Homemade Pesto Recipe
This homemade pesto recipe is a fresh, vibrant sauce made with basil, toasted pine nuts, garlic, lemon, and extra-virgin olive oil. It comes together in just minutes and blends into a smooth-yet-textured sauce that’s perfect for pasta, sandwiches, bowls, roasted veggies, and more. Naturally gluten-free and easily dairy-free, this easy homemade pesto is one of those staple sauces you’ll come back to all week long.
Servings 8 (roughly yields 1 cup total)
Ingredients
- 3 cloves garlic roughly chopped
- ½ cup toasted pinenuts
- 2 packed cups fresh basil leaves roughly chopped
- 2 teaspoons lemon zest
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 3 tablespoons freshly squeezed lemon juice
- ½ cup extra-virgin olive oil plus more if needed
- ¼ cup freshly grated Parmesan cheese (omit to make dairy-free)
Instructions
- In a high-speed blender or food processor, add the garlic, pine nuts, basil, and lemon zest. Pulse until the mixture becomes sandy.
- Season with salt and red pepper flakes and add the lemon juice. With the blender running on low, begin to stream in the olive oil. Continue to blend, scraping down the sides intermittently, until well combined. You still want a little texture!
- Note: If the mixture is too thick, stream in additional olive oil, 1 tablespoon at a time.
- Transfer to a bowl, then stir in the grated Parmesan (if using). Serve & enjoy however you prefer!
To Store:
- Store leftover pesto in an airtightcontainer in the refrigerator for up to 5 days. To help keep the pesto vibrantand green, pour a thin layer of olive oil over the top before sealing. You can also freeze in a sealedcontainer or ice cube tray for up to 3 months. Thaw in the refrigeratorovernight before using.
Notes
Swaps & Substitutions:
- Pine nuts: Swap with walnuts, almonds, cashews, or sunflower seeds.
- Parmesan cheese: Omit for dairy-free or use nutritional yeast/dairy-free parm.
- Basil: Replace part with spinach or arugula (keep basil as the base for classic flavor).
- Olive oil: Avocado oil works in a pinch, but olive oil gives best traditional flavor.
- Lemon juice/zest: Lime can be substituted, though lemon is most balanced.
- Garlic: Roast for a milder, sweeter flavor or use raw for classic sharpness.
- Red pepper flakes: Adjust to taste or omit for a mild pesto.
- Salt: Start light and adjust after blending, especially if using salty add-ins.