This homemade basil pesto is the classic, ultra fresh Pesto Genovese you can make in just a few minutes. Bright, garlicky, cheesy, and packed with basil flavor, it tastes nothing like the jars from the supermarket. With only basil, pine nuts, Parmesan, pecorino, garlic, and olive oil, you get a vibrant, restaurant quality pesto every single time.
Hi! It felt criminal to run a pasta website without a proper basil pesto recipe. This one sticks closely to the traditional Genovese method, it's silky, intensely aromatic, and full of that perfect balance of basil, cheese, and olive oil. You can make it using a mortar and pestle (the most authentic and best tasting way) or a food processor if that’s what you have, both versions are so delicious.
Use it with my Creamy Pesto Pasta, Chicken Pesto Pasta, or simply tossed through hot pasta with a splash of pasta water. Once you make pesto from scratch, you’ll never go back.
Why you'll love this homemade basil pesto
- It's the classic, ultra fresh Pesto Genovese you can make in minutes.
- Two methods, traditional mortar & pestle or quick food processor.
- Bursting with basil flavour, no store-bought jar can compare.
- Freezes perfectly so you can always have pesto ready for pasta.
- Works with everything, pasta, roasted vegetables, salads, sandwiches, eggs, all of it!
Ingredients
Garlic cloves - Fresh garlic cloves are essential here as jarred garlic has a harsh, processed flavor that will overpower the basil.
Pine nuts - Toasting them until lightly golden adds depth and nuttiness. Optional, but so worth it. You can swap for walnuts, almonds, cashews, or sunflower seeds if needed.
Fresh basil leaves - The star of the show. Use fresh, vibrant basil, and rely on my weight measurement as everyone packs basil differently into a cup. This ratio also works beautifully with other herbs, I especially love a basil-arugula mix.
Parmesan - Use a good quality, aged Parmigiano Reggiano for the best flavor and texture.
Pecorino romano - Adds a slightly sharper, saltier note. You can swap it for extra Parmesan if that’s what you have or prefer.
Olive oil - A mild, good quality extra virgin olive oil works best. Avoid anything too grassy or peppery, as it can dominate the basil.
How to make pesto in a mortar and pestle (traditional method)
This method gives the best flavour and texture, the basil stays bright and the pesto emulsifies naturally.
1. Grind the garlic with a big pinch of sea salt until a smooth, runny paste forms.
2. Add the pine nuts (room temp if you toasted) and continue grinding until it forms a coarse paste.
3. Roughly chop the basil and add it in three separate batches. Gently grind in a circular motion until each addition breaks down before adding the next.
4. Keep grinding until the basil is fully broken down and the mixture looks thick, cohesive, and deep green. This step takes a little patience.
5. If your mortar and pestle is small, transfer the mixture to a bowl. Add the grated cheeses and stir to combine.
6. Drizzle in the olive oil until you reach your desired creamy, spoonable consistency.
How to make pesto in a food processor
This version is quick and convenient, with great flavour. Freezing the blade helps stop the basil from darkening. I prefer to use a mini food processor but use whatever you have.
1. Add the garlic, pine nuts, and a pinch of salt to the processor. Blend until a paste forms, then add the basil and pulse until just combined. Avoid over-mixing.
2. Transfer the mixture to a bowl and stir in the finely grated cheeses. (I like to grind my cheese to a fine powder in a smoothie maker.)
3. Drizzle in the olive oil and mix until the pesto is glossy and reaches your preferred consistency.
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Tips for the best basil pesto
- A mortar and pestle gives the best flavor and texture, but the food processor version is still delicious and much quicker.
- Freeze the food processor blade for 10 minutes, keeping the basil cool helps it stay bright green.
- Toasting the pine nuts adds depth and nuttiness, but it’s optional.
- Use the best Parmesan you can, with so few ingredients, the cheese really matters.
- Don't over process the basil if using a food processor. Over processing bruises the leaves and makes the pesto darker with a slightly metallic taste.
