There’s something magical about the vibrant flavor of homemade basil pesto. With just a handful of simple ingredients — fresh basil leaves, garlic, pine nuts, Parmesan cheese, and good olive oil — you can create a sauce that tastes like summer in every bite. Unlike store-bought versions, fresh pesto bursts with bright, herbal flavor and a silky texture that instantly elevates any dish.
This classic recipe comes together in minutes using a food processor or mortar and pestle. Toss it with pasta, spread it on sandwiches, swirl it into soups, or drizzle it over grilled vegetables or chicken. Once you make your own, you’ll never go back to the jarred kind — it’s fresh, fragrant, and utterly irresisti
Classic Italian Basil Pesto
Ingredients
- 2 cups fresh Basil leaves lightly packed
- 1/2 cup Parmigiana Reggiano Cheese fresh grated
- 1/4 cup Pine Nuts
- 2-3 cloves fresh garlic chopped
- 1 tbsp lemon juice
- 1/2 cup Extra Virgin Olive Oil
- 1/2 tspn sea salt
Equipment
1 food processor optional but very helpful
Method
- Wash and dry the basil leaves gently — they should be clean but not wet. Toast the pine nuts lightly in a dry pan for 2–3 minutes until fragrant, then let them cool.
- Traditionally this next step is done in a mortar and pestle but in these busy modern times, I need my food processor. 😉
- Combine basil, garlic, pine nuts, and a pinch of salt in a food processor. Pulse a few times until finely chopped. Add the cheeses and pulse again. With the machine running, slowly stream in the olive oil until the mixture becomes smooth and creamy. Avoid over-blending — too much heat can darken the basil and alter the flavor.
- Taste and adjust:
- Add more salt or cheese as desired.
- Toss immediately with hot pasta (reserving a little pasta water to loosen the sauce), spread on toasted bread, or drizzle over grilled vegetables or meats.
Notes
Storage Tips
- Store pesto in a small jar topped with a thin layer of olive oil to prevent oxidation.
- Keep refrigerated for up to 5 days, or freeze in ice cube trays for easy portioning.