What is Pesto?
Classic pesto is a sauce made of fresh Italian basil, olive oil, garlic, pine nuts and hard aged cheese (like parmesan or pecorino) that have all been smashed together in a mortar and pestle until they form a sort of paste. The etymology of pesto comes from the Italian word that means “to pound,” referring to the method used to produce it. My handy recipe for this homemade pesto sauce can be whizzed up in a food processor or blender, making it a quick and simple project. Modern pestos can vary pretty widely and may use a variety of different herbs, greens and nuts. This simple homemade pesto recipe is pretty true to the classic, though I do add a touch of lemon juice to keep things nice and bright.
About This Basil Pesto Sauce
As an added bonus, this classic Italian sauce requires only handful of ingredients and a few minutes to make.
easy to make super flavorfulversatile homemade - always better than store boughteasily customizable
Not to toot my own horn or anything, but this is the best basil pesto recipe I have ever tried. It’s perfect for pasta, pizza, grilled meats and veggies, sandwiches, and so much more. Once you taste the difference between this homemade pesto and the little jars you buy at the store, I can basically guarantee you’ll never go back. So let’s get started, shall we?
Pesto Ingredients
To make pesto from scratch, you only need a few simple ingredients. Here’s everything required for my recipe:
Fresh Basil - as the primary ingredient of pesto, you’re going to want to make sure to pick the freshest, greenest leaves around. Save the dried stuff for other applications. Also, I don’t recommend reaching for Thai basil here; the taste is too sharp.Pine Nuts - while they are among the most expensive “nuts” per pound, they are the traditional nut for making pesto. They have a lovely mild and buttery flavor that is truly delightful. Toasting the pine nuts is always my preference for intense nutty flavor. If you don’t have access to pine nuts, feel free to swap in just about any other nut you can think of. Walnuts, almonds, cashews and hazelnuts would all work. You can also opt to use pumpkin seeds or sunflower seeds if you are nut free.Olive Oil - If possible, I recommend using high quality cold pressed olive oil for the best flavor. Otherwise, extra virgin olive oil is a fine choice.Garlic - One of the best things about pesto is how bright and fresh it tastes! Be sure to opt for fresh cloves for this recipe.Parmesan - All my vegetarian friends, please take note: most parmesan cheese is made with animal rennet. If you are vegetarian, be sure to opt for a hard, salty cheese to take place of the parmesan. Pecorino Romano is another traditional substitute.Lemon Juice - While this is not part of the classic basil pesto recipe, I find a bit of acid gives this Italian condiment a little extra brightness that is irresistible. Again, fresh is best here. If you don’t have lemon on hand, you can either omit it or swap in a little bit of red wine vinegar.
How to Make Pesto
Place the toasted pine nuts (or walnuts), garlic, basil, salt, pepper and lemon juice in to a bowl of immersion blender chopper or food processor. Pulse a few times to make a coarse mixture. Now, add grated parmesan & olive oil and pulse everything again until the mixture is well blended but still has some texture. Alternately, feel free to keep pulsing until you get the consistency that you like. Check for seasoning and adjust if desired. You may add more cheese if you prefer a sharper parmesan flavor. Use your pesto right away to make your favorite dishes like pizza, sandwiches, pasta or salads. Enjoy! NOTE: You can also pour a thin layer of oil to cover the surface of the basil and wrap with a piece of plastic touching the top of the pesto to refrigerate until ready to use. Stores well for up to 2 weeks.
Expert Tips
Making your own homemade basil pesto sauce is just about as easy as can be. That said, here are a few tips just to make sure the process goes seamlessly:
Use the freshest, best quality ingredients you can find. The basil should be healthy and bright green. Avoid any bunches that are particularly wilted or have brown tips. Also, rinse and pat dry the basil well before use.Toast pine nuts (or other nuts/seeds) for the best flavor.Use fresh garlic and fresh lemon juice for the best flavor.Avoid using Thai basil for making pesto. The flavor is more strong and pungent than Italian basil, and I find it doesn’t work particularly well for this recipe.I recommend using a food processor or an immersion blender/chopper for the best results. Also, leave a little bit of texture! Pesto is best when the ingredients are still a little coarse.
Pesto Uses
Once you make a batch of this basil pesto, I have a feeling you’re going to want to put it on everything. I don’t blame you! Here are a few ways I like to use this magical sauce:
As a sauce on pizza or pastaMixed with mayo for sandwichesAs a marinade ingredient or sauce for fish or meatAs a dipping sauce for bread or cruditésMixed into scrambled eggs for “green eggs,” or…As the oil for your fried eggsDolloped in the center of your hummusSpread atop crostini or bruschetta
This list is in no way comprehensive; basil pesto makes just about EVERYTHING better! (And no judgement if you just eat it by the spoonful, either. I’ve 100% done that and I’m happy that I did.) Here’s some more fantastic homemade sauces for you to try. These are super easy to make, money saver and so much better than the store-bought : Hoisin Sauce, Pizza Sauce, Tahini, Tzatziki Sauce.
More yummy recipes:
If you tried this recipe for my simple Basil Pesto sauce, please rate and review it below! For more yummy meal ideas, sign up for my email newsletter! You can also follow me on Pinterest, Instagram or Facebook or YouTube to see what I’m up to in the kitchen.
📖 Recipe
