Classic Basil Pesto

If you're craving something fresh, vibrant and full of flavor, this classic basil pesto is just what you need. Made with just a handful of simple ingredients, such as fresh basil, garlic, parmesan cheese, and toasted pine nuts, this homemade pesto delivers exceptional flavor that you wont find in your grocery aisles. It's quick to whip up and endlessly versatile. Toss it with pasta, spread it on sandwiches or drizzle it over roasted veggies.

Here in Florida, summer means long sunny days, afternoon showers, and gardens growing like they are working overtime. Basil grows in abundance during our warm months, leaving me with a wonderful harvest of fresh basil to enjoy.

One of the most delicious ways to put all that basil to good use is by making a classic pesto. Whether you’ve grown your own or picked up a fragrant bunch at the farmers market or grocery store, this recipe is the perfect way to enjoy basil at its peak.

Equipment

• Food processor or high-powered blender: for blending everything into a smooth, creamy pesto
• Microplane or fine grater: for freshly grating Parmesan and lemon zest
• Spatula: to scrape down the sides of the food processor and scoop out every last bit
• Citrus juicer (optional): to make juicing the lemon easier
• Skillet (optional): for toasting the pine nuts to bring out extra flavor

Ingredients

• Fresh Basil: The star of the show. Use fresh, vibrant green leaves only, no stems or wilted bits. If your basil is from the garden, give it a gentle rinse and pat it completely dry to avoid watery pesto. Genovese basil is the classic variety for pesto.
• Parmesan Cheese: Adds salty, nutty depth and helps create a creamy texture. Use a block of real Parmigiano-Reggiano and grate it fresh for the best flavor and melt-in-your-mouth consistency.
• Pine Nuts: Gives pesto its luxurious texture and subtle sweetness. Sub with walnuts for a more budget-friendly option.
• Garlic: Garlic gives pesto its signature bite and warmth.
• Lemon Juice and Zest: Brightens the pesto and balances the richness of the oil and cheese. Always zest before juicing, and use organic lemons if possible since you're using the peel.
• Extra Virgin Olive Oil: Adds richness and helps blend everything into a smooth sauce. Use high-quality extra virgin olive oil with a fruity or peppery note. Pour it in slowly while blending to help emulsify the pesto and get a velvety texture.
• Salt & Freshly Ground Black Pepper: Enhances and rounds out all the flavors. Add salt after tasting, especially since Parmesan is naturally salty. A pinch of pepper adds a little complexity, but don’t overdo it.

See recipe card for quantities.

Instructions

• Step 1: Prep Your Ingredients: Wash and dry the basil thoroughly. Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring constantly until golden and fragrant. Let cool slightly.
• Step 2: Blend the Base: In your food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse a few times until everything is coarsely chopped.
• Step 3: Add the Oil: With the processor running, slowly stream in the olive oil until smooth and creamy. Scrape down the sides as needed.
• Step 4: Finish with Flavor: Add the lemon zest, lemon juice, salt, and pepper. Pulse again to combine. Taste and adjust seasoning to your liking.
• Step 5: Store It Right: Pour into a small jar or container and top with a thin layer of olive oil to prevent browning. Refrigerate for up to 5 days or freeze for up to 3 months.

Variations

Classic basil pesto is a beautiful base, but it’s also a doorway to endless delicious variations. Here are some of my favorite pesto twists:

• Sun-Dried Tomato Pesto: Use oil-packed sun-dried tomatoes in place of basil, with a bit of basil or parsley for freshness. Try almonds or walnuts instead of pine nuts. Perfect for pasta, crostini, grilled chicken, and sandwiches.
• Spinach & Walnut Pesto: Use fresh baby spinach instead of basil and walnuts instead of pine nut. Use to spread on flatbreads or toss pasta in.
• Feta and Mint Pesto: Use a mix of fresh mint and parsley, and blend in crumbled feta cheese instead of Parmesan. Perfect for lamb, grilled eggplant, or Mediterranean wraps
• Lemon Herb Pesto: A blend of herbs like parsley, dill, and chives, with extra lemon zest and juice. Great for drizzling over fish, mixing into potato salad, or tossing with roasted potatoes

Storage

• In the Refrigerator: Transfer to an airtight container (glass is ideal). Smooth the surface, then pour a thin layer of olive oil over the top to prevent oxidation and browning. Seal tightly and refrigerate for up to 5–7 days.
• In the Freezer: Spoon pesto into ice cube trays or small silicone molds. Freeze until solid, then pop out and store in a freezer-safe bag or container. Keeps for up to 3 months.

Print Recipe

Classic Basil Pesto Recipe

If you're craving something fresh, vibrant and full of flavor, this classic basil pesto is just what you need. 

Prep Time10 minutes mins

Author: Tiffany

Equipment

• Food processor or high-powered blender
• Microplane or zester
• Spatula
• Citrus juicer (optional)
• Skillet (optional)

Ingredients

• 2 cups fresh basil leaves packed
• ½ cup freshly grated Parmesan cheese
• ⅓ cup pine nuts or toasted walnuts for a budget-friendly twist
• 2 garlic cloves peeled
• ½ cup extra virgin olive oil
• Zest of 1 lemon optional, but recommended
• Juice of ½ lemon
• Salt to taste
• Freshly ground black pepper to taste

Instructions

• Prep Your Ingredients: Wash and dry the basil thoroughly. Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring constantly until golden and fragrant. Let cool slightly.
• Blend the Base: In your food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse a few times until everything is coarsely chopped.
• Add the Oil: With the processor running, slowly stream in the olive oil until smooth and creamy. Scrape down the sides as needed.
• Finish with Flavor: Add the lemon zest, lemon juice, salt, and pepper. Pulse again to combine. Taste and adjust seasoning to your liking.
• Store It Right: Pour into a small jar or container and top with a thin layer of olive oil to prevent browning. Refrigerate for up to 5 days or freeze for up to 3 months.

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