FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Basil Pesto Recipe
• Ingredients & Substitutions
• How To Make Pesto
• My Recipe Tips
• Storage Instructions
• Common Questions
• Ways To Use It
• My Favorite Food Processor For This Recipe
• Basil Pesto Recipe (5 Minutes) Recipe card
• Recipe Reviews

Basil pesto has always been one of my favorite sauces. I keep a jar in my fridge pretty much all year! But every time summer rolls around, I get excited to make my homemade pesto recipe using that fresh summer basil. Sorry-not-sorry, the store-bought stuff has nothing on the flavor and aroma of making it yourself. And since I make it with just 5 ingredients, it’s super easy and fast. Let me show you how to make pesto sauce, and you might find yourself with a freshly made jar in your fridge all summer, too.

Why You’ll Love My Basil Pesto Recipe

• Bright, fresh, and herby taste – Obviously basil is the star of the show here, but you’ve also got nutty, fruity, and cheesy flavors. There’s so much to love about it.
• 5 simple, good-for-you ingredients – Plus salt and pepper. There are many variations, but I’ll show you how to make pesto the basic way first. From there, you can make easy swaps to make it your own — see my substitution options below.
• Quick and easy to make – This pesto recipe takes me all of 5 minutes! You can whip it up really quickly while you’re waiting for your main or side dish to cook.
• Use it in many different ways – Seriously, you’ll never run out of ways to use this stuff. I use it for grilled chicken , noodles, fish , sandwiches, veggies, and even whisk it into salad dressings or mayonnaise . I have more ideas for you below!
• Stores very well – Homemade pesto keeps in your fridge for weeks, and you can freeze any extras. It’s the perfect perfect solution to your too-much-basil “problem” in the summer. (That’s not just me, right?)

Ingredients & Substitutions

Here I explain the best pesto ingredients, what each one does in my recipe, and substitution options. For measurements, see the recipe card .

Wondering what pesto is made of? You only need 5 ingredients, plus salt and pepper, and they are easy to customize:

• Fresh Basil – The main ingredient! I prefer lighter green basil leaves for a brighter flavor, but you can opt for darker, larger ones for more intensity. You can also make pesto using other fresh herbs (like parsley, cilantro, or mint) or leafy greens (like arugula, spinach, or kale) for different flavors. You can even add oven dried tomatoes , in addition to or instead of the greens.
• Nuts – The traditional pesto I ate in Italy used pine nuts , so that’s what I put in my pesto recipe, too. But I’ve also tried it with macadamia nuts, almonds, walnuts, and cashews, and all of them taste amazing in their own way. For a nut free version, replace the nuts with seeds, such as pepitas or sunflower seeds.
• Grated Parmesan Cheese – You could also use pecorino romano or Asiago cheese. If you can’t have dairy, replace the cheese with 2-3 tablespoons of nutritional yeast instead. (I find that nutritional yeast is more intense than parmesan, so use about half the amount.)
• Olive Oil – I love my pesto sauce with extra virgin olive oil for its rich and fruity flavor, but regular olive oil also works.
• Garlic – You can’t beat the flavor of fresh garlic cloves, but I’ve made my pesto recipe with a teaspoon of minced jarred garlic in a pinch and it’s still delicious. I don’t recommend garlic powder, though.
• Sea Salt & Black Pepper

How To Make Pesto

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Chop the nuts. Since we are blending the pesto sauce anyway, I just place nuts into my food processor , and pulse several times until broken up into smaller pieces. You could do it by hand though, if you’re not using a food processor (see my tips below).
2. Add the other ingredients. Add the olive oil, garlic, cheese, basil, salt, and pepper into the blender or food processor. Push the fresh basil leaves into the olive oil.

1. Give it a blend. Pulse intermittently, until the pesto recipe reaches your desired consistency. Scrape the sides occasionally with a spatula as needed.

