Basil Pesto Recipe

Pesto is one of my favorite condiments to keep on hand. Try these easy, fun pesto recipe variations to brighten pasta, salads, roasted veggies & more!

Pesto Recipe

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.

Pesto Recipe ingredients

What is pesto, and how do I make it?

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:

  1. Pulse the nuts, lemon juice, and garlic in the food processor until they’re finely chopped.
  2. Add the basil and pulse again.
  3. Next, drizzle in the olive oil with the food processor blade still running.
  4. Finally, add grated Parmesan cheese and process briefly until combined. For vegan pesto, simply skip the cheese.

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!

Pine nuts in a food processor Fresh basil in a food processor

Pesto Recipe Variations

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:

  • Swap out the pine nuts for any nut of your choice! I particularly like walnuts, almonds, and pistachios.
  • Make nut-free pesto by using pepitas or hemp seeds.
  • Use a different herb. Try replacing the basil with mint, cilantro, or parsley!
  • Or fewer herbs. Replace half the basil with 1 cup arugula, kale, or chopped zucchini. For a punchier twist, pulse in 4 artichoke hearts, a roasted red pepper, or half an avocado instead of half the basil.
  • Don’t let your veggie stems go to waste. Blanch 1/2 cup kale stems and blend them into pesto in place of half the basil.
  • Punch up the flavor! Add 2 to 4 sun dried tomatoes, a charred jalapeño, nutritional yeast, or a pinch of red pepper flakes.

The possibilities are endless – let me know if you have a favorite variation!

Basil Pesto Recipe Pesto Recipe

I made pesto! Now what do I do with it?

The obvious choice is tossing pesto with pasta, but your options don’t end there. Spoon it over a Caprese salad, top it onto a grain bowl, scoop it onto spaghetti squash or mac and cheese, or incorporate it into this yummy zucchini casserole. We love it on polenta and homemade pizza, too. It’s even great on scrambled eggs! Do you have a favorite way to use pesto? Let me know in the comments!

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Basil Pesto

rate this recipe:
4.97 from 403 votes
Prep Time: 5 minutes
Total Time: 5 minutes
Serves 1 cup
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.

Equipment

  • Food Processor (I swear by my Cuisinart one for a smooth consistency!)

Ingredients

Basic Basil Pesto:

Instructions

  • 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.

 

 

458 comments

4.97 from 403 votes (228 ratings without comment)

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Rate this recipe (after making it)




  1. Kim
    11.10.2024

    Deliciou6! I did not have pine nuts so I substituted roasted pecans.

  2. Sandra
    11.05.2024

    5 stars
    Delicious. Made a triple batch and froze. Good for the winter.

    • Phoebe Moore (L&L Recipe Developer)
      11.09.2024

      So glad you loved the pesto, Sandra! I love having this one in the freezer for the winter too.

  3. Lucie
    10.31.2024

    I want to make it….can I use it for 8 people or should I double the recipe? It looks delicious.

    • Phoebe Moore (L&L Recipe Developer)
      11.01.2024

      Hi Lucie, I’d recommend doubling it. Hope you enjoy!

  4. Sis
    10.30.2024

    5 stars
    Delicious pesto! Even with approximate measures of both basil and Parmesan it was absolutely gorgeous

    • Phoebe Moore (L&L Recipe Developer)
      11.01.2024

      Hi, I’m so glad you loved it!

  5. Lauren
    10.26.2024

    Hi, do you have a weight for the basil? 2 cups can vary widely depending on how packed it is. Thanks!

    • Phoebe Moore (L&L Recipe Developer)
      10.28.2024

      Hi Lauren, I’d estimate 1.5-2 ounces.

  6. Janet
    10.26.2024

    Silly question, but for the 2 cups of basil is it truly 16 oz of basil or is it lightly packed basil that you can fit into 2 cups measuring cups. It seems no matter how I squish the basil it doesn’t add up to the 16 ox.

    • Phoebe Moore (L&L Recipe Developer)
      10.28.2024

      Hi Janet, you don’t need nearly 16 oz of basil for this recipe! We mean lightly packed basil that you can fit into 2 cups by volume. By weight, I’d estimate that you’d need 1.5-2 ounces.

  7. Dave
    10.21.2024

    5 stars
    Absolutely delicious! Doubled the amount, didn’t add the parm cheese, but added 1/2 cup almond milk (for double serving size) which gave it a creamier texture.

    • Victoria Scholl
      10.28.2024

      I would like to preserve the pesto. How do I do it? Fridge or freezer, for how long?..
      .Thank you!

      • Phoebe Moore (L&L Recipe Developer)
        10.28.2024

        Hi Victoria, the pesto freezes well for up to 3 months! You could freeze it in ice cube trays if you’d like to use a little at a time. Otherwise, freeze full batches in an airtight, freezer-safe container. I like to drizzle a little olive oil over the top of the pesto before freezing.

    • Phoebe Moore (L&L Recipe Developer)
      11.01.2024

      So glad you loved it, Dave!

  8. Luz
    10.16.2024

    5 stars
    I prepared pesto but with pecorino romano cheese and it was a hit at home. I reserved the half in the freezer and a week after it was still delicious. My husband loved it. Thanks for an amazing recipe.

    • Jeanine Donofrio
      10.18.2024

      I’m glad you loved it!

  9. Caitlin
    10.16.2024

    The amount of basil is not listed in the recipe

    • Quiquo
      10.18.2024

      It’s 2 cups as mentioned in the recipe.

  10. Lisa Fontanesi
    10.15.2024

    5 stars
    Wow!Just made your pesto
    The lemon juice was perfect!It was so bright and delicious

    • Jeanine Donofrio
      10.18.2024

      I’m so glad you loved it!

  11. Dominique
    10.14.2024

    5 stars
    Love this pesto and easy to make!

    • Jeanine Donofrio
      10.15.2024

      I’m so glad you’ve loved it!

  12. em
    10.14.2024

    5 stars
    loved it and love the website

    • Jeanine Donofrio
      10.15.2024

      thank you!

  13. Yvonne Garcia
    10.13.2024

    5 stars
    Made this easy recipe several times with homegrown basil and it was phenomenal! QI’m going to freeze some as recommended by one of your readers. Thank you so much!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.