If you’re wondering how to make fresh, homemade basil pesto sauce, this easy recipe consists of simple ingredients like garlic and pine nuts, and I’ll tell you how to use it and freeze it too! You only need 6 ingredients and a food processor. Ready in 15 minutes!
There’s nothing like fresh basil pesto sauce in the summer. Whether your garden has an abundance of basil or you find it at the farmer’s market, pesto is a great way to make basil last longer and you can put it on almost anything!
Don’t be afraid of making pesto sauce homemade, I’ll show you how to make it in the food processor quickly. This recipe is a favorite of my friends and family, they wait all year for summer when I make big batches of pesto to give to them to enjoy!
Pesto can be made with a variety of ingredients, not just basil, so try my kale pesto with walnuts and my sage pesto recipes!
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Pesto sauce ingredients
You only need six ingredients to make homemade basil pesto, a genuinely ancient sauce recipe that’s a specialty of the Ligurian region of Italy. Since there are so few, make sure they are the best you can find.
- Fresh basil: If you can get fresh basil from your own garden or the farmer’s market that is best. (Basil grows well in a pot on your porch or windowsill – give it a try!) If not, regular ol’ basil from the produce section will do.
- Parmesan cheese: I recommend using real parmesan cheese (Parmigiano Reggiano) and grating it yourself. The flavor is so much better. You can also use Grana Padano cheese.
- Pine nuts: Pine nuts, or pignoli in Italian, give pesto a creamy richness. They can be expensive, I get them at Trader Joe’s where they are a bit cheaper. See the tips section below for info about substituting other nuts if you prefer.
- Extra virgin olive oil: Use a good olive oil, because this is going to be a major flavor component. Try one that you would want to dip bread into, or make a vinaigrette with, as opposed to one you would use to sauté vegetables.
- Garlic and salt: Just a couple of cloves of garlic and a bit of salt bring the flavors together.
How to make basil pesto sauce
The traditional method of making pesto in Italy is to use a mortar and pestle. Short of that, this method from Bon Appétit is the best I’ve found. You get creamy, smooth pesto and the fresh basil stays bright green.
Step 1: Toast the pine nuts and grate the cheese
In a dry skillet, toast the pine nuts over medium heat until they are lightly golden and becoming fragrant. Set aside to cool.
Meanwhile, grate the parmesan cheese on a box grater.
Pro tip
I always prefer to grate my own cheese, as pre-grated parmesan cheese can get dried out and it’s often coated with anti-caking agents. Grating the parmesan yourself will ensure that the pesto sauce has the best flavor and texture.
Step 2: Combine garlic, parmesan, and pine nuts
Once they have cooled, put the toasted pine nuts in a food processor. Use a microplane grater to grate the garlic and add to the pine nuts.
Process the pine nuts until they are very finely ground.
Add the freshly grated parmesan cheese and process until the mixture is clumping together. You should be able to squeeze it into a ball with your hands like dough.
Step 3: Add basil and olive oil to finish the pesto sauce
Add the basil and salt to the food processor along with about ¼ cup extra virgin olive oil and pulse a few times to break up the leaves and start mixing things together. Then with the processor running on low, pour the remaining olive oil slowly into the basil mixture until the basil leaves are finely chopped and the mixture is smooth, up to 1 minute. See tip below.
Expert tips
- Never store fresh basil in the refrigerator: This can cause it to turn brown. When I cut basil from the garden, I put it in a glass of water and keep it on the counter. (It will actually keep growing like this if you let it.) This method doesn’t work as well for me with store-bought basil, so I put it in a cool spot on the counter (away from the oven/stove) and use it within 24 hours.
- Make sure the basil leaves are completely dry: Before you make your pesto sauce, be sure the basil leaves are dry. Olive oil and water don’t mix, and if the leaves are wet, the texture and consistency will not be correct.
- Don’t over-process: The blades of the food processor create heat and that can discolor the basil leaves. Process just until you have reached the right consistency and then shut off the motor.
- Substitute other cheeses or nuts: You don’t have to make basil pesto sauce with pine nuts, so try swapping in walnuts, almonds, pistachios or hazelnuts 1:1. If you’re lactose intolerant, try making pesto with pecorino romano—a sheep’s milk cheese—or aged goat cheese. Just check the salt level when substituting cheeses, if they are very salty you’ll need to use less kosher salt.
Storage
If you have leftovers or are making a big batch, place in an airtight container and add a thin layer of olive oil over the top before you put the lid on. This keeps the pesto sauce nice and green underneath. Basil pesto will keep in the refrigerator for about two weeks.
