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.
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
- 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
This recipe for basil pesto makes about 1.5 cups of pesto. The perfect amount for tossing with pasta!
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.
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.
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.
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!
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
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Homemade Pesto Recipe
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
Originally publish on July 6, 2010. Updated with next text on Sep 27, 2012 and then again on April 20, 2021.
kristy @ the wicked noodle
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!
greg urbano
delicious looking!
Kayle (The Cooking Actress)
That pesto looks perfeeeect! I need to make some!
Cassie
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!
icakepops
You are so right, basil is a wonderful plant to grow! Love the video – great job!
Suzanne
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.