Homemade Basil Pesto Recipe

French

Making homemade basil pesto is one of the simplest ways to bring the bright flavors of summer into your kitchen.

With just a handful of fresh ingredients, basil, garlic, pine nuts, Parmesan, and olive oil.

You can create a rich, aromatic sauce that transforms pasta, grilled vegetables, meats, or even sandwiches into something extraordinary.

Easy Homemade Basil Pesto Recipe (Fresh, Fragrant & Ready in 5 Minutes)

Here’s my homemade basil pesto recipe, the one I make whenever I crave something fresh to brighten up pasta, pizza, or even a savory tart.

I whip it up in minutes with basil from my garden (except when my husband forgets to close the greenhouse in winter!).

There’s simply no comparison with store-bought pesto: this one bursts with freshness and rich, authentic flavor.

All it takes is a handful of basil leaves, a clove of garlic, a sprinkle of Parmesan, and a drizzle of good olive oil.

In just five minutes, you’ll have a velvety green sauce that transforms any dish, and at home, my husband won’t touch his perfectly cooked steak without a generous spoonful of it.

Ingredients for an Authentic Homemade Pesto

• 1 bunch of fresh basil : Choose tender, vibrant green leaves for the best flavor. Freshly picked basil makes all the difference.
• 27 g (about 2 tbsp) pine nuts : Toast them lightly in a dry pan to enhance their nutty, buttery aroma.
• 1 garlic clove : Peeled and degermed for a smoother, less pungent taste. Adjust the amount to your preference.
• 25 g freshly grated Parmesan cheese : Use fresh Parmesan for depth and creaminess. For a stronger, saltier twist, you can substitute Pecorino Romano.
• 3 tbsp extra virgin olive oil : Opt for a high-quality, fruity oil to balance and elevate the basil’s freshness.
• Salt and pepper : Season to taste once the pesto is blended.

How to Make Homemade Basil Pesto Step by Step

1. Prepare the basil leaves : Gently rinse the basil under cool running water, then drain well. Pat the leaves completely dry with a clean kitchen towel or paper towels, excess water can make your pesto watery and dull in flavor.
2. Add ingredients to the blender : Place the basil leaves, peeled garlic clove, pine nuts, grated Parmesan, and one tablespoon of olive oil into your blender or food processor.
3. Blend in short pulses : Pulse a few seconds at a time to combine the ingredients. You want a slightly coarse, creamy texture, avoid over-blending, which can heat the basil and turn it dark. Scrape down the sides of the bowl if needed.
4. Add the remaining olive oil slowly : Gradually drizzle in the remaining olive oil while blending at low speed until you reach the perfect consistency, smooth yet not runny.
5. Season to taste : Finish with a pinch of salt and a grind of black pepper. Taste and adjust seasoning as you like. If you prefer a thinner pesto, add a little extra olive oil and blend briefly.

How to Store Homemade Pesto

– In the fridge (for small batches):

• Store in a sealed jar for up to 1-2 weeks.
• Pour a thin layer of olive oil on top to prevent oxidation.
• Alternatively, press plastic wrap directly onto the surface before sealing.

– In the freezer (for large batches):

Thaw a cube at room temperature when needed; no reheating required.

Freeze pesto in ice cube trays. Once solid, transfer the cubes to a freezer bag, they’ll keep for several months.

Delicious Pesto Variations

– Pistachio Pesto (Sicilian style) : From Catania, Sicily, this version replaces basil with green pistachios for a creamy, slightly sweet flavor.

– Provençal Pistou : A French cousin of pesto, made without pine nuts, often used in the traditional soupe au pistou.

– Pesto Rosso (Red Pesto or Portofino) : Made with sun-dried or fresh tomatoes, sometimes with nuts and cheese for a rich, Mediterranean taste.

– Winter Pesto : When basil is out of season, spinach makes a wonderful substitute, offering a mild, earthy flavor.

Homemade Pesto FAQ

– My pesto turned out too runny, what can I do?

That usually happens when too much olive oil is added too quickly. To thicken your pesto:

• Stir in a little extra grated Parmesan or a few more pine nuts.
• You can also add a few more fresh basil leaves or, as a last resort, a teaspoon of fine breadcrumbs to absorb excess oil.
• Blend in short pulses to avoid overheating the mixture.

– My pesto is too thick, how can I fix it?

If your pesto feels heavy or difficult to mix with pasta:

• Add a spoonful of olive oil at a time until it loosens up.
• For a lighter touch, mix in 1-2 tablespoons of warm (not boiling) pasta cooking water, it will smooth the texture without changing the flavor.

– My pesto tastes bitter, how can I balance it?

Bitterness can come from several causes:

• Basil that’s too mature or bruised, picked too late.
• Over-blending, which warms the basil and oxidizes it.
• Or olive oil that’s too strong or low quality.

To fix a bitter pesto:

• Add a bit more Parmesan cheese, or even a small drizzle of honey (½ teaspoon is enough).
• Choose a mild, fruity olive oil for a balanced taste.
• Use young, vibrant green basil leaves, they’re naturally sweeter and more fragrant.

Other dips to try

• Sweet Potato Hummus
• Cucumber Raita Recipe
• Black Olive Tapenade
• Fail-Proof Homemade Mayonnaise Recipe