Pesto is such a versatile sauce. It’s fantastic tossed with any pasta, gnocchi, or used as a spread on sandwiches. This pesto recipe is also the secret ingredient in Chicken Pesto Pasta and Chicken Pesto Roll-Ups.

Homemade pesto is surprisingly easy and inexpensive to make and fresh tastes so much better than storebought. During the summer months, we keep a steady supply of this fantastic sauce in the fridge and freezer since it stores really well.

Pesto Sauce Recipe in jar

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I’m always comparing this homemade pesto to the Costco pesto (which is the best store-bought one I’ve found) and this fresh pesto recipe wins. The lemon juice keeps the color bright and beautiful and adds fresh flavor without needing too much extra salt.

What Is Pesto Sauce?

Pesto is basically a bright green sauce that is made from crushing together basil, pine nuts, garlic, olive oil, and parmesan cheese.

It’s a sauce that originated in Italy, with the term pesto derived from the Italian word “pestare” which means “to crush”. It was originally made using a Mortar and Pestle but we find it’s faster and easier in a food processor.

Basil pesto in jar with spoon

Ingredients for Basil Pesto

Most of the ingredients needed for this pesto recipe are things you probably already have on hand. If you don’t have basil growing in your garden, it’s best to buy it fresh the day you are making the sauce.

  • Basil – use fresh basil leaves. The common basil leaves for pesto are large leaf basil, sweet basil, or genovese basil
  • Parmesan cheese – shredded
  • Extra virgin olive oil – use the best quality oil you can source
  • Pine nuts – these are typical for pesto, but we have substituted with walnuts with great results
  • Garlic cloves – we use 2 large cloves
  • Lemon juice – use freshly squeezed juice from 1 large or 2 smaller lemons. Do not use lemon juice concentrate.
  • Salt & Pepper – can be added to taste
Ingredients for Basil Pesto with basil, olive oil, parmesan, pine nuts, garlic and lemon juice

Can I substitute Pine Nuts?

While traditional pesto sauce is made with pine nuts, you can certainly replace the pine nuts with a less expensive nut such as walnuts, or blanched almonds which work great.

Pro Tip: To get the most flavor out of your pine nuts, toast them on a dry skillet over medium heat, tossing often until golden and fragrant then cool before using in the recipe.

What Type of Basil Should I Use?

There are many varieties of basil. A few of the most popular include Italian large leaf (sweet basil), Thai, and lemon basil.

Any of these can be used for pesto but each has a slightly different flavor profile. For a traditional basil pesto flavor, you’ll want to use the Italian large leaf. It’s the basil leaf that most people typically think of as “normal” basil. It’s also referred to as sweet basil or Genovese basil. This is the type of basil sold in most grocery stores.

Fresh Italian basil in colander

How to Make Basil Pesto

  1. Prep Basil – Gently rinse fresh basil leaves and pat dry or use a salad spinner to remove excess water.
  2. Process Sauce – Place all of your ingredients to a food processor or a high powered blender and process until smooth.

Pro Tip: After blending the pesto, add more salt to taste if desired. Keep in mind that store-bought pesto sauces can be significantly saltier since they are compensating for freshness. Salt also preserves the sauce for longer shelf life.

How to Make Basil Pesto in food processor

Serve with

Basil pesto is an easy and healthy summer sauce that adds incredible flavor to a variety of dishes. Of course, there are the obvious uses for basil pesto, like mixing it in with your favorite pasta dish, or as the base for a pizza, but there’s so much more you can do with it!

  • Spread on a sandwich for an elevated lunch
  • Thin it down with oil or vinegar and make a basil pesto salad dressing
  • Marinate or toss with your favorite grilled or roasted veggies.
  • Topping for meat – spread pesto over cooked chicken, salmon, pork tenderloin, and of course on medalions of beef tenderloin.
Pesto sauce blended and in a jar ready to serve with pasta

More Homemade Sauces

The flavors and ingredients of pesto and these homemade condiment recipes are way better than storebought. Once you make your own homemade dressings and sauces, you won’t want anything else.

Natasha's Kitchen Cookbook

Basil Pesto Recipe

4.93 from 163 votes
Author: Natasha of NatashasKitchen.com
Basil pesto sauce in jar with fresh basil leaves and lemon
Pesto Sauce is so easy to make and homemade pesto tastes way better than storebought. This Basil Pesto recipe is fantastic with pasta, chicken, or sandwiches.
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients 

Servings: 8 people (makes 1 1/2 cups pesto)
  • 2 cups fresh basil leaves, tightly packed
  • 3/4 cup shredded parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/2 cup pine nuts , or walnuts
  • 2 garlic cloves, (large)
  • 1/4 cup lemon juice, (juice of 2 small lemons)
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper

Instructions

  • Wash and dry the basil leaves.
  • Place basil into a food processor, add cheese, nuts, garlic cloves, lemon juice, olive oil, salt, and pepper. Process until smooth.
  • Season with more salt to taste if desired.

