Basil pesto is a must-have in any kitchen. It’s quick and easy to make with fresh basil leaves and keeps well in the fridge for several days. You can use it to add a little burst of flavor to pasta, sandwiches, gnocchi, pizza, and so much more! It’s as simple as tossing ingredients into a blender or a food processor and you’ll be ready to go!
For more delicious herby sauces, try our Chimichurri or Rachel’s Green Sauce.
Why Our Recipe
- Way better than any jar you could ever buy!
- Comes together in 5 minutes.
- Substitute options for pine nuts.
Pesto brings an amazing bright flavor to any dish. It originated in the Italian city of Genoa, where the Italians have been making this delicious sauce for centuries.
Ingredient Notes
- Basil: The base of pesto and you have to use fresh.
- Garlic: Always use fresh garlic for pesto for the best flavor since it will be eaten raw.
- Parmesan Cheese: Use freshly grated or freshly shredded for this.
- Olive Oil: This adds smoothness and fat, and it helps to carry all the other ingredients’ flavors. Use a little more if you need to thin out your pesto.
- Pine Nuts: Pine nuts can be expensive, so sunflower seeds are one of the most inexpensive substitutes. You can also use walnuts, pecans, or almonds.
Switch Things Up
While basil pesto is classic, you can actually switch up your pesto game by swapping out your basil for cilantro, mint, parsley, or a combination of any of them. You can also add in arugula, spinach, or sundried tomatoes.
Storage and Freezing Instructions
Refrigerate in an airtight container for up to 3 to 5 days.
Freeze in an airtight container for up to 6 months. For small portions, divide the pesto up into an ice cube tray and place in the freezer. Once the pesto cubes are frozen, transfer them to an airtight container for longer storage.
Use your pesto with these recipes…
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
If I use sunflower seeds should I purchase Raw or roasted seeds and should they be unsalted?
I love pesto. I’m sure this will be delicious. All your recipes are. Thank you. 🤗
Unsalted raw or roasted will work best.
I like to toast the pine nuts beforehand (and of course I do some extra for me to munch on, as well). Great flavor.
The pesto recipe appeared as magic! My latest crop of basil is abundant and ready to use. I had no idea how to use that much, until I read the recipe and learned i can freeze it. Hooray! Now I can make pesto for Christmas for teachers, neighbors and friends! Thanks for un-stressing my Holidays!
I’ve also successfully substituted Romano for Parmesan.
Can also be frozen in small amounts (omit the cheese, process the rest and spoon into freezer container, leaving enough head room for the grated cheese, protect top surface with plastic or parchment to prevent browning, add grated cheese (on top of the plastic/ parchment layer, cover and freeze. Keeps at least 3 months (might last longer, but it’s never taken us longer than that to eat it all up). To use, simply thaw, mix in grated cheese and enjoy.
This recipe looks great! We are eating less over these hot months so it was a treat to read this recipe.
This is the best and easiest pesto sauce!
Another great easy tasteful receipt from you!
You rock!!!!
I have used pistachios instead of pine nuts – delish- and bonus – they’re green!
I’ve used walnuts instead of pine nuts. Never thought of pistachios. They’ll be going in my next batch…. Thanks for the idea.
very easy and yummy. I used walnuts. made a good amount to freeze .
This sounds delicious. Looking forward to more recipes.