• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Sauces and Dressings Vegetarian Italian
4.9 from 16 votes

Easy Homemade Pesto Recipe

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •6/14/21 24 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for homemade basil.

This Easy Homemade Pesto will make you say goodbye to the store bought version forever. Just a handful of ingredients is all you need for this toasty, fresh, herbaceous pesto!

homemade pesto in a jar with some basil around it.

Easy Homemade Pesto

If you’ve ever wanted to make your own pesto but are scared of it, don’t be because nothing could be easier! The great thing about this sauce is that it’s so versatile, you can literally use any greens you have; basil, arugula, cilantro, parsley, truly whatever your heart desires. I like to play around with different nuts like walnuts or pecans, almonds, pistachios or even cashews.

At the end of the day we’re just going for an all purpose condiment that is both toasty and warm, while also bursting with herby freshness and lots of garlic tang!

Ingredient Notes

  • Pine nuts – Toasted pine nuts are the key to making this sauce truly spectacular. Whether you opt for walnuts, pistachios, cashews, etc, be sure to toast them before hand.
  • Basil – This recipe is perfect for using up that fresh basil before it begins to go brown. Thai basil can be substituted if need be but keep in mind it will give the sauce a sweeter, liquorice flavor. Whatever herb you choose be sure it is fresh, otherwise the sauce won’t come together.
  • Parmesan cheese – A hard, sharp cheese is ideal for this recipe. If you have no Parmesan on hand, Pecorino is a fine substitute.
  • Olive oil – Any will do but if you have a bottle of the nice stuff laying around, use it.
  • Garlic – Be sure to use fresh cloves, we want these to puree to a creamy consistency.

How To Make Easy Homemade Pesto

Easy Homemade Pesto process shots
  1. Toast the nuts: Toast the pine nuts dry in a small skillet for 2 – 3 minutes. Be mindful that pine nuts tend to burn easily so keep an eye on them, we just want a nice brown color on them.
  2. Blend all the ingredients: Add the ingredients to a food processor and blend together, pulsing in 5 – 10 second bursts till everything is pretty smooth and well incorporated. If you find the sauce is dry add more olive oil, just a tbsp at a time. Taste for seasoning and adjust as needed.

FAQs & Expert Tips

FAQs

Frequently Asked Questions

What is pesto?

Pesto is an Italian sauce, one that doesn’t require hours of simmering or a laundry list of ingredients. A basic traditional pesto uses crushed garlic, pine nuts, basil, olive oil, and Parmesan cheese. Usually served on pasta, this sauce has so many uses and I’ve included my favorite recipes that include it at the bottom of the page.

Are you supposed to cook pesto?

No, pesto should never be cooked. If you cook it, you’re changing it completely and will turn darker. Pesto should be served fresh tossed with cooked pasta.

What is the ratio of pesto to pasta?

For every pound of linguine or spaghetti, use 2/3 cup of pesto and about 1/3 cup of reserved pasta water.

homemade pesto in a jar with some basil around it.

Tips For Making The Best Pesto

  1. Always wash your greens properly, so give that basil a good rinse with cold water and dry it with a salad spinner or between layers of paper towels.
  2. Feel free to adjust the garlic in the recipe. I prefer a really garlicky pesto which is why I use 3 cloves, but if you want less garlic start with 1 clove and give it a taste.
  3. Always toast your pine nuts or whatever nuts you decide to go with. Toasting the nuts will deepen the flavor therefore giving you a tastier sauce.
  4. I like to fill an ice cube tray with my pesto and place it in the freezer for a quick pop of flavor in my dishes that ready on hand.

Storing Pesto

Store in an airtight container for 5 – 7 days in the fridge but don’t be afraid to freeze your creation! It will last beautifully for up to 3 months in the freezer.

homemade pesto in a jar with some basil around it.

More Delicious Recipes To Try

  • Pesto Shrimp Asparagus Pasta
  • Parmesan Pesto Twists
  • Leftover Turkey with Pistachio Pesto and Arugula Sandwich
  • Arugula and Walnut Pesto Pasta
  • Cajun Chicken Alfredo

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

homemade pesto in a jar with some basil around it.
Print
4.94 from 16 votes

Easy Homemade Pesto

Prep 5 minutes minutes
Cook 3 minutes minutes
Total 8 minutes minutes
Rate Recipe
This Easy Homemade Pesto will make you say goodbye to the store bought version. A handful of ingredients is all you need for this no fail delicious pesto!
6

Ingredients

  • ½ cup pine nuts
  • 2 ounce basil (fresh, about 2 cups packed)
  • ½ cup Parmesan cheese (grated)
  • ½ cup olive oil
  • 3 cloves garlic (peeled)
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Toast the pine nuts: Toast the pine nuts in a small skillet for 2 to 3 minutes, watching them carefully as they have a tendency to burn easily.
  • Blend all the ingredients: Add all the ingredients to a food processor and blend everything together, pulsing in 5 to 10 second bursts. Continue blending until the texture is pretty smooth. If you find that the pesto is too dry and are having trouble blending it add a couple tbsp of water, or a bit more olive oil. 
  • Adjust seasoning: Taste for seasoning and adjust with salt and pepper as needed.

