Simple Basil Pesto

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!

Contents

Why Our Recipe Ingredient Notes Switch Things Up Storage and Freezing Instructions

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

An overhead view of the ingredients needed to make pesto.

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.

Process shots of the different steps of making simple basil pesto.

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.