Best Basil Pesto Recipe

There’s something about homemade basil pesto that feels like pure summer in a spoon. The kind of flavor that takes plain pasta, toast, or roasted veggies and gives them a glow-up with just one scoop. This is the pesto I keep on repeat from May through September—and once you master it, you’ll never go back to store-bought.

In this post, you’ll get:

• The classic basil pesto recipe (with vegan option)
• Easy swaps and exciting variations
• Ideas for how to use it (beyond pasta!)
• Quick storage tips to keep it green and fresh

Let’s dive in.

🌿 What Is Basil Pesto?

Pesto is a classic Italian sauce traditionally made with fresh basil, garlic, pine nuts, olive oil, and Parmesan cheese. It’s raw, vibrant, and utterly addictive. With just a food processor and a few ingredients, you’ve got a bold, herbaceous spread ready in minutes.

The Base Ingredients:

• Fresh basil leaves
• Garlic
• Pine nuts (or any nut/seed you love)
• Extra-virgin olive oil
• Parmesan (or nutritional yeast for a vegan twist)
• Lemon juice (not traditional, but it brightens the flavor)
• Salt & pepper

🥣 How to Make Basil Pesto (Step-by-Step)

Prep Time: 5 minutes
Total Time: 5 minutes
Yields: ~1 cup
Tags: Vegetarian, Gluten-Free, Vegan-Optional

Ingredients:

• ½ cup toasted pine nuts (or walnuts, almonds, etc.)
• 2 tablespoons lemon juice (freshly squeezed)
• 1 small garlic clove
• ¼ teaspoon sea salt
• Freshly ground black pepper, to taste
• 2 cups loosely packed basil leaves
• ¼ cup extra-virgin olive oil (plus more to taste)
• ¼ cup freshly grated Parmesan cheese (optional)

Instructions:

1. Pulse the base: In a food processor, combine pine nuts, lemon juice, garlic, salt, and pepper. Pulse until finely chopped.
2. Add basil: Add the fresh basil and pulse again until it forms a rough paste.
3. Drizzle in oil: With the processor running, slowly drizzle in the olive oil until the mixture emulsifies.
4. Finish with cheese: Add Parmesan (if using) and pulse just until combined. Taste and adjust seasoning. For a smoother texture, add more oil.

Pro Tip:

To preserve its vibrant green color, cover your pesto with a thin layer of oil or press plastic wrap directly onto its surface before refrigerating.

🌈 Basil Pesto Variations to Try

Once you’ve nailed the classic version, pesto becomes your creative playground.

Nut & Seed Swaps:

• Walnuts (earthy & budget-friendly)
• Almonds (sweet & mellow)
• Pistachios (bright & buttery)
• Pepitas or hemp seeds (nut-free options)

Greens & Herbs:

• Replace half the basil with arugula, kale, or spinach
• Try mint, parsley, or cilantro for a different twist
• Blend in blanched kale stems or beet greens to reduce waste

Bold Flavor Add-Ins:

• 2-4 sun-dried tomatoes (umami punch)
• Roasted red pepper (smoky & sweet)
• 1/2 avocado (creamy texture)
• Pinch of red pepper flakes or charred jalapeño (for heat)

🍽️ How to Use Basil Pesto

Sure, you can toss it with pasta—but that’s just the beginning.

• Drizzle over roasted veggies
• Spread on toast or sandwiches
• Dollop onto scrambled eggs or grain bowls
• Swirl into soups or stews for a flavor boost
• Mix into hummus, ricotta, or Greek yogurt for dips
• Layer on pizza before baking

Can I Freeze Pesto?

Yes! Pour it into an ice cube tray, freeze, then transfer cubes to a sealed container. Perfect for single servings.

FAQs

Conclusion

Homemade basil pesto isn’t just a recipe—it’s a ritual. It’s five minutes of calm, color, and kitchen therapy. With endless ways to tweak, freeze, and use it, there’s no reason not to keep a jar on hand. Try it once, and it’ll become part of your weekly rhythm. Promise.

Let me know your favorite variations below, or what you spoon it onto first!

Basil Pesto Recipe

This basil pesto recipe is bright, fresh, and packed with flavor. It’s quick to make, naturally gluten-free, and easily made vegan. Use it on pasta, toast, grain bowls, or freeze it for later!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 1 cup

Course: Condiment, Sauce

Cuisine: Italian, Mediterranean

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

Pesto Ingredients

• 0.5 cup toasted pine nuts or walnuts, almonds, etc.
• 2 tablespoons fresh lemon juice freshly squeezed
• 1 small garlic clove
• 0.25 teaspoon sea salt
• freshly ground black pepper to taste
• 2 cups basil leaves loosely packed
• 0.25 cup extra-virgin olive oil plus more to taste
• 0.25 cup Parmesan cheese freshly grated, optional

Equipment

• Food Processor

Method

 

1. Step 1: In a food processor, combine pine nuts, lemon juice, garlic, salt, and pepper. Pulse until finely chopped.
2. Step 2: Add the basil and pulse again until a rough paste forms.
3. Step 3: With the processor running, drizzle in olive oil and process until the pesto emulsifies.
4. Step 4: Add Parmesan (if using) and pulse just to combine. Adjust seasoning and add more oil for a smoother texture if desired.

Notes

To keep pesto fresh and green, cover with a thin layer of oil or press plastic wrap directly on the surface before sealing and storing. It lasts up to 5 days in the fridge or 3 months frozen in cubes.