Fresh Basil Pesto

Photography Credit: Elise Bauer

Every year we plant basil and every year the plants do so well that we can’t use it up fast enough. What to do? Basil pesto, of course! Here is a simple recipe. Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste.

Most pesto recipes call for Parmesan cheese, we often use Romano which has a stronger flavor. Basil pesto recipes often call for pine nuts but you can easily substitute walnuts.

Basil is a powerfully aromatic herb and a little goes a long way. You can mellow the pesto out a bit by subbing half of the basil with fresh baby spinach leaves.

The pesto will more easily stay vibrant green and the flavor of the basil will still come through, though just not as strongly.

Fresh Basil Pesto

If you want to freeze the pesto you make, omit the cheese (it doesn’t freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.

Fresh Basil Pesto Recipe

  • Prep time: 15 minutes
  • Yield: Makes 1 cup

Basil pesto darkens when exposed to air, so to store, cover tightly with plastic wrap making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air. The pesto will stay greener longer that way.


  • 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
  • 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts (can sub chopped walnuts)
  • 3 garlic cloves, minced (about 3 teaspoons)
  • Salt and freshly ground black pepper to taste
  • Special equipment needed: A food processor


1 Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.

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Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

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2 While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.

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Stir in some salt and freshly ground black pepper to taste.

Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.

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How to Freeze Basil - great tips from Kalyn's Kitchen

Basil Pesto

Showing 4 of 208 Comments

  • Cheryl Sargent

    Try toasting the nuts first for a richer flavor.

  • Dee Klein

    I made it with the half spinach half basil, walnuts, and asiago cheese…it was scrumptious!

  • snoopydoopy

    Turned out great with the romano cheese. I think it’s a good recipe.

  • Chase

    This recipe was too garlicky for my taste and I like garlic. Will try one clove next time and will try toasted pine nuts next time too.

  • Shelley

    When I am looking for recipes I alway Google simply recipes for a reliablbly good result. Using Romano cheese in this pesto recipe confirms once again your recipes are the best. Thank you!

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