This is my favorite, easiest pesto recipe—classic basil pesto with toasted pine nuts and Parmesan. I make a batch every week to lift simple meals. Try it today!
At last, I’ve gathered my pesto tips and recipe in one clear post.
For years I promised a dedicated pesto post because it’s so good, and now it’s here—perfect for peak basil season (and summer tomatoes and corn!).
I didn’t always love basil pesto, but now it’s a staple. I use it as a drizzle, a marinade, and a sauce for meats, vegetables, and pastas. I make large batches, refrigerate what we’ll use in a week, and freeze the rest. It’s endlessly useful.
How To Make Basil Pesto
These are the ingredients I use for a classic, bright basil pesto:
- Lots of fresh basil
- Fresh garlic cloves, added whole
- Toasted pine nuts—they add great flavor and texture
- Finely grated Parmesan cheese
- A squeeze of fresh lemon juice to brighten the sauce
- Extra virgin olive oil
- Kosher salt and freshly ground pepper
Combine everything in a food processor: basil, garlic, Parmesan, pine nuts, lemon juice, and a big pinch of salt and pepper. Pulse until ingredients are broken down, then stream in olive oil with the processor running until the pesto comes together. Taste and adjust seasoning. Store in the refrigerator for up to a week, or freeze for longer.
I also stir pesto into soups, vinaigrettes, dressings, and creamy sauces to add instant flavor.
Recipes That Use Pesto
Here are some favorite ways I use pesto around the house:
- Pesto meatball melts
- Pesto, peach, and prosciutto pizza
- Pesto caprese puff pastry pizza
- Pesto risotto stuffed peppers
- Baked pesto bucatini with burst tomatoes
- Summer stuffed shells
- Pesto bucatini pie
- Smashed pesto chickpea salad
- Pesto smashed potatoes
- Ricotta jam jar
- Pesto melt chicken
- Pesto mini meatball soup
- Grilled lemon shrimp with pesto couscous
- Fancy hummus with a pesto swirl
- Smoked chicken pesto dip
I keep pesto in the fridge almost every week—it’s an easy shortcut that turns ordinary meals into something special.
I also make other versions—kale, pistachio, avocado—but this classic basil pesto is my go-to.
Best Basil Pesto Recipe
Basil Pesto Recipe
1
1/2 cups pesto, about
15 mins
15 mins
Ingredients
- 4 cups fresh basil
- 4 garlic cloves
- 1 cup finely grated Parmesan cheese
- 1/2 cup pine nuts, toasted
- 1 teaspoon freshly squeezed lemon juice
- Kosher salt and pepper, to taste
- 1/2 to 3/4 cup olive oil
Instructions
- Combine the basil, garlic, Parmesan, pine nuts, lemon juice, and a generous pinch of salt and pepper in a food processor. Pulse until the mixture is broken down into small crumbs and well combined.
- With the processor running, slowly stream in the olive oil until the pesto reaches your preferred consistency. Taste and adjust salt and pepper. Use immediately, refrigerate for up to a week, or freeze.
Side Dish
American
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My favorite way to enjoy a generous handful of greens.