Once you make this Basil Pesto Sauce at home, you’ll never want the jarred kind again. Bright, fresh basil, toasty nuts, sharp Parmesan and a splash of lemon make a vibrant sauce that takes about 15 minutes to prepare. It stores well in the fridge and freezes beautifully, so it’s ideal for meal prep and busy weeknights.
Why you’ll love this recipe:
- Vibrant, herb-forward flavor that highlights fresh summer basil.
- Only six main ingredients and ready in roughly 15 minutes.
- Can be made ahead and frozen, saving time on busy nights.
- Extremely versatile — use it as a sauce, spread, dip, or condiment.
Recipe ingredients
This basil pesto uses just six core ingredients and lends itself to plenty of variations.
- Basil: 4 cups loosely packed fresh basil leaves. Fresh summer basil is best; if basil isn’t available, you can blend in spinach or other mild greens for a milder flavor and color.
- Pine nuts: 1/3 cup. Toasting them brings out a richer, nuttier flavor. Walnuts or almonds work as budget-friendly swaps.
- Garlic: 2 cloves, peeled. For a Low FODMAP option, omit the garlic or use garlic-infused oil.
- Fresh lemon juice: 2 tablespoons. A little lemon brightens and lifts the entire sauce.
- Freshly grated Parmesan: 1/2 cup. Adds savory, umami depth. Substitute with Pecorino or omit for a dairy-free/vegan version.
- Extra virgin olive oil: 1/2 cup, add more as needed to reach your preferred consistency.
See the recipe card below for exact quantities and a printable version.
How to make this basil pesto
This pesto is quick and straightforward: toast the nuts, pulse the solids, then stream in the oil until smooth. It comes together in minutes and elevates so many dishes.
Pro tip: Make pesto up to a few days in advance or freeze for up to three months to simplify weeknight meals.
- Toast the pine nuts in a dry skillet over medium-low heat, stirring frequently until golden and fragrant (about 5–6 minutes). Watch carefully so they don’t burn.
- In a food processor, combine basil leaves, garlic, lemon juice, Parmesan, toasted pine nuts and salt. Pulse until coarsely chopped, scraping down the bowl as needed.
- With the processor running, stream in the olive oil until the pesto reaches your desired consistency. Taste and adjust salt and lemon as needed.
Recipe FAQs
Classic basil pesto includes fresh basil, garlic, Parmesan cheese, pine nuts and olive oil. This version adds fresh lemon juice for brightness.
Stored in an airtight container, pesto keeps in the refrigerator for up to one week. For longer storage, freeze in an airtight container or ice cube tray for up to three months; thaw in the refrigerator before using.
Pesto is perfect tossed with pasta, stirred into soups, spooned over grilled vegetables, spread on sandwiches and burgers, or served alongside roasted meats or meatballs. It adds instant flavor to many dishes.
Serving suggestions
This pesto is extremely versatile—use it as a sauce, spread or finishing touch.
- Toss with pasta, gnocchi or tortellini for a quick main dish.
- Spread on sandwiches, grilled burgers or flatbreads.
- Drizzle over grilled vegetables, salads or roasted artichokes.
- Serve as part of an appetizer platter with meatballs, crostini or a cheese board.
Recipe notes
- Make ahead: Refrigerate for up to one week or freeze for up to three months.
- Toast the pine nuts for deeper flavor, or substitute walnuts or almonds to save on cost.
- If you prefer a brighter green color, briefly blanch and shock the basil before processing.
- Omit the cheese for a vegan pesto; add nutritional yeast for savory depth if desired.
More sauce recipes you’ll love
- Chimichurri sauce recipe
- Homemade green enchilada sauce
- Tomato basil marinara
- Red wine meat sauce with mushrooms
- Roasted red pepper sauce
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so I can see what you made.
Basil Pesto Sauce
Servings: 1 cup
Prep Time: 15 mins • Cook Time: 0 mins • Total: 15 mins
Basil pesto is fresh, herbaceous and far more vibrant than most store-bought jars. It’s quick to make, freezer-friendly, and endlessly useful.
Ingredients
- 1/3 cup pine nuts
- 4 cups loosely packed fresh basil leaves
- 2 cloves garlic, peeled (omit for Low FODMAP)
- 2 tablespoons fresh lemon juice
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon salt
- 1/2 cup extra virgin olive oil (add more to reach desired texture)
Instructions
- Toast the pine nuts in a small skillet over medium-low heat, stirring frequently until golden and fragrant (about 5–6 minutes). Watch them closely to prevent burning.
- Add basil, garlic, toasted pine nuts, lemon juice, Parmesan and salt to a food processor. Pulse until the mixture is coarsely chopped, scraping down the sides as needed.
- With the processor running, pour in the olive oil until the pesto reaches your desired consistency. Taste and adjust salt or lemon.
- Store in an airtight container in the refrigerator for up to one week, or freeze for up to three months.
Nutrition (per 2 tbsp)
Calories: 123 kcal • Carbohydrates: 2 g • Protein: 2 g • Fat: 12 g • Sodium: 123 mg • Fiber: 1 g
Note: This post was originally published in August 2019. Photos and step-by-step instructions have been updated and the text refined to provide clearer recipe information.
All recipes and images © Flavor the Moments.