Homemade Pesto Recipe
This post may contain affiliate links. Read my full disclosure policy.
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
You May Also Like
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.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I had extra basil from another recipe so gave this a try. I put it on chicken breasts and baked them-so good the walnuts worked very well. I stole an idea from your shrimp and feta recipe and added cherry tomatoes for the last 20 minutes and it worked quite well. We enjoyed the chicken leftovers on salad!
I loved this recipe, so easy and so delicious…. I have loads of basic and needed a good pesto recipe. I make it every week until my basil freezes.. ): I’m going to make your Pesto Shrimp tonight, will let you know later about it.
Loved this I used pecans instead of walnuts. It was delicious. Just another option if Walnuts are too bitter for you. I’m glad I found your sites. It’s beautiful and the other recipes look amazing. Hope to try another one soon.
In regards to the metallic taste in your mouth after eating pine nuts from china: if they are toasted first there should not be that taste. A friend of mine is a specialty food sales rep for a spice and nut company and that is what she told me. I find it does work.
I bought a nice Walnut Olive Oil at a specialty store and have been looking for a recipe to use it in. I’d probably roast the walnuts first to give them a little more nuttiness.
What do y’all think about using that oil? Maybe I could put the parmesan cheeese in before the oil and then just make up a tiny bit with the special oil….check taste before adding to the entire batch.
I think that sounds like a good way to go, Jeanne. I’d love to hear how it turns out!
This is my go to spot for recipes, I’ve always been so pleased with how everything turned out until now. I know it’s not the recipe but rather my ingredients, however, this was inedibly bitter, went right in the garbage. Not sure what caused the bitterness? I’d like to try again, perhaps someone could shed light on what could have caused the bitterness and if there is any ingredient that could fix it in case it happens again?
Sorry to hear you had a problem with this Julie! It definitely should not taste bitter– Any chance the nuts could have been spoiled or burnt? Also, you used walnuts (and not pine nuts)?
Hi Jen! No, I used brand new walnuts that tasted good. I’ll try again. Thank you for responding, so kind of you. I looove your site and recipes and I know this one is no exception. I am so looking forward to your cookbook next spring. Happy 4th!
Hi there, Jenn’s pesto recipe is my go to. I have made it a few times without a problem, however I ran into an issue with the bitterness the last time I made it. My issue was the olive oil, as I found. I learned that by adding 1/4 cup of water or less, just enough to make a paste, while the ingredients (NOT the olive oil) are in the food processor stage. Once you get the ingredients to a paste like consistency, put the pesto in a bowl and mix in by hand the olive oil! This worked for me, I hope it solves the problem for you.
Thank you! Appreciate it.
Some olive oils are bitter. I would taste everything before you put it in, just in case.
hi Jenn, Love pesto and excited to try your recipe. Question for you – have you tried pistachios? I read this is the sicilian version. Debating them or walnuts and curious if you’ve tried both. Thanks!
Hi Janet, I’ve used both walnuts and pistachios and both are delicious; you can’t really go wrong!
I’m planning to make this tonight! I’m curious if you use raw walnuts or if you toast them first? Does it make a difference? Thanks!
El, I usually just throw them in raw, but they would be delicious toasted!
Would you make any adjustments when omitting the cheese, to boost flavor? I need the pesto to be both gluten and dairy free. Pls cfm, thanks!
Hi Kate, while I’ve never used it, I know a lot of people use nutritional yeast in place of cheese in a variety of recipes, so you may want to try that. If not, you may want to add a bit more salt to the pesto as the cheese adds a nice salty flavor.
If you were making pesto pasta, would you just pour the room temperature pesto over the hot pasta, or would you heat up the pesto?
No need to heat it up, Stacey – I’d pour it over the hot pasta in a pan (with a little bit of the pasta cooking water) and cook a few minutes to blend the flavors.
I made it last night and your suggestion worked perfectly!! Thank you so much for the tip. It was delicious!