How to Make Homemade Basil Pesto

Basil pesto is a summer essential in my kitchen. Every year my garden explodes with more basil than any one person should reasonably have. I’ve handed basil to friends, neighbors, and complete strangers. Often I post on the Nextdoor app and invite people to come pick some for free. I prefer to give it away to strangers than to waste it. That is how I accidentally became the neighborhood basil dealer.

When I hand out basil to people they often ask me: “How do you make pesto?” I always say, “I’ll share the recipe on my blog soon!” — and today I’m finally keeping that promise. This is my go-to basil pesto: fresh, garlicky, and ready in just a few minutes. If you’ve got basil, you can make it — no excuses! And if you don’t, I can hook you up.

How is My Basil Pesto Different?

There are thousands of pesto recipes online, but mine has a few twists that make it stand out.

I add more Parmesan than most pesto recipes require, and I have no regrets. In my opinion, the more cheese, the better the pesto.
I also use both the zest and the juice of a lemon, which adds a bright, fresh flavor you don’t usually find in traditional recipes.
I keep my pesto a little chunkier on purpose. That thicker texture helps it cling to pasta, veggies, chicken — whatever you toss it with. If pesto is too runny, it just slides right off, and we’re not wasting good basil around here.

Equipment

You have several ways to blend the pesto ingredients. Pick the best equipment for you based on what you have and like.

Food processor – a small food processor or blender is perfect for this recipe. If you make a big batch of pesto use a big food processor.
Immersion blender – I often use it for a small pesto batch.
Mortar and pestle – if you don’t mind the manual labor and want to make pesto the authentic way.
Small chopper – I love them for making pesto. Small choppers are efficient and easier to clean compared to big processors.
Microplane for grading the parmesan and zesting the lemon
Jars for storing – I used a 8oz jar to store my pesto.

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Helpful Tips for the Best Basil Pesto

Toast the pine nuts – A quick toast in a dry skillet brings out their nutty flavor and adds depth to your pesto.
Choose quality olive oil – Use a good extra virgin olive oil for the best taste and silky texture.
Grate your own Parmesan – Skip the pre-grated kind, which often contains anti-clumping agents that affect texture. Freshly grated cheese makes a big difference.
Season to taste – Start with the suggested amount of lemon juice and adjust to your liking. The same goes for garlic and pepper.
Be careful with salt – Parmesan is naturally salty, so taste before adding extra.
Blend to your preferred consistency – I recommend keeping it thick and slightly chunky so it clings beautifully to pasta, veggies, or protein. If you prefer, blend longer for a smoother, more pourable sauce.

Why Homemade pesto is Better?

Nothing compares to homemade pesto. Once you taste it fresh, it’s hard to go back to the store-bought kind. Here’s why making it yourself is totally worth it:

Fresher flavor: Homemade pesto bursts with the aroma of fresh basil, unlike jarred versions that often taste dull or cooked.
No preservatives: You control the ingredients—no additives, fillers, or hidden oils.
Better texture: You can make it smooth or chunky, exactly how you like it.
Quality ingredients: Use real parmesan, good olive oil, and fresh garlic instead of cheap substitutes.
Customizable: Adjust salt, cheese, lemon, or nuts to fit your taste or dietary needs.
More vibrant color: Fresh pesto keeps that beautiful bright green hue that store-bought versions lose over time.
Budget-friendly: If you grow your own basil, it costs a fraction of what you’d pay for premium pesto at the store.

How to use Basil pesto?

Pasta – The classic way! Toss pesto with freshly cooked pasta and a splash of pasta water for a silky, flavorful coating. You can also make a pasta salad.

Pizza – Use pesto instead of tomato sauce, or drizzle it on top after baking for a fresh, herby finish.

Sandwiches & Wraps – Spread pesto on bread or wraps instead of mayo or mustard for an instant flavor boost.

Salads – Stir a spoonful into a vinaigrette, or use it as a dressing for pasta salad or roasted veggie bowls.

Protein – Pesto is delicious with grilled chicken, salmon, or shrimp. Brush it on just before serving for fresh flavor.

Vegetables – Drizzle over roasted potatoes, zucchini, or asparagus. It’s also a great dip for raw veggies.

Eggs – Add a spoonful to scrambled eggs, omelets, or frittatas for a vibrant twist.

Grain Bowls – Stir pesto into quinoa, farro, or couscous for a herby flavor boost.

Soup Topper – Add a dollop to tomato soup, minestrone, or even chicken soup.

Marinade or Sauce for Protein – Mix with yogurt or olive oil to marinate chicken, shrimp, or salmon before grilling or roasting.

Snack Dip – Blend with Greek yogurt, cream cheese, or ricotta for a quick dip with veggies or crackers.

Storage Tips for Basil Pesto

In the fridge – Store pesto in an airtight container for up to 5–7 days. To prevent browning, pour a thin layer of olive oil on top before sealing.
In the freezer – Basil pesto freezes beautifully. I like to transfer into ice cube trays, freeze, then pop out and store in a freezer bag. This way you can defrost just the amount you need.
Thawing – Defrost frozen pesto in the fridge overnight or stir directly into warm pasta or vegetables to melt quickly.
Avoid reheating – Don’t cook pesto on the stove, as heat dulls the fresh flavor and vibrant color. Instead, stir it into hot dishes just before serving.

Print Recipe

Homemade Basil Pesto

Course: Condiments, Dip, Spread

Cuisine: Italian

Keyword: basil, olive oil, Parmesan, pine nuts

Equipment

Food processor or a small chopper

Ingredients

2 cups fresh basil leaves
the zest of one lemon
1 Tbsp freshly squeezed lemon juice
½ cup freshly grated Parmesan cheese
½ cup pine nuts
1 garlic clove
¼ cup extra virgin olive oil
salt and pepper to taste

Instructions

Add all the ingredients in a food processor, small chopper or smoothie maker.
Blend/process until you reach your desired consistency. I like my pesto chunkier.
Taste and adjust the seasoning if needed.
Transfer the pesto in a clean jar with lid, or other food safe container. To prevent the pesto from getting brown drizzle some olive oil on top.
This recipe will fill one 8 oz jar.
Serve the pesto with pasta, pizza, as a sauce, topping or on your favorite protein. Read the blog post for other ways to use pesto.
Store the pesto in the refrigerator for up to a week. Read the blog post for serving and freezing recommendations.