This homemade basil pesto sauce recipe is easy to make in 10 minutes with 6 ingredients, including fresh basil and toasted pine nuts! Learn how to make pesto sauce with our step-by-step tutorial and video!
Heat ¼ cup pine nuts in a small sauté pan over medium heat, stir once you notice them starting to brown. Once they start to brown the process happens fast so watch carefully and remove from heat once all nuts are roasted (about 5 minutes), and let them cool.
Make the Pesto
Put olive oil and basil leaves into the container of a Vitamix (or another high-powered blender or food processor). Blend for about 60 seconds until the ingredients are combined but not totally smooth. You may need to pause, scrape down the sides, and then continue blending.
Add the rest of the ingredients (pine nuts, garlic, parmesan cheese, lemon juice, salt and pepper and blend until your reach your desired consistency (about 30-60 seconds). You may need to pause, scrape down the sides of the container, and then continue blending.
Taste and adjust salt and pepper as desired, pulse to combine.
Use in your favorite recipes.
Video
Notes
Ingredient Substitutions
Fresh basil. This ingredient is the star of the show in this basil pesto recipe. I don't recommend making any substitutions for fresh basil, as it will dramatically affect the final taste.
Olive oil. The flavor of a high-quality olive oil will really shine in this pesto recipe. Another neutral oil like avocado oil is an acceptable substitute.
Pine nuts. If basil is the star of this recipe, toasted pine nuts are the co-star. They are key to making a classic pesto recipe, and shouldn't be substituted if you're going for a 100% authentic flavor. If you must, you can try using other nuts like walnuts, pecans or almonds.
Minced garlic. Fresh roasted garlic is a great substitute.
Parmesan cheese. Again, the quality of parmesan cheese used will make a difference in the final taste of this pesto sauce. I recommend freshly grated parmesan for the best flavor.
StoreStore in refrigerator for up to 1 week in a glass jar with a lid. FreezeI recommend freezing this homemade pesto recipe in silicone ice cube trays. Once the cubes are frozen, remove and store in an airtight container or ziplock bag in the freezer.