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A simple Fresh Basil Pesto recipe made with six ingredients and a food processor. Ready in 10 minutes and easy to freeze.
I never get tired of making or eating Fresh Basil Pesto. It comes together in minutes with just a few good ingredients: fresh basil, garlic, pine nuts, Parmigiano-Reggiano, olive oil, and salt. This is the version I come back to because it’s simple, balanced, and endlessly useful.
We ate a lot of pesto during a trip to Italy, especially in Liguria, where Pesto alla Genovese shows up on nearly every menu. Since then, I’ve spooned it over pasta, vegetables, grilled chicken, seared ahi tuna, and even stirred it into soups and aioli. Once you taste it freshly made, it’s hard to go back to the jarred kind.
Table of Contents
Recipe at a Glance
- Ready in 10 minutes
- No cooking required
- Only 6 ingredients
- Freezer-friendly
- Versatile: pasta, fish, vegetables, or bread
Ingredients for Fresh Basil Pesto
- Fresh basil: I look for small, tender leaves of sweet basil. If the basil is limp or bruised, it’s worth waiting a day. That off flavor really shows up.
- Garlic: Raw garlic gives pesto its sharp edge. If I have cloves that are really big or pungent, I’ll just use one. Roasting mellows it, but I usually stick with raw.
- Pine nuts: Toasting them adds depth, but I skip it when I’m in a rush. Walnuts are a decent and more economical substitute that still gives the right texture.
- Parmesan: I always grate it myself. Pre-shredded cheese can clump or taste flat. Pecorino is good too, just use a little less since it’s saltier.
- Olive oil: Use one you’d dip bread in. I use a smooth extra-virgin olive oil with a bit of pepper on the finish.
- Sea salt: Start small and taste after blending. The cheese adds salt too, so I don’t always add much more.
Special Equipment
- Food processor (I’ve linked to the one I use.)
- Silicone Ice Cube Tray (I love these for freezing small portions.)
How to Make Fresh Basil Pesto
Pulse the basil, garlic, pine nuts, Parmesan, and salt in a food processor until finely chopped, scraping down the sides once or twice. With the machine running, drizzle in the olive oil. Blend just until smooth. Taste and adjust the salt if needed.
Pro Tips
- Chill your food processor blade in the freezer 10–15 minutes beforehand to help preserve color and flavor (slows oxidation of the basil leaves).
- Scrape down the bowl at least once with a rubber spatula to keep the texture even.
- If the pesto tastes flat, try a pinch more salt or a little extra cheese before adding more garlic.
- Press plastic wrap directly on the surface before refrigerating to minimize browning.
- Freeze in small portions—I like silicone ice cube trays or quarter-cup jars for easy use later.
Why This Recipe Works
- Balanced ingredients: I’ve adjusted the ratios over time to keep things from tipping bitter or too salty. This one just works.
- Slow oil = smooth pesto: Pouring the olive oil in a steady stream helps everything emulsify without turning oily or broken.
- Flexible and forgiving: This version holds up to substitutions, small tweaks, and your own preferences without falling apart.
- Freezer-friendly: I often make a double batch; half for now, half frozen in cubes for later.
Make-Ahead & Storage
- Refrigerator: Store in an airtight container for up to 5 days. Press plastic wrap onto the surface or drizzle a little olive oil on top to keep it vibrant.
- Freezer: Freeze in ice cube trays or small jars for up to 3 months. Leave a little room for expansion. Thaw in the refrigerator or stir directly into hot dishes.
FAQ
Work quickly, keep everything cold, and store it with plastic wrap pressed directly on top. A squeeze of lemon can help too, but it slightly changes the flavor.
Yes. I’ve done this when I’m out of pine nuts, and it works just fine, just a touch earthier.
Absolutely. It freezes well in small containers or ice cube trays. Thaw in the refrigerator or stir into something warm to bring it back to life.
About 5 days in the refrigerator, or 2 to 3 months in the freezer.
A mortar and pestle gives you a more rustic texture and traditional flavor. But for everyday use, I almost always use a food processor. It’s fast, and the results are still great.