Nutrition Per Serving

205kcal Calories2g Carbs3g Protein21g Fat4g Saturated Fat8mg Cholesterol290mg Sodium88mg Potassium1g Fiber1g Sugar375IU Vitamin A4.3mg Vitamin C117mg Calcium0.8mg Iron
Nutrition Facts
Basil Pesto Recipe
Amount per Serving
Calories
205
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
8
mg
3
%
Sodium
 
290
mg
13
%
Potassium
 
88
mg
3
%
Carbohydrates
 
2
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
3
g
6
%
Vitamin A
 
375
IU
8
%
Vitamin C
 
4.3
mg
5
%
Calcium
 
117
mg
12
%
Iron
 
0.8
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Condiments
Cuisine: Italian
Keyword: pesto recipe
Skill Level: Easy
Cost to Make: $
Calories: 205

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Julie
    July 17, 2019

    I love pesto but I never seem to buy it. So glad that I can make it for myself now! So delicious.

    Reply

    • Natashas Kitchen
      July 17, 2019

      I hope you love this recipe, Julie!

      Reply

  • Donna
    July 17, 2019

    Can I freeze the pesto? And if so, how long will it retain the taste? I’m thinking of making it for Christmas gifts. Thank yiu

    Reply

    • Natashas Kitchen
      July 17, 2019

      Hi Donna, I hope this its helpeful, here is what one of our readers wrote “To freeze, I fill up ice trays with the pesto, let them harden, & then put the individual cubes in a ziploc bag. Works great!!”

      Reply

  • Toni
    July 17, 2019

    This was really amazing! And I loved that it is so easy to make!

    Reply

    • Natashas Kitchen
      July 17, 2019

      I’m so glad you enjoyed it!

      Reply

  • Jen
    July 17, 2019

    This is such a great way to add so much flavor to sandwiches! Loved it!

    Reply

    • Natashas Kitchen
      July 17, 2019

      I’m so happy you enjoeyd that, Jen!

      Reply

  • Alicia Storms
    July 17, 2019

    My first attempt at making my own pesto and I am so pleased with how this recipe turned out. I used a blender and found that I needed to add a little extra olive oil to get it to blend properly.
    Thanks for the recipe

    Reply

    • Natashas Kitchen
      July 17, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Alicia!

      Reply

  • Aimee Shugarman
    July 17, 2019

    Turned out perfect. Thank you!

    Reply

    • Natashas Kitchen
      July 17, 2019

      I’m so glad you enjoyed it!

      Reply

  • Amy
    July 16, 2019

    Hi Natasha! I planted some cinnamon basil in my garden this year and it’s growing like crazy. Unfortunately my traditional Italian basil is not doing so well. I’m wondering if you (or anyone else reading this) has ever tried pesto with this variety. I’m all for experimenting, but the ingredients are kind of expensive, so would rather get some feedback. Thanks so much…your recipes are consistently amazing!

    Reply

    • Natasha
      July 16, 2019

      Hi Amy, I haven’t tested with cinnamon basil but I did come across a couple of recipes from a quick google search. You might taste it before adding lemon juice and then stir lemon juice into a small batch to see if the flavors are complimentary. If you test it out with cinnamon basil, please let me know how it goes. Someone else may have the same question.

      Reply

  • Kamal
    December 8, 2018

    Looks great!

    Reply

    • Natashas Kitchen
      December 8, 2018

      Thank you, Kamal!

      Reply

  • Viktoriya
    July 12, 2017

    Hi Natasha,
    Is it okay to omit to the nuts?

    Reply

    • Natasha
      natashaskitchen
      July 12, 2017

      The nuts actually make up a large portion of this recipe so you might consider replacing them. I have heard of people making pesto with seeds. You might research nut free pesto on Google to get more ideas.

      Reply

  • flora
    June 27, 2017

    I have a question about the leaves. I looked at your recipe and on the picture with your basil leaves, one had a hole in it. Is it ok to use ones that are not ‘perfect’. I tried to look for information online to see which ones i should discard. So, I picked through a whole bunch and only picked the healthy ones and threw out the ones with any marks on them or holes or ‘bitten’ ones. Would love to know your experience with this. Thank you for your help.

    Reply

    • Natasha
      natashaskitchen
      June 27, 2017

      Hi Flora, as long as the basil doesn’t look wilted or spoiled, a good rinse should do the trick 🙂 Not all of the leaves have to be perfect since they are blended 🙂

      Reply

      • flora
        June 30, 2017

        Thank you for you response, however, still a little confused about what I do with brown spotted or marked ones. They so not look spoiled other than the marks… do I cut those parts out and still could use the leaves. For the bug bitten ones I was told I could use them…just wondering..because I had so many like that this year…

        Reply

        • Natasha
          natashaskitchen
          June 30, 2017

          You can add them to the pesto and just blend everything together. I wouldn’t discard unless you have an abundance or excess.

          Reply

          • flora
            July 1, 2017

            Thank you:) will try it out with your recipe

          • Natasha's Kitchen
            July 1, 2017

            My pleasure! Please let me know how it turns out!

