Enjoy the bounty of your garden with this Fresh Basil Pesto Recipe! This 5-minute sauce is made with just a few simple ingredients— loads of fresh basil, parmesan cheese, toasted pine nuts, lemon juice, and olive oil! Perfect with pasta, pizza, and for dipping!
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Jump to:
- Recipe Testing Notes
- Ingredients for Pesto Sauce
- Can I Make Pesto Nut-Free?
- Pesto Flavor Variations
- Equipment
- How to Toast Pine Nuts
- How To Make This Classic Basil Pesto Recipe
- How To Freeze Fresh Basil Pesto
- How Long Does Fresh Pesto Last in the Fridge?
- What to Serve with Homemade Basil Pesto
- Add a Twist!
- Recipe FAQs
- More Gluten-Free Sauce Recipes
- Stay In Touch!
- Recipe
- Comments and Ratings
Fresh herbs are one of my favorite things to grow in the garden. They’re easy to care for and bring vibrant, fresh flavor to many delicious recipes.
Every spring, I plant two basil plants and by late summer I have a ton of fresh basil ready to use! This homemade pesto sauce is a great way to use an abundance of basil and it tastes so much better than store-bought pesto!
Recipe Testing Notes
- While it's not a traditional pesto ingredient, adding a bit of lemon juice really helps to brighten the flavor and prevent oxidization of the pesto—meaning you can make it a bit ahead of time without it turning brown.
- I don't always toast the pine nuts, but it does add a depth of flavor to the pesto.
- Tender basil stems are fine to use, but discard any thick, woody ones.
Ingredients for Pesto Sauce
- Fresh Basil: Use the freshest basil you can find for the best flavor.
- Fresh Parmesan Cheese: Try to use real parmigiano reggiano if you can! I like to get mine from Costco, along with many more gluten-free finds! You can also use Pecorino Romano, if you prefer.
- Pine Nuts: Buttery pine nuts add a lot of flavor to the pesto. You can substitute different nuts, like walnuts, if necessary.
- Fresh Garlic Cloves: Use fresh garlic rather than powder.
- Lemon Juice: Use a squeeze of lemon juice from a real lemon!
- Olive Oil: Use high quality extra-virgin olive oil.
*Refer to the recipe card for full ingredient information.
Can I Make Pesto Nut-Free?
It's very easy to make a nut free pesto! You can simply omit the pine nuts or if you want to keep that nutty flavor— swap them out for an equal amount of sunflower seeds or pumpkin seeds. Be sure to use unsalted, shelled seeds (seeds removed from the shell).
Pesto Flavor Variations
Pesto is a versatile sauce that's made to taste, which means it can be customized in so many ways! Here are a few flavor variations to try:
- Spinach Pesto: Swap half the basil for fresh baby spinach to make a milder, nutrient-packed version. Great for kids and picky eaters!
- Cilantro Lime Pesto: Use cilantro in place of basil and add a squeeze of lime juice instead of the lemon. A small jalapeño adds a nice kick!
- Sun-Dried Tomato Pesto: Reduce the basil to 1 cup and blend in a jar of sun-dried tomatoes for a rich, slightly sweet flavor.
- Arugula Pesto: Use arugula in place of basil for a peppery kick!
- Kale Walnut Pesto: Replace basil with kale and use walnuts instead of pine nuts for a heartier, earthier sauce.
- Pistachio Pesto: Substitute pine nuts with pistachios for a uniquely nutty taste!
Equipment
You need a food processor or high-powered blender— like a vitamix, in order to make pesto. It helps to blend the sauce into a cohesive mixture. My Cuisinart food processor isn't fancy, but it's a powerhouse perfect for pesto! It will leave the pesto a bit more textured as compared to the Vitamix.
How to Toast Pine Nuts
Toasting pine nuts adds another layer of flavor to the pesto. Here are two quick and easy ways to toast your pine nuts before making the pesto:
- Oven Method: Preheat to 350°F (175°C). Spread pine nuts on a baking sheet and toast for 5-7 minutes, stirring halfway through.
- Skillet Method: Heat a dry skillet over medium heat. Add pine nuts and stir frequently for 3-5 minutes until golden brown.
*Keep a close eye on them to prevent burning. Let them cool before using.
How To Make This Classic Basil Pesto Recipe
- Place the fresh basil leaves, parmesan cheese, pine nuts, garlic, lemon juice, and kosher salt in the bowl of a food processor.
- Pulse a few times to chop the ingredients.
- With the food processor on, slowly drizzle in the extra virgin olive oil.
- Continue to blend another few seconds until the mixture is combined.
How To Freeze Fresh Basil Pesto
To freeze pesto, spoon it into ice cube trays, like these handy silicone freezer trays, leaving a little room at the top for expansion. Once frozen, transfer the pesto cubes to a freezer bag or airtight container. They'll keep for up to 3 months, and you can thaw just what you need when you need it!
How Long Does Fresh Pesto Last in the Fridge?
Fresh basil pesto typically lasts about 4 to 5 days in the fridge when stored in an airtight container. To help keep it fresh longer, drizzle a thin layer of olive oil on top to help prevent oxidation.
What to Serve with Homemade Basil Pesto
Wondering how to use your freshly made pesto? Try a creamy pesto pasta sauce or pesto pasta salad! Use fresh pesto as a homemade pizza sauce or as a dipping sauce for fresh bread.
These dishes are perfect for pairing with this classic pesto recipe:
Add a Twist!
You're adding fresh lemon juice, why not add some lemon zest too?! Adding the zest from your lemon will amp up the brightness of your pesto even further.
Just remember, it's easiest to zest a lemon before slicing, so zest it first before cutting it in half.
Recipe FAQs
Yes, pine nuts are naturally gluten-free. They come from pine trees and don’t contain any gluten. However, if you have celiac disease or gluten sensitivity, it’s important to check the labels to ensure the pine nuts you buy haven’t been processed in a facility that handles wheat or other gluten-containing products to avoid cross-contamination.
You should wash basil before making pesto to remove dirt or pesticides. Even freshly picked basil from your garden may have dirt or small bugs on it. Be sure to pat the leaves dry or use a salad spinner to avoid adding excess water to the pesto.
While the small, tender stems are fine to use, avoid any thicker, woody stems as they can be bitter and tough. Using only the leaves and softer stems will result in the best flavor and texture in your pesto.
No, you don’t need to blanch basil leaves before making pesto. Blanching basil leaves for a few seconds in boiling water can help preserve the vibrant green color, but it’s not necessary for any other reason. Fresh basil leaves give pesto its bold, fresh flavor. In fact, blanching can slightly mute that flavor.
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Recipe
Fresh Basil Pesto Recipe
Ingredients
- 3 cups fresh basil leaves, loosely packed
- ¾ cup grated parmesan cheese
- ¼ cup pine nuts, toasted if desired
- 2 Tablespoons fresh lemon juice, the juice from one lemon
- 1 garlic clove
- ½ teaspoon kosher salt
- ½ cup extra-virgin olive oil
Instructions
- Pulse the basil leaves, Parmesan cheese, pine nuts, lemon juice, garlic, and salt in a food processor until finely chopped.
- With the processor running, slowly drizzle in the olive oil.
- Continue processing for a few more seconds until the mixture is smooth and well-combined.
Notes
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Daniela
Our basil went crazy in the yard so I had to use some to make pesto. I used raw cashews instead of pine nuts and it turned out delicious
Katie Olesen
So glad you enjoyed the recipe, Daniela! Cashews are a great substitute!