This basic pesto recipe proves that sometimes the best things in life are the simplest.
![homemade pesto in a white bowl with fresh basil on the side](https://www.allrecipes.com/thmb/Zf6gPjRt-75vWU61T_WiUv0tbYM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/13937-Pesto-AllrecipesVideo-4x3-e0054286a58643c687ce0e8148848242.jpg)
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How to Make Pesto
You'll find a detailed ingredient list and step-by-step instructions in the pesto recipe below, but let's go over the basics:
What Is Pesto?
Pesto is a vibrant green, fresh-tasting sauce that originated in Genoa, Italy. It’s traditionally made with a combination of fresh basil, Parmesan cheese, olive oil, garlic, and pine nuts.
The name “pesto” comes from the Italian word “pestare,” which means “to crush.” Though modern recipes (such as this one) rely on blenders or food processors, the ingredients for pesto are traditionally crushed together using a mortar and pestle.
Pesto Ingredients
These are the simple, fresh ingredients you’ll need to make this homemade pesto recipe:
- Basil: This pesto recipe calls for three cups of packed fresh basil.
- Cheese: For the most delicious pesto, grate your Parmesan by hand.
- Oil: Use a good quality olive oil for the best results.
- Nuts: You’ll need ½ cup of pine nuts.
- Garlic: Fresh garlic lends tons of bold flavor.
- Lemon juice: Lemon juice is optional, but it adds welcome brightness.
How to Make Basil Pesto
Simply combine the ingredients in a food processor or blender, then process or blend until smooth. It truly couldn’t be easier! Find the full, step-by-step pesto recipe with detailed instructions below.
Here are some tips and tricks from culinary producer Nicole McLaughlin (a.k.a. NicoleMcMom):
- This is one recipe where you absolutely must use fresh garlic, according to Nicole. Don’t even think about using the jarred stuff!
- Though the recipe doesn’t call for toasting the pine nuts, Nicole thinks bringing out the oils makes the flavor much deeper and richer.
- If you’re making a big batch of pesto and want to use something a bit more affordable than pine nuts, Nicole recommends using toasted walnuts instead.
What Does Pesto Taste Like?
It’s hard to describe pesto’s flavor to someone who hasn’t tasted it, but we’ll try: Pesto is generally bright, earthy, herby, salty, and rich.
What to Do With Pesto
Toss your favorite pasta in this homemade pesto for a classic Italian meal. It also works well as a sandwich spread, pizza topping, lasagna filling, and so much more. Of course, you can’t go wrong pairing it with chicken.
Really, you can use this pesto wherever you want a bright burst of earthy flavor. Explore our collection of 47 Delicious Ways to Use Pesto for delicious inspiration. Here are some of the ideas you’ll find:
- Pesto Chicken Bake
- Pesto Pasta Caprese Salad
- Scallops with Pesto Cream Sauce
- Chicken Pesto Paninis
- Pesto Chicken Penne Casserole
![close up view of Pesto Pasta Caprese Salad in a bowl](https://www.allrecipes.com/thmb/_lUD8ZGTFWZu_kOgAKXD2laZ10s=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4794067-pesto-pasta-caprese-salad-Buckwheat-Queen-4x3-1-d575cee6c24c4dd5a87cf06f5f0ebb6d.jpg)
How Long Does Pesto Last?
Store homemade pesto in an airtight container in the refrigerator for up to three days or freeze it for up to three months.
Allrecipes Community Tips and Praise
“It’s easy, fresh, and full of flavor,” raves G-girl. “It was my first time making it and I had so much fun. This will be my go-to recipe!”
“This is always my go-to recipe for pesto,” says cbsweete. “My family and friends love it. I use this recipe to make small and large batches. For my large batches, I freeze it in ice cube trays, then use the "pesto cubes" throughout the winter for however many servings I need.”
“In addition to putting this on pasta, I use it as a spread on my sliced tomato sandwiches instead of mayonnaise,” according to Joan Bone.
Editorial contributions by Corey Williams
Ingredients
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3 cups packed fresh basil leaves
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¾ cup grated Parmesan cheese
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½ cup olive oil
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¼ cup pine nuts
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4 cloves garlic, or to taste
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2 teaspoons lemon juice, or more to taste (optional)
Directions
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Combine basil, Parmesan cheese, olive oil, pine nuts, and garlic in the bowl of a food processor or blender. Blend to a smooth paste. Add lemon juice, if desired, and quickly pulse to combine.
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Frequently Asked Questions
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Any pasta with some texture will work well because the ridges, dimples, or holes in various pasta styles will capture the sauce and help coat the noodles. Spiral noodles like fusilli or rotini are great as well as penne with ridges, bowtie, or bucatini.
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The short answer is both. Depending on the recipe, pasta can be served cold, like on a sandwich or hot with pasta or in lasagna. What really matters is the temperature of the dish you are serving. Warm or chill your pesto depending on the recipe.
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If you don't have any basil but need to whip together a pesto, consider using parsley, cilantro, broccoli or broccolini, arugula, dandelion greens, or scallions. These are great examples of other greens to use for pesto, but the flavor will vary as a result. You are trying to achieve that bright, herby flavor that pesto is loved for. If you don't have Parmesan cheese on hand, consider using other hard cheeses like Pecorino, or if pine nuts aren't an option, toasted walnuts or pistachios are a great solution.
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A little water, chicken stock, or white wine will help thin out pesto, and if you want to thicken pesto, a cornstarch slurry will do just that. You can also use a roux made from flour and olive oil as well as pasta water or a lot more basil leaves.
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Nutrition Facts (per serving)
92 | Calories |
9g | Fat |
1g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 92 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 2g | 9% |
Cholesterol 3mg | 1% |
Sodium 59mg | 3% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 1% |
Total Sugars 0g | |
Protein 2g | 5% |
Vitamin C 4mg | 5% |
Calcium 60mg | 5% |
Iron 1mg | 3% |
Potassium 54mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.