Homemade Basil Pesto
Bright, fresh, and packed with basil flavor, this Homemade Basil Pesto comes together in just minutes using a handful of simple ingredients. Whether tossed with pasta, spooned over gnocchi, or spread onto panini, it’s a recipe you’ll find yourself making again and again.
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Italian Translation: None – it’s already Italian!
Region of Origin: Liguria
Wine Pairing Suggestion: a crisp (and regional) Vermentino
Category: Sauces, Spreads & Dressings [‘Condimento’]
Michelle’s Cucina
A note from my kitchen to yours.
Whenever my basil plants start overflowing, this is the first thing I make. The fragrance of freshly picked basil, the richness of pine nuts, and a generous pour of good olive oil create a pesto that’s brighter, fresher, and far more vibrant than anything you’ll find in a jar. Store-bought pesto certainly has its place during the winter months, but when basil is in season, homemade wins every time.
I love serving it tossed with pasta or gnocchi, spread onto panini, or as part of an aperitivo platter. It also makes an incredible finishing sauce for stuffed pastas like Lemon Mascarpone Tortelloni.
Why this recipe works:
Fresh basil is the star here, and keeping it cool is the key to preserving its vibrant color and delicate flavor. Chilling the food processor beforehand and pulsing gently helps minimize heat, while good-quality extra-virgin olive oil, freshly grated Parmesan, & pine nuts create the rich, creamy texture Genovese pesto is known for.
Ingredients for Homemade basil pesto:
Full measurements in the recipe card below.
- Parmesan or Grana Padano Cheese
- Garlic Clove
- Pine Nuts
- Extra Virgin Olive Oil
- Fresh Basil Leaves
- Salt
Recommended kitchen tools:
- Food Processor
- Silicone Spatula
- Glass jar for Storage
How to Make Homemade basil pesto:
TIP: For the brightest green pesto, place the bowl and blade of your food processor in the freezer for about 1 hour before starting. Keeping everything cold helps prevent the basil from warming too quickly and preserves its vibrant color.
Step 1: Process.
Add the Parmesan, garlic, pine nuts, and ⅔ cup extra-virgin olive oil to the food processor. Process until smooth and creamy, about 1 minute.
STEP 2: add salt & Basil.
Add the basil leaves and salt. Pulse just until combined, scraping down the sides as needed. Avoid running the processor continuously, as excess heat can dull the basil's bright green color.
Step 3: Transfer.
Transfer the pesto to a clean glass jar. Press it down gently with a spatula, then pour the remaining ½ tablespoon olive oil over the surface to help preserve freshness.
How to Serve Homemade Basil Pesto:
- Serve tossed with fresh pasta or gnocchi, spread onto panini or sandwiches, spooned over grilled chicken or fish, or use in Ligurian Green Beans, Potatoes, & Pesto
- Enjoy with a crisp glass of Vermentino, native to the same region of origin, Liguria
- Pesto also can make a flavorful addition to an aperitivo platter with crostini and cheeses.
- Or It’s delicious alongside stuffed pasta like Lemon Mascarpone Tortelloni.
La Vita, Simplified:
Kitchen Favorite: A mini food processor is perfect for small batches like pesto, creating a creamy texture without over-processing the basil.
Pantry Favorite: A good-quality extra-virgin olive oil makes all the difference here. Since pesto isn’t cooked, every ingredient has a chance to shine.
Storage: Press the pesto firmly into a glass jar and cover the surface with a thin layer of olive oil before refrigerating. This helps preserve its vibrant color and freshness for up to 2 weeks.
Gift Idea: Spoon homemade pesto into a small glass jar, tie on a ribbon, and pair it with artisan pasta or a loaf of crusty bread for a thoughtful homemade hostess gift.
HOMEMADE BASIL PESTO
Equipment
- Food Processor
- Silicone Spatula
- Glass Jar for Storage
Ingredients
- ⅔ cup Parmesan or Grana Padano Cheese - grated
- 1 small Garlic Clove
- ¼ cup Pine Nuts + 1 Tablespoon
- ⅔ cup Extra Virgin Olive Oil + ½ Tablespoon - separated
- 2 ounces Fresh Basil Leaves - washed and patted dry
- ¼ teaspoon Salt
Instructions
- Add the Parmesan, garlic, pine nuts, and ⅔ cup extra-virgin olive oil to the food processor. Process until smooth and creamy, about 1 minute.
- Add the basil leaves and salt. Pulse just until combined, scraping down the sides as needed. Avoid running the processor continuously, as excess heat can dull the basil's bright green color.
- Transfer the pesto to a clean glass jar. Press it down gently with a spatula, then pour the remaining ½ tablespoon olive oil over the surface to help preserve freshness.
- Refrigerate for up to 2 weeks.
- Buon Appetito!
Notes
- Serving Tips & Special Instructions:
- Serve tossed with fresh pasta or gnocchi, spread onto panini, spooned over grilled chicken or fish; or as a flavorful addition to an aperitivo platter with crostini and cheeses
- Store in the refrigerator for up to 2 weeks.
- Michelle's Kitchen Recommendations:
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