What to Serve With Fresh Basil Pesto
- Toss with warm or cold pasta
- Spoon over grilled chicken, fish, or vegetables
- Spread on toasted bread
- Stir into minestrone or brothy soups
- Whisk into mayo for a quick Pesto Aioli
A batch of this pesto goes a long way, and once you’ve had it fresh, you’ll want it on hand all the time. Spoon it over something warm, stash a few cubes in the freezer, and let the flavor do the work.
More Amazing Pesto Recipes
Fresh Basil Pesto Recipe
Video
Equipment
Ingredients
- 1 1/2 ounces fresh basil leaves no stems, about 2 cups
- 2 cloves garlic peeled
- 1/4 cup pine nuts about 35grams
- 2 ounces grated Parmesan cheese about ½ cup
- 1/4 teaspoon fine sea salt plus more to taste
- 1/2 cup extra virgin olive oil
Instructions
- Place basil, garlic, pine nuts, cheese and salt into the bowl of a food processor and pulse until finely chopped. Scrape down bowl sides with a spatula.
- With the food processor running, add olive oil in a steady stream and process until smooth. (The less time this takes the better as heat from the blade can affect the flavor.) Taste and add more salt if needed.
Notes
- Makes about 1 cup of pesto
- For the best flavor and color, chill your food processor blade in the freezer for 10–15 minutes before starting.
- Store pesto in the refrigerator for up to 5 days or freeze for up to 3 months (I use ice cube trays).
- Add a splash more olive oil after blending if you like a looser texture
- I love to toss this with pasta, spoon over vegetables, grilled meats, or even swirl it into soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for the tip of the blade in the freezer. Genius! I love your website!
aww, my pleasure, Steph! Thank you so much.
Marissa,
Many moons ago (late 90s early 00s) Wine Spectator rated 10 classic pesto recipes. The one that came out number one paralleled your recipe closely, but it uses three cheeses to create the green flavor explosion. Of course Parmigiano-Reggiano is primary with Asiago and Pecorino Romano playing a secondary role. However, there was one key difference! The WS recipe said a Mortar & Pestle must be used not to damage the basil. And when the basil comes in our herb garden, Colo sits down with an old movie and then slowly pushes + turn + repeat. Fresh basil is worth the effort! Now if I could only grow tomatoes that taste like they did in Liguria.
When I posted this, I did not own a mortar and pestle – but I got one for Christmas! I’m definitely going to try the way you described, “push, turn, repeat”. And I love the idea of using 3 varieties of cheese. You’re not kidding, btw, the tomatoes in Liguria are heavenly.
Marissa, basil pesto is one of my favorite things to make!!! and I agree, this is classic and my fave. I also make a spinach and cauliflower pesto that I am obsessed with. . love love love this!! and wishing you a wonderful holiday season and happy new year!!!
That spinach and cauliflower version sounds great! Is the recipe on your blog?
Marissa, do you know – it’s crazy! I have never made pesto before! I know I’d love it just by looking at the ingredients, so I have no idea why I haven’t made it! Totally pinning this so I can make it on the future.
Oh wow, Kristi! Yes, make it – you’ll love it.
Pesto just says summer to me and my basil pots are nearly ready for a haircut and pesto here I come!
Perfect! xo
yum yum i love pesto too tho i do sometimes make it with other herbs like parsley and other nuts just depending on what is in the house! merry xmas.
Me too! In fact most of the time it’s with whatever I have in the fridge. 😉 But it’s fun every once in a while to make the classic. Merry Xmas to you too! xo
Classic pesto is one of the best things you can eat!
100% agree!
Real pesto is the best! We rarely make it (mostly because pine nuts have been super expensive for the past 5 years) but when we do…yes, please. So classic and delicious.
I know – I’ve never looked in to why the price skyrocketed. We don’t eat them as often either, but sometimes it’s worth the $$!
Hi Marissa! I’m curious about your tip to put the blade in the freezer – what does that do? ?? Never ever heard that before!
Hi Nagi – it’s a tip I picked up somewhere (?) because the heat of the blade can damage the fresh basil leaves and make the pesto bitter. So starting with a very cold blade should help avoid that.
Goodness me I’d love to visit Italy again soon one day. There’s something about it that absolutely captures my heart 😀 And a classic like this can never go wrong 😀
Me too, Lorraine! It’s truly an amazing country…
Wow, such a gorgeous color!! I really love the versatility of pesto!
Thanks, Sonali. Agreed!