How to Make Basil Pesto at Home: Easy, Fresh, and Full of Flavor

Basil pesto is one of those things that’s surprisingly easy to make at home once you know how, and the taste is miles ahead of what you get in a jar.

You don’t need fancy tools or hard-to-find ingredients – just a few fresh basics and a little know-how.

In this article, we’ll walk through everything step by step, from picking the right basil to storing your pesto so it stays green and tasty.

Whether you're tossing it with pasta or spreading it on toast, this is the kind of recipe that’s good to have in your back pocket.

Why Homemade Pesto Is Worth It

Store-bought pesto is easy to grab, but it often falls short – too salty, too oily, or just lacking the fresh taste basil should have.

When you make it yourself, you control everything: the flavor, the texture, and the quality of ingredients. You can tweak it to your liking, whether that means more garlic, a thicker texture, or skipping the cheese.

Homemade pesto also fits into all kinds of meals. Plus, when you’ve made a batch and stored it well, it’s like having a shortcut to better meals already sitting in your fridge or freezer.

Making pesto at home is something simple, flexible, and reliable you can turn to again and again.

Essential Equipment

To make basil pesto, you don’t need a bunch of fancy tools. Just a few basics will do the job:

• Food processor – This is the easiest tool for making pesto. A Cuisinart works great if you want it a little smoother.
• Blender – If you don’t have a food processor, a blender can work too. You’ll just need to scrape it down more often and help the mixture along.
• Rubber spatula – Handy for scraping down the sides while blending.
• Small pot – Only needed if you decide to blanch your basil to keep it bright green.
• Bowl of ice water – Also for blanching, to stop the cooking right away.

That’s really all you need. If your kitchen’s got the basics, you’re set.

Ingredients Breakdown

Here’s a closer look at what goes into a good batch of basil pesto. Use fresh, good-quality ingredients and you’ll taste the difference.

Basil Leaves

• About 2 cups, loosely or tightly packed.
• Try to use smaller, tender leaves if possible – they have better flavor and a softer texture.

Nuts (or Seeds)

• ⅓ to ½ cup toasted pine nuts. Pine nuts are traditional, but they’re pricey.
• Walnuts are a good substitute if you're looking for something more affordable.
• Toast them at 325°F (163°C) until golden. Keep an eye on them – they burn fast.
• Fun fact: pine “nuts” are actually seeds.

Garlic

• You can use anywhere from 1 to 3 cloves depending on how strong you like it.
• Start with less, then add more if you want more bite.

Lemon Juice

• Use about 2 tablespoons or the juice from half a lemon.
• It brightens up the flavor and helps keep the pesto from browning.

Olive Oil

• Somewhere between ¼ to ½ cup of extra virgin olive oil.
• Go for a high-quality one—this is one of the main flavors in your pesto.
• More oil = smoother pesto. Less oil = thicker texture.

Parmesan Cheese (Optional)

• ¼ to ½ cup, freshly grated is best.
• Adds a deep, salty flavor and some richness.
• You can skip it if you're going for a vegan version.
• Blocks of cheese taste better than anything pre-grated in a bag.

Salt and Pepper

• Start with about ¼ teaspoon of kosher or sea salt.
• Parmesan adds saltiness too, so taste before adding more.
• Add a few cracks of black pepper to round things out.

Optional Blanching for Color Retention

If you want your pesto to stay a nice bright green, blanching the basil leaves is a trick some folks swear by. It’s not required, but it can help the pesto keep its color longer, especially if you're storing it.

Here’s how to do it:

• Bring a small pot of water to a boil.
• Get a bowl of ice water ready next to the stove.
• Drop the basil leaves into the boiling water for about 5 to 10 seconds – just enough to wilt them.
• Use tongs to move the leaves straight into the ice water. This stops the cooking.
• Once cooled, wrap the basil in paper towels and squeeze out as much water as you can. It’s important to get it really dry so you don’t end up with watery pesto.

Blanching won’t change the flavor much, but it can make a difference if you’re after that fresh green look, especially for storing or freezing.

Step-by-Step Instructions

Once your ingredients are ready, putting the pesto together is simple and doesn’t take long. Here’s how to do it from start to finish.

Step 1: Set Up Your Food Processor

Start by fitting your food processor with the blade attachment. If you’re using a blender instead, that can work too – it might just take a little more stopping and scraping as you go.

Step 2: Pulse the Base Ingredients

Add the toasted nuts, lemon juice, garlic, salt, and pepper to the processor.

Give it a few pulses until everything is chopped into small pieces. It doesn't need to be perfectly smooth – just broken down and evenly mixed.

Step 3: Add the Basil

If you didn’t blanch your basil, you can add the fresh leaves now and pulse again until they’re well combined with the other ingredients. If you did blanch them, make sure they’re completely dry first, then add them in and pulse until they’re blended in.

Step 4: Drizzle in the Olive Oil

With the processor running on low, slowly pour in the olive oil in a steady stream. This helps everything blend smoothly and keeps the oil from separating later.

