There’s nothing quite like the smell of fresh basil swirling through your kitchen. My Classic Homemade Basil Pesto is bright, fragrant, and wonderfully creamy — the kind of simple sauce that transforms everyday meals into something gourmet. Ready in just 15 minutes, this fresh pesto brings a touch of Italian sunshine to your table, no matter the season. If you’ve ever wanted to master the art of basil pesto, this recipe is as foolproof as it gets — and once you make it, you’ll never go back to store-bought!
Whether you’re tossing it with warm pasta, spooning it over grilled chicken, or spreading it on crusty bread, this quick homemade pesto adds an instant burst of flavor. It’s vegetarian, gluten-free, and filled with garden-fresh goodness — a kitchen staple every home cook should know. Go ahead, pin this one now so it’s ready for your next cozy dinner!
Why You’ll Love It
- Ready in just 15 minutes — perfect for busy weeknights.
- Fresh, vibrant flavor that elevates even simple dishes.
- Only a handful of wholesome, everyday ingredients.
- No cooking required — just blend and enjoy!
- Completely vegetarian and naturally gluten-free.
- Freezer-friendly — save a batch for quick meals anytime.
Time Needed
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 1 cup (about 8 servings)
Ingredients
- 2 cups fresh basil leaves (packed)
- ⅓ cup toasted pine nuts
- ½ cup grated Parmesan cheese
- 2 garlic cloves
- ½ cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- Optional: 1 tablespoon lemon juice for brightness
Step-by-Step Instructions
- Toast the nuts Place pine nuts in a dry skillet over medium heat. Stir for 2–3 minutes until lightly golden and fragrant. Transfer to a plate to cool.
- Blend the base In a food processor, combine basil leaves, garlic, pine nuts, and Parmesan. Pulse until finely chopped.
- Add olive oil With the processor running, slowly drizzle in the olive oil until the mixture turns smooth and creamy. Scrape down the sides as needed.
- Season and finish Taste and add salt, pepper, and lemon juice if desired. Blend briefly to combine.
- Store and serve Transfer pesto to a jar and top with a thin layer of olive oil to preserve its color. Refrigerate for up to 1 week or freeze in small portions for up to 3 months.
Variations to Try
- Spinach-Basil Blend: Add ½ cup spinach for a milder flavor and extra nutrients.
- Nut-Free Pesto: Swap pine nuts for sunflower seeds or pumpkin seeds.
- Dairy-Free Option: Replace Parmesan with nutritional yeast for a vegan version.
- Herb Mix-Up: Try adding a few mint or parsley leaves for a unique twist.
Tips from Chef Emma
- Always use fresh, vibrant basil leaves — older leaves can taste bitter.
- Blend briefly for a rustic texture or longer for a silky-smooth finish.
- If your pesto is too thick, add a tablespoon of warm water to loosen it.
- Cover with olive oil before storing to keep it bright green longer.
Nutrition Info per Serving
- Serving Size: 2 tablespoons
- Calories: 190
- Carbohydrates: 1 g
- Sugars: 0 g
- Fat: 20 g
- Protein: 3 g
- Sodium: 150 mg
Frequently Asked Questions
- Q: Can I make this pesto ahead of time?
A: Yes! Store it in the fridge for up to a week or freeze it for longer. Add a thin olive-oil layer to keep it vibrant. - Q: Can I use a blender instead of a food processor?
A: Absolutely — blend in short bursts to avoid overheating the basil. - Q: What can I use instead of pine nuts?
A: Walnuts, almonds, or pumpkin seeds work beautifully. - Q: How can I keep my pesto bright green?
A: Add a splash of lemon juice and store covered with olive oil to limit air exposure.
Final Thoughts
This 15-minute Homemade Basil Pesto is pure garden magic — fresh, nutty, and bursting with flavor. It turns simple pasta or sandwiches into something special with minimal effort. Once you make this vibrant sauce, you’ll wonder how you ever cooked without it. Save this recipe to your Pinterest board so you can bring a taste of summer to your next meal!
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Classic Homemade Basil Pesto – Fresh, Vibrant & Foolproof 15-Minute Sauce
- Total Time: 15 minutes
- Yield: 1 cup (8 servings) 1x
- Diet: Vegetarian
Description
Fresh, vibrant, and creamy — this 15-minute Classic Homemade Basil Pesto brings a burst of Italian flavor to pasta, sandwiches, and veggies. Made with basil, Parmesan, pine nuts, and olive oil for the ultimate garden-fresh sauce.
Ingredients
- 2 cups fresh basil leaves, packed
- 1/3 cup toasted pine nuts
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- Optional: 1 tablespoon lemon juice
Instructions
- Toast pine nuts in a dry skillet until golden and fragrant.
- In a food processor, combine basil, garlic, pine nuts, and Parmesan. Pulse until finely chopped.
- Slowly drizzle in olive oil while blending until smooth and creamy.
- Season with salt, pepper, and lemon juice to taste.
- Store in a jar topped with olive oil; refrigerate up to 1 week or freeze for later.
Notes
Use fresh basil for best flavor. For vegan pesto, replace Parmesan with nutritional yeast. Freeze leftovers in ice-cube trays for easy use.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blended
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 190
- Sugar: 0g
- Sodium: 150mg
- Fat: 20g
- Carbohydrates: 1g
- Protein: 3g
Keywords: basil pesto, homemade pesto, fresh pesto sauce, easy basil recipe, vegetarian pesto