Pesto Recipe

If you’ve never made pesto from scratch, you’re in for a bold flavor bomb. This classic Italian basil pesto is vibrant, garlicky, nutty, and downright addictive, and it comes together in minutes.

We’re talking fresh basil, pine nuts, Parmesan, and olive oil blended into a rich green sauce that goes on everything. Toss it with pasta, smear it on sandwiches, drizzle it over grilled meats, you name it.

And if you’re like me and love a little heat? Don’t worry, I’ve got spicy variations covered too.

What is Pesto?

Pesto is a classic Italian sauce made with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. It is bold, vibrant, and packed with flavor, usually served as a pasta sauce, though it is much more versatile.

In this recipe, I’ll show you how to make it the traditional Italian way, just like they do in Genoa (Pesto alla Genovese), with tips to get the best texture and taste every time.

Let's talk about how to make pesto, shall we?

What is Pesto Made Of? (Key Pesto Ingredients)

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

• Fresh Basil Leaves. The heart of classic pesto. Use vibrant, unbruised leaves for best flavor.
• Parmesan Cheese. Traditional, or combine with Pecorino Romano for more sharpness.
• Pine Nuts. Oily and delicious.
• Fresh Garlic. Fresh packs a punch.
• Extra Virgin Olive Oil. Use high-quality for best results.
• Salt. Season to taste.
• Optional. I also like to include lemon juice to help prevent browning, though this is not traditional.

How to Make Pesto - the Recipe Method

Making basil pesto is easy! Here is the easy way. Add all of the ingredients except for the olive oil to a blender or food processor. Pulse to combine and break down.

Drizzle in the olive oil a bit at a time while you pulse or process to your desired consistency. You can make it chunky or smooth, whichever you prefer.

I've also included more traditional mortar and pestle instructions in the recipe card at the bottom of the post for a chunky basil pesto recipe made with a mortar and pestle, which is the traditional Genovese way.

Boom! Done! Your basil pesto is ready to serve. Easy enough to make, isn't it?

Variations

There are many ways you can vary up your pesto for different flavors and textures. Here are a few ideas:

• Use Different Nuts. Pine nuts are traditional, but try almonds, pistachios, or cashews. You can also use seeds like sunflower seeds or pumpkin seeds.
• Use Different Greens. Swap in peppery arugula, tender spinach, kale, parsley, or carrot greens. Garlic scapes offer a wonderful variation.
• Additional Ingredients. Favorites include sun dried tomatoes, roasted red peppers, capers, anchovy paste, olives, and avocado.

Serving Pesto - How to Use It

Here are several ways to enjoy your basil pesto:

1. Pesto Pasta. The classic move. Toss it with spaghetti, orecchiette, gnocchi, or any of your favorites. It also makes a perfect pesto pasta salad.
2. Spread on Sandwiches or Wraps. Skip the mayo! It's great on grilled chicken, turkey, or roasted veggie sandwiches.
3. Drizzle on Grilled Meats or Seafood. Add a spoonful over salmon, shrimp, even steak for a fresh, herbal finish.
4. Top Pizzas and Flatbreads. Everyone loves a good pesto flatbread!
5. Toss with Roasted or Grilled Vegetables. No more boring veggies! It's especially good on potatoes, carrots, or zucchini.
6. Use as a Dip. Serve with warm bread, pita, or crunchy veggies for a quick appetizer or snack.
7. Swirl into Scrambled Eggs or Omelets. This is one of our favorite ways to use it for a breakfast spin. Great with egg salad, too!

Storing Pesto

Store pesto in an airtight container in the refrigerator for up to 1 week. To help prevent browning, smooth the surface and top it with a thin layer of olive oil before sealing.

For longer storage, freeze in ice cube trays or small jars for up to 3 months. Just thaw what you need, when you need it.

That's it, my friends. I hope you enjoy this homemade pesto sauce recipe. I'd love to hear how it turned out for you, and how you decided to make it your own.

Want More Herb Sauces?

If you love pesto, you'll love some of these amazing herb sauces from around the world, some that offer a spicy, vibrant kick.

• This Chimichurri Recipe offers a bold taste of South America, made with fresh herbs, garlic, and vinegar. Also try my Red Chimichurri for a smoky twist.
• This Salsa Verde Recipe is the classic from Mexico, made with tomatillos and cilantro.
• This Peruvian Aji Verde Recipe is rich and creamy with aji amarillo chilies, lots of green herbs, and whipped feta cheese.
• Chermoula Sauce is a versatile North African condiment of fresh herbs, oil and spices used as a marinade or sauce for meats, seafood, and vegetables.
• This Zhug Recipe is a spicy green hot sauce from Yemen that's made with chili peppers, fresh green herbs and lots of aromatic seasoning.