Basil Pesto Recipe - Ready in 5 Minutes (2024)

This Italian condiment, also called Pesto alla Genovese, adds a rich, nutty, and herbaceous flavor to many dishes, including this simple 2-ingredientPesto Chicken.

Ingredients

Here are the key ingredients required to make my classic basil pesto recipe. For the full list of ingredients, and measurements, see the recipe card below:

• Fresh Basil Leaves –I keep a basil plant in my kitchen year-round, just for pesto. Small, fresh leaves work best.
• Pine Nuts– While not necessary, you can toast the nuts at 325°F until golden brown. This adds a deeper nutty flavor to the versatile sauce.
• Extra Virgin Olive Oil –good quality olive oil is a must when making fresh basil pesto. Using cheap oil will make it taste like store-bought pesto.
• Parmesan Cheese
• Garlic
• Fresh Lemon Juice –Basil turns dark quickly, so the lemon juice helps keep the pesto green longer. It’s not in traditional pesto, so skip it if you prefer.

How to Make Basil Pesto

This easy basil pesto recipe is ready in only 5 minutes!

Blend Basil and Pine Nuts– In a food processor, blend the pine nuts and garlic until coarsely chopped.

Add Garlic and Cheese –Add the basil leaves, salt and lemon juice to the mixture, pulsing until well combined.

Stream in Olive Oil –With the processor running, slowly add the olive oil in a steady stream until the pesto reaches your desired consistency.

Add the Cheese –Add the cheese and mix one last minute. Taste and add extra salt, if desired.

Recipe Variations

While the classic Genovese pesto is my favorite, and most popular, here are some fun recipe variations to play around with:

Nut Variations –Substitute pine nuts with walnuts, almonds, or pecans for a different texture and taste.

Cheese Variations –Besides Parmigiano-Reggiano, try incorporating Pecorino Romano for a sharper and saltier flavor.

Herb Variations –Mix basil with other herbs like parsley, cilantro, or mint to create a unique blend of flavors.

Vegan Pesto –Eliminate cheese or use nutritional yeast as a substitute to cater to vegan diets.

What To Eat With Pesto

Here are some ideas for utilizing homemade pesto:

• Pasta Salad –Toss it with your favorite pasta for a quick and flavorful dish.
• Sandwich Spread –Elevate sandwiches and wraps with a layer of pesto.
• Pesto Pizza Sauce –Use it as a base sauce on pizzas. I use it to make Grilled Pizzas.
• Salad Dressing –Whisk it with a bit of vinegar to dress salads.
• Marinade –Marinate vegetables before grilling for added depth of flavor.

How to Store Pesto

To preserve the fresh flavor and vibrant color of basil pesto, follow my storage tips if you have leftover pesto:

How Long Does Fresh Pesto Last? –Store pesto in an airtight container in the refrigerator for up to a week. Pour a thin layer of olive oil on top to prevent oxidation.

How to Freeze Pesto –For longer storage, pesto freezes well. Use ice cube trays to freeze individual portions, then transfer to a freezer bag. It can last up to 6 months frozen.

This recipe was originally posted in June 2015, but I’ve updated it with new photos, additional text and a few recipe tweaks.