Recipe

Fresh Pesto Recipe

A 10 minute basil pesto that tastes like summer: punchy garlic, toasted nuts, real Parmesan, and plenty of olive oil for that glossy, cling-to-everything finish.

By Matt Campbell

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4.9 (287)

A small bowl of bright green basil pesto with a spoon resting in it on a wooden cutting board, surrounded by fresh basil leaves, garlic cloves, pine nuts, Parmesan, and a bottle of olive oil in natural window light

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Pesto is one of those sauces that makes you feel like you have your life together, even if dinner is just pasta and vibes. It is fresh, loud, herby, and it can rescue everything from a bland chicken breast to a sad weeknight sandwich.

This fresh pesto recipe keeps it classic but not fussy. We toast the nuts for deeper flavor, we add the olive oil slowly so it stays silky, and we keep the ingredients easy to find. You will get a bright green sauce with real basil flavor, a salty Parmesan backbone, and just enough garlic to make you pause mid-bite and go, “Okay, wow.”

Fresh basil leaves being added into a food processor bowl with toasted pine nuts, grated Parmesan, and garlic on a kitchen counter

Why It Works

Bright, not bitter: Using fresh basil, toasting the nuts, and blending in short bursts keeps the flavor clean.
Silky texture: Drizzling the olive oil in slowly helps the pesto emulsify so it clings to pasta instead of sliding off.
Balanced seasoning: Parmesan adds salt and umami, lemon wakes everything up, and a tiny pinch of salt makes the basil pop.
Flexible: Pine nuts are classic, but walnuts, almonds, or pistachios work great and cost less.

Pairs Well With

Storage Tips

Refrigerator: Store pesto in a small jar or airtight container for 4 to 5 days. For best color, smooth the top flat and pour a thin layer of olive oil over it before sealing. After you scoop some out, smooth the top again and refresh that oil layer so less air hits the pesto.

Freezer (best for long-term): Freeze in an ice cube tray, then pop the cubes into a freezer bag. It keeps for 3 to 6 months (best flavor within 3). One cube is a great starting point for a single bowl of pasta, soups, or a quick sauce base. Add another if you want it extra saucy.

Thawing: Thaw overnight in the fridge or warm a cube gently in a pan over low heat until just loosened. Avoid sizzling it. If it looks thick, loosen with olive oil or a spoonful of warm water.

Important: The top can darken from oxidation. Stir it in. If you see mold, notice fizzing, or it smells rancid or “off,” toss it.

Common Questions

How do I keep pesto bright green?

Two easy moves: store it with a thin layer of olive oil on top, and add a little lemon juice. Also, do not over-blend. Short pulses help prevent the basil from heating up and turning dull.

Can I make pesto without pine nuts?

Absolutely. Walnuts are the most common swap. Almonds and pistachios are also great. Toast whatever nut you use for better flavor.

Do I have to use a food processor?

No. A blender works, but you may need to stop and scrape more often and add a touch more oil. A mortar and pestle is the classic method and gives a chunkier, super aromatic pesto if you are feeling ambitious.

Can I make it dairy-free?

Yes. Replace the Parmesan with 2 to 3 tablespoons nutritional yeast plus an extra pinch of salt. The flavor will be different but still tasty and very usable.

Why is my pesto bitter?

Common culprits are older basil, very aggressive garlic, or over-processing. Use fresh basil, toast the nuts, and blend in short bursts. If it is slightly bitter, add a bit more cheese, a squeeze of lemon, an extra drizzle of olive oil, or a spoonful more nuts to round it out. Dairy-free? Try the olive oil and nuts route, plus a pinch of salt.

Should I heat pesto?

Not directly. Heat can dull the fresh basil flavor. Instead, toss pesto with hot pasta off the heat, using pasta water to help it coat. For pizza, dollop pesto on after baking or in the last minute.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Food processor (preferred) or blender
Microplane or fine grater for Parmesan
Small skillet for toasting nuts
Rubber spatula
Measuring cups and spoons
Airtight jar or container for storage

The first time I made pesto at home, I treated it like a fancy restaurant sauce. I overthought everything, blended it forever, and ended up with something that tasted a little tired. Later I learned pesto is better when you stop trying to control it. Pulse, taste, adjust, and let it be a little imperfect. Now it is my go-to “I need dinner to feel like a win” move. If I have basil and pasta, we are back in business.

Fresh Pesto Recipe

(4.9 (287) Reviews)

Prep Time 10 mins

Cook Time 3 mins

Total Time 13 mins

Servings Makes about 1 cup (8 servings)

Ingredients

2 packed cups fresh basil leaves (about 2 to 3 ounces), rinsed and very well dried
1/3 cup pine nuts (or walnuts)
2 small garlic cloves, peeled
1/2 cup finely grated Parmesan cheese
1/2 cup extra-virgin olive oil, plus more as needed
1 tablespoon fresh lemon juice (optional but recommended)
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste

Optional add-ins: 1 to 2 tablespoons fresh parsley (for extra green), a pinch of red pepper flakes, or a small handful of baby spinach (for color and a very mild flavor).

Allergen notes: Contains dairy and nuts as written. For nut-free, try sunflower seeds or pepitas.

Instructions

Toast the nuts. Set a small skillet over medium heat. Add the pine nuts and toast, shaking the pan often, until lightly golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
Start the base. In a food processor, add the toasted nuts and garlic. Pulse 8 to 10 times until the nuts look finely chopped.
Add basil and cheese. Add basil, Parmesan, salt, and a few grinds of black pepper. Pulse until the basil is chopped down, scraping the sides as needed.
Drizzle in the olive oil. With the processor running on low, slowly drizzle in the olive oil until the pesto looks glossy and spoonable. Stop and scrape once if needed.
Brighten and adjust. Add lemon juice (if using) and pulse once or twice. Taste. Add more salt, pepper, lemon, or a splash more oil to get the flavor and texture where you want it.
Use or store. Use right away, or press into a jar and add a thin layer of olive oil on top before refrigerating.

Pasta tip: Toss pesto with hot pasta off the heat. Add 2 to 4 tablespoons pasta water a little at a time until it turns silky and coats every noodle. One cup of pesto typically coats about 12 to 16 ounces of pasta, depending on how saucy you like it.

Texture fixes: Too thick? Add a bit more olive oil or a spoonful of water (or pasta water). Too thin? Pulse in a little more basil, nuts, or Parmesan.

A spoon stirring freshly made basil pesto in a food processor bowl, showing a glossy bright green texture

Nutrition information is estimated.

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Fresh Pesto Recipe

Why It Works

Pairs Well With

Recommended

Fresh Pesto Pasta

Modern Caprese Salad

Weeknight Roasted Broccoli

Bright and Herbal Chicken Breast

Storage Tips

Common Questions

How do I keep pesto bright green?

Can I make pesto without pine nuts?

Do I have to use a food processor?

Can I make it dairy-free?

Why is my pesto bitter?

Should I heat pesto?

Fresh Pesto Recipe

Ingredients

Instructions