This classic Basil Pesto recipe is simple to make at home and so much better than store-bought.
It really only just takes minutes in a small food processor to make a vibrant green, flavourful sauce that can be used in so many ways.
Basil pesto is not traditional for my family however many years ago I found a recipe for this simple sauce and decided to try it for myself. This fresh, fragrant sauce was such a hit that it’s been a regular in my kitchen ever since. Our favourite way to serve pesto is with my homemade pasta using this recipe but see below for other ideas.
Ingredients for this Basil Pesto recipe
This recipe uses just 5 simple, supermarket ingredients.
- Fresh basil leaves
- Parmesan cheese
- Extra virgin olive oil
- Pine nuts
- Fresh garlic
Plus salt to taste. I like to use salt flakes.
Ingredient substitutions
Over the years, I have found that there are a few substitutions that can be made to this recipe.
- blanched almonds can be used instead of pine nuts
- light or regular olive oil can be used if preferred
- pre-grated Parmesan instead of freshly grated
- use fine table salt if that’s all you have but start with half the quantity, taste and adjust as necessary
Instructions
While you can use a mortar and pestle to make pesto, a mini food processor makes quick work of this recipe.
- Pulse basil leaves, Parmesan cheese, pine nuts, garlic, and salt.
- Drizzle in extra virgin olive oil.
- Pulse again until smooth.
Yes, it’s that easy!
Instructions without a food processor
If you don’t have a food processor, you could go via the traditional route and use a mortar and pestle. Or use a sharp knife to very finely chop the fresh basil, garlic and pinenuts then stir in the cheese, oil, and salt. The sauce won’t be as smooth but it will still be delicious.
Variations
While traditionalists would be horrified, pesto doesn’t have to only use basil. Variations can be made by using different herbs, hard cheeses, nuts, and oils. Try adding some parsley or mint OR make it with all parsley or even spinach. Walnuts, pecans or macadamias all make good variations on the traditional pine nuts. While oils such as macadamia, avocado or flavoured oils make a delicious change. Use your favourite hard cheese – maybe Romano, pecorino or asiago.
How to store
This sauce can be stored for 7 days in an airtight container in the refrigerator. To prevent discolouring, press down and smooth the surface before pouring over a thin layer of oil.
Can pesto be frozen?
Are you lucky enough to have access to large quantities of fresh basil? Then you’ll want to make lots of this pesto and freeze it for later. Freeze in ice cube trays or my preferred method is in mini clip seal bags for up to 3 months.
Serving suggestions
Basil Pesto is traditionally served with tagliatelle pasta but this sauce is so versatile, you’ll find lots of ways to eat it. To begin, here are a few serving suggestions.
- mix with sour cream and serve with crackers and vegetable sticks
- accompaniment to grilled or roast chicken or barbecue meats
- dollop on steamed or boiled potatoes
- stir through minestrone
- spread on a pizza base
- add to pasta salads
Related recipes
Butterflied Roast Chicken
Slow Cooker Minestrone Soup
Potato Gnocchi
Homemade Pasta
Pesto and Mozzarella Babka Bread from A Baking Journey
Grilled Pizza with Pesto and Mozzarella from The Lemon Bowl
Pesto Pasta Salad from Love to be in the Kitchen
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Basil Pesto Recipe
Ingredients
- 1/3 cup pine nuts
- 3 cups fresh basil leaves lightly packed
- ¾ cup freshly grated parmesan cheese
- 3 cloves garlic peeled
- 1 teaspoon salt flakes
- ½ cup extra virgin olive oil
Instructions
- Preheat oven to 180°C/350°F. Spread pine nuts on baking tray and toast for 5 minutes until starting to colour. Allow to cool.
- In a mini food processor, place pine nuts, basil leaves, Parmesan cheese, garlic and salt.
- Pulse until finely chopped into a paste. Scrape down the sides as necessary.
- Add extra virgin olive oil and pulse again until combined and smooth. Scrape down the sides when needed.
- Taste and adjust salt if necessary.
- See notes for variations, storage and use.
Video
Notes
Variations
While traditionalists would be horrified, pesto doesn’t have to only use basil. Variations can be made by using different herbs, hard cheeses, nuts and oils. Try adding some parsley or mint OR make it with all parsley or even spinach. Walnuts, pecans or macadamias all make good variations on the traditional pine nuts. While oils such as macadamia, avocado or flavoured oils make a delicious change. Use your favourite hard cheese – maybe Romano, pecorino or asiago.How to store
This sauce can be stored for 7 days in an airtight container in the refrigerator. To prevent discolouring, press down and smooth the surface before pouring over a thin layer of oil.Can pesto be frozen?
Pesto can be frozen in ice cube trays or my preferred method is in mini clip seal bags for up to 3 months.Serving suggestions
Basil Pesto is traditionally served with tagliatelle pasta but this sauce is so versatile, you’ll find lots of ways to eat it. To begin, here are a few serving suggestions.- mix with sour cream and serve with crackers and vegetable sticks
- accompaniment to grilled or roast chicken or barbecue meats
- dollop on steamed or boiled potatoes
- stir through minestrone
- spread on a pizza base
- add to pasta salads
I’ve been making my own pasta with a pasta machine- this would be a great sauce to use!
Yes, a fantastic sauce for fresh pasta! YUM!
You’re so right. I’ve never come across a commercially made pesto that I though was worth eating. And with a food processor it’s so quick and easy to make at home, I don’t understand why anyone would!
So true, Frank!
I adore all sorts of pesto, chive,s asparagus, mint, parsley..but this classic basil is still my top favourite!
Basil Pesto is my absolute fav too, Angie!
I love basil pesto and try to make it regularly. I’ve had problems growing the sweet basil last Summer but the Thai basil works just as well.You have reminded me that I need to make some more.Thanks Marcellina.
Pauline, that’s interesting…I’ve had problems growing basil since the big rain we had in 2019. Just now, my basil is starting to improve and I have a beautiful basil plant.