Name: Basil Pesto
Prep time: 10 min
Cook time: 5 min
Total time: 30 min
Yield: 16
Cuisine: Italian
Ingredients: 8 cups fresh basil leaves; 1¾ cups Parmesan cheese 1 ¾ cups extra virgin olive oil; 1⅓ cups pine nuts; 6 garlic cloves, peeled; Juice of 1 lemon (use ½ lemon if you prefer it less sharp); Salt & freshly ground black pepper, to taste

Fresh & Homemade Italian Sauce in 15 Minutes.

Looking for a vibrant, homemade sauce that instantly elevates pasta, pizza, sandwiches, or roasted veggies? This Basil Pesto recipe is fresh, nutty, and bursting with authentic Italian flavor. Made with fresh basil, toasted pine nuts, Parmesan cheese, garlic, and a touch of lemon, this classic pesto sauce comes together in just 15 minutes. It’s the ultimate make-ahead condiment — perfect for busy weeknights, entertaining, or meal prep.

Ingredient Spotlight

Here’s what makes this homemade pesto sauce shine:

Fresh Basil: The star ingredient that gives pesto its signature flavor — fragrant, peppery, and slightly sweet.
Parmesan Cheese: Adds creaminess, saltiness, and rich umami depth.
Pine Nuts: Lightly toasted for a buttery crunch that balances the basil.
Garlic: Savory and sharp, enhancing every bite.
Olive Oil: Creates a silky texture and ties the ingredients together.
Lemon Juice: Brightens the sauce and adds freshness.

When to Serve This Recipe

Basil pesto is one of the most versatile sauces you can make at home:

Toss with hot pasta for a quick weeknight dinner
Spread on sandwiches, wraps, or paninis for extra flavor
Drizzle over pizza, roasted vegetables, or grain bowls
Serve as a dip with crusty bread, crostini, or crackers
Make a big batch and freeze for easy meal prep

Storage Tips

Fridge: Store in a jar topped with a thin layer of olive oil to prevent browning. Lasts up to 1 week.
Freezer: Freeze in ice cube trays or small containers for up to 3 months. Thaw overnight in the fridge.
Pro Tip: Always keep a little extra olive oil on top to lock in freshness and color.

Frequently Asked Questions

How much pasta will this recipe serve?
This large batch makes about 3 ½ – 4 cups pesto, enough for 16 servings of pasta.

Can I use different nuts?
Yes! Walnuts, almonds, or cashews work well as affordable substitutes for pine nuts.

Do I need lemon juice?
No — it’s optional. The lemon adds brightness, but you can skip it for a traditional flavor.

Is this recipe vegan?
It can be! Swap Parmesan for nutritional yeast or a dairy-free Parmesan alternative.

Why add olive oil on top when storing?
A thin layer of olive oil prevents air exposure, helping keep your pesto fresh and green.

Share Your Creations

Did you try this recipe?
I’d love to hear what you think! Leave a rating and review below to let me know how it turned out—it truly helps others discover the recipe too.

Don’t forget to tag me on Instagram @minnecravings if you share your sweet creation! You can also follow along on Pinterest, TikTok and Facebook for more crave-worthy bites and seasonal baking inspiration.

Yield: 16

Basil Pesto

This homemade basil pesto is fresh, tangy, and bursting with flavor. Made with basil, Parmesan, pine nuts, and lemon, it’s perfect for pasta, pizza, sandwiches, or as a dip. This large-batch recipe makes 16 servings — ideal for meal prep, storing, or freezing.

Prep Time 10 minutes

Cook Time 5 minutes

Additional Time 15 minutes

Total Time 30 minutes

Ingredients

8 cups fresh basil leaves
1¾ cups Parmesan cheese 1 ¾ cups extra virgin olive oil
1⅓ cups pine nuts
6 garlic cloves, peeled
Juice of 1 lemon (use ½ lemon if you prefer it less sharp)
Salt & freshly ground black pepper, to taste

Instructions

Toast pine nuts in a dry skillet for 2–3 minutes until golden and fragrant. Let cool.
In a food processor, combine basil, garlic, and pine nuts. Pulse until finely chopped.
Add Parmesan cheese and pulse a few more times to mix.
With the processor running, slowly drizzle in olive oil until smooth and emulsified.
Taste, then season with salt, pepper, and lemon juice. Adjust to preference.

Notes

Makes about 3 ½ – 4 cups pesto.
Store in an airtight jar topped with a thin layer of olive oil to prevent browning. Keeps in the fridge for up to 1 week.
Freeze in small containers or ice cube trays for up to 3 months.
Use as a pasta sauce, pizza topping, sandwich spread, or drizzle over roasted vegetables.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 335Total Fat 34gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 27gCholesterol 9mgSodium 217mgCarbohydrates 4gFiber 1gSugar 1gProtein 5g

Nutrition information is automatically generated and may not be fully accurate.