Name: Basil Pesto Recipe - Ready in 5 Minutes!
Prep time: 5 min
Total time: 5 min
Ingredients: ⅓ cup pine nuts; 2-3 small garlic cloves, roughly chopped; 2 cups fresh basil leaves; ½-1 tsp kosher salt; ⅔ cup extra virgin olive oil; ½ cup parmesan cheese; ¼ tsp lemon juice (*Note 1)

Pesto di Basilico

This Italian condiment, also called pesto di basilico, adds a rich, nutty, and herbaceous flavor to many dishes, including this simple 2-ingredient Pesto Chicken.

Classic Genovese pesto uses basil, but add in other California-fresh herbs like parsley, cilantro, or mint to create a unique blend of flavors.

Ingredients to make basil pesto sauce on a silver baking sheet.

Basil Pesto Ingredients and Substitutions

Here are the key ingredients to make my classic basil pesto recipe. For the full list of ingredients, see the recipe card below.

Fresh Basil Leaves – I keep a basil plant in my kitchen year-round, just for pesto. Small, fresh leaves work best.
Pine Nuts – Substitute pine nuts with walnuts, pistachios, almonds, or pecans for a different flavor.
Extra Virgin Olive Oil – good quality olive oil is a must when making fresh basil pesto. Using cheap oil will make it taste like store-bought pesto. As a California girl, my absolute favorite is California Olive Ranch. It’s available nationwide so it should be easy to find at your local store.
Parmesan Cheese – Besides Parmigiano-Reggiano, try incorporating Pecorino Romano for a sharper and saltier flavor.
Garlic – use roasted garlic to amp up the flavor.

Basil and olive oil in a blender next to basil leaves and lemon.

Pesto alla Genovese Uses

Here are some ideas for utilizing pesto di basilico:

Chicken Recipes – Slather it on Margherita Chicken or Pasta al Pesto with Chicken.
Pasta Salad – Toss it with your favorite pasta for an inexpensive and quick dish.
Sandwich Spread – Elevate sandwiches and wraps with a layer of pesto. Make sure to use a bread on the best “breads to dip in olive oils” list for success.
Pesto Pizza Sauce – Use it as a base sauce on pizzas.
Marinade – Marinate vegetables before grilling for added depth of flavor.

Bowl of Pesto di Basilico in a white bowl with a spoon.

Pesto Sauce Storage

To preserve the fresh flavor and vibrant color of pesto di basilico, follow my storage tips if you have leftover pesto:

Basil turns dark quickly so adding a bit of lemon juice helps keep the pesto green longer. It’s not in traditional pesto, so skip it if you prefer.
Store pesto in an airtight container in the refrigerator for up to a week. Pour a thin layer of olive oil on top to prevent oxidation.
For longer storage, pesto freezes well. Use ice cube trays to freeze individual portions, then transfer to a freezer bag. Pesto can last up to 6 months frozen.

More Fresh Recipes

Basil pesto in a white bowl with a silver spoon.

Basil Pesto Recipe – Ready in 5 Minutes!

Whip up a batch of homemade basil pesto sauce in only 5 minutes! My pesto recipe includes the classic ingredients including fresh basil leaves, pine nuts, Parmigiano-Reggiano, garlic, and olive oil.

5 from 1 vote

Print Pin

Prep Time: 5

Total Time: 5

Servings: 10 servings

Calories: 179kcal

Author: Darcey Olson

Cost: $7

Ingredients

⅓ cup pine nuts
2-3 small garlic cloves, roughly chopped
2 cups fresh basil leaves
½-1 tsp kosher salt
⅔ cup extra virgin olive oil
½ cup parmesan cheese

OPTIONAL

¼ tsp lemon juice (*Note 1)

Instructions

Put the pine nuts and garlic into a food processor and blend for 15 seconds.
Add the basil leaves, salt and lemon juice (if using) and blend until a paste forms, about 1 minute.
Keep the processor running and slowly pour in the olive oil through the feed tube. Blend until fully combined.
Add the cheese and blend for a final minutes. Taste and adjust seasonings as needed.

Notes

Note 1 – Basil turns dark quickly, so the lemon juice keep the pesto green longer. It’s not traditional so skip it if you prefer.

Nutrition

Tried this recipe?Mention @foodieandwine or tag #foodieandwine!

Pesto di Basilico (Basil Pesto)