My Recipe Tips

• Don’t over-process. In the first step, only pulse the nuts until they are broken up. If you over-process, you will end up with nut butter! Then in the final step, pulse intermittently instead of blending constantly. The texture of basil pesto can get too fine pretty quickly, so I recommend starting and stopping to keep an eye on the consistency.
• For larger food processors, add the oil in a thin stream. If your food processor is large and you’re making a small batch, don’t add the oil with the other ingredients, because it might not mix well. Instead, gradually pour in a thin stream while the food processor is running.
• No food processor? Use a powerful blender, or a mortar and pestle! You’ll just need to chop the nuts by hand. I’ve made this in my blender and it works great, but keep in mind it might not work as well if yours is less powerful. A mortar and pestle is actually the traditional Italian method. To do this, mash the garlic and combine with the chopped nuts, then add the basil leaves and salt (in batches), cheese, olive oil, and pepper. Make sure the pestle crushes each ingredient into a fine paste before proceeding to the next one.
• Adjust oil as needed. The amount you need can vary depending on how you measure your ingredients and how thick you want your pesto sauce recipe. If it’s too thick, just add more oil. If it’s too thin, you can blend in more basil, nuts, or cheese to your liking.
• A splash of lemon juice improves shelf life. I skipped this because I have a weakness for a 5-ingredient recipe, but adding 1-2 tablespoons can make your pesto last longer and preserves its bright green color. It can also help if the sauce flavor is too bitter or garlicky for your taste.

Storage Instructions

• Store: I keep my homemade pesto in a mason jar in the refrigerator, but any airtight container works. It lasts up to 2 weeks!
• Freeze: This sauce keeps in the freezer for up to 6 months. I like to pour it into a silicone ice cube tray , so that I can easily pop out how much I need at any time. You can also transfer the frozen cubes to a zip lock bag once they are solid.

Common Questions

• What is pesto? Basil pesto is a bright green Italian sauce made from fresh basil, garlic, nuts, parmesan cheese, and olive oil. Unsurprisingly, the best one I’ve ever had was on our trip to Italy — but I think I’ve gotten pretty close with my pesto recipe.
• Is pesto healthy? Everyone’s definitions are different, but yes, I would consider pesto a healthy sauce. It checks the boxes for me: fresh, natural ingredients and healthy fats (from nuts and olive oil).
• Why did my pesto turn solid? It’s normal for pesto to turn solid in the fridge. I just set it out at room temperature to return to its normal consistency, or this happens naturally if I put it on warm foods.

Ways To Use It

There are so many ways to use this fresh and herby condiment! Here are some of my fave ways to make pesto recipes:

• Chicken – Pesto chicken is one of my go-to summer dinners, because it takes me minutes to prep and the flavors are all… summery. You can also use my homemade pesto as a marinade for juicy baked chicken breast , crispy grilled chicken legs , or even chicken leg quarters .
• Seafood – I just used it again for my pesto salmon , but it would be perfect drizzled on crispy broiled salmon or juicy shrimp skewers , too.
• Noodles – The most common way to use pesto is tossed with pasta! You can use your favorite kind. I prefer lighter options, like zucchini noodles or spaghetti squash .
• Eggs – My latest obsession is frying eggs in pesto instead of oil. It’s so good! You can also drizzle it on top of cloud eggs , baked eggs , or my new breakfast salad .
• Veggies – For a burst of fresh flavor, add a few spoonfuls to your roasted vegetables or toss it with my cauliflower gnocchi .
• Potatoes – My latest experiment was tossing air fried potatoes with this pesto sauce. No regrets.
• Salads – I just thin it out with extra olive oil to turn it into a salad dressing! It makes a yummy dressing swap in my antipasto salad or shrimp salad , or drizzle it over Caprese skewers .
• Italian Dishes – I’m a huge fan of swapping this for the sauce in my zucchini lasagna , but you can also use it as the sauce on cauliflower pizza crust or use it for my sausage and peppers instead of marinara.
• Bowls – I recently made a Caprese salad inspired chicken bowl with some of my leftover chicken bites , and highly recommend. Top a bowl of rice (or cauliflower rice ) with cooked diced chicken, along with fresh tomatoes, fresh mozzarella, and fresh basil. Drizzle with homemade pesto and balsamic glaze .

