Homemade pesto recipe made with fresh basil leaves, pine nuts and grated parmesan. Freshly made in just 5 minutes and bursting with aromatic flavours and an intense green colour. This is pesto at its best!
Find out how to make and store this vibrant pesto recipe so you always have a jar ready to go in the fridge.
👩🏻🍳 Why make this recipe
Basil pesto is great to have handy in the fridge. Especially if its homemade. You can't beat the intense, aromatic flavours that come from making pesto yourself at home. This recipe is nice and easy and super quick. So even if you have next to no time you can make the recipe in less than 10 minutes and be getting on with the rest of your day.
Pesto is the perfect partner to so many foods that it will always provide you with a great dinner at the drop of a hat. Mix it with some diced, pan fried chicken and serve with rice or in a wrap. Add it to some freshly cooked pasta or pour over some ravioli. Mix it into a couscous or quinoa salad or drizzle over baked fish.
🥘 Ingredients
To make basil pesto at home you will need:
Ingredient notes
Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.
Pine nuts: Pine nuts are the best option for this recipe but if you can't get hold of any a good substitute would be cashew nuts or pecans. Walnut pesto is also an option.
Parmesan: For a vegetarian version replace parmesan with vegetarian cheese.
🔪 Step by step instructions
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Place the basil leaves, garlic clove, pine nuts and salt into a blender or food processor. Add just half of the oil.
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Pulse into a paste adding more oil if needed.
- Grate the parmesan and stir in a bit at a time until you are happy with the taste and texture.
-
Taste and add more salt, parmesan or oil depending on the taste and consistency you are after.
💭 Expert tips
- Only add half of the oil to begin with. Blend and then check the consistency before adding more oil if needed.
- Grate the parmesan separately then stir in to the blended pesto. This improves the texture and gives more control over the taste and amount of parmesan
❓ Frequently asked questions
Transfer the pesto to a sealable jar or container. Store in the fridge for up to 2 weeks or freeze for up to 3 months. To defrost leave on the side overnight. If freezing I recommend freezing small amounts in small containers so you can defrost as much or as little as you need.
This pesto is great stirred through pasta, rice, couscous, quinoa or any other kind of grain. I also love to use it as a topping on ravioli, roasted sweet potato, chargrilled veggies and pan fried chicken or fish.
For something a little different try basil pesto on a pizza base, over tomato and mozzarella salad or layer into a vegetable lasagna or aubergine parmigiana.
🍯 Other homemade pestos and pastes
- Celery, Apple and Walnut Pesto
- Thai Green Curry Paste
- Tikka Masala Paste
- Thai Red Curry Paste
- Beetroot Hummus
- Simple Guacamole Recipe
If you try this recipe you can let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
📖 Recipe
Basil Pesto Recipe
Equipment
- Grater
Ingredients
- 1 garlic clove peeled and roughly chopped
- 75 g fresh basil leaves
- 30 g pine nuts
- Pinch sea salt
- 100 ml olive oil
- 50 g parmesan grated
Instructions
- Place the basil leaves, garlic clove, pine nuts and salt into a blender or food processor. Add just half of the oil.1 garlic clove, 75 g fresh basil leaves, 30 g pine nuts, Pinch sea salt, 100 ml olive oil
- Pulse into a paste adding more oil if needed.
- Grate the parmesan and stir in a bit at a time until you are happy with the taste and texture.50 g parmesan
- Taste and add more salt, parmesan or oil depending on the taste and consistency you are after.
Nutrition
Notes
- Only add half of the oil to begin with. Blend and then check the consistency before adding more oil if needed.
- Grate the parmesan separately then stir in to the blended pesto. This improves the texture and gives more control over the taste and amount of parmesan
This post was first published in Oct 2015. Updated in Aug 2021 with an improved recipe and photos, and new step by step instructions and expert tips.
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