Stop the machine once or twice to scrape down the sides so everything stays evenly mixed. Try not to over-blend – leaving some texture in the pesto gives it a better feel and taste.

Step 5: Add Parmesan Cheese (Optional)

Next, add the grated Parmesan if you’re using it. Pulse just enough to mix it in. If you’re going for a vegan pesto, you can skip this part.

If you're planning to freeze the pesto, some folks recommend leaving the cheese out and adding it after thawing, but it’s also fine to freeze it with the cheese in – it works either way.

Step 6: Taste and Adjust

Spoon the finished pesto into a bowl and give it a taste. You can add more salt, pepper, or a little extra lemon juice if needed to get the flavor just right.

Storage Tips

Pesto doesn’t last forever, but with a few simple steps, you can keep it fresh and tasting good for quite a while.

How you store it depends on whether you’re using it right away, keeping it in the fridge, or saving it for later in the freezer.

Refrigeration

If you’re keeping pesto in the fridge, store it in a clean, airtight container. To keep the bright green color and prevent it from browning, press a piece of plastic wrap directly onto the surface before sealing the lid.

You can also pour a thin layer of olive oil on top – it helps seal out the air. When you scoop some out, always use a clean spoon and add more oil to cover the surface if needed.

Stored this way, pesto can stay fresh for up to two weeks.

Freezing

Pesto also freezes well and is a great way to save extra for later. You have two options here. You can spoon it into small freezer-safe jars and pour a little olive oil over the top before sealing and freezing.

Or, for single servings, pour the pesto into an ice cube tray and freeze it until solid – usually about an hour. Once the cubes are frozen, pop them out and transfer them to a freezer bag.

Pesto will keep well in the freezer for up to six months.

Some people prefer to freeze pesto without the Parmesan and add the cheese after thawing, saying it keeps a better texture. Others freeze it with the cheese and have no issues.

Either method works – it’s really just personal preference.

How to Adjust Pesto to Your Taste (and What You Have)

One of the best things about making pesto at home is that it’s easy to adjust. You don’t have to stick to exact measurements or ingredients – just work with what you’ve got and what you like.

If basil is expensive or not in season, you can swap in part of it with other greens like spinach, parsley, or arugula. For the nuts, pine nuts are classic, but walnuts or almonds can do the job just fine.

No lemon? You can skip it, or use a splash of vinegar instead – it won’t be the same, but it’ll still taste good.

You also don’t need to use a lot of garlic if you're not into it, or you can double it if you love that strong flavor. Some people like their pesto thick and chunky; others prefer it smooth and pourable. That just comes down to how much oil you add and how long you blend.

This isn’t a recipe you need to follow perfectly. It’s one you make your own, based on what works for you.

Ways to Use Basil Pesto

Basil pesto is one of those things that can go with just about anything.

Once you’ve made a batch, you’ll start finding all sorts of ways to use it – whether it’s a quick meal or just something to add flavor to what you’re already cooking.

Tossed with pasta	Stirred into grain bowls
Mixed into spaghetti squash	Mixed into mac and cheese
Spoon over grilled vegetables	Baked into zucchini casserole
Stir into fresh salads	Served over polenta
Added to scrambled or fried eggs	Topped on grilled salmon or sea bass
Spread on toasted or crusty bread	Mediterranean-style grilled cheese with pita
Used as a pizza base	Simmered with chickpeas in pesto sauce
Spread in sandwiches	Stuffed into peppers
Drizzled on caprese salad	Served as a dip with crackers

Make Your Own Pesto and Use It Often

Homemade basil pesto is simple, flexible, and full of real flavor.

Once you’ve made it a couple of times, you’ll get a feel for what you like – whether that’s more garlic, a smoother texture, or a bit more lemon.

It doesn’t take much to pull together, and it stores well, so you can always have some on hand.

Whether you're spreading it on bread, tossing it with pasta, or freezing a batch for later, it’s one of those kitchen basics that’s worth learning.

Just use good ingredients, take your time blending, and adjust as you go. You’ll end up with something that tastes fresh and works in all kinds of meals.

FAQs

Can I use a blender instead of a food processor?

Yes, you can. A blender will work, but you might need to stop more often to scrape down the sides and help the mixture along. It can also make the pesto a bit smoother than a food processor would.

What are the best nuts for pesto besides pine nuts?

Walnuts are the most common alternative – they’re more affordable and still give good flavor. Some people also use almonds or cashews, though those will slightly change the taste.

How do I prevent my pesto from turning brown?

Adding lemon juice helps, but the best way is to store it properly. Cover the surface with plastic wrap or pour a thin layer of olive oil on top before sealing the container.

Can I freeze pesto with Parmesan cheese in it?

Yes, you can. Some people prefer to leave the cheese out and add it after thawing, but many freeze it with the cheese and have no issues with texture or taste.

How can I make vegan basil pesto?

Just skip the Parmesan cheese or use a plant-based alternative. Everything else in the recipe stays the same.