Basil Pesto Recipe (5 Minutes!)

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if there is a classic summer taste, this homemade Basil Pesto Recipe Yeah! There are many variations, but I’ll show you how to make pesto with only 5 ingredients…which you can then easily swap out to make it your own.Either way, ready in just 5 minutes and the perfect solution for you too much basil The “problem” of summer (please tell me it’s not just me!).

Pesto adds flavor to almost anything.try fishgrilled chicken, sandwiches, vegetables, or stir it into a salad dressing or mayonnaise. It’s very versatile and I recommend you always store it in the fridge or freezer. Next time you find yourself with a huge pile of basil leaves just off the plant, you’ll need to make some!

Basil Pesto Recipe: Why You’ll Love It

bright, fresh, herbaceous
aromatic and creamy
5 easy ingredients (plus salt and pepper)
Can be made in just 5 minutes
Healthy, Naturally Low Carb, Packed with Flavor
Great for pasta, meat, vegetables and more italian

What is Pesto?

Pesto is a bright green sauce usually made with fresh basil, garlic, nuts, Parmesan cheese and olive oil. It originated in Genoa, Italy. While pesto is commonly used as a pasta sauce, it can also be used as a dressing or marinade for meats and vegetables.

Pesto Ingredients and Substitutions

This section explains how to choose the best ingredients for your homemade pesto recipe, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

Wondering what pesto is made of? You only need 5 ingredients, plus salt and pepper, and it’s easy to customize:

nut – the classic basil pesto recipe uses pine nuts, but you can substitute macadamia nuts, almonds, walnuts or cashews. For a nut-free pesto, substitute seeds for the nuts, such as jalapeños or sunflower seeds.
fresh basil – Fresh basil leaves are the star here! This is the most traditional option, but you can also substitute arugula, spinach, cilantro, parsley, mint, or kale leaves.You can also add sun dried tomatoes, in addition to or in place of greens. The final taste and texture will vary depending on which ones you use.
grated Parmesan cheese – You can also use Roman Pecorino or Asiago cheese.To make paleo, dairy-free, or vegan pesto, simply omit the cheese and add a few tablespoons nutritional yeast instead.
olive oil – choose Extra virgin olive oil For the most traditional options, its intense fruit flavors are complemented by hints of herbs and garlic. If you have regular olive oil on hand, you can use that too, or you can try other oils, but the taste will be different.
garlic – Fresh garlic works best for this pesto recipe, but you can use 1 tsp minced garlic canned garlic For convenience.
sea salt and black pepper

Variation: Add lemon juice!

It’s not necessary, but adding 1-2 tablespoons of lemon juice keeps the pesto longer, retains its bright green color, and adds a tangy flavor.

Basil Pesto recipe ingredients are measured in bowls.

How to Make Pesto

This section shows how to make pesto, with step-by-step photos and details about techniques to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

Chop nuts. Since we’re going to be mixing the pesto anyway, it’s easiest to put the nuts in a strong container. blender or food processorand pulse several times until broken into smaller pieces.
Add other ingredients. Add the olive oil, garlic, cheese, basil, salt, and pepper to a blender or food processor. Toss basil leaves in olive oil.

mix. Pulse intermittently until the pesto recipe reaches your desired consistency. Occasionally scrape the sides with a spatula as needed.

Tips for the Best Pesto Recipe

Pesto recipes are super easy to make, but here are a few tips I’ve found that might help:

Don’t overdo it. In the first step, pulse the nuts only until they break. If you over process, you will end up with nut butter! If you’re using a blender, it’s best to chop the nuts and add them with the other ingredients.
For a larger food processor, add oil in a thin stream. If your food processor is large and the blades are much higher than the bottom of the food processor, do not add the oil with the other ingredients as it may not mix well. Instead, gradually pour in a thin stream with the food processor running.
The pulse is intermittent. The texture of pesto can quickly become too fine, so it’s best to pulse (start and stop, rather than constantly whisk) a blender or food processor to achieve your desired consistency.
Don’t have a food processor? Use a mortar and pestle! A mortar and pestle is the traditional way to make this recipe. Chop the nuts by hand, crush the garlic first, then add the pine nuts, basil leaves and salt (in batches), cheese, olive oil and pepper. Make sure the pestle breaks each ingredient into a fine paste before moving on to the next.
Adjust oil as needed. The amount you need may vary depending on how you measure your ingredients and how thick you want your pesto to be. If it’s too thick, just add more oil.

storage instructions

Store homemade pesto in a glass jar or airtight container and in the refrigerator.

How long does pesto keep?

Homemade pesto will keep in the refrigerator for up to 2 weeks.

Can you freeze pesto?

Yes, you can freeze pesto for up to 6 months. Just pour it into a small cup, freezer safe container or ice cube trays, freeze until solid. Remove the pieces and transfer to freezer bags for long-term storage.

Basil pesto in a glass jar with olive oil on the side.

Ways to Use Pesto

Once you’ve learned how to make a pesto recipe, you’re probably wondering what to do with it! There are many ways to enjoy this fresh herb dressing. Here are some ideas:

chicken – make Pesto Chicken Serve it with it, or use it as a marinade for a juicy finish Grilled Chicken Breastcrispy Roast Chicken Legseven chicken thigh quarters.
seafood – I love homemade pesto Pesto Salmonbut it’s perfect when drizzled on top of the crispy crust grilled salmon or juicy Skewered Shrimpalso.
Egg – Fried eggs directly in a thin layer of pesto, or drizzled over cloud egg.
vegetable – For a fresh taste, add a few spoonfuls of pesto to your food roasted vegetables!You can also use it as a dressing Appetizer Salad or Shrimp Salador drizzled with Caprese Skewers.
spaghetti – The most common way to use pesto is on pasta!Try it with your favorite noodles, or with healthier options such as Zucchini Noodlesbake Spaghetti Squashor Low Carb Pasta.
italian – I absolutely love swapping this out for my home sauce Zucchini Lasagnabut you can also use it as a sauce Cauliflower Pizza or with Sausage and Peppers.

recipe video

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raw material

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instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

put nuts in strong blender or food processor. Pulse a few times until they break into smaller pieces. (Don’t over process or you’ll end up with nut butter!)
Add remaining ingredients to blender. Toss basil leaves in olive oil.
Pulse intermittently, scraping down sides occasionally with a spatula, until desired consistency is reached.

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recipe notes

Serving Size: 2 tbsp

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 137

fat 14.1 grams

protein 2.3 grams

total carbohydrates 1.7 grams

net carbs 1.4 grams

fiber 0.3 grams

sugar 0.2 grams

Nutrition Facts are provided as a courtesy. Questions about calculations or why do I get different results?Please view our nutrition policy.

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