Easy Pesto
Bright, herby and endlessly versatile, this easy pesto recipe comes together in just minutes with a handful of fresh ingredients. Made with fragrant basil, nutty Parmesan and zippy lemon zest, it's the perfect sauce to elevate pasta, sandwiches or roasted veggies. Keep a jar on hand and you'll always have something delicious ready to go.
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Easy Pesto Recipe
Few things beat a spoonful of fresh, homemade pesto — it’s one of those sauces that feels fancy but is secretly so simple to make. I love a surprise recipe like that!
This easy pesto recipe takes me back to warm summer nights studying abroad in Italy, twirling bright green pesto pasta at a tiny café with a glass of wine in hand. The fresh basil, rich Parmesan and hint of lemon zest make it unbelievably flavorful, and it comes together in just minutes.
I always keep a jar in the fridge because it’s one of my favorite things to share with my family, whether we’re tossing it with pasta, spreading it on pizza and sandwiches or drizzling it over grilled veggies. Once you make it, you’ll never go back to store-bought.
Why You'll Love This Recipe
This easy pesto comes together so fast!
- It's a cinch to make in your food processor or blender.
- You'll love how easy it is to meal prep for the week or freeze for later.
- The flavor is so good! It's a great way to extend the life of summer herbs into tons of delicious dishes.
Ingredients
You only need a few simple ingredients to make this homemade basil pesto recipe. Here's what to grab at the grocery store:
- Fresh basil leaves
- Pine nuts
- Parmesan cheese
- Garlic
- Lemon zest
- Salt
- Black pepper
- Extra virgin olive oil
Variations and Substitutions
Swap the greens: This recipe uses basil, but you can easily swap some of it for spinach, kale, arugula or carrot tops. Or use a mixture! Add fresh herbs like parsley, cilantro and chives to give your pesto even more flavor.
Go nuts: Although this recipe calls for pine nuts, you can substitute another type of nut. Walnuts, cashews, almonds, and hazelnuts are popular options to use when making pesto. These are more affordable options to use in place of pine nuts, which is what pesto is traditionally made with.
Oil swaps: Avocado oil is a great replacement for olive oil. Any other neutral oil like grapeseed oil or canola oil can be used as well.
Dairy-free & vegan option: Make dairy-free pesto by using a dairy free parmesan, substituting nutritional yeast or leaving the cheese out entirely.
How to Make Easy Pesto
You can make this easy pesto recipe in a few simple steps:
Scroll down to the recipe card for the full step by step instructions! ⬇️
- Add all of your ingredients except the oil to the food processor.
- Run the food processor for a few seconds until ingredients are chopped.
- Then slowly pour the olive oil into the food processor while running it.
- Taste your pesto to make sure that the flavors are balanced. Add more salt or a splash of lemon juice if needed.
Tips for Success
- Slowly pour in the olive oil. Drizzling it in while blending helps emulsify the sauce for a smoother, creamier texture.
- Toast the pine nuts. Lightly toasting them brings out a deeper, nuttier flavor that enhances the overall richness.
- Use very fresh basil. Basil can darken or turn bitter if it's wilted, so pick vibrant, green leaves for the best taste and color.
Uses for Pesto
This easy basil pesto is super simple to make, and even easier to use on just about anything!
- As a spread: Use it as a base for homemade pizza, spread it onto sandwich bread or onto a crostini appetizer with roasted tomatoes.
- For a topping: Spoon a little over proteins like this pesto salmon or pesto chicken.
- As a mix-in: Stir it into homemade bread dough or pizza dough, or use it as a pasta sauce or to flavor roasted potatoes.
- As a dipping sauce: Dip breadsticks, crusty bread, pita chips in pesto sauce. It's also great with proteins like grilled shrimp or chicken skewers. Serve it with a veggie tray for an easy appetizer.
FAQ
Yes! Pesto freezes beautifully. Try spooning it into an ice cube tray, freezing until solid, then transferring the cubes to a sealed container or freezer bag. It’s an easy way to have small portions ready whenever you need them.
Homemade pesto will keep for up to a week in the fridge. To help it stay fresh and green, pour a thin layer of olive oil over the top before sealing the container.
Did you make this recipe?
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
Easy Pesto
Ingredients
- 4 cups fresh basil leaves packed
- ½ cup pine nuts
- 1 cups Parmesan cheese freshly grated
- 2 cloves garlic
- 1 tablespoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- 1 cups extra virgin olive oil
Instructions
- Add all of your ingredients except the oil to the food processor.
- Run the food processor for a few seconds until ingredients are chopped. Then slowly pour the olive oil into the food processor while running it.
- Taste your pesto to make sure that the flavors are balanced. Add more salt or a splash of lemon juice if needed.
Notes
Nutrition
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