How to freeze basil pesto sauce
If you’re wondering about freezing basil pesto sauce, know that it can be frozen for up to three months! There are a couple of ways to store it in the freezer.
- Freeze pesto sauce in silicone ice cube trays: This is my favorite way to freeze it! I portion the pesto into ice cube trays—any size works—and once frozen, transfer them to a freezer-safe zip top bag. Then you can easily add cubes of pesto to recipes in different amounts as you need them.
- Freeze basil pesto in freezer safe bags: Another way to easily portion pesto for freezing is to use zip top freezer bags (I like these reusable silicone ones). You can portion the amount you need for pasta or pizza or soups, whatever recipe plans you may have!
FAQ
Yes, pesto is gluten-free, as it consists of basil, parmesan, pine nuts, olive oil, garlic and salt. No grains or gluten here!
You do need a good amount of fresh basil to make pesto, it is the primary ingredient in the sauce. This recipe calls for 6 cups of basil leaves, but if you don’t have that much, cut the recipe in half, or make an even smaller amount. If you cut the recipe down more than halfway, you’ll need to make it in a mini food processor or a small blender like a Magic Bullet.
No, never cook basil before making pesto! It should be made with fresh basil leaves, and even after that, pesto sauce shouldn’t really be cooked. It can be added to warm things like pasta noodles or soups, but you don’t want to simmer it on the stove because the basil will discolor and lose its fresh flavor.
How to use basil pesto
Try these recipes using fresh basil pesto sauce, and see my suggestions for all kinds of other ways to use it.
This homemade basil pesto sauce recipe has 6 simple ingredients, it’s fresh and easy!
- Pesto sauce uses mostly basic pantry ingredients that you probably already have, just pick up some fresh basil and pine nuts.
- Food processor method ensures great texture and it’s quick!
- Use basil pesto in pastas, soups, on sandwiches, and more!
- Pesto sauce freezes well for up to three months!
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Recipe
Basil Pesto Sauce Recipe
If you’re wondering how to make fresh, homemade basil pesto sauce, this easy recipe consists of simple ingredients like garlic and pine nuts, and I’ll tell you how to use it and freeze it too! You only need 6 ingredients and a food processor. Ready in 15 minutes!
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Servings: 6
Calories: 457kcal
Ingredients
- 6 cups basil
- 1 cup extra-virgin olive oil
- 3 ounces parmesan cheese
- ½ cup pine nuts
- 2 cloves garlic
- 1 teaspoon kosher salt
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Instructions
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In a dry skillet, toast the pine nuts over medium heat until they are lightly golden. Set aside to cool. Meanwhile, grate the parmigiano cheese on a box grater.
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Put the cooled pine nuts in a food processor. Use a microplane grater to grate the garlic, and add to the food processor with the pine nuts.
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Process the pine nuts until they are very finely ground.
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Add the parmigiano cheese and process until the mixture is clumping together. You should be able to squeeze it into a ball with your hands like dough.
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Add the basil and salt to the food processor along with about ¼ of the olive oil and pulse a few times to break up the leaves and start mixing things together. Then with the processor running on low, pour the remaining olive oil slowly into the basil mixture until the basil leaves are finely chopped and the mixture is smooth, up to 1 minute. See tip below.
Notes
- Don’t store fresh basil in the refrigerator. This can cause it to turn brown. When I cut basil from the garden, I put it in a glass of water and keep it on the counter. (It will actually keep growing like this if you let it.) This method doesn’t work as well for me with store-bought basil, so I put it in a cool spot on the counter (away from the oven/stove) and use it within 24 hours.
- Make sure the basil leaves are completely dry before you put them into the blender. Olive oil and water don’t mix!
- Don’t over-process when adding the oil to the basil. The blades of the food processor create heat and that can discolor the basil leaves. Process only until you have reached the right consistency and then shut off the motor.
- To store pesto in the refrigerator, place in an airtight container and add a layer of olive oil over the top before you put the lid on. This keeps the pesto nice and green underneath. It will keep for about two weeks.
- I like to freeze pesto in large silicone ice cube molds so I can freeze it in portions. Then I transfer them to a freezer bag. Pesto keeps in the freezer for up to three months.
- See the post above for more information about choosing ingredients, FAQs and substitutions.
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Nutrition
Calories: 457kcal | Carbohydrates: 3g | Protein: 7g | Fat: 48g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 29g | Cholesterol: 10mg | Sodium: 617mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1380IU | Vitamin C: 5mg | Calcium: 215mg | Iron: 2mg
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