Classic Basil Pesto Recipe

This timeless recipe is a true kitchen essential. It's simple to make, bursting with rich flavor, and incredibly versatile. Pesto is perfect for everything from pasta and pizza to salads. A classic Italian sauce that’s sure to impress and leave everyone coming back for seconds.

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This is a small-batch pesto recipe I made specifically for paninis, you can find that recipe here. If you’re planning to use it for a big pasta dinner or to top a pizza, you might want to double it. After making four paninis, I still had about half the pesto left. So, if you know you won’t use it all, you could cut the recipe in half, but honestly, it’s so good, I doubt you’ll have any trouble finding ways to use it up!

What’s In It: 

• Fresh Basil Leaves: Fresh basil is a must in this recipe. It’s the heart of the sauce and what gives it its vibrant, unmistakable flavor.

  
  

• Grated Parmesan: Another essential ingredient in this recipe is freshly grated Parmesan. It usually tastes better than the kind that comes in a bottle, but I’ve used both, and the sauce still turns out great! You could also opt for Pecorino Romano if you’re looking for a sharper flavor.

  
  

• Pine Nuts: Traditional pesto is made with pine nuts, but they can be pretty pricey. If you're planning to make pesto regularly or just want a more budget-friendly option, I recommend using walnuts or sunflower seeds. For this recipe, I used walnuts—and honestly, I couldn’t tell the difference.

  
  

• Minced Garlic: Garlic adds an extra layer of flavor to the sauce. You can use fresh cloves or the pre-minced kind from a jar they both work well.

  
  

• Extra Virgin Olive Oil: Another essential ingredient! Olive oil helps blend everything together and gives the sauce that smooth, velvety texture. In general, I recommend using a higher-quality olive oil for the best flavor, but any variety will do. I just wouldn’t recommend substituting it with other types of oil.

How to Make Basil Pesto:

• Toasting the nuts before blending is optional, but it can add a deeper, richer flavor to the sauce. It’s not necessary, especially if you're short on time, but if you’re using alternatives to pine nuts, like walnuts, it might be worth trying.

  
  

• To toast your nuts, place a skillet over medium heat and cook them for about 2–3 minutes, or until golden and fragrant. Be sure to stir frequently to prevent burning. Once toasted, let them cool completely before using. 

  
  

• Add the basil, nuts, garlic, and cheese to a blender, food processor, or food chopper. I used a food chopper for this batch, which didn’t have a pulse option, and it still worked great. When I’ve used a food processor, I’ve combined the ingredients using the pulse setting. Either method works—you just want the ingredients to be finely chopped.

  
  

• If you're using a food chopper like I did, just add the olive oil a little at a time, blending in between. If you’ve got a food processor or blender with a lid that lets you pour the oil in while it’s running, even better—go ahead and drizzle it in slowly. The olive oil is what brings everything together. By now, your pesto should be smooth, creamy, and smelling amazing.

  
  

• Lastly, if you want to brighten things up, feel free to squeeze in a little lemon juice for some extra freshness. You can also sprinkle a bit of sea salt on top to boost the flavor even more.

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Give this recipe a try and let me know how it turns out! I’d love to hear your thoughts and any tips you have for making the perfect Basil Pesto. Feel free to share in the comments or message me if you have any fun twists of your own!

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Looking for a way to use your pesto? Go check out my The Best Summer Panini Recipe with Homemade Pesto recipe.

Basil Pesto

servings: 1 cup prep time: 10 minutes

cook time: 0 minutes total time: 10 minutes

Ingredients:

• 1 cup (27g) fresh basil leaves, roughly

• 1/3 cup (33g) grated Parmesan cheese

• 1/3 cup (45g) pine nuts, can substitute with walnuts, almonds, or sunflower seeds

• 2–3 tsps minced garlic

• 1/4 cup extra virgin olive oil, more if necessary

  
  

Recipe:

1. Add basil, nuts, garlic, and cheese to a food processor and pulse until finely chopped.

2. Slowly pour the olive oil into mixture and blend until smooth and creamy.

   
   

Notes:

• When it comes to cooking, I think it’s really helpful to get comfortable eyeballing ingredients. It gives you more freedom and confidence in the kitchen. These are the rough measurements I used for this recipe. If you prefer more guidance, I recommend checking out my How to Make Basil Pesto section for more detailed instructions.

  
  

• Don't doubt yourself! This recipe is meant to be easy and delicious!

  
  

• If you don't have a food processor a blender or food chopper works as well.

  
  

• Storage tips: Store your pesto in an airtight container in the fridge for up to 5 days or pop it in the freezer if you want to keep it longer.