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Easy Homemade Basil Pesto

The Best Homemade Basil Pesto

This homemade basil pesto is fresh, vibrant, and perfectly balanced, the kind of sauce that instantly transforms pasta, sandwiches, and veggies. With fresh basil, toasted pine nuts, and freshly grated Parmesan, this is truly the BEST pesto you’ll ever make at home!
Print Recipe
PREP: 10 minutes
TOTAL: 10 minutes
Servings: 1
Course: Condiment, Sauce

Ingredients
  

  • 2 cups fresh basil leaves packed
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup extra virgin olive oil plus extra for topping
  • 1/3 cup pine nuts lightly toasted
  • 3 cloves garlic peeled
  • Juice of 1/2 lemon
  • Salt and freshly ground black pepper to taste

Instructions
 

  1. Prep your basil. Rinse and gently pat the basil dry, the drier the leaves, the better the texture.
  2. Toast the pine nuts. In a dry skillet over medium heat, toast the pine nuts until golden and fragrant (about 2–3 minutes). Let them cool slightly.
  3. Blend the base. Add the basil, toasted pine nuts, garlic, and Parmesan to a food processor. Pulse until finely chopped.
  4. Add olive oil. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy.
  5. Season and brighten. Add the lemon juice, salt, and pepper. Pulse again to combine and adjust to taste.
  6. Store it. Spoon the pesto into a clean jar and pour a thin layer of olive oil over the top to keep it fresh. Refrigerate until ready to use.

Notes

  • Refrigerator: Store in an airtight jar in the fridge for up to 1 week. Pour a thin layer of olive oil on top to keep it vibrant and fresh.
  • Freezer: Freeze in airtight containers or ice cube trays for up to 3 months. Thaw in the fridge before use.
  • Avoid heating directly. Stir into warm dishes off the heat to keep the basil fresh and bright.
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