Homemade basil pesto is more than just a pasta sauce—it’s a vibrant, versatile condiment you’ll want to slather on everything. Spoon it over grilled salmon, swirl it into soups, dollop it on scrambled eggs, or use it as a dip for fritters and toasted bread.
This version comes together easily in a food processor. You can run the machine while slowly drizzling in the oil to achieve a smooth, creamy texture. No processor? A mortar and pestle works too (and brings rustic charm to the task). For the brightest flavor and color, blitz the garlic and pine nuts before adding any basil. That way, the tender leaves stay fresh and green rather than overworked and dull.
Want to riff? Swap in arugula, cilantro, or parsley for the basil. Use pepitas, cashews, or pistachios instead of pine nuts. Try Pecorino Romano in place of Parmesan. You can also thin the sauce with lemon juice or ice water, depending on how you plan to use it.
Have extra basil? Make a big batch and freeze it in ice cube trays to keep that summer flavor in your kitchen all year long.
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What you’ll need
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Food Processor
$63 At Amazon
Nordic Ware Naturals Quarter Sheet Pan
$22 At Amazon (Pack of 2)
Glass Storage Containers
$36 At Amazon
Microplane
$18 At Amazon
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Recipe information
Total Time
15 minutes
Yield
Makes about 1½ cups
Ingredients
Pesto
½
3
2
6
¾
1
Pasta (optional; 4 servings)
12
2
Preparation
Pesto
Step 1
Place rack in center of oven; preheat oven to 350°. Toast ½ cup pine nuts on a rimmed baking sheet, tossing once halfway through, until golden brown, 5–7 minutes. Transfer to the bowl of a food processor and let cool.
Step 2
Add 3 oz. Parmesan and 2 garlic cloves, finely grated, and pulse until finely ground, about 1 minute. Add 6 cups fresh basil leaves and place the top back on. With the processor running, add ¾ cup extra-virgin olive oil in a slow and steady stream until pesto is mostly smooth with just a few flecks of green, stopping halfway through to scrape down the sides of the bowl if necessary, about 1 minute. Season with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt.
Do Ahead: Pesto can be made 1 day ahead and refrigerated or frozen for up to 3 months. Top with ½" extra-virgin olive oil to help prevent browning caused by oxidation. Store covered in an airtight container and chill; or freeze pesto in small portions and thaw out only what you need.
Pasta
Step 3
If making Pesto Pasta: Cook 12 oz. dried long pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
Step 4
Place pesto and 2 Tbsp. unsalted butter, cut into 4 pieces, in a large bowl. Add cooked pasta and ¼ cup pasta cooking liquid. Using tongs, toss vigorously, adding more pasta water if needed, until pasta is glossy and well coated with pesto sauce. Season with salt.
Step 5
Divide pasta among bowls. Top with finely grated Parmesan.
Editor’s note: This basil pesto recipe was first printed in August 2018. Head this way for more of our best pasta recipes →