There's no need to buy basil pesto when it's this easy to make! Bursting with fresh, vibrant flavors, it adds a delicious touch to any dish. Perfectly versatile, it works as a rich pasta sauce, a zesty topping for grilled fish, or even a pizza topping!
About this recipe
I always grab fresh basil when I go shopping, it’s inexpensive and pairs well with so many dishes I make throughout the week, whether it’s stirred into pasta, added to salads, or blended into sauces.
With basil on hand, plus pantry staples like olive oil and pine nuts, all you need is some Parmesan to whip up a quick, no-fuss weeknight meal.
This basil pesto recipe is a favorite and the perfect way to use up fresh basil. Whether it’s just bought or on its last few days. It takes only five minutes to prepare, is packed with vibrant flavor, and is a fresher, healthier alternative to anything from a jar. Once you try homemade pesto, you won’t go back!
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Ingredients
- Fresh basil leaves
- Grated parmesan
- garlic cloves (peeled and crushed)
- olive oil
- Salt & pepper
See recipe card for quantities.
Instructions
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- Step 1: Start by adding the pine nuts and garlic to the food processor.
- Step 2: Then add the basil on top.
- Step 3: Now add the grated Parmesan, salt, pepper, and olive oil. Pulse in short bursts to maintain a good texture and avoid over-blending.
- Step 4: Place in a container for storage if you’re not using it immediately and add a thin layer of oil on top to help preserve its freshness.
What to Use Basil Pesto For
This basil pesto is one of those kitchen essentials that’s always worth making fresh. It’s packed with bold, herby flavor and can take a dish from good to next level in seconds. Here’s how I love to use it:
Pasta & Rice
- Toss it through hot pasta. Simple, fresh, and unbeatable.
- Stir into risotto for an extra hit of richness.
- Mix with rice or couscous for a quick, flavorful side.
Meat & Fish
- Spoon it over grilled chicken or steak just before serving.
- Slather onto salmon before baking., an absolute game changer.
- Stir into a prawn marinade for something a little special.
Breads & Sandwiches
- Spread on toasties or paninis. Trust me, it’s a winner.
- Swirl into butter for the best pesto garlic bread.
- Drizzle over homemade focaccia before baking.
Variations of Basil Pesto
GiviPesto is easy to tweak for different diets, so no one has to miss out on that fresh, herby goodness. Here are some simple swaps to make it work for everyone:
- Swap Parmesan for: Nutritional yeast, ground almonds, or a little extra salt and lemon juice for depth.
- Swap pine nuts for: Sunflower seeds, pumpkin seeds, or even hemp seeds.
- Reduce oil and nuts, bulk with: Extra basil, spinach, or even courgette (zucchini) to lighten it up.
Once you’ve mastered a classic basil pesto, it’s time to mix things up! The beauty of pesto is how easily it adapts. Switch up the herbs, nuts, or even cheese for a whole new flavor. Here are some great variations to try:
Coriander & Lime: This one’s got a bit of a punch! Swap basil for coriander, use cashews or peanuts instead of pine nuts, and add a squeeze of lime. Perfect drizzled over grilled chicken, fish, or even stirred into a curry.)
Spinach & Basil Pesto: Want a milder, slightly sweeter pesto? Swap half the basil for fresh spinach. It’s a great way to use up leftover greens and gives a silky, vibrant sauce.
Equipment for this Basil Pesto recipe
There are a few things you will need to make this Basil Pesto recipe.
For best results use a Food Processor as this allows you to pulse in short bursts to maintain a good texture and avoid over-blending. However, you can use any Blender to blend the ingredients into a paste. Everything else you need, you will have on hand.
Storage
You will want to store this basil pesto properly so none of that amazing flavor goes to waste.
- In the refrigerator - Homemade basil pesto will keep in the fridge for up to 5 days. Just pour it into a clean jar or airtight container and smooth the surface. To stop it from oxidizing (going brown), drizzle a thin layer of olive oil on top before sealing. Every time you use some, top it up with a little more oil to keep it fresh.
- In the freezer- Pesto freezes brilliantly and will last up to 3 months, so it’s worth making a big batch. Here’s how:
Flattened Bags: Pour pesto into a freezer bag, spread it out flat, and freeze. When you need some, just snap off a piece. easy!
Ice Cube Tray Method: Spoon pesto into an ice cube tray and freeze. Once solid, pop the cubes into a freezer bag and use them as needed. Straight into hot pasta or sauces.
Small Containers: Freeze in small airtight tubs so you can defrost just the right amount.
Top Tip
Pesto is all about fresh, simple flavors. Use the best basil, a good-quality Parmesan (or Grana Padano for a budget-friendly swap), and proper extra virgin olive oil.
FAQ for Basil Pesto
To prevent oxidation, press a thin layer of olive oil on top of the pesto before storing it in an airtight container. Keeping it in the fridge helps maintain its vibrant green color.
You can substitute pine nuts with walnuts, almonds, cashews, sunflower seeds, or even pumpkin seeds for a nut-free option.
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Recipe
Basil Pesto Recipe
A vibrant, garlicky blend of fresh basil, rich Parmesan, pine nuts, and olive oil. Fresh basil pesto is a fragrant, punchy sauce bursting with flavor.
Ingredients
- 1 ½ cups (80g) fresh basil leaves
- ¾ cup (60g) grated parmesan
- 4 garlic cloves (peeled and crushed)
- 4 tablespoon olive oil
- Salt & pepper to taste
Instructions
- Start by adding the pine nuts and garlic to the food processor. Then add the basil on top.
- Now add the grated Parmesan, salt, pepper, and olive oil. Pulse in short bursts to maintain a good texture and avoid over-blending.
- Place in a container for storage if you’re not using it immediately and add a thin layer of oil on top to help preserve its freshness.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 128Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 1mgSodium: 92mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
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