Also known as Pesto alla Genovese, this condiment brings a rich and nutty flavor to countless dishes, including this easy 2-ingredient Pesto Chicken.
Ingredients
These are the essential ingredients for my classic basil pesto recipe.
- Fresh Basil Leaves – Small, fresh leaves work best.
- Pine Nuts – You can sub in walnuts or pistachios.
- Parmesan Cheese
- Extra Virgin Olive Oil – You must use a good quality olive oil.
- Garlic
How to Make Basil Pesto
This easy basil pesto recipe is ready in only 5 minutes!
Blend Basil and Pine Nuts – In a food processor, blend the pine nuts and garlic until coarsely chopped.
Add Garlic and Cheese – Add the basil leaves, salt and lemon juice to the mixture, pulsing until well combined.
Stream in Olive Oil – With the processor running, slowly add the olive oil in a steady stream until the pesto reaches your desired consistency.
Add the Cheese – Add the cheese and mix one last minute. Taste and add extra salt, if desired.
Recipe Variations
While the classic Genovese pesto is my favorite, and most popular, here are some fun recipe variations to play around with:
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Nut Variations – Substitute pine nuts with walnuts, almonds, or pecans for a different texture and taste.
Cheese Variations – Besides Parmigiano-Reggiano, try incorporating Pecorino Romano for a sharper and saltier flavor.
Herb Variations – Mix basil with other herbs like mint or cilantro to create a unique blend of flavors.
Vegan Pesto – Eliminate cheese or use nutritional yeast as a substitute to cater to vegan diets.
What To Eat With Pesto
Here are some ideas for utilizing homemade pesto:
- Pizza Sauce
- Pasta Salad
- Sandwiches
- Vegetable Marinade
- Bruschetta al Pomodoro
How to Store Pesto
To preserve the fresh flavor and vibrant color of basil pesto, follow my storage tips if you have leftover pesto:
How Long Does Fresh Pesto Last? – Store pesto in an airtight container in the refrigerator for up to a week. Pour a thin layer of olive oil on top to prevent oxidation.
How to Freeze Pesto – For longer storage, pesto freezes well. Use ice cube trays to freeze individual portions, then transfer to a freezer bag. It can last up to 6 months frozen.
This recipe was originally posted in June 2015, but I’ve updated it with new photos, additional text and a few recipe tweaks.
Basil Pesto Recipe – Ready in 5 Minutes!
Ingredients
- ⅓ cup pine nuts
- 2-3 small garlic cloves, roughly chopped
- 2 cups fresh basil leaves
- ½-1 tsp kosher salt
- ¼ tsp lemon juice (Optional) (*Note 1)
- ⅔ cup extra virgin olive oil
- ½ cup parmesan cheese
Instructions
- Put the pine nuts and garlic into a food processor and blend for 15 seconds.
- Add the basil leaves, salt and lemon juice (if using) and blend until a paste forms, about 1 minute.
- Keep the processor running and slowly pour in the olive oil through the feed tube. Blend until fully combined.
- Add the cheese and blend for a final minutes. Taste and adjust seasonings as needed.