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Katie's Cucina » Recipes » Sauce

Homemade Pesto Recipe

Published: Sep 27, 2012 · Modified: Apr 20, 2021 by Katie · This post may contain affiliate links

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Red silicone spatula with pesto on a cutting board.

My Homemade Pesto Recipe is simple and full of flavor using a ton of fresh basil, toasted pine nuts, olive oil, garlic, and Parmesan Cheese. Blended together until smooth and perfect for smearing on a baguette, on chicken, or tossed in pasta.

Fresh Basil Pesto

I’ve been growing fresh basil for over a decade now. It is one of the easiest herbs to grow and thrives if you find it a spot it likes. Because I’ve had an abundance of basil, year-after-year, I have perfected my Homemade Pesto Recipe.

Some of my favorite pesto recipes to make is my Caprese Pesto Chicken where you slather fresh pesto on top of a chicken breast, followed by layers of fresh tomatoes and mozzarella cheese. I also love to toss pesto in pasta. There are so many things you can do with pesto!

Table of contents

  • Ingredients
  • Directions
  • FAQs
  • Tips & Tricks
  • Pesto Recipes

Ingredients

Fresh Basil Pesto
  • Basil
  • Parmesan
  • Olive Oil
  • Pine Nuts
  • Garlic Clove
  • Salt & Pepper

Directions

  • In a small frying pan add pine nuts to the pan and toast until golden brown, but not burnt!
  • In a food processor add the whole garlic cloves and a drizzle of olive oil. Puree for 10 seconds. Then add the basil and pine nuts to your food processor. Puree for an additional 10-15 seconds.
  • Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
  • Start scooping out pesto and placing it into the individual ice slots. Make sure the pesto is packed down to the bottom of the tray. You do not need to grease the pan since the basil has olive oil in it which will act as the grease to get it out. One batch of Basil Pesto should fill one ice cub tray. Freeze for one hour uncovered, then pop the cubes of pesto out, and store in a freezer proof bag in the freezer for up to 3 months.

FAQs

How much does this batch of basil pesto make?

This recipe for basil pesto makes about 1.5 cups of pesto. The perfect amount for tossing with pasta!

Why does my pesto turn brown?

Pesto will turn brown when exposed to air, starting with the top which is not submerged in olive oil. I’ve learned throughout the years that pesto does not stay bright green and fresh for long. Just like guacamole. Make sure that when you do make the pesto you cover the surface with plastic wrap immediately to help prevent the changing of color.

What can I use instead of pine nuts in pesto?

If you don’t have pine nuts on hand you can use really any nut you have available. Some of my favorite alternatives to pine nuts are walnuts; pecans, almonds, pistachios, hazelnuts, sunflower seeds, and macadamia nuts.

Is Brown pesto OK to eat?

Yes, brown pesto is okay to eat if it has been freshly made within a day or has been frozen then thawed and consumed immediately.

Can you freeze pesto?

I’ve experimented with many different recipes and techniques and found that freezing small amounts of pesto for later use is the best method. The pesto will brown a little during the freezing process; however, once thawed out it will taste just as good as the first day it was made!

Fresh Basil Pesto

Tips & Tricks

Here are a few of my favorite tips and tricks when making basil pesto sauce.

  • Yield – This recipe yields 1.5 cups of basil pesto.
  • Freeze – If you want to freeze this recipe freeze in either ice cube trays or ¼ cup increments. Frozen pesto when thawed will change from the bright green to a darker green.
  • Cheese – If you don’t have Parmesan on hand you can use grated Romano cheese.

Pesto Recipes

  • Pesto Pasta with Peas
  • Arugula Pesto
  • Grilled Chili Chicken Skewers with Cilantro Lime Pesto
  • Pesto Pasta with Rock Shrimp
  • Arugula Pesto Pasta Salad with Grape Tomatoes

If you make this homemade basil pesto recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Top view of a bowl of peso with cheese on a cutting board.

Homemade Pesto Recipe

My Homemade Pesto Recipe is simple and full of flavor using a ton of fresh basil, toasted pine nuts, olive oil, garlic, and Parmesan Cheese. Blended together until smooth and perfect for smearing on a baguette, on chicken, or tossed in pasta.
5 from 1 vote
Print Pin Save Saved! Rate
Course: Sauce
Cuisine: American, Italian
Diet: Gluten Free
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 6
Calories: 231kcal
Author: Katie

Equipment

  • Stove Top
  • Food Processor

Ingredients

  • 3 cups Fresh basil leaves packed
  • 1 cup Grated Parmesan-Reggiano
  • ¼ cup Extra virgin olive oil
  • ½ cup Pine nuts
  • 1 Garlic clove
  • Salt & pepper to taste

Instructions

  • In a small frying pan add pine nuts to the pan and toast until golden brown, but not burnt!
  • In a food processor add the whole garlic cloves and a drizzle of olive oil. Puree for 10 seconds. Then add the basil and pine nuts to your food processor. Puree for an additional 10-15 seconds.
  • Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
  • Start scooping out pesto and placing it into the individual ice slots. Make sure the pesto is packed down to the bottom of the tray. You do not need to grease the pan since the basil has olive oil in it which will act as the grease to get it out. One batch of Basil Pesto should fill one ice cub tray. Freeze for one hour uncovered, then pop the cubes of pesto out, and store in a freezer proof bag in the freezer for up to 3 months.

Notes

  • Yield – This recipe yields 1.5 cups of basil pesto.
  • Freeze – If you want to freeze this recipe freeze in either ice cube trays or ¼ cup increments. Frozen pesto when thawed will change from the bright green to a darker green.
  • Cheese – If you don’t have Parmesan on hand you can use grated Romano cheese.

Nutrition

Serving: 0.25c | Calories: 231kcal | Carbohydrates: 3g | Protein: 8g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 256mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 780IU | Vitamin C: 2mg | Calcium: 209mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Originally publish on July 6, 2010. Updated with next text on Sep 27, 2012 and then again on April 20, 2021.

« Artichoke Dip
{Guest Post} Lemon-Lime Mini Muffins »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. kristy @ the wicked noodle

    September 29, 2012 at 10:45 am

    I love basil of all kinds! It’s a rare day that I don’t have some waiting for me in the fridge. Basil is definitely one of my favorites!

    Reply
  2. greg urbano

    September 27, 2012 at 3:57 pm

    delicious looking!

    Reply
  3. Kayle (The Cooking Actress)

    September 27, 2012 at 3:19 pm

    That pesto looks perfeeeect! I need to make some!

    Reply
  4. Cassie

    September 27, 2012 at 10:06 am

    These are gorgeous pesto photos and I LOVE the video, you are a pro! I have had a video on my list for so long, really need to do that!

    Reply
  5. icakepops

    September 27, 2012 at 8:39 am

    You are so right, basil is a wonderful plant to grow! Love the video – great job!

    Reply
  6. Suzanne

    September 27, 2012 at 6:51 am

    Great video! This reminds me that I need to trim my own basil plants. I’ve never tried freezing it – I may have to put my ice cube trays to use again.

    Reply
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