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Overhead view of homemade basil pesto in a white bowl with a wooden spoon, surrounded by sliced baguette, fresh basil leaves, lemon, and olive oil on marble surface.

Fresh Basil Pesto Recipe

Ella
This fresh basil pesto recipe is bright, bold, and deeply aromatic.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Sauce
Cuisine Italian
Servings 4 servings
Calories 180 kcal

Ingredients
  

Nut and Flavor Base

  • ½ cup pine nuts lightly toasted until golden and fragrant
  • 2 tablespoons fresh lemon juice freshly squeezed
  • 1 small garlic clove peeled
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon freshly ground black pepper a few turns

Herb Blend

  • 2 cups fresh basil leaves packed, washed and fully dried

Creamy Finish

  • ¼ cup extra virgin olive oil plus extra if needed for texture
  • ¼ cup Parmesan cheese freshly grated, optional

Instructions
 

  • Toast the pine nuts in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently until lightly golden and fragrant. Remove from heat and let them cool completely.
  • Place the toasted pine nuts, fresh lemon juice, garlic clove, sea salt, and black pepper into a food processor. Pulse several times until finely chopped but not pasty.
  • Add the fresh basil leaves. Pulse in short bursts until the basil is broken down and evenly combined with the nut mixture. Scrape down the sides as needed.
  • With the processor running, slowly drizzle in the extra virgin olive oil. Blend until the pesto becomes creamy but still slightly textured.
  • Add the grated Parmesan cheese, if using, and pulse just a few times to combine. Avoid over processing to preserve the fresh basil flavor.
  • Taste and adjust seasoning with additional salt or lemon juice if needed. Add a small splash of olive oil for a looser consistency if desired.

Notes

Prevent Browning: Smooth the top of stored pesto and cover with a thin layer of olive oil to prevent oxidation.
Pasta Water Tip: Add a spoonful of reserved pasta cooking water when tossing with pasta for a silky, creamy finish.
Vegan Option: Replace Parmesan cheese with 1 tablespoon nutritional yeast for a dairy free version.
Nut Free Option: Substitute pine nuts with toasted sunflower seeds or pepitas.
Freezing Tip: Freeze pesto in ice cube trays for up to 3 months and thaw as needed.

Nutrition Facts (Per Serving)

  • Calories: 180 kcal
  • Total Fat: 18g
    • Saturated Fat: 3g
  • Protein: 4g
  • Carbohydrates: 3g
    • Fiber: 1g
    • Sugars: 0g
  • Sodium: 160mg
  • Cholesterol: 5mg
Values are approximate and may vary based on ingredients used.
Keyword Basil Pesto, Easy Pesto, Fresh Basil Sauce, Homemade Pesto Sauce, Pesto Recipe