If you love making the most out of your pantry staples, this simple basil pesto recipe is one you’ll want to keep in your back pocket. It’s incredibly easy to make with just a handful of fresh ingredients, a blender, and you’ve got a vibrant, flavourful pesto that works wonders in pastas, sandwiches, or even as a dipping sauce.
You can adjust the ingredients to suit what you have on hand. With basil, garlic, parmesan, and olive oil as the base, it’s a recipe that’s perfect for using up extra herbs from your garden or leftover nuts you might have in the pantry.
Plus, the lemon juice and parmesan give it that bright, tangy edge that makes it irresistible.
It’s so yummy served with freshly cut up vegetables like carrots or celery. It also pairs well with crackers, cheese, and deli meats on a charcuterie board.
Try making this basil pesto for my family’s favourite gnocchi with pesto sauce!
As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure here.
Ingredients & Substitutions
The printable recipe card below has the full ingredients list and instructions.
- Parmesan (grated): this cheese adds the perfect balance of sharpness and creaminess. You can substitute with pecorino if you prefer a stronger, saltier flavour.
- Pine nuts or other nuts: pine nuts are traditional for pesto, but you can easily swap them with walnuts, almonds, or cashews. I like to use whatever I have on hand!
- Garlic: fresh garlic gives the pesto its signature kick. If you’re sensitive to garlic, try roasted garlic for a milder, sweeter flavour.
- Basil leaves (firmly packed): fresh basil is a must for that bright, herby flavour, but you can mix in a bit of parsley or spinach if you want to change things up. I do this when I dont have quite enough basil in the garden!
- Lemon juice: adds a refreshing, zesty note. A splash of vinegar can be used as an alternative if you don’t have a lemon.
- Salt: enhances the flavours and brings everything together. Taste as you go and adjust according to your preference.
- Olive oil: the base of this pesto. Choose a good quality extra virgin olive oil.
How To Make Basil Pesto
Step 1:Wash and dry the basil well. Use a tea towel to lightly press on the basil leaves to remove as much excess moisture as possible.
Step 2: Add the parmesan, garlic, and pine nuts (or your choice of nuts) to the blender. Pulse a few times until the ingredients are finely chopped and combined.
Step 3: Add the basil leaves, lemon juice, and salt. Pulse again until everything is blended but still slightly chunky.
Step 4: With the blender running on low, slowly stream in the olive oil until the pesto reaches your desired consistency. You can add more olive oil if you like a thinner pesto.
Step 5: Taste the pesto and adjust with more salt or lemon juice if needed. If you prefer a smoother texture, blend for a few more seconds.
Step 6: Transfer the pesto to a jar or container. Serve immediately or store it in the fridge for up to a week. You can also freeze it for longer storage. I use a square silicone ice tray mould to freeze mine, which makes about a 1/4 cup, allowing me to use a small amount when needed.
Now that you’ve made your own basil pesto, the possibilities are endless. Toss it with pasta, spread it on sandwiches, or drizzle it over roasted veggies for an easy flavour boost. Plus, it’s a great way to use up extra basil from your garden or make the most of your pantry ingredients. Enjoy!
Easy Basil Pesto
Ingredients
- 3/4 cup parmesan grated
- 1/2 cup pine nuts or desired nuts
- 2 cloves garlic
- 2 cups basil leaves firmly packed
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/2 cup olive oil extra virgin
Instructions
- Wash and dry the basil well. Use a tea towel to lightly press on the basil leaves to remove as much excess moisture as possible.
- Add the parmesan, garlic, and pine nuts (or your choice of nuts) to the blender. Pulse a few times until the ingredients are finely chopped and combined.
- Add the basil leaves, lemon juice, and salt. Pulse again until everything is blended but still slightly chunky.
- With the blender running on low, slowly stream in the olive oil until the pesto reaches your desired consistency. You can add more olive oil if you like a thinner pesto.
- Taste the pesto and adjust with more salt or lemon juice if needed. If you prefer a smoother texture, blend for a few more seconds.
- Transfer the pesto to a jar or container. Serve immediately or store it in the fridge for up to a week. You can also freeze it for longer storage.
