Homemade Pesto

Have a garden full of basil? Make a batch of this homemade pesto and enjoy basil recipes far beyond the summer season. Easy to blitz up with just a few simple ingredients, this vibrant pesto is endlessly versatile. Add a spoonful to your favorite pasta, drizzle it over a pizza, blend it into different marinades for grilling, or put your batch to good use in any of these recipes with pesto! You’ll want to keep some on hand to add a burst of fresh, herby flavor to every meal.

What ingredients are in homemade pesto?

This version has pine nuts, garlic, basil, parmesan cheese, and olive oil, plus fresh lemon juice to brighten the flavor and help keep the basil from browning. Red pepper flakes add a nice kick of heat that's not overpowering, but if you're not a fan of spice, feel free to skip that ingredient.

Can you use walnuts instead of pine nuts in pesto?

Absolutely. Pine nuts are traditional, but walnuts or even almond slivers can be used instead.

What's the best way to store homemade pesto?

Store the pesto in an airtight container in the fridge for up to one week. Fresh basil can brown quickly, but the lemon in the recipe helps keep it vibrant and green. If you notice the pesto starting to darken, add another squeeze of lemon juice to the top of the sauce before sealing the container.

Can you freeze pesto?

Yes! Pesto can be frozen for up to three months. Try dividing the sauce in the wells of an ice cube tray to freeze small portions. Once they're frozen solid, transfer the cubes to a freezer-safe zip-top bag and keep them in the freezer. When your bowl of spaghetti needs jazzing up, just pull out a cube or two at a time.

Can you make pesto without a food processor?

Yes. If you don’t have a food processor, you can use a blender—but make sure to scrape down the sides frequently while blending. You can also make pesto the traditional way with a mortar and pestle; it just requires a bit more elbow grease.