Condiment/ Freezer Friendly/ Recipe/ Sauces

Homemade Basil Pesto

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 made with fresh basil, garlic and 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. Β 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, mixed in pasta, spread on pizza and baked into bread.

Ingredients for homemade basil pesto

To make pesto you just need five basic ingredients; fresh basil, fresh garlic, pine nuts, Parmesan cheese and olive oil. Oh and you need salt and pepper. You need those for flavor but they really don’t count as an ingredient! Right?

A bowlful of Homemade Basil Pesto in a small serving bowl.

You can store pesto in the fridge for a week or freeze it so you enjoy the fresh taste of summer all year long!

A couple of recipes I use with my basil –

5 from 2 votes
Homemade Basil Pesto
Homemade Basil Pesto
Prep Time
15 mins
Total Time
15 mins

Pesto made with fresh basil, garlic, pine nuts and Parmesan cheese.

Course: Condiment, Freezer Friendly, Sauce
Cuisine: American
Keyword: basil pesto, pesto
Servings: 10 people
Calories: 141 kcal
Author: Kathy
  • 4 cups fresh basil leaves
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 1/4 cup pine nuts
  • 1/2 cup Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. Place garlic cloves in a food processor. Pulse for a few seconds until garlic is chopped. 

  2. Add basil. Turn processor on. With motor running drizzle olive oil through feed tube. 

  3. Scrape down sides.  Add pine nuts, cheese, salt and pepper. Run processor until ingredients are well combined.

  4. If mixture is too thick, add an additional tablespoon of olive oil.

  5. Use pesto right away or cover and refrigerate.

  6. Pesto can also be frozen. 

Recipe Video

Nutrition Facts
Homemade Basil Pesto
Amount Per Serving
Calories 141 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Cholesterol 3mg 1%
Sodium 139mg 6%
Potassium 53mg 2%
Total Carbohydrates 1g 0%
Protein 2g 4%
Vitamin A 10.9%
Vitamin C 2.3%
Calcium 7.7%
Iron 3.3%
* Percent Daily Values are based on a 2000 calorie diet.

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  • Reply
    September 15, 2017 at 3:07 pm

    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!

    • Reply
      September 18, 2017 at 5:50 am

      It is packed with flavor!

  • Reply
    [email protected]
    September 14, 2017 at 10:48 am

    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!

    • Reply
      September 18, 2017 at 5:53 am

      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!

  • Reply
    Miriam -
    September 14, 2017 at 6:54 am

    Great idea to freeze the pesto – love the idea of having the fresh taste of summer all year long at my fingertips πŸ™‚

    Miriam x

    • Reply
      September 18, 2017 at 6:01 am

      My freezer is stuffed full of wonderful pesto!

  • Reply
    Agness of Run Agness Run
    September 13, 2017 at 2:44 am

    I was looking for a good pesto recipe and I found it! Excellent combination of ingredients, Kathy!

  • Reply
    Cheyanne @ No Spoon Necessary
    September 11, 2017 at 7:07 am

    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!

    • Reply
      September 18, 2017 at 6:01 am

      A gallon! Whew….you’d better get busy making some pesto πŸ™‚

  • Reply
    David @ Spiced
    September 11, 2017 at 5:35 am

    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! πŸ™‚

    • Reply
      September 18, 2017 at 6:01 am

      Thanks, David! πŸ™‚

  • Reply
    Dawn - Girl Heart Food
    September 11, 2017 at 5:17 am

    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 πŸ™‚ !!

    • Reply
      September 18, 2017 at 6:06 am

      Some years we have better luck growing basil than other years. I’m always grateful when we have a great harvest!

  • Reply
    Mary Ann | The Beach House Kitchen
    September 9, 2017 at 5:09 pm

    Nothing better and fresher than homemade pesto Kathy! I love it in pasta dishes, on sandwiches, you name it! Looks delicious!

    • Reply
      September 10, 2017 at 8:08 am

      My husband likes to use it on sandwiches instead of mayonnaise. It adds tons of flavor!

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