Homemade basil pesto is fresh, vibrant and full of flavor. It’s quick and easy to make, ready in just about 5 minutes, and a versatile addition to any meal. It's perfect for pizza, pasta, bruschetta, sandwiches or as a dip.
Homemade fresh basil pesto is incredibly delicious. It's one of those sauces that tastes good on just about anything. My current favorite way to use it is as part of a smoked salmon bruschetta or just by itself on little oiled and toasted slices of baguette. But, I'm going to be honest, I could truly just eat it with a spoon straight out of the jar. That and homemade salted caramel sauce. So delicious all on their own.
Ingredients
- Fresh basil
- Pine nuts
- Parmigiano Reggiano cheese
- Olive oil
- Garlic
- Fresh lemon juice
- Salt
See recipe card for quantities.
Substitutions
- Pine nuts - you can substitute another nut or roasted pepitas (green pumpkin seeds) for the pine nuts
- Vegan - to make this vegan, you can use a vegan parmesan cheese or omit the parmesan cheese.
- Parmigiano Reggiano - if you don't have Parmigiano Reggiano cheese or it's too expensive, Grana Padano cheese is a good substitute.
- Gluten free - this recipe has no gluten, so no adjustments are needed.
Equipment
A food processor or blender is needed to make this simple pesto recipe. You can also use a mortar and pestle to crush the ingredients and then incorporate the oil. A mortar and pestle is the traditional way of making pesto.
Storage
Store homemade basil pesto in an airtight container in the refrigerator for up to 5 to 7 days.
Next Level Tips
- To bring out the nutty flavor in the pine nuts, you can toast them first. Toast them in a single layer in a skillet for 2-4 minutes over medium low heat. Don't use any oil or cooking spray. Stir frequently. Remove them from the heat and from the pan when they are starting to turn golden brown and smell nutty.
- A mortar and pestle is the traditional way of making pesto. A mortar and pestle releases the flavors and oils from the basil and garlic more gently than a food processor or blender. I prefer the ease of a blender, but if you have a mortar and pestle, give it a try. Crush all of the ingredients except the olive oil in the mortar with the pestle. Then slowly drizzle in the olive oil and stir until it forms a thick paste.
- Get creative for the uses of basil pesto. We love it as a sauce on pizza or as a spread for sandwiches. And it's great as a pasta sauce too.
- To take basil pesto to the next level, use basil straight from the garden. Basil is usually very easy to grow, and it grows well in the ground or in pots.
FAQ
Parmigiano Reggiano cheese is 'Parmesan cheese' that is only made in certain regions in Italy, only with specific ingredients, and it must be aged for a minimum of one year. The term Parmesan is not regulated in the U.S., so Parmesan cheese is very generic. Parmesan cheese can be made anywhere, without specific ingredients and is often aged for less than a year. Parmigiano Reggiano has a stronger, richer and nuttier flavor with a more crumbly texture. Parmigiano Reggiano typically costs more than Parmesan as it's imported, but it's worth it! Especially if you're looking for high quality ingredients with a heavenly taste. However, you can also use Parmesan cheese for this simple basil pesto.
Pairing
These are my favorite dishes to use homemade pesto for:
Simple Basil Pesto
Equipment
- 1 food processor or blender
Ingredients
- 4 ounces fresh basil* stems removed
- ½ cup pine nuts
- ½ cup Parmigiano Reggiano cheese grated
- 1 tablespoon lemon juice fresh squeezed
- ½ teaspoon salt
- 2 cloves garlic
- ½ cup olive oil extra virgin
Instructions
- Add all of the ingredients except the olive oil into a food processor or blender and pulse several times until all of the basil leaves, pine nuts and garlic have been coarsely chopped into smaller pieces. Scrape down the sides.
- Blend on low and then slowly and continuously drizzle in the olive oil. Continue blending until a slightly chunky consistency is reached. Add more salt to taste. For an even smoother texture, you can add additional olive oil. Serve or refrigerate.
Notes
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