Easy Homemade Pesto
Make fresh homemade pesto in 5 minutes with just 5 simple ingredients. Today, I show you how I make this Italian classic, smooth and creamy, just like it came out of a jar.
If you like Italian food, then you probably love pesto. When I was working away from home, alone and too lazy to cook, pesto used to be my snack food out of a jar on a slice of bread at any time of the day. Then, I learned how to make homemade pesto, and guess what? I never purchased a jar again. You can’t beat that flavor of fresh vs. preserved in a jar. Don’t believe me? Try it just once.
About this pesto
One issue with homemade pesto is that it is chunky. Everything is almost separate, floating in oil. Grainy with tiny pieces of pine nuts and parmesan flakes. Not mine.
If you notice, my pesto is smooth and creamy, just like you get in a jar. And the secret to making pesto like this is not to dump everything in the food processor and blitz. But, to do it in stages, as I have shown in my video. Another secret to my pesto is that I like to toast the pine nuts for a few minutes. This enhances their flavor and helps them release some of their oils into the sauce.
Read my FAQ below on tips for how to store it, use it, prevent browning, and more.
Ingredients and substitutes
If you want authentic pesto, these are the must-try five ingredients.
- Basil – Has a very short life, so use it as soon as you buy it fresh.
- Pine nuts – These are not cheap, but they make a huge difference in pesto. You can also substitute with walnuts.
- Garlic – A little goes a long way. So, use only as much as recommended, and use fresh, not powder.
- Olive oil – Use the best quality, after all, you are going to eat it as a spread. I like to use cold-pressed olive oil.
- Parmesan – Has a sharp flavor, and no other cheese will work as a substitute.
Step-by-step instructions
- Wash and drain the basil leaves well. You want only the leaves, not the stalks. Discard any discolored leaves – set aside.
- Toast the pine nuts in a frying pan for 2 to 3 minutes.
- Place them in the food processor and pulse for 30 seconds.
- Then, add the sliced garlic and pulse for another 30 seconds.
- Next, add the Parmesan, basil leaves, salt, and pepper – pulse for only 30 seconds.
- Through the feeder of the food processor, gradually pour the olive oil into the food processor on pulse for only 30 seconds more.
- Note – Overblending olive oil can make the pesto bitter, and the basil leaves sticky.
- Taste and adjust for salt.
- Remove the pesto from the food processor and store it.
Storage
- Keep pesto in a bowl covered with plastic wrap to prevent browning for a day.
- Pour into a mason jar and top with more olive oil on the surface to prevent browning. Keep in the fridge for a week.
- Place in a freezer-safe storage bag in the freezer for 3 months.
- Freeze into cubes an ice cube tray, then store in a freeze-safe bag – will stay for up to 3 months.
How do you use pesto?
Pesto is so versatile, and there is so much you can do with it.
- Pesto can be eaten on its own with a slice of bread. My favorite is garlic rolls.
- Add pesto as a sauce to cooked pasta.
- Roast potatoes with pesto – boil potatoes, generously drizzle pesto, bake until potatoes are golden and crisp (200 °C/390°F)
- I love pesto as a quick 5-minute sauce for my gnocchi.
- Spread it over a pizza base and drizzle some olive oil.
- Spread pesto over the focaccia as soon as it is out of the oven.
- Pesto is great as a sandwich spread with cold cuts and mayo.
- Serve pesto on the side with grilled chicken.
- Pesto is amazing over burgers.
- Use pesto to make pesto vinaigrette (add 2 tbsp vinegar + some more water or olive oil for consistency).
- Serve boiled veggie sticks with pesto as a dip.
- Pesto with grilled fish is amazing.
- Pesto with lemon over shrimps is absolute heaven.
- Top a bowl of soup with pesto – as I did in my potato and leek soup.
Frequently asked questions
Pesto can stay in the fridge for up to a week and in the freezer for months. See the storage instructions above.
Overblending olive oil can make pesto bitter because extra-virgin olive oil contains bitter-tasting fatty acids.
Overblending basil leaves can make the pesto bitter and sometimes sticky. The chloroform in the leaves becomes sticky when overblended.
Yes, you can. Keep pesto in a bowl covered with plastic wrap to prevent browning. Or, pour into a mason jar and top with more olive oil on the surface to prevent browning.
Walnuts are very often substituted for pine nuts.
The consistency of the pesto can be easily manipulated with just a little addition of olive oil. Start with a tablespoon or two.
Yes, you can make pesto in a mortar and pestle as well, just like grandma used to make. So delicious too!
Homemade Pesto
Make fresh homemade pesto in 5 minutes with just five simple ingredients. Today, I show you how I make this Italian classic, smooth and creamy, just like it came out of a jar.
Video
Ingredients
- ¼ cup Pine nuts toasted
- 2 Garlic cloves sliced
- ⅔ cup Parmesan-Reggiano cheese finely grated
- 2 cups Basil leaves no stalks
- ½ cup Olive oil
- ¼ tsp Salt as needed
- ½ tsp Pepper
Method
- Wash and drain the basil leaves well. You want only the leaves, not the stalks. Discard any discolored leaves – set aside.
- Toast the pine nuts in a frying pan for 2 to 3 minutes.
- Place them in the food processor and pulse for 30 seconds.
- Then, add the sliced garlic and pulse for another 30 seconds.
- Next, add the Parmesan, basil leaves, salt, and pepper – pulse for only 30 seconds.
- Through the feeder of the food processor, gradually pour the olive oil into the food processor on pulse for only 30 seconds more.
- Note – Over-blending olive oil can make the pesto bitter and the basil leaves sticky.
- Taste and adjust for salt.
- Remove the pesto from the food processor and store it.
Notes
Storage
- Keep pesto in a bowl covered with plastic wrap to prevent browning for a day.
- Pour into a mason jar and top with more olive oil on the surface to prevent browning. Keep in the fridge for a week.
- Place in a freezer-safe storage bag in the freezer for 3 months.
- Freeze into cubes an ice cube tray, then store in a freeze-safe bag – will stay for up to 3 months.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!you may also like
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Thank you for these easy directions for homemade pesto! I have a bunch of basil almost ready to use!
Let me know how it was Sue. Thanks
Just the recipe I wanted! Thanks for sharing this..
Thank you, Priya
My kids LOVE pesto pasta so I’m always whipping up a fresh batch of pesto. Love how quick and easy this recipe is!
Thank you, Beth
Perfect timing as we had a bumper crop of basil in the garden this year.
Thanks Pam
Veena, this is such a great pesto recipe — and I really appreciate the tips on how to add the ingredients to emulsify the sauce properly. It’s just delicious.
Thank you, Lisa