Basil pesto is my go-to summer sauce! It’s ultra-flavorful, deliciously aromatic, and versatile enough to slather on just about anything. All you need are a few fresh ingredients, such as basil leaves, olive oil, lemon juice, nuts, garlic, and a sprinkle of Parmesan.
Why You’ll Love This Basil Pesto
Every time I get a whiff of this basil pesto, I’m instantly transported to the Italian Riviera, where my memories conjure up a vibrant table full of fresh food. Nothing compares to the fresh scent of newly pureed basil leaves! If you’ve made my homemade marinara sauce before, you know that homemade sauces are exponentially better. And this homemade pesto is no different. It’s fresher, brighter, and so much more robust than anything you’ll find in a bottled jar. So here’s why you’ll want to keep this sauce in your regular rotation:
- It’s authentic. This recipe is inspired by the fresh pesto I’ve enjoyed on countless trips to Italy.
- It comes together in 15 minutes. Just toss everything in and blend. So easy!
- It stores well for the week. If you have an abundance of fresh basil in your garden, add this pesto to your summer meal prep. It’ll keep in the fridge for 4 to 5 days.
Basil Pesto Recipe Ingredients
- Olive oil & lemon juice: Since there’s a good amount of olive oil, I recommend using a high-quality brand. I love Lucini Italia (linked in the recipe card below).
- Nuts: A mix of raw pine nuts and cashews adds heft to the pesto. And do make sure to get raw nuts, as you don’t want extra salt or “roasted” flavors added to the sauce.
- Basil leaves: In peak summer, fresh basil is everywhere! Choose bright, vibrant leaves with no wilting.
- Aromatics: Garlic, sea salt, and freshly cracked black pepper round everything out.
Parmesan cheese: Skip the pre-grated stuff and use authentic Parmigiano Reggiano or Pecorino Romano. It’s easy to grate yourself, and with the extra flavor fresh cheese imparts, you’ll be so glad that you did.
Find the printable recipe with measurements below.
How To Make Pesto
Step one: Toast the pine nuts and cashews in a skillet on medium-low heat for 5 minutes, until they get just a bit of color.
Step two: Add the olive oil, lemon juice, pine nuts, cashews, basil leaves, garlic, salt, pepper, and Parmesan to a food processor or blender. A blender will give you a smoother consistency, while a food processor keeps it a bit more textured. Your choice!
Step three: If you’re using a food processor, pulse until the ingredients are all pureed. If you’re using a high-powered blender, slowly turn the speed to high and use the tamper to push down the ingredients until it’s perfectly creamy.
Ways to Use Basil Pesto
- Make classic Italian dishes. Classic basil pesto pasta is a no-brainer, though I’m partial to this healthier zucchini noodle caprese. You could even layer it in my zucchini lasagna or this pesto ground turkey dinner.
- Freshen up salads. For salads, toss it in this pesto chicken salad or dollop it on a caprese salad for fabulous summer dishes.
- Spread it on any dinner protein. Spoon it over baked salmon or baked chicken for a summery spin.
- Add it to breakfast. Make easy pesto fried eggs, or a green eggs and ham situation on top of breakfast toast.
- Swirl into hummus. Add a pop of flavor to your hummus (it’s great mixed with my classic hummus or beet hummus) with a spoonful of pesto on top.
How to Store
Store pesto in an airtight container in the fridge for 4 to 5 days. To help preserve it, make sure there’s a light layer of oil covering the surface. You can also freeze pesto! Pour it into a silicone ice cube tray, freeze, then transfer to a container or bag—it will keep for up to 3 months. When ready to use, just thaw a cube and stir it into your meal.
Common Questions
I often skip the cheese when making this recipe for a dairy-free or vegan option. Thanks to the creamy cashews, it still has a rich, satisfying texture. You won’t miss the cheese!
Yes! You can swap in some seeds to replace the nuts, like sunflower seeds or pumpkin seeds.
More Homemade Sauces
- Chimichurri Sauce: My second favorite herby summer sauce!
- Tartar Sauce: The best with crispy, grilled fish.
- Horseradish Sauce: Perfect pairing for hefty meats.
