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

Total Time: 10

Servings: 8

Calories: 120kcal

Ingredients

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.

Nutrition