This Homemade Pesto is so much better than store-bought! It’s fresh and authentic, made with just 7 ingredients, and ready in no more than 10 minutes. Serve on pasta, sandwiches, salads, and more! The possibilities are endless!
Pesto is one of my favorite sauces of all time, and this Homemade Pesto is the perfect way to make it at home!
It’s a classic Basil Pesto recipe that will stop you from ever buying store-bought pesto again.
Why I LOVE this recipe!
- Easy – Just a few basic ingredients and 10 minutes, and the results are DELICIOUS!
- Versatile – Pesto can be served in a lot of different ways; not just on pasta! Get creative and keep this around for any and all of your meals.
- Batch-able – Make a big batch and store it in the freezer so it’s ready to go whenever you have a pesto hankering (this will probably be frequent!)
Recipe Notes
This Homemade Pesto Sauce recipe is as simple as promised! Just a 10 minutes for a delicious, versatile sauce!
In this section I am going to go through a few tips and tricks I use for how to make Easy Homemade Pesto to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Basil – Fresh basil leaves are the key to the best pesto.
- Pine Nuts – Pine nuts are a classic in fresh pesto. Feel free to add them in as-is or toast them for an extra layer of flavor.
- Parmesan Cheese – I recommend freshly grated parmesan for the best flavor. In a pinch, pre-grated will work. Swap it for pecorino romano if preferred.
- Garlic – Freshly minced is best!
- Salt
- Olive Oil
- Lemon Juice – As with the other ingredients, fresh is best!
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Pesto Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Use another nut – Swap the pine nuts out for walnuts, cashews, pistachios, or even almonds! Want to make it nut free? You can also make a nut-free pesto using pepitas or hemp seeds for that subtle nutty flavor.
- Make it vegan – Just skip the parmesan or swap it out for a plant-based version.
- Spice it up – Give your pesto sauce a kick of heat with red pepper flakes!
- Try other fresh herbs – Traditional pesto is made with basil, but you can also use spinach, arugula, or even kale. Use just one type of green OR a mix of whatever you have on hand. Keep in mind this will change the flavor slightly, but it will still be delicious!
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make the Best Homemade Pesto.
Add basil and pine nuts to a food processor.
Add in the remaining ingredients.
Process until your desired texture is reached.
Serve as desired, and enjoy!
Recipe Tips
- Play with texture – A food processor will give your pesto a little bit more texture while a blender will yield a smoother, creamier texture. Do whatever you prefer!
- Use fresh ingredients – Pesto has just a few featured ingredients, so fresh is ALWAYS best. The flavor is worth it, I promise!
- Taste before serving – As with most sauces, it’s best to taste this before adding it to anything so you can make sure it’s salted just right!
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use pre-prepped ingredients – I love freshly squeezed/grated/minced ingredients, but if you’re shorter on time you can definitely use pre-prepped parmesan, lemon juice, and garlic. The results will still be delicious!
- Make it ahead of time – Homemade pesto sauce will last in the fridge for a few days, so feel free to make this in advance, then use it in your meals all week long!
- Batch it and freeze– Get way ahead and make a big batch to keep in the freezer. You can store the whole batch in full in a freezer-safe container OR, for easy thawing, portion the pesto out in an ice cube tray and thaw individual cubes out as needed.
Freezer Meal Instructions
Making this Homemade recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
How to Freeze Homemade Pesto
- Follow the recipe as instructed.
- Transfer all of the pesto in a freezer safe container OR portion it out into a greased ice cube tray for easy portioned thawing.
- Store it in the freezer for up to 3 months.
What to Serve with Homemade Pesto
Pesto is one of those super versatile sauces that can be used in a ton of different ways. Here are some delicious ideas:
- Use as a sauce on Pull Apart Pizza Bread, on cooked pasta (check out my Pesto Chicken Pasta Bake!), Grilled Chicken, or Baked Bruschetta Chicken.
- Enjoy as a dip with Roasted Vegetables, Garlic Bread, or Crockpot Steak Bites.
- Use as a spread on a Blackened Chicken Sandwich or Tuscan Turkey Burgers
- Use as an add-in – I love adding a dollop of pesto to my Slow Cooker Tomato Basil Soup. The creamy, garlicky, and cheesy base of my easy Alfredo Sauce pairs perfectly with the fresh and nutty flavors of my homemade pesto.
Homemade Pesto Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for up to 1 week
- in the freezer for 2-3 months
Recipe FAQ’s
What is the secret to good pesto?
Fresh ingredients! Since pesto is made up of just a few simple ingredients, fresh is best to achieve the most amazing flavor.
Is it worth making your own pesto?
100%! Homemade pesto is so quick and easy to make, and so much better than store-bought!
More EASY Sauce Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy dinner recipes here, or see a few of our readers favorite sauce recipes below.
Homemade Pesto
Ingredients
- 2½ cups basil leaves
- ½ cup pine nuts
- ¼ cup parmesan cheese
- 1 garlic clove
- ½ teaspoon salt
- ⅓ cup olive oil
- 2 tablespoons lemon juice
Instructions
- Combine all ingredients in a food processor or blender. Spin until it transforms into a semi-smooth paste.
- Use on pasta, as a spread, or a dip. Store any leftover pesto in an airtight container in the refrigerator for up to 5 days.
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