How To Make Homemade Basil Pesto


I absolutely LOVE having pesto on hand to add to anything from pizza to roasted vegetables! This homemade basil pesto is so delicious- I know you will be pulling it out every chance you get!

While I love using store-bought pesto, it simply cannot compare to the homemade version! Fresh basil is the star of the show here, and it makes this such a bright, refreshing sauce. If making your own pesto sounds intimidating, I promise it is much easier than you may think! 

Is Homemade Basil Pesto Easy To Make?

As mentioned earlier, pesto really is so simple to make at home! My homemade basil pesto only calls for five ingredients thrown together in the food processor. If you can turn on a food processor, you can make your own pesto! 

What Does Basil Pesto Go With?

This garlicky, herby sauce makes a FAB addition to homemade pizzas, salad, or roasted vegetables. It can be spread on bread or garlic bread for a simple appetizer! I love it on Chicken Pesto Pizza, Pesto Pasta Salad, and Baked Chicken Pesto Parmigiana. Additionally, basil pesto makes a delicious and simple pasta sauce! The sky is truly the limit with what you can add homemade basil pesto to. You may even find yourself eating it off a spoon!

What Can I Use Instead Of Pine Nuts? 

While my homemade basil pesto calls for toasted pine nuts, walnuts, macadamia nuts, or almonds can also be used. I prefer the buttery, nutty flavor of pine nuts, but feel free to experiment with your favorite nut here! 

How Can I Store Homemade Basil Pesto? 

Homemade Basil Pesto can be kept in the fridge for up to five days. I love to store mine in a glass jar for optimal freshness and easy access! Jars of homemade pesto also make a FAB hostess gift! 

Watch Me Make Homemade Basil Pesto: 

If you like this recipe, please leave comments below. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

Homemade Basil Pesto

Yield: 8


  • 2 cups fresh basil leaves,
  • 1/2 cup high quality Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup toasted pine nuts
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt, or more to taste


1. In a food processor, combine the toasted pine nuts, parmesan, and garlic.

2. Add the fresh basil to the mixture.

3. Pour in the EVOO a little at a time until the pesto reaches your desired consistency.

4. Add salt to taste.

5. Store your pesto in the refrigerator for up to 5 days. I love to store mine in a glass jar!

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