Homemade Basil Pesto Recipe (+ how to store pesto)

Learn how to make fresh, homemade basil pesto with simple ingredients like basil leaves, pine nuts, olive oil, Parmesan cheese, and garlic for a flavorful, vibrant sauce. This classic pesto is perfect for pasta, sandwiches, salads, and more. Enjoy the rich, herbaceous taste of summer with every batch, and keep any extra fresh with easy storage tips, including freezing in ice cube trays for quick, portioned use.

Basil pesto is the perfect summer recipe, especially when fresh basil is in abundance. This classic pesto recipe blends fresh basil leaves, nutty pine nuts, Parmesan cheese, and fragrant garlic for a sauce that’s cheesy and herbaceous with a vibrant green color. It’s a versatile sauce, easy enough to whip up in no time, but knowing how to store pesto is key to enjoying its flavor for longer.

Pesto, an iconic Italian sauce, originates from Genoa. While it can be used in many dishes like pasta, sandwiches, and salads, the challenge is that pesto’s shelf life is shorter than most sauces. Whether you’re working with homemade pesto or a jar from the grocery store, proper storage is essential to prevent your pesto from going bad too quickly.

Store-bought pesto falls into two categories: refrigerated pesto and shelf-stable pesto. The shelf life of pesto varies depending on the type, with refrigerated pesto needing to be consumed within days of opening. If you have leftover pesto, freezing is the best way to extend its life. On the other hand, shelf-stable pesto can last months, but once opened, it should be stored in the fridge and consumed within the recommended time frame listed on the label.

Jump to:

• Why You’ll Love This Recipe
• Ingredients
• How to Make Basil Pesto
• Chef’s Tips
• Variations
• What to Serve With
• Shelf Life of Pesto
• Signs of Spoilage
• Storage Instructions
• FAQ's
• Homemade Basil Pesto Recipe (+ how to store pesto)

Why You’ll Love This Recipe

• Fresh and Flavorful: The vibrant basil and rich olive oil create a delicious, garden-fresh taste.
• Quick and Easy: You can whip up this pesto in just minutes with a handful of ingredients.
• Versatile: Perfect for pasta, sandwiches, dips, and more—it’s a recipe that keeps on giving.
• Customizable: Adjust the garlic, nuts, or cheese to suit your taste, or make it dairy-free!
• Homemade Goodness: Nothing beats the flavor of fresh, homemade pesto—it’s miles better than store-bought!

This recipe is a must-have for anyone who loves easy, delicious, and fresh meals!

Ingredients

• Fresh Basil Leaves: The star of the show, providing vibrant flavor and color.
• Pine Nuts: Adds nuttiness and texture.
• Garlic: Brings a sharp, savory note.
• Extra-Virgin Olive Oil: Ensures smooth texture and richness.
• Parmesan Cheese: Adds a salty, umami kick.
• Salt and Freshly Ground Black Pepper: Essential for balancing flavors.

See the recipe card for quantities.

How to Make Basil Pesto

Prepare the Ingredients

• Wash and thoroughly dry the basil leaves using a salad spinner or paper towels to remove excess moisture.

Toast the Pine Nuts

• Toast the pine nuts in a dry pan over medium heat, stirring frequently, until golden and fragrant, about 3-5 minutes. Be careful not to burn them.
• Alternatively, you can toast the pine nuts in the oven: spread them in a single layer on a baking sheet and bake at 180°C (350°F) for 5-7 minutes, shaking the pan halfway through, until golden.

Make the Pesto

• Place basil, pine nuts, garlic and a pinch of salt in a food processor or blender and process until finely chopped and well combined.
• With the motor running, slowly drizzle in the olive oil in a thin, steady stream.
• Add the parmesan cheese and the black pepper. Blend until just combined. (Be careful not to over-blend, as the pesto should retain some texture.)

Chef’s Tip: The pesto will naturally thicken when chilled. If the pesto is too thick, you can add a bit more olive oil or a spoonful of water until you reach your desired consistency.

Serve and Enjoy!

This pesto is perfect for pasta, spreading on sandwiches, or drizzling over grilled vegetables or chicken.

Chef’s Tips

• Lemon juice: A small squeeze can enhance freshness and prolong shelf life.
• Chill your food processor bowl: Helps retain the bright green color of the pesto.
• Use fresh ingredients: Opt for the freshest basil, pine nuts, and extra-virgin olive oil for the best quality.

Variations

• Pick any Herb: Mint, parsley, oregano, arugula, basil or even small nasturtium leaves.
• Pick a Nut: Almonds, walnuts, hazelnuts, macadamia nuts, pine nuts or pistachios.
• Pick a Cheese: Cheddar, Cheshire, Pecorino, Manchego or Parmesan cheese.
• Add all these ingredients: Salt, black pepper, garlic, and extra virgin olive oil.

VOILA – Homemade pesto made easy!

What to Serve With

• Garlic bread: Spread on freshly toasted garlic bread.
• Chicken: Drizzle pesto over grilled or roasted chicken.
• Pasta: Toss with your favorite pasta for a quick meal.
• Salads: Add a spoonful to salad dressing for a herby kick.
• Pizza: Drizzle basil pesto over a freshly baked Margherita Pizza.
• Sandwiches: Spread on sandwiches for added flavor.
• Grilled vegetables: Drizzle over roasted or grilled vegetables.
• Mashed potatoes: Stir into mashed potatoes for an herby twist.

Shelf Life of Pesto

The shelf life of pesto depends on how it’s stored and the type of pesto:

• Homemade pesto: Lasts 3-4 days in the fridge.
• Refrigerated commercial pesto: Can last 1-3 weeks in the fridge.
• Shelf-stable pesto: Lasts 4-6 weeks unopened, stored in a cool dry place away from sunlight and heat. Once opened the pesto will last for 5-7 days stored in an airtight container.

To extend the shelf life, use the right storage container and ingredients:

• Store pesto in a sealed container and add a thin layer of olive oil on top to prevent air exposure.
• Opt for a tall, narrow jar rather than a shallow one to minimize oxygen exposure.
• Use fresh ingredients: Extra-virgin olive oil lasts 12-18 months, and pine nuts stay fresh for about a month in the fridge or 3 months in the freezer.

Signs of Spoilage

• Color: If it turns from green to brown, it’s time to throw it out.
• Smell: A rancid, off smell is a strong indicator that it’s spoiled.
• Taste: A bitter or off taste means it’s past its prime.
• Mold: Any sign of white mold on the surface means it’s unsafe to eat.

Always err on the side of caution.  If you have any doubts about the safety of consuming pesto products, rather discard it.

Storage Instructions

• Refrigerate fresh pesto immediately in an airtight container. Add a thin layer of oil to help preserve it.
• Freeze pesto in ice cube trays for small, convenient portions. Transfer frozen pesto cubes into freezer-safe containers or plastic freezer bags. Frozen pesto can last up to 3 months.
• Store shelf-stable pesto in a dry place, and once opened, transfer it to the fridge and consume within a few days.

FAQ's

Preparing homemade basil pesto is easy, but making it last requires proper storage. Whether freezing in ice cube trays or using an airtight container, following these tips ensures you can enjoy pesto’s fresh flavors longer. Give this classic recipe a try and explore the many different ways to use it in your kitchen!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.