Easy Homemade Pesto from Scratch

Bursting with the fresh flavors of basil, garlic, and pine nuts, and enriched with the robust taste of Parmesan cheese and olive oil, this pesto from scratch is a game-changer in the kitchen. 

 

 

Homemade pesto is a staple in Italian cuisine, particularly in the summer months when basil is at its peak. Traditionally, pesto is served with pasta, like this chicken pasta salad or (not technically pasta but you know) pesto gnocchi, but its uses are endless.

 

Drizzle it over grilled meats, mix it into salads, or spread it on your favorite bread. I also love it with eggs in this green shakshuka! This sauce not only enhances the flavor of your meals but also brings a touch of Mediterranean charm to your table.

 

Ingredients

 

For a traditional pesto alla Genovese you will need:

 

• Basil leaves: Fresh basil provides the distinctive, fragrant base of the pesto.
• Garlic: Adds a pungent, savory kick.
• Pine nuts: Contributes a rich, buttery texture and flavor.
• Parmesan cheese: Gives the pesto its salty, umami depth.
• High-quality olive oil: Binds the ingredients together and adds a luscious, smooth finish.
• Lemon juice: To brighten up the pesto.
• Salt: Enhances and balances all the flavors.

 

 

Instructions

 

Start by preparing the ingredients: Wash and dry the basil leaves. Peel the garlic cloves. 

 

In a nonstick skillet, toast the pine nuts on medium heat until dark and toasty but not burnt. Set aside to cool slightly, for about 2-3 minutes.

 

In a food processor, combine basil leaves, garlic, and pine nuts. Pulse until finely chopped. Add grated Parmesan cheese to the mixture and blend until combined.

 

With the processor running, slowly drizzle in olive oil until the pesto reaches your desired consistency. Finally add salt and lemon juice to taste, blending briefly to incorporate.

 

 

Substitutions

 

• Replace pine nuts with walnuts or almonds for a different nutty profile. Nuts should generally only be omitted if you have allergies, they bring such a special flavor and thicken the pesto.
• Use Pecorino Romano instead of Parmesan for a sharper taste.
• You can also replace some of the basil with spinach, see in Variations.

 

Variations

 

• Spinach pesto: Replace half the basil with fresh spinach for a milder, nutrient-packed version. Good for everyday use if you don't have an abundance of basil!
• Spicy pesto: Add a pinch of red pepper flakes or half of a fresh cayenne for a subtle heat. 
• Citrus pesto: Incorporate lemon zest and even more lemon juice for a bright, tangy twist.

 

 

Equipment

 

A food processor or high-speed blender is essential for achieving the smooth, cohesive texture of pesto. A mortar and pestle can be used for a more traditional and rustic texture.

 

I know many swear by using a mortar and pestle, but I don't think it matters that much. Using a mortar and pestle releases more essential oils from the basil and provides a more traditional, aromatic pesto.

 

However, you should try both versions and see if you agree or not! Either way, the ingredients should be the same for both methods.

 

Storage

 

Store homemade pesto in an airtight container in the refrigerator for up to one week. To prevent oxidation and maintain a vibrant green color, drizzle a thin layer of olive oil over the top before sealing.

 

Pesto can also be frozen in ice cube trays for easy, portioned use later.

 

Expert tips

 

1. For a smoother pesto, add more olive oil. For a chunkier texture, use less oil and pulse briefly.
2. Use high-quality olive oil and fresh Parmesan for the best flavor. Here is a test for how to tell good olive oil from mediocre.
3. Avoid over-processing to maintain a bright green color and prevent the basil from bruising. Just process until combined! It doesn't have to be perfect.
4. My favorite pesto recipes include:
   1. lemon pesto chicken tray bake
   2. green shakshuka with pesto eggs
   3. pesto gnocchi with zucchini,
   4. and pesto chicken pasta
   5. or when I reheat this lemon parmesan sausage orzo!

 

Pesto gnocchi with zucchini

 

Recipe FAQs

Enjoy!

 

 

Did you like this recipe? Here are other pesto recipes I think you would like:

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