My Favorite Food Processor For This Recipe

I used a smaller one for the pictures above, but in reality I usually make a double batch of this pesto recipe and use my big food processor . It’s so powerful and I’ve had it for almost 10 years with no issues.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1/3 cup Pine nuts (or other nuts or seeds, such as walnuts, almonds, or sunflower seeds) ▢
• 2 cups Fresh basil (packed) ▢
• 1/3 cup Grated parmesan cheese ▢
• 1/3 cup Extra virgin olive oil (or regular olive oil) ▢
• 2 cloves Garlic (minced or coarsely chopped) ▢
• 1/4 tsp Sea salt ▢
• 1/8 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Place the nuts into a food processor . (You can also use a powerful blender , but in this case chop the nuts first and then use the blender for steps 2-3.) Pulse several times until they are broken up into smaller pieces. Don’t over-process, or you’ll end up with nut butter!
2. Add the basil, grated parmesan, olive oil, garlic, salt, and pepper to the blender. Push the basil leaves into the olive oil. If your food processor is very large, see my tips above before you add the oil.
3. Pulse intermittently, scraping sides occasionally with a spatula, until the desired consistency is reached.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 2 tablespoons

This pesto recipe makes 1 cup total.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Basil Pesto Recipe

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Basil Pesto Recipe (5 Minutes)

Make this 5-minute homemade basil pesto recipe with basil, pine nuts, parmesan, garlic, & olive oil. This sauce tastes amazing on everything!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/pesto-recipe/

Ingredients

• 1/3 cup Pine nuts (or other nuts or seeds, such as walnuts, almonds, or sunflower seeds)
• 2 cups Fresh basil (packed)
• 1/3 cup Grated parmesan cheese
• 1/3 cup Extra virgin olive oil (or regular olive oil)
• 2 cloves Garlic (minced or coarsely chopped)
• 1/4 tsp Sea salt
• 1/8 tsp Black pepper

Instructions

1. Place the nuts into a food processor . (You can also use a powerful blender , but in this case chop the nuts first and then use the blender for steps 2-3.) Pulse several times until they are broken up into smaller pieces. Don’t over-process, or you’ll end up with nut butter!
2. Add the basil, grated parmesan, olive oil, garlic, salt, and pepper to the blender. Push the basil leaves into the olive oil. If your food processor is very large, see my tips above before you add the oil.
3. Pulse intermittently, scraping sides occasionally with a spatula, until the desired consistency is reached.

Maya’s Recipe Notes

Serving size: 2 tablespoons

This pesto recipe makes 1 cup total.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Basil Pesto Recipe
• Ingredients & Substitutions
• How To Make Pesto
• My Recipe Tips
• Storage Instructions
• Common Questions
• Ways To Use It
• My Favorite Food Processor For This Recipe
• Basil Pesto Recipe (5 Minutes) Recipe card
• Recipe Reviews

Basil pesto has always been one of my favorite sauces. I keep a jar in my fridge pretty much all year! But every time summer rolls around, I get excited to make my homemade pesto recipe using that fresh summer basil. Sorry-not-sorry, the store-bought stuff has nothing on the flavor and aroma of making it yourself. And since I make it with just 5 ingredients, it’s super easy and fast. Let me show you how to make pesto sauce, and you might find yourself with a freshly made jar in your fridge all summer, too.

Why You’ll Love My Basil Pesto Recipe

• Bright, fresh, and herby taste – Obviously basil is the star of the show here, but you’ve also got nutty, fruity, and cheesy flavors. There’s so much to love about it.
• 5 simple, good-for-you ingredients – Plus salt and pepper. There are many variations, but I’ll show you how to make pesto the basic way first. From there, you can make easy swaps to make it your own — see my substitution options below.
• Quick and easy to make – This pesto recipe takes me all of 5 minutes! You can whip it up really quickly while you’re waiting for your main or side dish to cook.
• Use it in many different ways – Seriously, you’ll never run out of ways to use this stuff. I use it for grilled chicken , noodles, fish , sandwiches, veggies, and even whisk it into salad dressings or mayonnaise . I have more ideas for you below!
• Stores very well – Homemade pesto keeps in your fridge for weeks, and you can freeze any extras. It’s the perfect perfect solution to your too-much-basil “problem” in the summer. (That’s not just me, right?)

