Sweet basil, fragrant garlic, and Parmesan cheese blend together to make The Perfect Basil Pesto Recipe. It’s a classic Italian sauce—ideal for pasta, sandwiches, and snacks—that your taste buds will fall in love with.
Want to savor every bite of your favorite dishes? Not just some bites, but every bite? Try this homemade basil pesto sauce. It bursts with mouthwatering flavor. I’ve been known to take a piece of crusty bread and scoop up every single ounce of pesto. It’s won the world over with its aromatic mix of sweet basil, garlic, and Parmesan, and it pairs nicely with your pasta dishes, pizzas, and sandwiches.
The great thing is, you don’t have to be a fancy chef to make it, especially with this recipe. We take you through the process, outlining each step as you transform a handful of ingredients into your new favorite Italian sauce.
If you don’t own a food processor, becoming a pesto artisan is as good a reason as any to finally add one to your online shopping cart! You won’t regret it.
Variations to try
You can make a nut-free basil pesto by swapping nuts with sunflower seeds or pumpkin seeds. To make it vegan, you can use nutritional yeast and cashew nuts or a plant-based Parmesan alternative. Add a handful of spinach or arugula to the basil to bulk it up. Loads of different herbs can be added to a pesto. Try cilantro, parsley, or mint.
How do I store leftovers?
To store your fab pesto in the fridge, put it in an airtight container and pour a teensy bit of olive oil on top to keep that gorgeous green color. It’ll last up to 1 week, perfect for a quick weeknight dinner! You can also freeze your pesto as long as you haven’t already added the Parmesan cheese. I love using an ice cube tray covered with plastic wrap. Once they’re solid cubes, you can store them for up to 3 months in the freezer. When you’re ready to indulge, thaw the pesto cubes, add some freshly grated cheese, and you’re good to go!
Serving suggestions
Basil pesto is versatile and can be added to a wide range of dishes. Some people love to toss it with freshly cooked pasta (I incorporate it in this recipe for turkey meatballs). It’s also a key ingredient in a Caprese salad (or try a Cauliflower Caprese Skillet). Mix into a risotto or grain bowl. Spread on sandwiches, wraps, or paninis. It also works well as a marinade for meat (try Baked Salmon With Asian Cilantro Pesto) or vegetables. Add a dollop on top of pizza or flatbread. If you’re making a creamy soup, just swirl in some pesto.
Ingredients
- 1 clove garlic
- 1/4 cup pine nuts
- 1/2 lemon juiced
- Salt and pepper
- 2 cups fresh sweet basil
- 1/4 cup Parmesan cheese finely grated
- 1/4 cup olive oil
Instructions
- Blend the garlic, pine nuts, lemon juice, salt, and pepper in the food processor until a crumb forms.
- Add in the basil and blend until smooth.
- Add the Parmesan. While blending, drizzle the olive oil in slowly through the spout.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
This looks fabulous!
Just a question: the recipe says 1/2 lemon juice…
1/2 of what?
Hi Helen,
I meant the juice of half a lemon, sorry if it wasn’t clear!