My homemade basil pesto is made with a blend of fresh basil leaves, garlic, and Parmesan cheese, but leaving out the pine nuts and reducing the olive oil makes it lighter than the traditional version!
Fresh Basil Pesto Recipe
This time every summer, the basil plants in my garden are lush and beautiful, full of fragrant leaves that I like to pick and add to whatever I’m cooking—but homemade basil pesto is my absolute favorite use for them! Most recipes for basil pesto contain a lot of fat, but to make it lighter, I use less oil and leave the pine nuts out, and no one ever complains. Use your pesto as a starting point for easy dinner recipes like Baked Pesto Chicken, enjoy it on Grilled Pesto Chicken and Tomato Kebabs, or just toss it with pasta or zoodles!
Why This Is My Go-To Basil Pesto Recipe
This basil pesto recipe is my absolute favorite because it’s fresh, flavorful, and so simple to make!
- Nut-Free. I’ve been making peso this way for years, you don’t miss the pine nuts.
- You can use a lot of it. With store-bought pesto, the calories can add up quickly thanks to all the oil. I love that with this lightened up pesto recipe, I can add a more generous amount to my meals!
- A taste of summer any time of year. Making pesto at the end of the summer and freezing it is a great way to use up the last of the basil from your garden so you can enjoy it all winter long. Plus, it’s such a delicious reminder of warmer days when you’re stuck in the cold winter months.
- Easy to make. Making pesto at home is incredibly easy and only requires a few ingredients and a few minutes of your time.
What You’ll Need
Here’s a list of the simple ingredients you’ll need to whip up this fresh basil pesto recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Basil – Sweet Genovese basil is the the most common variety, but you can use any basil in your garden to make pesto.
- Garlic – For a twist on the classic pesto recipe, swap in a whole head of roasted garlic for a sweeter taste.
- Grated Parmesan – Pecorino Romano can be used as an alternative if you’d like.
- Salt & pepper – Adjust the amount to your preferences.
- Olive oil – For a smooth consistency.
How to Make Basil Pesto
It’s so easy to make homemade pesto! Here’s all you have to do:
- Pulse. Add the basil, garlic, Parmesan cheese, salt and pepper to a food processor and pulse until smooth.
- Add the oil. Slowly drizzle in the olive oil while pulsing.
- Finish. Season to taste and serve immediately or store for later.
Tips and Variations
These additional tips and variations will help you make sure your fresh basil pesto turns out perfect.
- Try another herb. Parsley makes a fantastic pesto, as does cilantro. (Cilantro pesto is great with chicken!)
- Add nuts. I never add pine nuts to my pesto because they are so expensive and add more fat, but you can add them if you like. For a less pricey option, try almonds or walnuts if you want to include nuts.
- Don’t over-process. The olive oil can become bitter if you process the pesto too much. Process all the ingredients, then add the olive oil last. If your pesto does taste bitter, try adding a little extra salt or cheese.
How to Serve Basil Pesto
Homemade basil pesto is the perfect sauce for so many dishes:
- Pasta: Coat zucchini noodles, spaghetti squash, or your favorite pasta with pesto, and add some shrimp or chicken and roasted tomatoes, mushrooms, or spinach.
- Sandwich: Spread the pesto on a baguette or ciabatta and top with grilled or roasted veggies and mozzarella.
- Burgers: Top turkey or veggie burgers with pesto mayo.
- Marinade: Marinate shrimp or chicken in pesto.
- Salmon: Brush it over salmon before cooking.
- Pizza: Swap tomato sauce for pesto on homemade pizza.
- Grain Bowl: Mix pesto with couscous or brown rice and top with chicken and grilled vegetables, like zucchini, tomatoes, and onions.
Proper Storage
- Refrigerator: Store basil pesto in a jar or airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze pesto in ice cube trays, mini silicone muffin pans, zip-locked bags, or small containers for up to 3 months. If using muffin or ice cube trays, transfer the pesto to a freezer-storage bag once frozen. You could also freeze spoonfuls of pesto on a parchment-lined baking tray and transfer them to a bag once frozen.
More Pesto and Sauce Recipes
Basil Pesto
Ingredients
- 1 cup basil
- 1 clove garlic
- 1/4 cup grated parmesan
- 1/4 teaspoon kosher salt, and black pepper to taste
- 2 1/2 tablespoons olive oil
Instructions
- In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth.
- Slowly add the olive oil while pulsing.
- Store in a sealed container and refrigerate until ready to use or you can freeze this in ziplocks bags to use at a later date.