Ingredients & Substitutions

Here I explain the best pesto ingredients, what each one does in my recipe, and substitution options. For measurements, see the recipe card .

Wondering what pesto is made of? You only need 5 ingredients, plus salt and pepper, and they are easy to customize:

• Fresh Basil – The main ingredient! I prefer lighter green basil leaves for a brighter flavor, but you can opt for darker, larger ones for more intensity. You can also make pesto using other fresh herbs (like parsley, cilantro, or mint) or leafy greens (like arugula, spinach, or kale) for different flavors. You can even add oven dried tomatoes , in addition to or instead of the greens.
• Nuts – The traditional pesto I ate in Italy used pine nuts , so that’s what I put in my pesto recipe, too. But I’ve also tried it with macadamia nuts, almonds, walnuts, and cashews, and all of them taste amazing in their own way. For a nut free version, replace the nuts with seeds, such as pepitas or sunflower seeds.
• Grated Parmesan Cheese – You could also use pecorino romano or Asiago cheese. If you can’t have dairy, replace the cheese with 2-3 tablespoons of nutritional yeast instead. (I find that nutritional yeast is more intense than parmesan, so use about half the amount.)
• Olive Oil – I love my pesto sauce with extra virgin olive oil for its rich and fruity flavor, but regular olive oil also works.
• Garlic – You can’t beat the flavor of fresh garlic cloves, but I’ve made my pesto recipe with a teaspoon of minced jarred garlic in a pinch and it’s still delicious. I don’t recommend garlic powder, though.
• Sea Salt & Black Pepper

How To Make Pesto

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Chop the nuts. Since we are blending the pesto sauce anyway, I just place nuts into my food processor , and pulse several times until broken up into smaller pieces. You could do it by hand though, if you’re not using a food processor (see my tips below).
2. Add the other ingredients. Add the olive oil, garlic, cheese, basil, salt, and pepper into the blender or food processor. Push the fresh basil leaves into the olive oil.

1. Give it a blend. Pulse intermittently, until the pesto recipe reaches your desired consistency. Scrape the sides occasionally with a spatula as needed.

My Recipe Tips

• Don’t over-process. In the first step, only pulse the nuts until they are broken up. If you over-process, you will end up with nut butter! Then in the final step, pulse intermittently instead of blending constantly. The texture of basil pesto can get too fine pretty quickly, so I recommend starting and stopping to keep an eye on the consistency.
• For larger food processors, add the oil in a thin stream. If your food processor is large and you’re making a small batch, don’t add the oil with the other ingredients, because it might not mix well. Instead, gradually pour in a thin stream while the food processor is running.
• No food processor? Use a powerful blender, or a mortar and pestle! You’ll just need to chop the nuts by hand. I’ve made this in my blender and it works great, but keep in mind it might not work as well if yours is less powerful. A mortar and pestle is actually the traditional Italian method. To do this, mash the garlic and combine with the chopped nuts, then add the basil leaves and salt (in batches), cheese, olive oil, and pepper. Make sure the pestle crushes each ingredient into a fine paste before proceeding to the next one.
• Adjust oil as needed. The amount you need can vary depending on how you measure your ingredients and how thick you want your pesto sauce recipe. If it’s too thick, just add more oil. If it’s too thin, you can blend in more basil, nuts, or cheese to your liking.
• A splash of lemon juice improves shelf life. I skipped this because I have a weakness for a 5-ingredient recipe, but adding 1-2 tablespoons can make your pesto last longer and preserves its bright green color. It can also help if the sauce flavor is too bitter or garlicky for your taste.

