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This easy pesto recipe is bright and irresistible! You just need a handful of ingredients and a food processor, and it tastes so much better than the store-bought variety.
Use this homemade pesto in my Easy Pesto Pasta and Creamy Chicken Pesto Pasta.
Why you’ll love it
This basil pesto recipe is an Italian classic that’s an amazing condiment to have on hand since it’s so versatile. Use it with pasta, potatoes, grilled veggies, and even for dipping bread or as a sandwich spread. It’s not hard to make, and each of the ingredients shine.
Your grandparents might have made it the traditional way with a pestle and mortar, but here we’re using a food processor to make it simple and save time. Technically, this specific pesto variety is called pesto alla genovese since it originated in Genoa, Italy. Now you know!
What you’ll need
- Basil – pesto is one of the best ways to use up basil from the garden. Use Italian basil (sweet basil).
- Pine nuts – they taste buttery, soft, and nutty. Pine nuts give pesto its distinctive flavor.
- Parmesan cheese – always grate your own! Typically parmesan is used in pesto, but you can also use pecorino or Grana Padano.
- Garlic – another essential component to pesto. I like to use three cloves to really amp up the flavor. You could even use my Easy Roasted Garlic.
- Olive oil – use a good-quality olive oil to blend all the ingredients together
Pro tip
Quickly toasting the pine nuts enhances their nutty flavor even more! Toast them in a skillet until gently golden, and then let them cool down before making the pesto.
How to make pesto
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Gently toast the pine nuts, tossing often. Add the other ingredients apart from the olive oil to your food processor. Pulse until incorporated, and then very slowly drizzle in the oil while the processor is in the “low” setting. Pause every so often to scrape the sides with a spatula.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This is the food processor model I use.
- Grate the cheese yourself since the pre-grated kind just doesn’t taste as good. I use my Microplane to do this.
- Mince the garlic with one squeeze of a garlic press, and store the remaining cloves in this garlic saver.
Substitutions and variations
- You can skip the step where you toast the pine nuts, but it won’t be quite as flavorful.
- Adjust the ingredient quantities to customize the pesto to your needs. Want more garlic? Go ahead and add in more. Want more oil? Drizzle it in. Red pepper flakes for a bit of spice? Why not. It’s easy to adapt!
- If you want to brighten it up even more, add a squeeze of fresh lemon juice to this pesto.
What to serve with pesto
- It’s great with your favorite pasta shape and some fresh parmesan grated on top for a simple meal.
- I also like serving it in small dipping bowls with slices of crusty bread to start a meal, especially for company.
- More delicious recipes with pesto that we’ve come up with are linked at the end of the post!
Leftovers and storage
- Pesto will keep in your fridge for a week in an airtight container. I just use a mason jar.
- Can you freeze pesto sauce? Absolutely. It’s one of those sauces that freezes well! Homemade pesto will taste fresh even after thawing, so I love to keep a supply in my freezer.
- My favorite hack is to use an ice cube tray to freeze pesto portions individually and tossing them in a freezer bag.
Recipes to make with pesto sauce
Did you make this pesto with pine nuts? Let me know in the comments below! You can also find me on Instagram.
Really Easy Pesto Recipe
Ingredients
- 1 cup (tightly packed) basil
- 1/3 cup pine nuts
- 3/4 cup freshly grated parmesan cheese
- 2-3 cloves garlic minced
- 1/3 cup olive oil
- Salt & pepper to taste
Instructions
- If you wish to toast the pine nuts, add them to a skillet over medium-high heat, and watch them carefully. After a few minutes, they will start to brown. Toss them often until they’re lightly golden/browned on both sides. This whole process only takes about 5-10 minutes.
- Prep your other ingredients and add everything to the bowl of a food processor except for the olive oil.
- Pulse until everything is combined, then slowly drizzle the oil in while the motor is running on “low”. Stop to scrape down the sides and continue processing until there’s no large pieces of pine nuts.
- Transfer to a jar, and store in the fridge for up to a week.
Notes
- Customizations: I encourage you to add more garlic, oil, or even red pepper flakes if you want it to be spicy. Play with the recipe until it tastes exactly how you want it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on June 4, 2018. It’s been updated with new photos and better instructions but is the same great recipe!
This is the first time making fresh pesto sauce and it turned out perfect! Love the easy recipe!
Thanks, Amy!!
Easy and tasty
Thank you!!
I was never a pesto fan before and now I know why. Store bought pesto just doesn’t compare to the homemade stuff. Great recipe.
I’m thrilled you enjoyed it!!! 😀 Thanks for your review!
So quick, easy, and delicious! I will NEVER buy pesto from the store again!
That’s so nice to hear, Joy!!
This turned out delicious! I’ve been growing fresh basil and wanted to try to make some pesto and this was an easy, yummy recipe. Thank you for sharing this!
You’re very welcome, Marcie!
What can be used instead of pine nuts for the pesto due to nut allergy? 😊
Hi Amy! Honestly, I’ve never made pesto without the pine nuts. Are they allergic to all nuts? If so, I would just google a tested allergy-friendly recipe as I am not sure – sorry!
Can I substitute something for pine nuts if we have an allergy ?
Hmmmm… are other nuts ok? You could try walnuts, almonds, hazelnuts, macadamia nuts, pistachios, pecans, or even sunflower seeds.
Can I use my ninja blender if I don’t have a food processor?
Sure! Let me know how it goes.
I don’t remember since I hate cooking. But I love pesto. Make this for me now.
No.