This Homemade Basil Pesto is delicious on everything! From pasta to pizza to tomato soup, shrimp and even zoodles!

Basil Pesto is one of those sauces that can elevate so many dishes. The best part besides being super easy to make at home, is that it freezes so nicely. So just grab a small portion when you need it.

There are different variations when it comes to pesto. You can make spinach pesto, sun-dried tomato pesto, arugula pesto, but today we are making a traditional pesto with basil. We’ve got so much basil growing in our garden that is just begging to be made into pesto. I also love to keep a basil plant growing inside always. It’s a quick green garnish when I need it.

How to Propagate Basil:

Did you know that basil is super easy to grow and sprout? Just cut off a leafy stem from your plant and stick it in water like a cut flower. Place it in a sunny spot and in just a few quick weeks you will start to see little roots starting to grow. Once the roots are more established, you can move it to a little pot with potting soil, and voila now you have a new basil plant!

Get your food processor ready…we’re going to make PESTO!

Homemade Basil Pesto Ingredients:

3 cups fresh basil leaves packed
1/3 cup Parmesan cheese grated
1 1/2 teaspoons garlic minced
2 teaspoons lemon juice
1 teaspoon lemon zest
1/4 cup toasted almonds or pine nuts
1/2 cup olive oil

How To make Basil Pesto:

In a food processor add the basil leaves, Parmesan cheese, minced garlic, lemon juice, lemon zest and almonds. Blend continuously until the ingredients start to breakdown.
Stream in the olive oil and the ingredients will emulsify with the oil. If you like it more chunky in texture, you can use the pulse setting. Continue processing until the oil is combined with all the ingredients.
Taste the pesto, add additional garlic or Parmesan if preferred.

How Do I Store My Homemade Basil Pesto:

Store in a small container (with the pesto all the way to the top without air pockets). Homemade pesto can be stored in the refrigerator for up to 1 week.

Can I Freeze My Homemade Basil Pesto:

Freezing Basil Pesto is a great way to enjoy it year round…just a little at a time when you need it. Freezing small portions is easy in an ice cube tray. Freeze small portions in an ice cube tray and once frozen move to a freezer bag. Then just grab what you need when you need it. Pesto will melt quick with a little hot pasta and hot pasta water.

It’s so easy to grab a jar of pesto at the store, but when you make it at home…it’s so easy and so much cheaper! Plus you can feel good about knowing everything that’s in it! No crazy preservatives you can’t pronounce.
We love the extra flavor it adds to this minestrone soup, it’s our favorite!

Recipe FAQ’s:

What is Pesto? Pesto is basically a green sauce usually made of basil, pine nuts, a cheese like Parmesean and olive oil but pesto can be made using other ingredients like spinach instead of basil, sun dried tomatoes and even arugula. It all just depends on what flavor you like or are going for.

Should I wash basil leaves before making pesto? Generally speaking if you are using garden fresh basil then once you have the stems removed you will want to wash your basil leaves several times to get rid of any dirt or bugs, I would recommend the same if you purchase your basil leaves from a framers market as well.

What can I add if my pesto is bitter? If you find that your pesto has a bitter taste to it you can try adding some more cheese, garlic or nuts to counter the bitterness. If the bitterness is because of the basil itself then you might want to try adding an equal part of a non bitter green like spinach or more basil.

What is the best basil for pesto? Everyone has their favorite type of basil and if you have a favorite I say go with that but for those who do not then I say go with a classic basil like the Genovese basil or look for a basil that is fragrant with glossy looking dark green leaves.

Basil Pesto

Fresh homemade basil pesto that is great to make ahead and freeze.

Author Kami - NoBiggie.net

Ingredients

3 cups fresh basil leaves packed
1/3 cup parmesan cheese grated
1 1/2 teaspoons garlic minced
2 teaspoons lemon juice
1 teaspoon lemon zest
1/4 cup toasted almonds or pine nuts
1/2 cup olive oil

Instructions

In a food processor add the basil leaves, parmesan cheese, minced garlic, lemon juice, lemon zest and almonds. Blend continuously until the ingredients start to breakdown.
Stream in the olive oil and the ingredients will emulsify with the oil. If you like it more chunky in texture, you can use the pulse setting. Continue processing until the oil is combined with all the ingredients.
Taste the pesto, add additional garlic or parmesan if preferred.

Recipe Notes

Store Pesto: Store in a small container (with the pesto all the way to the top without air pockets. Homemade pesto can be stored in the refrigerator for up to 1 week.
Freeze Pesto: Pour the pesto into ice cube trays and freeze. Move frozen pesto to a zip top bag once frozen.
*You can swap the almonds for pine nuts or cashews in this recipe if you prefer.

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