Storage Instructions

• Store: I keep my homemade pesto in a mason jar in the refrigerator, but any airtight container works. It lasts up to 2 weeks!
• Freeze: This sauce keeps in the freezer for up to 6 months. I like to pour it into a silicone ice cube tray , so that I can easily pop out how much I need at any time. You can also transfer the frozen cubes to a zip lock bag once they are solid.

Common Questions

• What is pesto? Basil pesto is a bright green Italian sauce made from fresh basil, garlic, nuts, parmesan cheese, and olive oil. Unsurprisingly, the best one I’ve ever had was on our trip to Italy — but I think I’ve gotten pretty close with my pesto recipe.
• Is pesto healthy? Everyone’s definitions are different, but yes, I would consider pesto a healthy sauce. It checks the boxes for me: fresh, natural ingredients and healthy fats (from nuts and olive oil).
• Why did my pesto turn solid? It’s normal for pesto to turn solid in the fridge. I just set it out at room temperature to return to its normal consistency, or this happens naturally if I put it on warm foods.

Ways To Use It

There are so many ways to use this fresh and herby condiment! Here are some of my fave ways to make pesto recipes:

• Chicken – Pesto chicken is one of my go-to summer dinners, because it takes me minutes to prep and the flavors are all… summery. You can also use my homemade pesto as a marinade for juicy baked chicken breast , crispy grilled chicken legs , or even chicken leg quarters .
• Seafood – I just used it again for my pesto salmon , but it would be perfect drizzled on crispy broiled salmon or juicy shrimp skewers , too.
• Noodles – The most common way to use pesto is tossed with pasta! You can use your favorite kind. I prefer lighter options, like zucchini noodles or spaghetti squash .
• Eggs – My latest obsession is frying eggs in pesto instead of oil. It’s so good! You can also drizzle it on top of cloud eggs , baked eggs , or my new breakfast salad .
• Veggies – For a burst of fresh flavor, add a few spoonfuls to your roasted vegetables or toss it with my cauliflower gnocchi .
• Potatoes – My latest experiment was tossing air fried potatoes with this pesto sauce. No regrets.
• Salads – I just thin it out with extra olive oil to turn it into a salad dressing! It makes a yummy dressing swap in my antipasto salad or shrimp salad , or drizzle it over Caprese skewers .
• Italian Dishes – I’m a huge fan of swapping this for the sauce in my zucchini lasagna , but you can also use it as the sauce on cauliflower pizza crust or use it for my sausage and peppers instead of marinara.
• Bowls – I recently made a Caprese salad inspired chicken bowl with some of my leftover chicken bites , and highly recommend. Top a bowl of rice (or cauliflower rice ) with cooked diced chicken, along with fresh tomatoes, fresh mozzarella, and fresh basil. Drizzle with homemade pesto and balsamic glaze .

My Favorite Food Processor For This Recipe

I used a smaller one for the pictures above, but in reality I usually make a double batch of this pesto recipe and use my big food processor . It’s so powerful and I’ve had it for almost 10 years with no issues.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1/3 cup Pine nuts (or other nuts or seeds, such as walnuts, almonds, or sunflower seeds) ▢
• 2 cups Fresh basil (packed) ▢
• 1/3 cup Grated parmesan cheese ▢
• 1/3 cup Extra virgin olive oil (or regular olive oil) ▢
• 2 cloves Garlic (minced or coarsely chopped) ▢
• 1/4 tsp Sea salt ▢
• 1/8 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Place the nuts into a food processor . (You can also use a powerful blender , but in this case chop the nuts first and then use the blender for steps 2-3.) Pulse several times until they are broken up into smaller pieces. Don’t over-process, or you’ll end up with nut butter!
2. Add the basil, grated parmesan, olive oil, garlic, salt, and pepper to the blender. Push the basil leaves into the olive oil. If your food processor is very large, see my tips above before you add the oil.
3. Pulse intermittently, scraping sides occasionally with a spatula, until the desired consistency is reached.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 2 tablespoons

This pesto recipe makes 1 cup total.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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Basil Pesto Recipe