Homemade Pesto

This homemade pesto recipe is fast, easy, and can be used in so many different ways! Serve it on pasta, sandwiches, vegetables, or anything your heart desires.

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Ingredients
How to make basil pesto
Top tips
FAQ
More pesto recipes
Recipe

I've been wanting to share this recipe for homemade pesto with you for so long, but it disappears every time I make it. This was the first time I was able to snap a picture of it before it fulfilled its destiny on pastas, pizzas, sandwiches, and maybe a few thieving fingers.

Homemade pesto is so good you could eat it with a spoon (and we have). I like mine thick and a little cheese heavy (thanks, Wisconsin).

The proportions aren't as important as the quality of ingredients. I'm thrilled to have some basil plants growing outside my door again, which makes for the most fragrant pesto possible.

Ingredients

Basil
Parmesan cheese
Romano Cheese
Pine nuts
Kosher salt
Extra virgin olive oil

How to make basil pesto

In a food processor, combine basil, parmesan, romano, pine nuts, and salt to taste.
With the motor running, stream in olive oil until smooth. If you prefer a thinner pesto, add additional olive oil a little bit at a time until the desired consistency is reached.

Top tips

What is pesto?

Originally from Genoa, Italy, pesto traces its name to the Italian word "pestare," which means "to crush." It is traditionally prepared with a mortar and pestle, but I like to use my food processor to keep it easy.

How to use homemade pesto

As a sauce for pasta
Mix into a pasta salad
Make pesto tofu
Swirl spoonfuls of pesto into pasta bakes such as lasagna or penne
Spread on a sandwich or grilled cheese
Mix into scrambled eggs
Use in place of pizza sauce on your favorite pizza (or egg pizza!)
Thin it out with extra oil and use as a dressing for salads

How to store homemade basil pesto

Homemade pesto can be stored in an airtight container in the refrigerator for up to 3 days.

Tips for customizing basil pesto

Swap the herbs for arugula, kale, or spinach
Use half oil, half water to cut down on fat
To make it vegan, leave out the cheese and add nutritional yeast a little at a time to taste

FAQ

Is homemade pesto healthy?

Pesto, like most foods, can be healthy in moderation. It is higher in calories than some sauces but it's also made with natural ingredients, like basil, olive oil and nuts.

Can I freeze homemade pesto?

Yes! This pesto freezes beautifully in small, individual portions. I usually spoon about ½ - 1 cup into a little container and just throw it right in the freezer. Allow it to sit in the refrigerator overnight to thaw or pop it in the microwave for thirty seconds or so.

Can I use dried basil to make pesto?

In short, no. You need fresh basil leaves to make pesto. When buying fresh basil, look for vibrant green leaves with no spots or wilting.

More pesto recipes

If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

Recipe

Homemade Pesto

Basil pesto, also known as pesto genovese, is a basic sauce that's easy enough to make at home! Basil, pine nuts, cheese, and oil are all you need to make this easy recipe.

5 from 1 vote

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Prep Time: 10

Total Time: 10

Servings:

Calories: 364kcal

Author: Lindsay Moe

Ingredients

▢ 1 cup loosely packed basil leaves
▢ 1 cup freshly grated Parmesan cheese
▢ ⅓ cup freshly grated Romano Cheese
▢ ⅓ cup pine nuts
▢ Coarse kosher salt
▢ ½ cup extra virgin olive oil

Instructions

In the bowl of a food processor, combine basil, Parmesan, Romano, pine nuts, and salt to taste.
With the motor running, stream in olive oil until smooth. If you prefer a thinner pesto, add additional olive oil a little bit at a time until the desired consistency is reached. Serve on pasta, sandwiches, vegetables, or anything your heart desires.