This basil pesto recipe is fresh, flavorful and easy to make to use in a variety of dishes. Use your fresh basil to make ahead a batch to store in the fridge or freeze some for later!
Use this condiment recipe on pesto chicken, in chicken pesto pasta salad or creamy chicken pesto pasta or our favorite cheesy pesto pull-apart bread!
Fresh Basil Pesto
We had an over abundance of basil in our garden last year, so we made lots of this easy basil pesto recipe last summer! It’s so easy to make and comes together in just a few minutes.
Pesto is so versatile and can be added to so many dishes! It tastes amazing on a pizza, sandwiches, cooked pasta, spaghetti squash, bread…pretty much anything. A fresh pesto just makes everything taste so yummy!
Ingredients Needed
Find the full printable recipe with specific measurements below.
- Basil: Fresh basil leaves are what makes this recipe, you will need about 2 cups. Remove the stems, as they are a bit tough and have a bitter taste.
- Pine nuts: These are a classic nut to use for pesto and give it a creamy texture. You could substitute with almonds, walnuts, pistachios or even sunflower seeds if needed.
- Parmesan cheese: Technically you could omit, but I love the creamy flavor it brings to the sauce. Use freshly grated parmesan cheese for the best flavor.
- Olive oil: Make sure to use good quality extra-virgin olive oil since it is one of the stars of the show.
- Kosher Salt and Black Pepper: These seasonings are what bring the flavors all together.
Variations
Below are some helpful tips and variations you can try. Pesto is a pretty forgiving sauce, so most of the swaps below shouldn’t alter the flavor too much.
- Nuts. Pine nuts can be swapped for walnuts or pistachios.
- Roasted garlic. Using roasted garlic cloves is an easy way to add another layer of flavor to your pesto. It gives the sauce a sweet, caramelized taste that pairs wonderfully with the other ingredients.
- Greens. For a more subtle basil flavor, use 1 cup basil and 1 cup spinach. Or try kale or arugula!
- Vegan version. Omit the cheese and make this dairy free vegan pesto instead.
- Lemon. If you’d like a little tang, you can squeeze in some fresh lemon juice.
- Spice. Add a sprinkle of red pepper flakes for a spicier basil pesto.
- Herbs. Add in other herbs such as parsley or cilantro for a more unique taste.
Tips for the Best Basil Pesto
- Consistency. If the consistency of your pesto is still a bit thick after blending it together, drizzle in a bit more oil to thin it out. Just don’t go overboard…a little at a time until the texture is just right.
- Taste as you go. Start with the base ingredients, then blend and give the pesto a taste. Add more basil, garlic, lemon or salt and pepper until you’ve reached your desired flavor.
- Sneak in more greens. Give the pesto more nutrients by adding in an extra handful of spinach. It’s a great way to sneak in more greens for your little ones without impacting the flavor too much!
- Store. If you have leftovers, pour the pesto into an airtight container or jar and store in the fridge. It will keep in the fridge for about a week.
- Freeze. Freeze pesto in an a freezer safe container or jar or freeze in ice cube trays until sold then remove to a freezer safe bag. Store frozen up to 3 months.
Ways to Serve Basil Pesto
The options are endless when it comes to how to use basil! Below are some of our favorite ways to enjoy it.
- Bread: Use it to dip a piece or crusty french bread or spread some over top a slice of artisan bread.
- Meat: A drizzle of homemade pesto on top of grilled chicken or grilled salmon is the perfect way to add more flavor.
- Pizza: Make a spinach pesto pizza with my easy homemade pizza dough. Or for a quicker option, try this French bread pizza.
- Pasta: This spaghetti pesto, white chicken lasagna or sheet pan gnocchi are family favorites.
- Soup and sandwich: Spread on top of a grilled caprese sandwich or add a drizzle in a bowl of tomato basil soup.
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Basil Pesto
Ingredients
- 2 cups fresh basil , stems removed
- 3-4 Tablespoons pine nuts
- 1 ½ teaspoons garlic , minced
- 1/3-1/2 cup parmesan cheese , grated
- ⅓ cup extra virgin olive oil , more as needed
- ½ lemon , optional
- Salt , to taste
- Ground black pepper , to taste
Instructions
- In a food processor or blender, pulse the basil, pine nuts, garlic, and parmesan until chopped.
- Add the oil and puree until smooth. Add more olive oil, as needed, to reach your desired consistency. Squeeze in fresh lemon juice, if desired. Season with salt and pepper, to taste.
- Store in an airtight container or jar in the fridge up to 1 week.
Notes
- Garlic: If you’d like to take the flavor up a notch, try adding a couple cloves of roasted garlic.
- Spice: If you’d like to take up the heat add a pinch of red pepper flakes.
- Greens: You could swap the basil for spinach, kale or arugula (although those will taste slightly more bitter).
- Nuts: You could also swap the nuts for almonds, walnuts, pistachios or sunflower seeds.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
How to Make Basil Pesto
Place all the ingredients in a food processor or blender. Pulse until chopped.
Add the oil and puree until smooth. Salt and pepper to taste. Add more olive oil, as needed.
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Categorized as: American, Condiments, Low Carb, Sauces
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Had left over basil and wanted to make good use of it before it spoiled. Made this this morning. Putting in ice cube trays to freeze. I had to taste it and it’s DELICIOUS!
So glad you enjoyed it! Great idea to freeze it in ice cube trays!
Mmm…this smells so good!! Love it over chicken! It’s a great staple in my fridge!
Having homemade pesto on hand is so much better than the store bought pesto! Love it for so many recipes!
We absolutely love Basil Pesto. We use it in pasta and put it on bread a lot. I could literally eat it plain too. So fresh and delicious!
This basil pesto recipe is so simple and so versatile! We use it on everything from pizza to pasta!
I was looking for a recipe like this, thank you for sharing!
I freaking LOVE basil!!
Pesto is the best, this looks delicious!
I love me some pesto on EVERYTHING!
Yummy! I have tons of basil and can’t wait to do something with it!
This is a great recipe!
This basil pesto sounds so tasty! I can think of so many dishes it will be perfect for!
Homemade always has so much more flavor…especially if you have basil growing in your garden.
I have SO much basil in my garden right now so this is a perfect way to use it up!