Easy Homemade Pesto Sauce Recipe

If you have five minutes, a handful of basil, and a blender or food processor that squeaks a little when it turns on (same), you can make pesto that tastes like summer punched your dinner in the best possible way. This sauce is bright-green, garlicky, buttery from the olive oil, and slightly nutty. Drizzle it on pasta, swirl it on pizza, tuck it into sandwiches, or spoon it straight from the jar when you’re “just tasting it” and somehow half is gone.

My husband calls this our green magic and my kid calls it dip-dip because she dunks literally everything in it—eggs, crackers, cucumbers, a cold chicken nugget from the fridge at 8 a.m. Not my proudest moment but also… kind of delicious? It became a staple after I panic-harvested our basil plant before the first frost and threw it in the processor with whatever nuts we had. I didn’t toast the nuts, forgot to measure half of it, and it still turned out dreamy. That’s the beauty of pesto—it forgives you. And then you forgive yourself by twirling it into hot pasta like you meant to do that.

How to Make It

Grab your food processor (or blender). Toss in 2 packed cups fresh basil leaves, 1/3 cup pine nuts (or walnuts—honestly whatever is in the pantry), 2 small garlic cloves, 1/2 cup finely grated Parmesan, and a pinch of kosher salt. Pulse a few times until it looks crumbly—like green confetti. Now, with the machine running, drizzle in 1/2 cup extra-virgin olive oil. Stop and scrape the sides because the good stuff hides there. Taste. Add a squeeze of lemon (1 to 2 teaspoons) if you like it zippy—I always do. If it’s too thick, drizzle in another tablespoon or two of oil. Too punchy? Add a little more Parm. Not enough salt? You know what to do.

If you want to be extra, lightly toast the nuts in a dry skillet first until they smell nutty (2–3 minutes). Don’t walk away. Ask me how I know. And don’t cook the pesto—just toss it with hot pasta off the heat so it stays bright and fresh.

✔Ingredient Notes

– Basil: Use tender leaves, skip the stems if they’re tough. Wet basil = watery pesto, so pat it dry like you mean it.
– Pine Nuts: Buttery and classic. Pricey, yes. Walnuts or almonds totally work and nobody complains at dinner.
– Parmesan: Freshly grated melts into the sauce. Pre-shredded is fine in a pinch; skip the “shakey cheese” if you can.
– Olive Oil: Extra-virgin for flavor. If yours is super peppery, you might need a tiny pinch of sugar or extra Parm to balance.
– Garlic: Two small cloves are perfect. Big spicy cloves can take over, so start small and add more if you must.
– Lemon Juice: Not classic for everyone, but I love the brightness and it helps keep the color green. A little zest is chef’s kiss.
– Salt & Pepper: Salt wakes it up; a few grinds of black pepper give it a nice little bite.

✔Recipe Steps

1. Rinse and thoroughly dry 2 packed cups basil leaves.
2. Toast 1/3 cup nuts in a dry skillet until fragrant (optional), then cool.
3. Add basil, nuts, 2 small garlic cloves, 1/2 cup grated Parmesan, and a pinch of salt to a processor.
4. Pulse to a rough chop, then drizzle in 1/2 cup olive oil while running until creamy.
5. Stir in 1–2 teaspoons lemon juice; taste and adjust salt, cheese, or oil for texture.
6. Toss with hot pasta off heat, or spoon onto literally anything that holds still.

What to Serve It With

– Hot pasta (save a splash of pasta water to loosen)
– Gnocchi or tortellini on a weeknight when you forgot to defrost anything
– Grilled chicken, shrimp, or salmon
– Eggs: scrambled, fried, omelets, breakfast sandwiches
– Tomato mozzarella situation (aka a caprese that you “accidentally” drowned)
– Roasted potatoes or veggies, garlic bread, pizza drizzles, grain bowls

✔Tips & Mistakes

– Dry your basil or you’ll get sad, thin pesto.
– Pulse, don’t puree to oblivion—overheating can dull the flavor and color.
– Taste with something salty (a noodle, a cracker) so you season it right for real life.
– Add lemon for brightness and color insurance.
– Don’t heat pesto in a pan. Toss with warm food off the heat so it stays fresh and green.
– If it’s bitter, balance with a pinch of sugar or more Parm, and make sure your garlic isn’t harsh or your oil too peppery.

✔Storage Tips

Scoop the pesto into a jar and smooth the top. Pour a thin layer of olive oil over it or press plastic wrap right onto the surface so it doesn’t brown. Fridge: 5–7 days. Freezer: spoon into an ice cube tray, freeze, pop into a bag—good for 3 months. It’s delicious cold on toast or with crackers. And yes, pesto on eggs for breakfast is a personality trait. No shame.

✔Variations and Substitutions

– Nut swaps: walnuts, almonds, pistachios, pecans, or pumpkin seeds (nut-free win).
– Cheese swaps: Pecorino Romano for extra tang; dairy-free? Use nutritional yeast for a cheesy vibe.
– Greens: half basil + half spinach or kale (blanch kale 30 seconds if you want it super soft).
– Herbs: cilantro + lime for taco nights, parsley for a milder, budget-friendly twist.
– Lemon ↔ a splash of white wine vinegar if you’re out.
– Add heat: red pepper flakes or a tiny jalapeño.
– Thicken/Thin: more Parm thickens; extra oil or a spoon of pasta water loosens.

Frequently Asked Questions

Easy Homemade Pesto Sauce Recipe

Bright, garlicky, and herb-packed, this easy homemade basil pesto comes together in minutes with fresh basil, pine nuts, Parmesan, garlic, lemon, and extra-virgin olive oil—perfect for pasta, sandwiches, pizza, or dipping.

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups fresh basil leaves, packed Stems removed; gently packed for accurate measure
• ▢ 0.25 cups pine nuts Lightly toasted for best flavor
• ▢ 2 cloves garlic
• ▢ 0.5 cups extra-virgin olive oil Good quality for best taste
• ▢ 0.5 cups grated Parmesan cheese Freshly grated, not pre-shredded
• ▢ 1 tablespoons fresh lemon juice Brightens flavor; optional
• ▢ 0.5 teaspoons kosher salt Adjust to taste
• ▢ 0.25 teaspoons black pepper

Instructions

Preparation Steps

• Toast the pine nuts in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 2 to 3 minutes. Let cool.
• Add cooled pine nuts and garlic to a food processor. Pulse several times until finely chopped.
• Add basil leaves and Parmesan. Pulse until the mixture looks finely chopped and combined, scraping down the bowl as needed.
• With the processor running, slowly stream in the olive oil until the pesto is smooth and emulsified.
• Add lemon juice, salt, and black pepper. Pulse to combine, then taste and adjust seasoning as needed.
• Use immediately or transfer to an airtight container and refrigerate up to 5 days. For longer storage, cover the surface with a thin layer of olive oil and freeze up to 3 months.

Notes

For nut-free pesto, swap pine nuts with pumpkin seeds or omit entirely and increase cheese slightly. If your pesto tastes bitter, try a milder olive oil or add a pinch of sugar. Thin with a splash of pasta cooking water for coating hot pasta.