• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Me
    • Featured In
  • Recipe Index
  • This & That
  • Contact

The Blond Cook logo

menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Contact
  • This & That
    • Email
    • Facebook
    • Instagram
    • Twitter
  • ×

    Home » Recipes » Condiments, Sauces and Spices

    By Amy · Published: Jul 9, 2012 · Updated: Feb 25, 2019 · This post may contain affiliate links. Please read my disclosure policy 2 Comments

    Homemade Basil Pesto

    FacebookTweetPinEmailYummly
    Jump to Recipe

    This Homemade Basil Pesto is so quick and easy to make with your homegrown fresh basil leaves!

    Sign up for my free email subscription and never miss a recipe.

    Basil pesto in a black bowl with French bread, fresh tomatoes and basil leaves.

    Although I totally admit I use the jarred store-bought pesto, you just can’t beat the freshness and flavor of making it with your own fresh basil.

    Ingredients for basil pesto: fresh basil, garlic, olive oil, salt, pepper, pine nuts and Parmesan cheese.

    How long does homemade basil pesto keep in the fridge?

    Pesto is good for up to 5 days in the fridge (stored in an airtight container).

    Homemade basil peso in a food processor.

    Can you freeze basil pesto?

    Absolutely!  I freeze pesto in snack size ziploc bags, but it can also be frozen in ice cube trays (covered tightly) or airtight containers.  Homemade pesto is good for 3-4 months in the freezer.

    Basil pesto in a black bowl with French bread, fresh tomatoes and basil leaves.

    Enjoy!  A love face emoji - A smiling yellow face with heart eyes.

    Updated with new photographs and recipe slightly revised on February 25, 2019.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Homemade basil peso in a food processor.

    Homemade Basil Pesto


    • Total Time: 10 mins
    • Yield: Approximately 1-⅓ cups
    Print Recipe
    Pin Recipe

    Ingredients

    • 3–½ cups packed fresh basil leaves (rinsed and dried)
    • ½ cup pine nuts
    • ¾ cup extra virgin olive oil
    • ⅔ cup grated Parmesan cheese
    • 2 teaspoons fresh chopped garlic
    • ½ teaspoon kosher salt (more or less, to taste)
    • ½ teaspoon fresh ground pepper (more or less, to taste)

    Instructions

    1. Place basil leaves and pine nuts in a food processor. Pulse until combined well.
    2. Add olive oil, a little at a time, pulsing in-between.
    3. Add Parmesan cheese, garlic, salt and pepper. Pulse until mixture is a smooth.  Season with additional salt and pepper (if desired) and stir well to combine.
    4. Store in an airtight container and refrigerate.
    • Prep Time: 10 mins
    • Category: Sauce
    • Cuisine: Italian

    Keywords: basil pesto, homemade basil pesto, pesto sauce

    Basil pesto in a black bowl with French bread, fresh tomatoes and basil leaves.

    HUNGRY FOR MORE?

    • Chicken in Tomato Basil Cream Sauce
      Chicken in Tomato Basil Cream Sauce
    • Homemade Cocktail Sauce
      Homemade Cocktail Sauce
    • Homemade Taco Seasoning
      Homemade Taco Seasoning
    • Homemade Pumpkin Pie Spice
      Homemade Pumpkin Pie Spice
    « Watermelon Fizz Cocktail
    Cranberry Orange Cream Cocktail »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
      Recipe Rating




    1. Halley says

      July 10, 2012 at 10:13 am

      I laughed out loud when I saw your cilantro picture — but only because that’s EXACTLY what my sad cilantro looks like right now. My basil is doing great, so I look forward to making this!

      I’ve heard that cilantro prefers colder weather, and because it will re-seed itself, there’s hope that later in the summer it may be a little happier. I’ll cross my fingers for us both that there’s some truth to that!

      Reply
      • The Blond Cook says

        July 10, 2012 at 6:21 pm

        LOL! It makes me feel better to know that I’m not the only one having trouble growing cilantro. Thanks Halley, you gave me hope…I will keep watering it & cross my fingers it can somehow revive! 🙂

        Reply

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    Amy (The Blond Cook) with long blonde hair and wearing a pink shirt smiling for the camera.

    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

    More about me →

    Popular Recipes

    • Easy Creamed Corn
    • Buttery Garlic Steamed Clams
    • Instant Pot Mexican Shredded Beef
    • Pineapple Margarita
    • Simple Dog Biscuits
    • Creamy Tuscan Shrimp and Scallops

    Instant Pot Recipes

    • Instant Pot Chili
    • Easy Instant Pot Pulled Pork
    • Instant Pot Pork Carnitas
    • Instant Pot Corned Beef and Cabbage
    • Instant Pot Beef Stew
    • Instant Pot Ham and White Bean Soup

    NEVER MISS A RECIPE!

    Sign up to get new recipes via email.

    Footer

    A banner of logos of websites that The Blond Cook has been featured in.

    AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

    © COPYRIGHT 2011-2022 · TBC MEDIA, LLC · DISCLOSURE AND PRIVACY POLICY · ACCESSIBILITY STATEMENT

    Share this ArticleLike this article? Email it to a friend!

    Email sent!