This homemade Basil Pesto takes just five minutes to make and tastes infinitely better than anything you can buy in a jar. The secret to keeping this sauce vibrantly green and fresh is the order of operations: by blending the toasted pine nuts, garlic, Parmesan cheese, and extra-virgin olive oil before adding the fresh basil, you prevent the delicate herb leaves from over-processing, oxidizing, and turning bitter.
A non-traditional squeeze of lemon juice adds brightness and helps the pesto retain its beautiful green color even longer. You can spoon this versatile sauce over pasta, use it as a pizza base, or mix it into a vinaigrette for a fresh summer salad.
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Homemade Basil Pesto
8
servings5
minutes147
kcalIngredients
1/2 cup toasted pine nuts
Juice from 1/2 lemon (about 1 1/2 Tablespoons)
2 garlic cloves
1/4 teaspoon Kosher salt
Black pepper to taste
1/3 cup quality extra-virgin olive oil (plus more as needed)
1/3 cup finely grated Parmesan cheese
2 cups fresh basil leaves (packed, large stems removed)
Directions
- Blend the Base: Add the toasted pine nuts, lemon juice, garlic, salt, pepper, olive oil, and Parmesan cheese to a food processor or high-speed blender. Blend until smooth with some chunks left, about 1 minute. Scrape down the sides of the bowl.
- Add the Basil: Add the fresh basil leaves to the food processor and pulse/blend again for 1-2 minutes. Do not over-process. Taste and add more salt and pepper as needed. If you prefer a thinner pesto sauce, you can pulse in up to 2 additional Tablespoons of olive oil.
- Store: Transfer the pesto to a jar. Drizzle a thin layer of olive oil directly on top of the pesto to seal it from the air and prevent it from turning brown.
Notes
- Toasting Pine Nuts: If you bought raw pine nuts, add them to a dry skillet over medium heat. Stir constantly for 2 to 3 minutes until golden (watch closely, they burn fast!).
- Nut Substitutes: If pine nuts are too expensive or hard to find, you can substitute them with toasted walnuts (earthier), pistachios (sweeter/greener), blanched almonds, or pumpkin seeds for a nut-free version.
- Storage & Freezing: Pesto stays fresh in the fridge for up to 2 weeks (with the olive oil seal). To freeze for up to 6 months, spoon the pesto into an ice cube tray, freeze until solid, and transfer to a zip-top bag. Thaw individual cubes overnight in the fridge or at room temperature for 20 minutes.
