Basil pesto is one of the most versatile sauces in Italian cooking—fresh, aromatic, and bursting with flavor.
Made with simple ingredients like basil, garlic, pine nuts, and olive oil, this classic sauce transforms pasta, sandwiches, chicken, vegetables, and more.
While store-bought pesto is convenient, nothing compares to the bright, vibrant taste of homemade basil pesto. The best part? It takes only 5 minutes to prepare.
How to Make Basil Pesto
This authentic basil pesto recipe (also known as Pesto alla Genovese) stays true to Italian tradition, delivering a rich, herby, nutty flavor with a silky texture.
It’s made in a blender or food processor, but you can also use a mortar and pestle for a more rustic finish. Perfect for pasta, marinades, or dipping!
Ingredients
Core Ingredients:
- 2 cups fresh basil leaves, tightly packed
- 2 cloves garlic
- ¼ cup pine nuts (or walnuts as a budget-friendly substitute)
- ½ cup extra-virgin olive oil
- ½ cup freshly grated Parmesan cheese
- ¼ tsp salt (adjust to taste)
- ⅛ tsp black pepper
- Juice of ½ lemon (optional, prevents browning and adds brightness)
Optional Add-ins:
- 1 tbsp pecorino cheese (adds a salty kick)
- 1–2 tbsp water (for a looser sauce)
Step-by-Step Process
1. Prepare Ingredients
Wash basil leaves and pat them completely dry.
Peel garlic cloves.
Measure out pine nuts and cheese.
2. Toast the Pine Nuts (Optional but Recommended)
Heat a pan over medium-low.
Toast the pine nuts for 2–3 minutes until lightly golden.
Let them cool.
This step deepens the nutty flavor.
3. Blend the Base
In a food processor, add:
- basil leaves
- garlic
- pine nuts
Pulse 3–4 times until coarsely chopped.
4. Stream in Olive Oil
Turn the processor on low and slowly drizzle in the olive oil.
Blend until smooth or to your preferred texture.
5. Add Cheese and Seasonings
Add:
- Parmesan
- salt
- pepper
- lemon juice (optional)
Pulse again 1–2 times until everything is combined.
6. Taste and Adjust
If too thick, add:
- a splash of olive oil, or
- 1–2 tbsp water
If too sharp, add a pinch of sugar or more cheese.
7. Store Properly
Transfer pesto to an airtight jar.
Add a thin layer of olive oil on top to prevent browning.
Refrigerate for up to 1 week or freeze for up to 3 months.
Different Variations of Basil Pesto
| Variation | Key Ingredients | Flavor Profile |
|---|---|---|
| Traditional Genovese Pesto | Basil, pine nuts, Parmesan, olive oil | Classic, aromatic, balanced |
| Walnut Pesto | Basil + walnuts | Earthy, budget-friendly |
| Spinach Basil Pesto | Basil + spinach | Mild, lighter green color |
| Vegan Pesto | Nutritional yeast instead of cheese | Dairy-free, savory |
| Parsley Basil Pesto | Basil + parsley | Fresh, slightly peppery |
| Kale Basil Pesto | Basil + kale | Nutrient-rich, deep flavor |
| Almond Pesto | Basil + roasted almonds | Sweet, nutty, smooth |
Conclusion
Making basil pesto at home is simple, quick, and incredibly rewarding. With just a handful of fresh ingredients, you get a versatile sauce that elevates pasta, sandwiches, proteins, and vegetables.
Whether you stick to the classic recipe or explore new variations, homemade pesto offers unmatched freshness and flavor.
Once you try it, you’ll never go back to store-bought jars!