Fresh Basil Pesto Recipe (Easy Homemade Pesto in less than 10 Minutes)
Every summer, one of the first things I make when the basil starts growing is this fresh basil pesto recipe. There’s just something so satisfying about walking out to the garden, picking a basket full of fresh basil, and turning it into a flavorful pesto sauce that we can enjoy all week.
You can toss it with pasta, spread it on sandwiches, or eat it by the spoonful because it’s that good. If you’ve never made homemade pesto before, don’t worry- it’s so easy and comes together in just 10 minutes.
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Read full post for all recipe tips, details and how to get the recipe perfect!
Why You’ll Love This Fresh Basil Pesto Recipe
Every year I set out to grow as much basil as possible, I sprinkle it everywhere because basil is one of my favorite herbs. This fresh basil pesto recipe is one of my favorite ways to use up all that beautiful basil before it goes to waste.
Here’s why I think you’ll love it:
- It’s a great way to use fresh basil from the garden.
- It comes together in about 10 minutes in the food processor.
- It tastes so much better than store-bought pesto.
- You only need a handful of simple ingredients.
- It’s easy to freeze, so you can enjoy fresh basil flavor long after summer is over.
- It’s one of those recipes you’ll find yourself making again and again during basil season.
Fresh Basil Pesto Recipe
This fresh basil pesto recipe is one of my favorite ways to use up an abundance of garden basil. Made with simple ingredients and ready in less than 10 minutes, it's fresh, flavorful, and perfect for tossing with pasta, spreading on sandwiches, or freezing to enjoy all year long.
Ingredients
- 2-3 handfuls (cups) of Basil
- 1/3 cup toasted walnuts
- 1/3 cup shredded parmesan cheese
- 2 cloves of garlic
- juice from 1/2 lemon
- 1/3-1/2 cup extra virgin olive oil
- salt and pepper
Instructions
- Place all your ingredients except olive oil into the food processor.
- Drizzle in the olive oil while blending until it reaches the consistency you like. If it's too thick- add more oil.
Tips for the Best Fresh Basil Pesto
Making homemade pesto is really simple, but a few little tips can make a big difference.
- Use the freshest basil you can. Freshly picked basil from the garden gives the best flavor, so I like to make a lot of pesto and freeze it for all year long while the basil is fresh.
- Don’t over-process the pesto. Blend just until everything is combined so it keeps a little texture.
- Add the olive oil slowly while blending. This helps create a smooth, creamy pesto.
- Taste before serving. Depending on your cheese and salt, you may want to add a little more salt, pepper, or a squeeze of lemon juice.
- Use good quality Parmesan and olive oil. Since there are only a few ingredients, their flavor really shines through.
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Ways to Use Basil Pesto
There are so many ways you can use your basil pesto sauce. It’s so versatile- I always keep a jar thawed in my fridge ready to go.
My favorite ways to use homemade pesto are
- Toss it with your favorite pasta for an easy basil pesto pasta dinner.
- Spread it on sandwiches or wraps instead of mayonnaise.
- Use it as a flavorful basil pesto sauce for grilled chicken or fish.
- Stir it into warm roasted vegetables for an easy side dish.
- Spoon it over roasted potatoes.
- Mix it into cooked rice, quinoa, or couscous.
- Use on a homemade pizza.
- Swirl it into soups just before serving for extra flavor.
- Drizzle it over sliced tomatoes and fresh mozzarella.
- Make a homemade salad dressing.
- Spread it on toasted bread for a simple appetizer.
- Use it as a dipping sauce for fresh vegetables or crusty bread.
No matter how you serve it, this fresh basil pesto recipe is an easy way to add fresh, homemade flavor to so many meals.
How to Store Homemade Pesto
This fresh basil pesto recipe stores really well, making it easy to enjoy throughout the week or even months later.
In the refrigerator: Store your pesto in an airtight container or a small mason jar for up to 7 days. I like to pour a thin layer of olive oil over the top before putting the lid on. This helps keep the pesto looking fresh and helps prevent it from browning. But even if it does get a little brown- I still eat it. It’s totally ok.
In the freezer: My favorite way to store pesto is in 8oz mason jars. I make several batches during the summer when the basil is growing like crazy, then freeze them so we can enjoy homemade pesto all year long. Just be sure to leave about an inch of space at the top of the jar to allow the pesto to expand as it freezes.
You can also freeze pesto in ice cube trays if you want smaller portions. Once the cubes are frozen, transfer them to a freezer-safe bag so you can thaw only what you need.
When you’re ready to use frozen pesto, let it thaw overnight in the refrigerator or set it on the counter for a little while before serving.
The Best Pesto Recipe
If your garden is overflowing with basil, this fresh basil pesto recipe is one of the easiest and most delicious ways to use it. I love keeping a jar in the refrigerator during the summer and freezing a little extra so we can enjoy fresh basil flavor long after the growing season is over.
If you give this recipe a try, I’d love to hear how you use your homemade pesto. Leave a comment below and let me know your favorite way to enjoy it!
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