade pesto from scratch, you will never go back to the jar stuff again. It's brighter, fresher, more vibrant, and so much more flavorful than anything you can buy at the store. And the best part? This homemade pesto comes together in just 5 minutes with only 6 simple ingredients that you probably already have on hand!
This pesto recipe is endlessly versatile too. Toss it with pasta, spread it on pizza, drizzle it over grilled chicken, use it as a sandwich spread, dip vegetables in it, or stir it into soups. Make a big batch on the weekend and you'll have the most flavorful sauce in the fridge all week long and it freezes beautifully too!
🌟 Why You'll Love This Homemade Pesto Recipe
Here's why making your own pesto at home is always worth it:
- Ready in 5 minutes: just toss everything in the food processor and blend. That's literally it!
- Only 6 ingredients: fresh basil, parmesan, olive oil, pine nuts, garlic, and lemon juice. Simple and perfect.
- Totally versatile: pasta, pizza, chicken, sandwiches, salads, soups, focaccia, and so much more.
- Easy to customize: adjust the garlic, nuts, cheese, and oil to perfectly match your taste.
🍽 Ingredients for Homemade Pesto
Six simple ingredients are all you need. Here's what each one brings to the pesto:
- 2 cups of fresh basil leaves - the star of the show! Always use fresh basil for the best color and flavor. Frozen basil can work in a pinch, but dried basil will completely ruin the texture and is not recommended.
- ½ cup of shredded parmesan - adds a salty, nutty, umami richness that is absolutely essential to classic pesto. Always use freshly grated parmesan for the best flavor and texture.
- ¼ cup of extra virgin olive oil - the liquid base that brings everything together into a smooth, pourable sauce. Use a good quality olive oil since it's one of the primary flavors.
- 2 tablespoons of toasted pine nuts - add a subtle, buttery richness and a delicate crunch that gives traditional pesto its signature depth. Toasting them first is optional but makes a noticeable difference!
- 3 garlic cloves - adds that bold, pungent punch that gives pesto its characteristic kick. Adjust the amount up or down based on how garlicky you like it.
- 1 teaspoon of fresh lemon juice - the secret ingredient that keeps the pesto bright green and prevents it from turning brown. It also adds a lovely fresh brightness to the overall flavor.
🔪 How To Make Homemade Pesto Step by Step
This is the easiest recipe you'll ever make. Here's exactly how to do it:
Step 1: Toast the Pine Nuts (Optional but Recommended!)
Place the pine nuts in a dry skillet over medium heat. Toast them for 2 to 3 minutes, stirring frequently, until they turn light golden and smell nutty and fragrant. Watch them closely because they can go from toasted to burnt very quickly! Transfer to a plate to cool. Toasting the nuts is optional, but it adds a noticeably richer, deeper flavor to the finished pesto.
Tip: If you don't want to toast the nuts, you can skip this step entirely. The pesto will still taste fantastic!
Step 2 — Blend All the Homemade Pesto Ingredients
Add the fresh basil leaves, shredded parmesan, olive oil, toasted pine nuts, garlic cloves, and lemon juice to the bowl of a food processor. Pulse several times to start breaking everything down, then blend continuously for about 30 to 60 seconds until the pesto reaches your desired consistency. Scrape down the sides as needed.
Tip: For a chunkier pesto, pulse it less. For a smoother, more spreadable sauce, blend it longer. If the pesto is too thick, drizzle in a little more olive oil while the processor is running until you reach the perfect consistency.
Step 3: Taste, Adjust & Use!
Give the pesto a taste and adjust as needed. Add a pinch of salt if needed, more lemon juice for brightness, an extra garlic clove for punch, or a drizzle more olive oil for a looser consistency. Use immediately on your favorite dish, or transfer to a sealed container and store in the fridge or freezer!
🧊 How to Store & Freeze Homemade Pesto
In the Fridge
Transfer the homemade pesto to an airtight sealed container and refrigerate for up to 5 days. To prevent browning on the surface, press a piece of plastic wrap directly onto the surface of the pesto before sealing the container, or drizzle a thin layer of olive oil over the top this creates a barrier against air and keeps it looking vibrant and green.
In the Freezer
This homemade pesto freezes beautifully for up to 3 months! The easiest method is to spoon the pesto into an ice cube tray, freeze until solid, then pop the cubes out and store in a freezer bag. Each cube is the perfect portion for a single serving of pasta or a quick weeknight sauce. Just thaw in the fridge overnight or at room temperature for 30 minutes before using.
🥗 What to Serve With Homemade Pesto
The beauty of homemade pesto is that it goes with just about everything. Here are the most popular and delicious ways to use it:
- Pasta: the most classic pairing. Toss warm pasta with fresh pesto and a splash of pasta water for the most effortless, flavorful dinner.
- Grilled chicken or fish: use pesto as a marinade before grilling or spoon it over the top after cooking as a fresh, vibrant sauce.
- Pizza: spread a thin layer of pesto instead of tomato sauce on your pizza dough for a fresh, herbaceous twist.
- Sandwiches and wraps: use as a spread instead of mayo or mustard for an instant flavor upgrade on any sandwich.
- Focaccia or bruschetta: drizzle generously over warm focaccia or toasted bread for a simple and impressive appetizer.
- Grilled vegetables: drizzle over zucchini, eggplant, asparagus, or cherry tomatoes for an effortlessly delicious side dish.
More Easy Sauce & Condiment Recipes You'll Love
If this homemade pesto recipe hit the spot, here are some other easy homemade sauces and condiments worth trying:
- Homemade Tzatziki: cool, creamy Greek yogurt sauce with cucumber, garlic, and fresh dill. Perfect for dipping!
- Easy Marinara Sauce: a simple, from-scratch tomato sauce that's ready in 20 minutes and tastes incredible.
- Japanese Teriyaki Sauce Recipe
- Homemade Chick-Fil-A Sauce
Easy Homemade Pesto
Ingredients
- 2 cups of fresh basil leaves packed
- ½ cup of freshly shredded parmesan
- ¼ cup of extra virgin olive oil
- 2 tablespoons of toasted pine nuts
- 3 garlic cloves
- 1 teaspoon of fresh lemon juice
- Salt to taste
Instructions
- Optional: Toast pine nuts in a dry skillet over medium heat for 2 to 3 minutes until lightly golden. Cool completely.
- Add all ingredients to the food processor bowl: basil, parmesan, olive oil, pine nuts, garlic, and lemon juice.
- Pulse to start breaking down the ingredients, then blend for 30 to 60 seconds until smooth. Scrape down the sides as needed.
- If too thick, drizzle in extra olive oil while the processor runs until you reach your preferred consistency.
- Taste and adjust seasoning with salt. Use immediately or store as directed below.
Notes
- Always use fresh basil, dried basil completely ruins the texture. Not worth it!
- Don't skip the lemon juice, it keeps the pesto a vibrant green and prevents browning.
- Too thick? Drizzle in more olive oil through the processor while it's running.
- Fridge: Store in a sealed container with a drizzle of olive oil on top for up to 5 days.
- Freezer: Freeze in ice cube trays for perfectly portioned servings, keeps for up to 3 months!
- Nut-free option: Use sunflower seeds instead of pine nuts.
- Dairy-free: Replace parmesan with 3 tablespoons of nutritional yeast.
Nutrition
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @1MFoodie & @1MFoodieOfficial on Instagram!
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