Homemade basil pesto is a versatile and easy to make sauce that tastes so much better than store bought! It’s creamy, bursting with fresh flavors, and ready in less than 5 minutes. Perfect for everything from Pesto Pasta to your favorite grilled chicken or veggies.
The best basil pesto recipe
Pesto is one of the essential sauces that always has a place in our refrigerator!
It tastes so much better fresh than most store bought options, and it keeps really well in the freezer for those nights when you want to pull a flavorful dinner together on the fly.
It’s also super versatile and delicious served with lots of different types of meals. We love to eat it with:
- Pesto Pasta
- Gnocchi
- Pizza
- Sandwiches
- Grilled salmon
- Chicken
- Steak
- Grilled veggies
- Eggs
- Salads
- Soup
- etc… !
Basically the sky is the limit, and since it’s ready in about 5 minutes there’s nothing holding you back from enjoying the fresh bright green VIBES all year round.
Why you’ll love this pesto recipe
It is:
- Fresh & vibrant
- Easy to make
- So versatile
- Ready in 5 minutes
- Flavorful
- Easy to customize based on what you have on hand
- Creamy & bright
- SO yummy!
Ingredients and substitutions
This recipe is for a super classic basil pesto using traditional ingredients. But the beauty of pesto is that it is very easy to customize based on what you have on hand and any dietary restrictions you may have. I’ll share some potential substitutions in the list below.
Here’s what you need
- Fresh basil – Fresh basil is the traditional herb used to make pesto, but there are so many other options! You can mix and match with any different combination of herbs and tender greens. Parsley, cilantro, dill, chives, mint, tarragon, sorrel, arugula, spinach, kale, or pea shoots would all be super delicious. For stronger flavored herbs I like to mix them with other greens to keep the flavor balanced.
- Pine nuts – Pine nuts are typical for classic pesto, and add a super creamy texture and mild nutty flavor, but they can be expensive and hard to find at the store. Walnuts, cashews, almonds, and pistachios are all great substitutions.
- Parmesan cheese – Another classic ingredient in pesto of all kind! See notes below on how to make without.
- Garlic – Fresh garlic is best! All you need is one clove for the best, zippy flavor. Can be omitted if you have an allium allergy.
- Kosher salt – To taste.
- Olive oil – To emulsify all the ingredients. Use the highest quality olive oil you have on hand for the best flavor!
How to make this pesto vegan / dairy free
To make a vegan and dairy free version of this pesto all you need to do is swap the parmesan cheese for nutritional yeast, or simply leave it out! About 2 tablespoons nutritional yeast is the perfect amount to add a slightly cheesy, nutty flavor.
Can you make this pesto without nuts?
Absolutely! For a nut free version use sunflower seeds or pumpkin seeds.
How to make basil pesto
Making the best homemade pesto is really just about using the freshest ingredients and having the right tools. After that it’s so easy – ready in less than 5 minutes!
Here’s the step-by-step
- Add basil, pine nuts, parmesan cheese, garlic, and salt to the bowl of a food processor. Process until finely chopped, stopping to scrape down the sides as needed.
- Add olive oil. With the motor running slowly pour in the olive oil until the pesto is smooth and emulsified.
- Season and store. Season to taste with more salt if needed and use immediately or store in an airtight container in the refrigerator until ready to serve.
Serving suggestions
This pesto can be used in so many different ways.
Here’s a few ideas:
- Tossed with your favorite pasta or gnocchi
- Stirred into risotto
- Spread on toasted bread for a sandwich (such a yummy addition to a caprese sandwich or a BLT)
- Mixed into mayo for a pesto aioli
- Over the top of salmon, chicken, or steak
- With grilled veggies
- Sauce for pizza
- As dressing for a grain salad
- Added to a vinaigrette
- Over a caprese salad
- With eggs
Storage and freezing
Refrigerator: This pesto will keep in the refrigerator for up to up to one week. To keep it from oxidizing (turning brown) and keep it tasting fresh longer, pour a thin layer of olive oil over the top to prevent it from coming in contact with air.
Freezing: Pesto freezes so well! Which makes it the perfect sauce to make extra of and stash in the freezer for a rainy day. I like to freeze it in ice cube trays or in Souper Cubes for easy portioning.
Love this basil pesto recipe? Try these other yummy sauces!
- Avocado Herb Green Sauce
- Fast and Easy Romesco Sauce
- 5 Minute Pistachio Pesto
- Homemade Stir Fry Sauce
- Vegan Sour Cream Recipe
- Vegan Cheese Sauce
If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe.
Thank you for sharing your kitchen with NK. We’re so grateful you’re here!
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Homemade Basil Pesto (Vegan Option)
- Total Time: 5 miniutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Homemade basil pesto is a versatile and easy to make sauce that tastes so much better than store bought! It’s creamy, bursting with fresh flavors, and ready in less than 5 minutes. Perfect for everything from Pesto Pasta to your favorite grilled chicken or veggies.
Ingredients
- 2 packed cups fresh basil, from a 3-ounce box*
- 1/3 cup pine nuts*
- 1/3 cup grated parmesan cheese*
- 1 large clove garlic
- 1/2 teaspoon kosher salt, or to taste
- 1/2 cup olive oil
*See notes for substitution options
Instructions
- Add basil, pine nuts, parmesan cheese, garlic, and salt to the bowl of a food processor. Process until finely chopped, stopping to scrape down the sides as needed.
- Add olive oil. With the motor running slowly pour in the olive oil until the pesto is smooth and emulsified.
- Season and store. Season to taste with more salt if needed and use immediately or store in an airtight container in the refrigerator until ready to serve.
Notes
To make a vegan and dairy free version of this pesto all you need to do is swap the parmesan cheese for nutritional yeast, or simply leave it out. About 2 tablespoons nutritional yeast is the perfect amount to add a slightly cheesy, nutty flavor.
For a nut free version use sunflower seeds or pumpkin seeds.
To make in a blender add all the ingredients to the blender container (including olive oil) and process until mostly smooth, using a tamper if you have one to get everything moving. Otherwise you can stop to scrape down the sides with a spoon.
To store in the refrigerator: This pesto will keep in the refrigerator for up to up to one week. To keep it from oxidizing (turning brown) and keep it tasting fresh longer, pour a thin layer of olive oil over the top to prevent it from coming in contact with air.
To freeze: Pesto freezes so well! This makes it the perfect sauce to make extra of and stash in the freezer for a rainy day. I like to freeze it in ice cube trays or in Souper Cubes for easy portioning.
- Prep Time: 5 miniutes
- Category: Sauce
- Method: Food processor
- Cuisine: Italian
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