Easy Pesto Recipe
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This pesto recipe is a delicious, easy-to-make sauce that requires only five ingredients and a few minutes of your time. You can follow the basic recipe as is or customize it with one of the suggested substitutions. It’s a great way to add flavor to any meal.
I love recipes like this—simple, reliable, and packed with flavor. This everyday Italian pesto is one I make on repeat because it delivers so much freshness with almost no effort. It’s bright, fragrant, and deeply savory, with that unmistakable basil-forward flavor that instantly makes any meal feel special.
What really makes this pesto shine is the balance. Fresh basil brings a sweet, peppery freshness, while toasted pine nuts add richness and a subtle nuttiness, making the sauce feel luxurious. Parmesan gives it that salty, umami depth, lemon juice lifts everything with a pop of acidity, and garlic adds just enough bite. A good-quality extra-virgin olive oil ties it all together, creating a silky sauce that coats pasta beautifully and tastes vibrant, not heavy.
I usually make a full batch knowing some will end up in the freezer, because this pesto turns even the simplest bowl of pasta into something crave-worthy. It’s bold, fresh, and endlessly versatile—and once you taste it, store-bought pesto won’t stand a chance.
Easy pesto ingredient substitutions
Pesto is such a beautiful, flavorful sauce with endless variations. Use ingredients you love, herbs that are fresh in your garden, or what you have on hand. Here are substitution ideas for each of the basic recipe ingredients:
- In addition to basil, add some parsley, baby spinach, or even carrot tops.
- For the nuts, try swapping the pine nuts (which can be expensive) for different combinations such as cashews, pistachios, almonds, pumpkin seeds, or sunflower seeds.
- Garlic: Add more or less depending on your preference, or swap it for garlic scapes when they’re in season.
Serving ideas
This homemade basil pesto recipe will transform everything from noodles to sandwiches, soups, fish and meat dishes, and even grilled veggies. Pesto is one of those versatile sauces that makes everything it touches taste incredible. Try it in one of my favorite pesto pasta recipes:
Can I make pesto without a food processor?
If you don’t have a food processor, you can make pesto in a high-powered blender. You may need to scrape down the sides a bit more and use the tamper to bring the ingredients closer to the blade. You can also go old-school and use mortar and pestle, but it will take some serious elbow grease.
Easy Pesto Recipe
Ingredients
- 2 cups basil leaves (packed)
- ¼ cup pine nuts (lightly toasted – see notes)
- ¼ cup grated parmesan
- 1 tablespoon fresh lemon juice
- ¼ teaspoon sea salt
- 1 clove garlic (minced)
- ¼ cup olive oil
Instructions
- Add the basil, pine nuts, lemon juice, garlic, and salt to your food processor and pulse until combined.2 cups basil leaves, ¼ cup pine nuts, 1 tablespoon fresh lemon juice, ¼ teaspoon sea salt, 1 clove garlic
- Slowly drizzle in the olive oil with the food processor running. For creamier pesto, add more oil. Add the parmesan cheese and pulse to combine.¼ cup grated parmesan, ¼ cup olive oil
- Serve the pesto right away or store it in a jar in your fridge for up to a week – see notes.
Video
Notes
Nutrition
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I love pesto and this was so easy to make. Plus, very tasty! It was a great addition to my salmon last night!
Fairly good recipe. Would however put cheeses as in Genova, home town of pesto.
Namely 2/3 Parmigiano-Reggiano and 1/3 Pecorino Romano (saltier cheese – you should be able to get it in Canada; in the US you can).
Otherwise I would use the blender for everything but basil, in order to avoid that the basil lose all juices.
Definitely better to chop finely the basil with a sharp knife. For the olive oil one should use low acidity olive oil, as in Italian or Greek olive oils, better extravirgin one.
Great tips for a less easy pesto. 🙂
Hi Kristen!
Do you ever find the olive oil gets bitter from blending? Any tricks to help?
Thanks!
Libby
I haven’t found that specifically with blending olive oil, but some olive oil can definitely be bitter. Make sure you like the flavor of the olive oil you use. They can vary in taste widely! If you’re not a big fan of the flavor of the oil you have, substitute half (or more) with a neutral flavored oil such as grapeseed or avocado oil. That should do the trick!
What amount of nutritional yeast should be used for the vegan version of pesto? I am new to this site. How do I know when an answer is posted?
Hi Mimi. Welome to The Endless Meal! When I’m making vegan pesto, I typically add about 1 tablespoon. 🙂