Homemade Pesto Recipe
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This homemade pesto comes together in minutes and is one of the easiest ways to make the most of summer basil. Toss it with pasta, spread it on sandwiches, spoon it over grilled meats and vegetables, or swirl it into soups.
Pesto, or pesto alla Genovese, is a vibrant, garlicky green sauce from Genoa, Italy. Made with fresh basil, nuts, garlic, Parmigiano-Reggiano, and olive oil, it’s one of the easiest and most versatile sauces you can make at home. While pesto is traditionally made with a mortar and pestle, a food processor makes quick work of it.
This homemade pesto recipe uses walnuts instead of the traditional pine nuts, making it more affordable without sacrificing flavor. Once everything is blended together, you’d be hard-pressed to tell the difference. I make a batch whenever basil is overflowing in the garden, and since it freezes beautifully, I always stash a few containers away for quick meals later on.
“Simply, my favorite pesto recipe!”
What You’ll Need To Make Pesto Sauce
- Walnuts: Traditional pesto is made with pine nuts, but I almost always reach for walnuts. They’re easier to find, much less expensive, and have a rich, buttery flavor that works beautifully.
Almonds, pecans, and pistachios work well too. Pro tip: Toast the nuts in the oven or a dry skillet for a few minutes to deepen their flavor. - Garlic Cloves: Bring bold, punchy flavor that is key to the flavor of pesto.
- Fresh Basil Leaves: Use vibrant, fragrant leaves with no dark spots. Be sure to wash and dry them thoroughly—wet basil can dilute the pesto and dull the flavor.
- Extra Virgin Olive Oil: Binds everything together and adds smooth, fruity richness. Use one you enjoy the flavor of since it’s a major component of the sauce.
- Grated Parmigiano-Reggiano: Adds salty, nutty flavor. Always use authentic Parmigiano-Reggiano from Italy—look for the name stamped on the rind or clearly labeled on pre-grated packages. Avoid shelf-stable grated cheese or anything labeled “Parmesan” or “Parmesan cheese.”
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Pulse the walnuts and garlic first, then add the basil and seasonings. As you slowly drizzle in the olive oil, the pesto will come together into a smooth, vibrant green sauce. Taking your time with the oil helps it emulsify for the best texture.
Pro Tip: If you don’t have a food processor, a blender works too, though you may need to stop and scrape down the sides a few times to keep everything moving.
Add the cheese and blend just until incorporated. It’ll thicken the pesto slightly and give it a rich, creamy texture.
How To Store & Freeze Pesto
Pesto keeps well in the refrigerator for about a week. To help prevent browning, smooth the surface and pour a thin layer of olive oil over the top before refrigerating (this seals out the air and prevents the sauce from oxidizing).
For longer storage, freeze pesto in ice cube trays. Once frozen, transfer the cubes to a freezer bag so you can thaw exactly as much as you need.
Best Ways to Use Homemade Pesto
Homemade pesto is far more versatile than just pasta. Here are some of my favorite ways to use it:
- Toss it with homemade pasta to make pesto pasta
- Make zucchini noodles
- Spoon over grilled chicken, shrimp, salmon, or steak
- Spread on focaccia, sandwiches and smash burgers
- Drizzle over roasted vegetables
- Stir into minestrone or vegetable soup
- Spread on pizza instead of tomato sauce
- Swirl into scrambled eggs or omelettes
- Mix into mayonnaise for sandwiches
- Spoon onto burrata with fresh tomatoes
- Drizzle over baked potatoes
Video Tutorial
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Homemade Pesto Recipe
Ingredients
- ⅓ cup walnuts, toasted if desired (see note)
- 2 large cloves garlic, roughly chopped
- 2 cups packed fresh basil leaves
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅔ cup extra-virgin olive oil
- ½ cup grated Parmigiano-Reggiano
Instructions
- Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds. Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process a minute more. Use pesto immediately or store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the pesto from oxidizing, which would turn it an unappetizing brown color). It will keep in the refrigerator for about a week.
Notes
- Toasting the walnuts isn't essential, but it brings out their flavor. To toast them, preheat the oven to 350°F. Arrange the walnuts on a baking sheet in a single layer. Bake, checking frequently, until lightly toasted and fragrant, 6 to 8 minutes. Transfer immediately to a plate to cool.
- Freezing Instructions: Pesto can be frozen in an airtight container for up to 6 months. You can also divide your prepared pesto into the compartments of an ice cube tray and freeze. Once it’s frozen, remove the pesto cubes from the tray and put in a sealable plastic bag or an airtight container. You can add the defrosted pesto cubes to soups, pasta dishes, eggs, sandwiches, and potatoes.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Jenn’s recipes have become my go to for family dinners – hands down, the best recipes I’ve ever made. Thank you for sharing these with all of us. I’ve made this pesto twice and it was a big hit with my entire family – so delicious. Mine came out a bit too thick both times but I was likely too generous with my basil measurements plus a poorly working food processor. This recipe has inspired me to replace it. I can’t wait to try it once again.
Excellent recipe and I prefer the walnuts to pinenuts. Not sure if that is a China / NA sourced nut issue or not. Reduced the olive oil just a bit and added a touch of lemon juice. We grew our own basil in our greenhouse in the Yukon. Best basil I’ve ever tasted and the pesto ditto. Made 11 125ml jars for the freezer this long winter. Delightful.
Does the pesto freeze well? How is it when defrosted? Thanks!
Hi Katherine, Pesto freezes beautifully and retains its consistency and flavor when defrosted. See the bottom of the recipe for more detailed freezing instructions. Hope that helps!
Foolproof and really delicious.
Hi, Jenn
We enjoy pesto when Mom’s basil is prolific all summer. But, some say the pine nuts have a ‘metallic taste’. A little detective work sheds light on the problem: it’s the pine nuts from China! Research on Wikipedia says pine nuts from China are not pure. Be safe. Use walnuts or pistachio nuts instead, or if you have to have pine nuts, make sure they are grown in the US; not just distributed from the US. I have to toss my recently purchased pine nuts that are from China (read the fine print!). You’re welcome.
Absolutely fabulous! Changed a few things but only because it is a palate preference but the base of this recipe is the best I’ve used in a very long history of making pesto. You can adapt this recipe to your own taste. Just great! Will use it all the time and delete my others. I usually use pine nuts but was out so I had walnuts and it is wonderful either way.
Oof!!! Wrong again. The 1/2 cup was for the parm. EVOO was 2/3 cup. So please just ignore (or erase) the foregoing. At this point, I don’t know what I did to add too much EVOO to my batch. Apologies.
See earlier review today: Partly my bad for not checking. I opted to go with the metric measures, and the recipe said 160 ml EVOO. The original recipe calls for 1/2 cup. That is 118 ml, not 160. So when I adjusted all measures for my 44 g of basil, I added 202 ml instead of 149. Issue solved.
I made this yesterday and used 1/3 for noodles with pesto for dinner. The rest I froze in two batches for later use. I would recommend using less olive oil by 25 to 30 percent. It was way too runny, and the pesto really didn’t stick to the noodles that well. One could always add more for a give application; difficult to add less.
I loved this recipe, so tasty on pasta!! I mixed about 2/3 cup pesto with 1/3 cup pasta water and it coated my pasta so nicely!! Only thing I added was the zest and juice of 1/2 lemon.
I made this today. Quadrupled the recipe. Very good. Put several containers in the freezer.
Thank you for a great recipe!