Homemade Basil Pesto is full of flavor and can be used in so many different ways. Make your own pesto with fresh basil, pine nuts, garlic, olive oil and Parmesan cheese.
Homemade Basil Pesto is packed full of flavor. Right now my basil in my garden is going crazy. It had such a slow start and I was certain I wasn't going to be able to make any pesto this year.
Then, boom. It turned hot and the basil grew and grew and grew. I keep picking and making batches of pesto. I freeze the pesto in small containers to use all year long. We use pesto as a dip with crackers, on cheesy garlic bread, spread on pizza, added to a tortellini salad, on grilled cheese sandwiches and baked into bread.
If you have a bunch of basil in your garden, you might also try making basil mayonnaise. It's also delicious on a pesto chicken sandwich!
How long will homemade pesto last?
Homemade pesto will last for up to one week if stored covered in the refrigerator. Simply bring back to room temperature before using. If the oils have separated, just give the pesto a stir.
How do I freeze pesto?
- Portion pesto into small freezer safe containers
- Cover and freeze
- Use ice cube trays to make small portions
- There's approximately 1 tablespoon in each cube
How do I use frozen pesto?
- Remove from freezer and allow pesto to thaw at room temperature
- Stir before using
Do I need to use a food processor to make homemade basil pesto?
I do use a food processor. You could also use a blender if you didn't have a food processor.
What if I don't have pine nuts?
You can leave the pine nuts out if you don't have any. Walnuts can also be substituted for the pine nuts. The pesto will have a different taste if using walnuts.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious recipes!
Homemade Basil Pesto
Ingredients
- 4 cups fresh basil leaves
- 2 cloves garlic
- ½ cup olive oil
- ¼ cup pine nuts
- ½ cup Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Place garlic cloves in a food processor. Pulse for a few seconds until garlic is chopped.
- Add basil. Turn processor on. With motor running drizzle olive oil through feed tube.
- Scrape down sides. Add pine nuts, cheese, salt and pepper. Run processor until ingredients are well combined.
- If mixture is too thick, add an additional tablespoon of olive oil.
- Use pesto right away or cover and refrigerate.
- Pesto can also be frozen.
Video
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
2pots2cook says
Absolutely our favourite one. I have basil growing on my balcony and it also grows full speed ahead so, yes, we will keep some frozen for long winter days ! Thank you so much and enjoy your day !
Valentina says
It doesn't get much better than walking outside in your own garden to pick your ingredients. I bet this pesto is amazing! And it's so pretty, to boot! 🙂 Happy summer! ~Valentina
Velva says
Homemade basil pesto like yours is proof that is simple is best! No doubt the pesto is flavor packed and can be added to so many dishes. Thanks for sharing!
Kathy says
It is packed with flavor!
Ashley@CookNourishBliss says
I just made pesto to freeze with my basil! Mine is slowing dying off as the temps get cooler and cooler. Sad face! haha This looks scrumptious - you just cannot go wrong with basil pesto!
Kathy says
I am just about at the end of my basil too. I'm glad I was able to make several batches of this pesto to last all winter!
Miriam - londonkitchendiaries.com says
Great idea to freeze the pesto - love the idea of having the fresh taste of summer all year long at my fingertips 🙂
Miriam x
Kathy says
My freezer is stuffed full of wonderful pesto!
Agness of Run Agness Run says
I was looking for a good pesto recipe and I found it! Excellent combination of ingredients, Kathy!
Cheyanne @ No Spoon Necessary says
Pesto has to be one of my favorite things during the summer and yours looks perfect, Kathy! I could literally drink a gallon of this green beauty! Cheers!
Kathy says
A gallon! Whew....you'd better get busy making some pesto 🙂
David @ Spiced says
Oh man, this totally brings back memories from a couple weeks ago when we made so.much.pesto. But like you, we love pesto around here, and we keep it frozen for easy winter meals. Plus, we had a TON of basil in the garden, and we needed to use it up somehow. Great video, Kathy! 🙂
Kathy says
Thanks, David! 🙂
Dawn - Girl Heart Food says
Lucky you with all the basil. I have no luck with growing basil outside and minimal with it growing inside. I love me some pesto and this one sounds fabulous. Plus, that colour is stunning! I could think of so many uses for this. Great job on the video too 🙂 !!
Kathy says
Some years we have better luck growing basil than other years. I'm always grateful when we have a great harvest!
Mary Ann | The Beach House Kitchen says
Nothing better and fresher than homemade pesto Kathy! I love it in pasta dishes, on sandwiches, you name it! Looks delicious!
Kathy says
My husband likes to use it on sandwiches instead of mayonnaise. It adds tons of flavor!