  • LaTrice
    December 9, 2015

    I LOVE pesto!!!! It tastes so good on hamburgers, pasta and sandwiches. I wonder how well the pesto can keep up in the freezer? 🙂

    Reply

    • Natasha
      natashaskitchen
      December 9, 2015

      I’ve never tried freezing pesto so I’m not sure. If you test it, let me know how it goes. The color might not be as vibrant after freezing.

      Reply

      • Guy Steeves
        November 1, 2017

        Pesto freezes really well. I make my own or usually buy the Costco one (good quality and great value) and divide it up into sandwich bags in portions. 3-5 TBSP each bag or you decide!

        Reply

        • Natasha
          natashaskitchen
          November 1, 2017

          Thank you for sharing!

          Reply

        • Giovanna Yauri
          July 16, 2019

          Hi Guy I also made my pesto sauce and freeze it. but I made it without the cheese. Do you made it with cheese and freeze it?

          Reply

  • steph.
    September 22, 2014

    hi, i was wondering if theres anything i can use instead of basil leaves? i cant find fresh ones anywhere 🙁

    Reply

    • Natasha
      natashaskitchen
      September 22, 2014

      Traditionally pesto is made with basil, but you can substitute for spinach although the flavor would change quite a bit. You might search online for a spinach pesto recipes.

      Reply

    • irina
      July 19, 2019

      Trader Joe sells them.

      Reply

  • zhanna
    September 19, 2014

    how long can this pesto sit in the fridge for before it goes bad?

    Reply

    • Natasha
      natashaskitchen
      September 19, 2014

      We’ve always eaten it within a couple days, but I probably wouldn’t leave it longer than 5-7 days in the fridge. It also depends on how fresh your basil is; if it was already kind of wilting when you used it, it won’t last long.

      Reply

  • Oksana
    April 14, 2014

    Hello. Quick question. Which salad spinner brand do you have? And also what size – small or large?

    Reply

    • Natasha
      natashaskitchen
      April 14, 2014

      The one photographed here is the OXO large salad spinner. The one I currently use is the Dexas salad spinner. Both are very good!

      Reply

  • Snow
    July 29, 2013

    This year my mom got excited and planted a lot, in fact a little too much basil so when I show her this recipe she will be so happy that we can put that basil to good use. I’m excited to make this cause I love this stuff, even as a dip.

    Reply

    • Natasha
      natashaskitchen
      July 29, 2013

      Let me know hot it turns out :).

      Reply

      • Snow
        August 1, 2013

        This stuff is amazing! We made pasta with it and later had it with our sandwiches (instead of mayo). I made a lot a froze about half of it. You’re awesome, Natasha!

        Reply

        • Natasha
          natashaskitchen
          August 1, 2013

          Thank you, I’m glad you like it :).

          Reply

    • Pat
      August 4, 2020

      Best recipe I’ve used for pesto
      I grill cauliflower steaks and spread this pesto on each side

      Aaaaaamazing!

      Reply

      • Natashas Kitchen
        August 4, 2020

        That sounds like the best combination! I’m so glad you enjoyed this recipe, Pat!

        Reply

  • Irina
    September 9, 2012

    try toasting the pine nuts … it’s even more yummier!!!

    Reply

    • Natasha
      natashaskitchen
      September 9, 2012

      ooh, I think I will 🙂 Thanks Irina!

      Reply

  • Lyuba
    August 22, 2011

    looks very delish. thank you

    Reply

  • rsmacaalay
    August 7, 2011

    That pesto looks delicious! Thanks for sharing

    Reply

  • Cathy
    August 5, 2011

    I agree that pesto can do so much to add flavour to just about anything. I’ve added my pesto to regular tomato sauce, to my homemade vegetable soup, with white wine when cooking mussels, in a thin layer on pizza dough before any other sauces or toppings. I’ve also made pesto with spinach when basil is not plentiful in my area. When I freeze it, I put a plop of it in a small sandwich bag, flatten the bag before I close the ziploc. I stack several flat bags like this in the freezer and take out one when I need it. Or open the bag and break off a bit of the flat pesto when I need just a bit. Thanks for the recipe, I’d better get some basil asap.

    Reply

    • Natasha
      August 7, 2011

      Thank you so much for sharing your ideas!

      Reply

    • Jennifer
      August 8, 2018

      To freeze, I fill up ice trays with the pesto, let them harden, & then put the individual cubes in a ziploc bag. Works great!!

      Reply

      • Natashas Kitchen
        August 8, 2018

        Thanks for sharing that with us Jennifer!

        Reply

    • Danuta Sasulska
      August 3, 2021

      Hi.Natasha I like pesto but added parsley leaves that tastes better.Hello from Poland.

      Reply

  • Deepa
    August 4, 2011

    Looks Yummy.

    Reply

    • Natasha
      August 7, 2011

      Hi Deepa – thank you! I was just checking out your site. What recipe would you recommend for someone who has zero experience with Indian food?

      Reply

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