Homemade Basil Pesto with Pine Nuts and Parmesan

Bring the flavor with fresh pesto!

Basil pesto is one of the simplest and most aromatic homemade sauces you can make. When prepared fresh, it tastes far brighter and more vibrant than store-bought jarred pesto. A few high-quality ingredients—fresh basil, good olive oil, a little garlic, nuts, and grated Parmesan—are all you need to create a sauce that elevates so many everyday dishes.

I first learned to make pesto in a high school home economics class. That early introduction stuck with me, and over the years I’ve experimented with many pesto variations—sun‑dried tomato, kale, spinach, and more—substituting nuts and greens depending on what’s in the fridge. While classic pesto traditionally uses pine nuts, walnuts are an excellent, more affordable option and still lend great texture and flavor.

Pesto is extremely versatile: spoon it over pasta, use it as a pizza base, toss it with roasted vegetables, spread it on sandwiches, or use it as a marinade for chicken and fish. It keeps well in the refrigerator for about a week and freezes beautifully when stored properly.

Ingredients

• Fresh basil – bright green, tender leaves. You can include thin stems, but discard any very woody stalks.
• Garlic cloves – fresh, peeled and roughly chopped if desired.
• Walnuts – chopped. Almonds or pine nuts can be used instead; pine nuts give a more traditional flavor but cost more.
• Kosher salt
• Black pepper
• Extra virgin olive oil
• Parmesan cheese – finely grated and folded in at the end for a creamier texture.

Instructions

1. Place the basil leaves (and tender stems), garlic, chopped walnuts, kosher salt, and black pepper into a blender or food processor.
2. Pulse briefly for about 30 seconds to break down the ingredients.
3. With the machine running on low, drizzle in 1/2 cup extra virgin olive oil to create a cohesive but still slightly textured sauce.
4. Stop the processor and stir in 1/4 cup finely grated Parmesan cheese by hand. Folding the cheese in at the end preserves a pleasant texture and creaminess.
5. Use the pesto immediately, or transfer it to a sealed container and refrigerate for up to one week.

How to freeze it

To store pesto long-term, freeze it for 3–4 months. Omit the Parmesan if you plan to freeze, since the texture of cheese changes after freezing; you can stir fresh grated cheese into thawed pesto.

A convenient method is to spoon pesto into ice cube trays. A standard tray portion (about 1 ounce or 2 tablespoons) gives you single-serving cubes you can pop out and store in a freezer-safe bag. When ready to use, thaw the number of cubes you need in the refrigerator for 8–24 hours, then stir in Parmesan if desired.

What pasta goes best with pesto?

Pesto pairs beautifully with light, delicate pastas that allow the sauce to coat each strand or shape—think angel hair, bucatini, or fresh ravioli. Rather than cooking pesto over heat, toss it directly with hot, freshly drained pasta; the residual heat warms the pesto without dulling its bright herbal flavor.

As a guideline, use about 3 tablespoons of pesto per 4 ounces of dry pasta, then adjust to taste. Add a little reserved pasta cooking water if you want a silkier sauce that adheres well to the noodles.

Other ways to use basil pesto

Basil pesto is most often tossed with pasta, but it also shines in many other dishes. Spread it on sandwiches, swirl it into salads or grain bowls, spoon it over grilled or baked salmon, use it as a marinade for chicken, or dollop it on pizza in place of or in addition to tomato sauce. It makes a lively dip for breadsticks, crostini, or roasted vegetables.

• Pesto chicken or tuna salad
• Pesto-baked salmon or grilled fish
• Vegetable paninis and sandwiches
• Pesto potato or pasta salads
• Stirred into risotto or mashed potatoes
• Mixed with ricotta for stuffed pasta or as a spread
• Brushed on roasted vegetables or grilled skewers

Basil Pesto

Homemade basil pesto made with walnuts, fresh basil, garlic, extra virgin olive oil, and Parmesan. Bright, versatile, and quick to prepare.

Ingredients

• 2 cups fresh basil
• 2 garlic cloves, minced
• 1/4 cup chopped walnuts
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup extra virgin olive oil
• 1/4 cup grated Parmesan cheese

Instructions

1. Add basil, garlic, walnuts, kosher salt, and black pepper to a blender or food processor. Pulse for 30 seconds.
2. With the machine on low, drizzle in the olive oil to combine the ingredients into a loose paste.
3. Blend briefly until the ingredients are evenly combined but still have a little texture.
4. Stir in the Parmesan by hand to maintain a pleasant, slightly chunky texture.

Notes

• Store pesto in the refrigerator for up to 7 days or freeze for 3–4 months.
• Small basil stems are fine to include, but remove any thick woody stems to avoid clogging your blender or processor.
• Swap walnuts for pine nuts or almonds if you prefer a different flavor or texture.
• For spicy pesto, add 1/2 teaspoon red pepper flakes with the salt and pepper (increase to 1 teaspoon for more heat).

Nutrition Facts (per serving)

Calories: 158 kcal • Carbohydrates: 1 g • Protein: 1 g • Fat: 16 g • Sodium: 123 mg • Vitamin A, Vitamin C, Calcium, Iron