Video

Notes

  1. Recipe yields abut 1½ cups. 
  2. Always wash your greens properly, so give that basil a good rinse with cold water and dry it with a salad spinner or between layers of paper towels.
  3. Feel free to adjust the garlic in the recipe. I prefer a really garlicky pesto which is why I use 3 cloves, but if you want less garlic start with 1 clove and give it a taste.
  4. Always toast your pine nuts or whatever nuts you decide to go with. Toasting the nuts will deepen the flavor therefore giving you a tastier sauce.
  5. I like to fill an ice cube tray with my pesto and place it in the freezer for a quick pop of flavor in my dishes that ready on hand.
  6. Store leftovers in an airtight container in the refrigerator for up to a week or up to 3 months in a freezer.
  7. Nutritional information is for ¼ cup of pesto. 

Nutrition Information

Serving: 0.25cupCalories: 272kcal (14%)Carbohydrates: 2g (1%)Protein: 4g (8%)Fat: 27g (42%)Saturated Fat: 4g (25%)Cholesterol: 5mg (2%)Sodium: 231mg (10%)Potassium: 108mg (3%)Vitamin A: 565IU (11%)Vitamin C: 2.1mg (3%)Calcium: 120mg (12%)Iron: 1.1mg (6%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

homemade pesto in a jar with some basil around it.

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 219
  • 3
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

24 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Sue
Sue
Posted: 6 days ago

5 stars
Great and simple recipe! This is my go to as well. If it helps anyone, I had to make nut free – substitute pine nuts with hemp hearts seems to have worked well.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sue
Posted: 6 days ago

That’s wonderful to hear! Thank you for sharing your experience and the nut-free substitution tip. Substituting pine nuts with hemp hearts is a fantastic idea for those with nut allergies or dietary preferences. It’s great to know that it worked well for you and maintained the deliciousness of the homemade pesto. Happy cooking and experimenting with different variations! 🌿😊

0
Reply
Diane J Aleshire
Diane J Aleshire
Posted: 10 months ago

5 stars
This will be my go-to Pesto recipe from now on! So delicious!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Diane J Aleshire
Posted: 10 months ago

So glad you like it!

0
Reply
Bonnie Johnson
Bonnie Johnson
Posted: 11 months ago

Hi Jo, I am planning to make the Pesto Shrimp Asparagus Pasta this evening. I noticed that the pesto recipe in the pasta recipe calls for 1/4 cup of olive and this pesto recipe calls for 1/2 cup of olive oil. All of the other ingredient amounts are the same. Should I use 1/4 cup oil or 1/2 cup oil? Thanks so much!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Bonnie Johnson
Posted: 11 months ago

I would use the 1/4 cup if you’re making the pasta, as there is other liquids in there and you don’t need all the olive oil. However, either recipe will work.

0
Reply
Patt Quinn
Patt Quinn
Posted: 1 year ago

I have seen it suggested that we blanche the basil first.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Patt Quinn
Posted: 1 year ago

You don’t have to do that, especially if you’re using the pesto right away. The blanching is only done if you want to prevent the pesto from browning, if keeping it for longer.

0
Reply
Jessica
Jessica
Posted: 1 year ago

Looks delicious! Wish I could use it in our hime.
My daughter is allergic to tree nuts.

0
Reply
Lynn
Lynn
Posted: 1 year ago

5 stars
Delicious recipe!!
If you use sandwich size freezer bags and squeeze all the air out, you can stack them and store neatly in the freezer and use when ever you need them

0
Reply
Jean Simard
Jean Simard
Posted: 1 year ago

5 stars
I make this all the time, I freeze in ice cube trays, once frozen I keep them in freezer bags for months. Only taking out what I need..

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Jean Simard
Posted: 1 year ago

That’s a great tip! So glad you enjoy this pesto recipe!

0
Reply
Alice
Alice
Posted: 2 years ago

Hi Jo,
If I were to sub in walnuts for pine nuts would I also use a 1/2 cup?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Alice
Posted: 2 years ago

Yes you would!

0
Reply
Toni | Boulder Locavore
Toni | Boulder Locavore
Posted: 4 years ago

5 stars
Homemade pesto is really hard to beat!!

0
Reply
Jennifer Farley
Jennifer Farley
Posted: 4 years ago

5 stars
So simple and delicious!

0
Reply
Erin
Erin
Posted: 4 years ago

5 stars
Pesto is a summer staple. I could put this on just about anything!

0
Reply
Liz
Liz
Posted: 4 years ago

5 stars
Your recipe is perfect—simple, basic ingredients for an outstanding pesto! Next year, I’ll grow even more basil!!!

0
Reply
Jean Hardwicke
Jean Hardwicke
Posted: 4 years ago

How do you prevent the pesto from discoloring; especially near the top?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jean Hardwicke
Posted: 4 years ago

Before you throw basil into the food processor, blanch and shock it. To do this throw the basil in a large pot of salted boiling water for about 15 seconds until they wilt, and then plunge them into a bowl of ice water and pat dry.This will prevent your pesto from oxidizing.

0
Reply
Joanne
Joanne
Posted: 4 years ago

5 stars
Such great tips for a pesto that is so classic and true to the original. So great tossed with pasta!

0
Reply
Cathy @ Noble Pig
Cathy @ Noble Pig
Posted: 4 years ago

5 stars
The color on this is absolutely stunning.

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 minutes mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 minutes mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 minutes mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 minutes mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 minutes mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 minutes mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 minutes mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 minutes mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 minutes mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 minutes mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hour hr 15 minutes mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 minutes mins

Salisbury Steak

beef lo mein in a black wok.
30 minutes mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 minutes mins

Easy Beef and Broccoli Stir Fry

skillet shepherd's pie in a cast iron skillet with a portion taken out.
1 hour hr 25 minutes mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 minutes mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hours hrs 30 minutes mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 minutes mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
No AI
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz