Nothing beats fresh homemade, and this Easy Basil Pesto Recipe will have your tastebuds doing the happy dance!
This decadent Basil Pesto is one of my favorite homemade sauce recipes to make for an easy dinner!
Easy Basil Pesto Recipe
It’s easy to love the power-packed flavor of fresh Pesto, but did you know Homemade Pesto is SO easy to make?? You’ll never go back to store bought pesto again after making this easy Basil Pesto Recipe!
After my trip to Rome Italy, I developed a bit of a pesto obsession.
There’s just something so inviting about this dreamy sauce! The fresh basil, rich extra virgin olive oil, nutty pine nuts, and aged parmesan cheese blend into something amazing!
And let me tell you… my love for pesto is still going strong!
There are so many fun ways to use homemade pesto, too… like this Crockpot Pesto Chicken.
YUM!
Whether you’ve been growing Basil at home, or you pick up a bunch at the store, this Pesto comes together in a snap!
Just 5 Ingredients and you’re done!
So what are you waiting for? Let’s whip up some pesto, shall we?
Here’s what you’ll do…
Related: 31 Easy Sauce Recipes
Basil Pesto Ingredients
You won’t believe how easy it is to make fresh basil pesto in your own kitchen.
First check your pantry and refrigerator, then add the following to your grocery shopping list…
- Fresh Basil
- Olive Oil
- Garlic
- Parmesan Cheese
- Pine Nuts (walnuts can be substituted)
You’ll also need a good blender or food processor to get the job done.
That’s it. Just round up 5 simple ingredients and you’ll be all set!
How To Make Basil Pesto
You won’t believe how easy it is to make your own gourmet basil pesto right in your kitchen.
Here’s what you’ll do…
1. Add your ingredients to a food processor or blender.
2. Blend or pulse as directed.
3. Transfer your finished product to a mason jar for storage.
That’s it. Easy peasy!!
Scroll down for the printable recipe card with detailed, step-by-step instructions.
How to Use Pesto
There are so many delicious ways to use fresh homemade pesto!
Here are a few of my favorites…
- Crockpot Creamy Pesto Chicken
- Creamy Pesto Pasta – Prepare Pasta according to box, strain, then toss in bowl with 1 cup Pesto + 1/2 cup Alfredo Sauce.
- Grilled Chicken Sandwich Topping
- Grilled Salmon Topping
- Pesto Pork Chops – Add to cooked pork chops and top with freshly shredded Parmesan Cheese
- Slathered on Homemade Crusty Bread
How to Keep Basil Fresh Longer in the Fridge
To make sure your basil doesn’t go bad before you make your pesto, this simple trick works like a charm!
Basil can wilt and go limp fairly quickly, so when you get your basil home from the grocery store, here’s what you need to do…
1. Simply trim the bottom of the stems.
2. Pop it into a glass or jar filled with lukewarm water.
3. Attach your produce bag (or other plastic bag) loosely over the top.
4. Store it on your kitchen counter at room temperature until ready to use.
5. Change the water every 2 – 3 days.
6. Basil will stay fresh up to 1 week.
It’s a weird trick… and it works great!
How to Freeze Pesto
Freezing pesto for later is such a cinch!
I have two favorite tricks… how to freeze pesto in glass jars and how to freeze pesto in ice cube trays! They’re both as simple as can be!
Taking the time to freeze your extra pesto will ensure you’ve always got some on hand! It’s also a great idea if you have a big crop of basil you’ve been growing out in your garden.
So yes… you can freeze your pesto using freezer safe mini mason jars, or try freezing it in perfect little portion controlled amounts using Ice Cube Trays!
Here’s what you’ll need to do…
How to Freeze Pesto in Glass Jars
Once you’ve made your fresh homemade pesto, simply scoop into 4 oz. or 8 oz. freezer safe mason jars, leaving about 3/4″ of space at the top.
Drizzle the top of your pesto with a little olive oil, then screw on your plastic canning jar lid.
Place your pesto in the freezer, and freeze for up to 2 months.
When you’re ready to use your pesto, simply remove from your freezer, and place in your fridge to thaw. Stir just prior to using, and use within 1 week.
How to Freeze Pesto in Ice Cube Trays
After making your Pesto, simply pour whatever amount you have leftover into Ice Cube Trays.
Freeze for several hours (or overnight), then pop out your Pesto Cubes, transfer to a freezer-friendly Ziploc bag, and place back in the freezer for up to 2 months.
When you’re ready for some Pesto, simply pop out some cubes the night before to thaw, stir once they are defrosted, and voila… individual serving sized Pesto!
How To Grow and Preserve Basil
Indulge in even more tasty pesto when you know how to grow and preserve your own basil!
How to Grow Basil From Cuttings
Expand your basil garden this year with this simple trick for How to Grow Basil From Cuttings!
How to Dry Fresh Basil Leaves in 90 Seconds
With this tip for How to Dry Fresh Basil, you’ll never need to buy dried basil at the grocery store again!
Basil Pesto Reviews
What Your Frugal Friends Are Saying About This Easy Homemade Basil Pesto Recipe…
Kate writes: “LOVE LOVE this recipe!!!! It will make u feel like a professional chef making a meal this good!”
Karol writes: “Better than any store bought.”
Eka writes: “I got compliments! It is exquisite!”
Ashley writes: “So fresh! My house smells amazing!”
Amanda writes: “Very easy and simple and delicious”
Jennifer writes: “I didn’t have pine nuts so I used slivered almonds and it tasted great! I will make this again!”
Mandy writes: “SO YUMMY – super simple and so delicious!!”
Jackie writes: “Made it with Walnuts. Tastes amazing!”
Charlene writes: “Great recipe! Followed recipe substituting walnuts for pine nuts, blended in my Vitamix. Delicious addition to our meal!”
Kathy writes: “Easily made in my food processor and delicious! I added a teaspoon or so of lemon juice as I picked my basil plants at the end of the season. The lemon seems to counteract that bitterness. Awesome on pasta and chicken!!”
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Easy Basil Pesto Recipe!
Ingredients
- 2 cups Fresh Basil Leaves packed
- ½ cup Extra Virgin Olive Oil
- 2 Garlic Cloves minced
- ½ cup Parmesan Cheese
- ¼ cup Pine Nuts (or you can substitute ¼ cup chopped Walnuts)
Instructions
- Combine Basil Leaves, Pine Nuts, Garlic and Parmesan Cheese in Food Processor or Blender (I used my Vitamix to get the job done)
- Pulse or Blend ingredients until combined.
- Slowly pour in Olive Oil while running food processor or blender on a low speed.
- Optional: Add in a pinch of pepper or salt to taste.
- Transfer to a mason jar, drizzle with a thin layer of olive oil on top, store in the refrigerator, and pull it out with your dinner tonight, stir, and ENJOY!
- Serve over pasta, with bread, or cook up some Crockpot Creamy Pesto Chicken!
Notes
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So have you made this Homemade Basil Pesto Recipe yet?
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Chani says
I’ve been making this pesto for a while and just replaced the basil with baby spinach and it was delightful!! I had quite a bit of spinach on hand. Replaced equally for the Basil. Will be doing this going forward as I have spinach on hand more regularly.
Shannon says
We have an abundance of basil and I’ve been making and freezing pesto this week using this recipe. It never occurred to me to use grated Parmesan as mentioned in reviews so I used fresh, shredded. I also used walnuts instead of pine nuts. Easy, cost effecrtive and DELICIOUS! 3 batches filled my 12 cup silicone muffin pan then I topped with olive oil, froze, and eventually dumped out and put in freezer bags. Each of those is about 1/4 cup of pesto. Now I have 3 ice cube trays full and freezing which will be about 1 Tbsp. per cube. This should last the winter until our beautiful basil returns. Thank you for the amazing recipe!
Heidi says
You’re very welcome, Shannon… I’m so glad you loved the recipe! I just made some more with our backyard basil and walnuts, too. 🙂 I love your tip for freezing portions in a silicone muffin tin… that’s a great idea!
Heather says
Made the pesto true to your recipe! Very easy recipe to follow.Yummy!
Storing it flat in a Ziplock freezer bag. Will break off amount I need per meal.
Thank you.
Heidi says
You’re very welcome, Heather… I’m so glad you found the recipe easy and yummy! I just love having homemade pesto on hand in the freezer, too. 🙂
Bill griffin says
I used your recipe as a basis for the pesto sauce. First of all I’d like to state that the recipe is simple, easy to follow and delicious as is. I happen to like garlic so I added 2.5 times more than what was stated in the recipe. To my taste, the more pungent, the better. I appreciate your sharing because it is my go to basis for peso sauce. One other note, I used Thai basil because I believe it adds a distinct differentiating taste. Thanks for sharing.
Heidi says
You’re very welcome, Bill! Yes… this is definitely easily adaptable, and I’m so glad to hear you’re enjoying the homemade Pesto Sauce!
Irma says
is the Parmesan cheese the fresh grated cheese or the kind in a can, dried cheese?
Heidi says
Hi Irma ~ you’ll use the dried parmesan that comes in a can or bottle. Hope that helps! 🙂
ML Wells says
Cannot say how long pesto will stay fresh in the refrigerator or if it can be canned, but it CAN be frozen! Last year I put tablespoons of pesto on waxed paper and froze those. After the individual tablespoons were frozen solid I put them in a freezer bag. When I needed pesto for a recipe, I pulled out as many tablespoons as needed. This method worked quite well.
Michelle H says
Can this be canned? If so, do you know how long?
Cynthia says
How long will the pesto keep in the fridge?
K says
http://www.eatbydate.com/pesto/ – this website says Homemade Pesto lasts for 5-7 Days in the fridge & 3-4 Months in the freezer 🙂