Spoonful of homemade pesto.
5 from 1 vote

Homemade Pesto – Classic Basil Pesto

Homemade Pesto is so simple to make and incredibly versatile! Use this classic basil pesto recipe on pasta, in sauces, in bread, or even as a sandwich spread!
Course Main Course
Cuisine Italian
Keyword basil pesto, homemade pesto, homemade pesto recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 16 tablespoons
Calories 62kcal
Author Longbourn Farm • Alli Kelley


  • 2 cups fresh basil leaves packed into the cup
  • 2 garlic cloves
  • 1/4 cup nuts see note
  • 1/3 cup parmesan cheese
  • 1 teaspoon lemon juice
  • 1/3 cup olive oil or enough to bring pesto to desired consistency
  • salt to taste


  • In a food processor (see note), combine basil, nuts, and parmesan.
  • Blend until smooth.
  • Gradually add oil, pulsing and checking consistency frequently. It should be about the consistency of a smoothie. Don't add it all at once, you may not need it all. 
  • Add salt to taste - I usually add a little less than I normally would and then make the final seasoning alterations when it is combined in whatever I'm serving it with (pasta, sauce, etc).
  • Serve a few tablespoons over warm pasta (see note) or freeze in ice cube trays for later use. It also makes a great addition to sandwich spreads, creamy sauces, or bread!


• Almost any mild flavored, raw nut will work in this recipe. I use pecans most often but walnuts, pine nuts, and sunflower seeds also work well. • I have also used an immersion blender to blend pesto and it works fine. • The consistency of pesto can be altered in a pasta dish by using pasta water. • I like to use pesto sparingly, so I would serve only half of this recipe over 1 pound of pasta. Experiment to see what taste you prefer!


Calories: 62kcal | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 33mg | Potassium: 22mg | Vitamin A: 175IU | Vitamin C: 0.7mg | Calcium: 32mg | Iron: 0.2mg