How to make the perfect pesto pasta
A pesto pasta is one of my all time favorite things. Because basil doesn’t like direct heat, pesto shouldn’t be warmed in a pan like other pasta sauces, it needs gentle heat from the pasta itself.
- Cook your pasta until al dente (you can follow my must-read guide on how to cook pasta perfectly).
- Always reserve a cup of pasta water before draining.
- Add your pesto to a large mixing bowl, then add the hot pasta straight in with a splash of pasta water.
- Toss or spin the pasta around in the bowl for 1–2 minutes until the cheese melts and the sauce becomes glossy and coats each strand.
- Serve immediately with extra Parmesan and a squeeze of lemon if you like.
Recipe FAQs
My answer is always pasta, it makes the quickest, most delicious weeknight dinner. Pesto is amazing tossed through hot pasta with a splash of pasta water, but it’s also great in so many other dishes. Try it with roasted vegetables, in an orzo salad, stirred into soup, dotted over pizza, or on toast with eggs (one of my favourite breakfasts). The options are endless.
Transfer the pesto to an airtight container and smooth the top. Add a thin layer of olive oil over the surface to prevent the basil from oxidising. It will keep in the fridge for 3–4 days.
Yes! Pesto freezes beautifully. The easiest method is spooning it into ice cube trays so you can pop out small portions as needed. For a larger batch, freeze it in a small airtight container. Just like with refrigerating, add a thin layer of olive oil on top to keep the colour vibrant.
This is just oxidation, it happens when basil is exposed to air or gets a little warm in the processor. It’s still perfectly safe to eat. Keeping ingredients cool and storing pesto with a thin layer of olive oil on top helps it stay bright green.
Absolutely. Walnuts, almonds, cashews, or sunflower seeds all work really well. Just keep the same weight ratio.
Some dishes to try
If you loved this homemade basil pesto, here are some other pesto forward dishes and pastas you’ll enjoy next. And if you want a different twist, don’t miss my arugula pesto.
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Recipe
Homemade Basil Pesto (Classic Pesto Genovese)
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Equipment
- Mortar and pestle (or food processor)
Ingredients
- 2 garlic cloves
- 40 grams pine nuts (4 tablespoons)
- 50 grams fresh basil leaves (anything from 50 - 60 grams)
- 40 grams parmesan finely grated
- 15 grams pecorino finely grated
- 80 ml olive oil (⅓ cup)
- sea salt
Instructions
In a mortar and pestle
- Make sure you check out the photos in post above!
- This is optional but I like to toast the pine nuts. I do this dry in a fry pan over a medium heat. Toss them around for a few minutes until lightly golden.
- In the mortar and pestle, grind the garlic cloves with a big pinch of sea salt until it forms a runny paste.
- Add the pine nuts to the garlic and grind down into a fine paste.
- Give the basil leaves a rough chop and add a handful at a time (I do it in about three seperate lots). Grind gently around and around until the basil breaks down into a paste.
- Keep adding the rest of the basil until it is really well incorporated. This takes time so be patient!
- Mix the cheese through, it will be really thick at this stage.
- Drizzle in the oil and mix through. Add more or less oil depending on your texture preference.
- If you are putting into fridge straight away, drizzle a little layer of oil over the top before covering.
In a food processor
- This is very similar to above. I do really recommend doing it by hand if at all possible, there is a flavor difference.
- I use a mini food processor but use whatever you have. Put the blade in the freezer for at least 10 minutes.
- Finely chop the garlic then add to the processor along with the pine nuts and a big pinch of salt. Blend until it forms a paste.
- Roughly chop the basil then add all at once and pulse until it is well incorporated. Don't over mix as the heat from the machine can affect the basil.
- Transfer the mixture into a bowl then add the cheese and mix well with a spoon.
- Drizzle in the oil and mix through. Add more or less oil depending on your texture preference.
- If you are putting into fridge straight away, drizzle a little layer of oil over the top before covering.
Renee B says
This is my absolute fav pesto recipe. I made it as is and also subbed pine nuts for walnuts and both were epic
Emilie Pullar says
Hi Renee, thanks so much! I love a walnut pesto too! So glad you enjoy the recipe 🙂