Make perfect homemade pesto using a single bunch of basil, pine nuts, Parmesan, garlic, salt, and olive oil. This quick recipe takes about 10 minutes and yields a versatile, flavorful sauce that brightens pastas, sandwiches, vegetables, and more.
This recipe produces roughly one cup of pesto, enough for 4–6 servings depending on how you use it. With just a few quality ingredients, homemade pesto is easy to prepare and far fresher than most store-bought options.
Ingredients for Homemade Pesto
Because pesto uses so few ingredients, quality matters. Fresh basil and freshly grated Parmesan make a noticeable difference. If you grow basil, try different varieties to see how the flavor changes; otherwise, store-bought basil works well.
Basic ingredients:
- Fresh basil
- Olive oil
- Garlic
- Salt
- Parmesan cheese
Quick Prep Tips
Rinse the basil while the bunch is intact to avoid a colander. Shake off excess water, then remove the leaves and pat them dry on a towel.
For the best flavor, toast the pine nuts briefly in a dry skillet over medium heat until fragrant and lightly golden. Toasting deepens the nutty flavor and adds complexity to the pesto.
If you prefer a milder garlic note, reduce the cloves to two. You can swap Parmesan for another hard Italian cheese in a 1:1 ratio; a mix of Parmesan and pecorino gives a slightly bolder flavor.
Combine garlic and pine nuts in the food processor first and pulse until they are finely chopped—this helps create a smooth, even texture when you add the basil.
Storing Homemade Pesto
Basil oxidizes when exposed to air and can darken in the fridge. A simple way to keep pesto bright is to smooth the surface after each use and pour a thin layer of olive oil over the top before sealing the jar; the oil creates a protective barrier against air.
Use tall, narrow jars if possible—this reduces the surface area exposed when you scoop pesto and means you’ll need less oil to cover it. If you plan to freeze pesto, make a double batch and store an extra jar in the freezer; thaw in the refrigerator overnight before using.
Dish Cleanup
This recipe is minimal fuss: just a food processor or blender, a spatula, and a couple of measuring tools. Using a kitchen scale can reduce the number of dishes even further; overall cleanup is quick and easy.
Easy Homemade Pesto Recipe
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Homemade Basil Pesto
Ingredients
- 4 cups (60 g) basil leaves about one bunch
- 3 cloves garlic
- ¼ cup (45 g) pine nuts
- ¼ teaspoon salt
- ⅔ cup (40 g) parmesan cheese freshly grated
- ⅓ cup (80 ml) olive oil plus more for storing
Instructions
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Place the garlic, pine nuts, and salt in the bowl of a food processor and process until minced. Add the basil and pulse until the leaves are chopped. Add the Parmesan and olive oil, then process until the mixture is smooth and creamy, about one minute.4 cups (60 g) basil leaves, 3 cloves garlic, ¼ cup (45 g) pine nuts, ¼ teaspoon salt, ⅔ cup (40 g) Parmesan, ⅓ cup (80 ml) olive oil
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Transfer the pesto to a glass jar or container, smooth the surface, pour a thin layer of olive oil over the top, seal, and refrigerate.
Notes
Nutrition
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