Love Basil pesto? You don’t need to buy it from the store. This recipe is so simple and easy. Ready in minutes, this homemade Basil Pesto recipe packs a flavorful punch instead of being packed with preservatives like its store-bought alternative.

What is Basil Pesto?

Traditional pesto is a blend of fresh basil, pine nuts, parmesan, garlic and extra-virgin olive oil. It’s a versatile kitchen staple that can transform grilled vegetables, pasta, salads or sandwiches thanks to its sensational flavor. Pesto originated in Liguria in Italy and was traditionally made using a mortar and pestle. The term “pestâ” actually translates as “to pound” though in this recipe we’re replacing the pounding with processing and whizzing the pesto together in a food processor.

How to Make Basil Pesto Step-by-Step

1. In a food processor, add in your basil leaves, pine nuts, parmesan cheese, garlic, and lemon juice. Mix until pureed. 
2. Slowly add in your olive oil. If you are using a blender that doesn’t open from the top to allow you to slow pour the oil in, stop the blender, add in a little bit of oil, start it back up, and continue the process until the oil is fully incorporated. 
3. Taste and add in your salt and pepper. You can add or remove any amount due to your liking. 
4. Use immediately or store any leftovers in an airtight container and refrigerate for up to one week. Makes about 7 oz of basil pesto.

Uses For Basil Pesto

The versatility of pesto is one of the many reasons for its popularity. It can be used as a sauce, as a dip, or as a spread. A few favorite uses include:

• Use in pasta for example spaghetti squash or to elevate ordinary Mac and cheese.
• Pair with meats and seafood such as this instant pot pesto chicken or garlic & lemon shrimp
• Stir into roasted garlic hummus for an irresistible dip
• Not forgetting pizza such as this gluten free pizza crust.
• It’s also easy to incorporate into salads, spread in sandwiches or drizzle over grilled veg.

Basil Pesto Recipe Variations

• You can switch out pine nuts for walnuts, pistachios or almonds.
• Nut free? Create this basil pesto using cooked and cooled edamame, pumpkin seeds or sunflower seeds.
• Vegan? Replace parmesan with 1tbsp of nutritional yeast
• If you crave a little kick try adding red pepper flakes, cayenne, paprika or jalapeno.
• Add herbs such as cilantro or mint for a refreshing twist.
• Adding sundried tomatoes or roasted red pepper also works particularly well if pairing this pesto with pasta.
• Some (or all) of the basil can be switched out with greens such as spinach or arugula.

How to Store Homemade Basil Pesto

Store basil pesto in a sealable container or jar and keep refrigerated for up to one week. You can also freeze pesto for up to 3 months. For best results, freeze it in ice cube trays that way you can thaw small portions as and when required.

Top Tips for The Best Basil Pesto

• For best results don’t skip extra-virgin olive oil for ordinary olive oil. Extra-virgin is made from pure, cold pressed olive oil and not blended with processed oils. This means it’s the highest quality so packs the best flavor.
• For added flavor, toast the nuts first
• Did you know you can freeze spare basil? Don’t forget to rinse & dry first then pop in a Ziploc bag and freeze to make pesto another time.

More Recipes You Might Like

• Roasted Garlic Hummus
• Instant Pot Pesto Chicken
• Easy Homemade Guacamole Recipe

Did you try this homemade pesto? Don’t forget to rate the recipe and comment below to let me know how you like the recipe. You can also FOLLOW ME on Facebook, Instagram and Pinterest.