- Bearnaise Sauce: The best way to elevate a steak.
- Or give these other sauces and dressings a try!
If you try this basil pesto recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
- Food Processor My favorite for blending pesto!
Ingredients
- ⅔ cup olive oil, or more as needed
- 2 teaspoons lemon juice
- ¼ cup raw pine nuts
- ¼ cup raw cashews
- 2 cups packed basil leaves
- 3 garlic cloves
- ½ tsp kosher salt
- black pepper, to taste
- ¼ cup Parmigiano Reggiano, optional
Instructions
- Toast the pine nuts and cashews. Add the pine nuts and cashews to a skillet on medium-low heat and toss gently for 5 minutes, until lightly toasted. Transfer them to your food processor or blender.
- Blend the pesto. Add the olive oil, lemon juice, basil leaves, garlic, salt, pepper, and Parmigiano Reggiano cheese. If using a food processor, pulse until the ingredients are mixed. If using a blender, slowly turn the speed to high and use the tamper to push the ingredients into the blades until the pesto is smooth and creamy.
- Serve. Pour the basil pesto into a bowl and enjoy or add it to your favorite recipes.
Lisa’s Tips
- Storage tips: If you’re meal prepping for the week, a jar of pesto will come in extra handy! Store it in an airtight container in the fridge for 4 to 5 days. To keep it extra fresh, make sure there’s a thin layer of olive oil on top before sealing. It’ll help preserve the vibrant color and flavor, and you can always add an extra drizzle of oil if needed.
- Freezing tips: You can also freeze basil pesto for quick and easy meals down the line! Just pour any leftovers into a silicone ice cube tray and freeze until solid. Then, transfer the cubes to a storage container or freezer bag. They’ll keep for up to 3 months in the freezer. When you’re ready to use one, simply thaw a cube and stir it into your favorite meal.
- Blending tip: If you’re using a high-powered blender, don’t halve or reduce the quantity. You need a minimum amount of ingredients for your blender to process the sauce properly.
- Toasting the pine nuts and cashews is optional, but it does add a wonderful flavor to the pesto.
Nutrition
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Recipe originally posted July 2018, but updated to include new photos and information for your benefit!
Wow! This might be the easiest pesto recipe ever! I have one last harvest of basil from my garden so I am making this today. I cannot do pine nuts so I will try using all cashews. Looking forward to using this recipe each year!
Can’t beat homemade basil pesto! Enjoy, Carolyn.
Easy and delicious. I had a bulk bag of walnuts so I used that instead.
Glad this worked out great with walnuts instead, Naomi!
I made this in a high powered Pampered Chef blender. I used the “grind” setting because I don’t know how to go from low to high speed on this blender. My pesto came out as a pesto “cream” and I prefer a chunky pesto like you show. The flavor is delicious but the consistency is not what I intended, Any thoughts?
I am allergic to nuts, sadly! If I leave out the nuts, should I add more cheese?
Hi Kathryn – you could also add in some seeds (like sunflower seeds or pumpkin seeds). Enjoy!
I made this recipe yesterday , my first item making homemade pesto. It turned out fantastic and was so easy to make , I actually changed one thing , I roasted a head of garlic and used that instead of 3 cloves and I also did not add the cheese ,figured I could do that separately depending on what I’m using it for.
I’m so glad to hear your first time making pesto was a success, Linda!
This Pesto Recipe is so fresh and summer tasting. Ingredients are perfectly balanced. I make a batch so it’s always at hand. My fav way of eating it is spread on whole grain toast ( as you would butter) then mozzarella, Swiss or cheddar cheese with sliced tomatoes on top and of course salt and pepper.
I’m so glad you’re loving this basil pesto recipe, Louise! The way you use it layered on toast with all those ingredients sounds amazing.
Great recipe! No changes necessary!
I’m so glad you love this basil pesto as is, Marie!
Hand to God, the best pesto ever! I could eat this with a spoon!
Yay! I’m so glad you’re loving this pesto recipe, Tim!
This is delicious! Thank you for the recipe!
Of course, Celine. Enjoy!