Jar of fresh homemade basil pesto surrounded by a bunch of fresh basil, a halved lemon, pine nuts, and a gold spoon with pesto on a white background. This vibrant green pesto sauce is perfect for pasta, sandwiches, or dipping, made with fresh basil, garlic, lemon juice, olive oil, and pine nuts—ideal for a quick and easy 5-minute pesto recipe.

There’s something deeply comforting about a spoonful of fresh homemade basil pesto; it’s one of my favorite things. Maybe it’s the velvety texture, the way the vibrant green color practically glows on your plate, or how just one whiff of sweet basil can instantly transport you to summer evenings in the garden. Whatever it is, this Fresh Homemade Basil and Pine Nut Pesto has my whole heart – and I’m so excited to share it with you.

If you are making this homemade classic basil pesto recipe for the first time, it might just be your gateway into something magical. It’s simple, quick, and ridiculously versatile. Toss it with your favorite pasta, spread it on sourdough bread, spoon it over grilled veggies, or make a pesto pizza. However you choose to enjoy it, I promise you’ll find yourself making it again and again.

Why You’ll Love this Homemade Pesto Recipe:

It’s garden-fresh flavor in a jar – Fresh basil brings a gentle, sweet aroma with just a hint of peppery warmth. When blended with good olive oil, creamy pine nuts, and salty Parmigiano Reggiano, you get something deeply rich yet perfectly balanced.

It’s done in 5 minutes. This is a no-fuss, one-bowl, best pesto recipe. Your food processor does the heavy lifting, and cleanup is minimal.

Basic ingredients and endlessly customizable. No pine nuts? Use walnuts or almonds. Vegan? Skip the cheese and add a touch of lemon zest and nutritional yeast. Gluten-free? Naturally!

It freezes beautifully: Make big batches in the summer months and freeze small portions in an ice cube tray for quick flavor bombs in those winter months.

And can we discuss how satisfying it is to say “pesto”? It practically hums with possibility.

The Ingredients for Fresh Basil and Pine Nut Pesto

Let’s keep things fresh, simple and high-quality. The beauty of pesto sauce lies in fresh ingredients, so don’t skimp – use the best fresh herbs you can get your hands on. Pesto is the reason I have two basil plants in the house all year round, ensuring I have a ton of fresh basil:

1 cup packed fresh basil leaves – No Stems! Just the tender, fragrant leaves
1-2 fresh garlic cloves – Start with one; add more if you like a bolder bite.
1/4 cup pine nuts – lightly toasted to bring out their buttery richness.
1/2 cup freshly grated Parmigiano-Reggiano (or regular Parmesan cheese) – Adds depth and salty tang.
1/3 cup extra-virgin olive oil – opt for cold-pressed.
1/2 teaspoon sea salt – adjust to taste.
1/4 teaspoon fresh cracked black pepper – Optional, but highly recommended.
1/2 teaspoon fresh squeezed lemon juice.

Pro-Tip: If your basil is looking a little sleepy, give it a quick ice bath for a few minutes before using. It perks the leaves right up and brings back the vibrant color.

Side-by-side overhead view of a food processor. The left side shows fresh basil leaves, pine nuts, and garlic cloves before blending. The right side shows the smooth, green basil pesto mixture after blending.

How to Make Homemade Fresh Basil and Pine Nut Pesto:

This is where the magic happens. Don’t blink – it goes fast!

Toast the Pine Nuts:

This Step is technically optional, but it’s one I never skip. Toasting the pine nuts, brings out a rich, nutty aroma that adds depth to the final pesto.

Step 1: In a small dry skillet over medium-low heat, toast the pine nuts for 3-5 minutes, stirring often until golden brown and fragrant. Watch them carefully – pine nuts go from golden to burnt in seconds. Set aside to cool.
Step 2: Pulse the garlic and nuts in the food processor. Combine the garlic and cooled pine nuts. Pulse 4-5 times until finely chopped.
Step 3: Add basil and cheese. Pulse again until everything is finely blended.
Step 4: Drizzle in Olive Oil. With the processor running, slowly drizzle in the olive oil. This helps emulsify the sauce and creates that dreamy, creamy texture.
Step 5: Season to taste. Add sea salt and a few twists of freshly ground black pepper. Give it one last pulse, then taste and adjust as needed.

And just like that – you’ve made pesto! Go ahead, dip a spoon in. You deserve a taste.

How to Store Fresh Basil Pesto:

Refrigerator: Store in a glass jar or an airtight container for up to 5 days. Press a thin layer of olive oil over the surface to help prevent browning.

Freezer: Freeze in silicone ice cube trays or small containers. Once frozen, pop out the frozen cubes and store in a freezer-safe bag or jar for up to 3 months.

Perfect for those “what’s for dinner” emergencies!

Pesto Cube Hack: Toss a frozen cube of pesto into hot pasta or rice, or melt one into a skillet with veggies and chicken for a quick, delicious meal.

Homemade basil pesto in a glass jar, surrounded by fresh basil leaves and a gold spoon with pesto on a clean white background. This vibrant green sauce, made with fresh basil, garlic, Parmesan cheese, and olive oil, is perfect for pasta, sandwiches, or dipping. Ideal for a quick and easy 5-minute pesto recipe.

Food Parings You’ll Love:

The Thing about Pesto is – it’s not just for pasta. Here are some favorite ways we use it:

Caprese Sourdough Focaccia – This one’s a no-brainer if you’ve already made our Easy Caprese Sourdough Focaccia.
Grilled chicken or fish – Pesto turns plain grilled chicken breast into a restaurant-worthy dish. Try spooning it over salmon or halibut for a summer supper that feels special but takes almost no time.
Roasted Vegetables – Toss warm roasted potatoes, carrots, or zucchini with a generous dollop of pesto. It adds richness and herbaceous flavor that sings.
Pesto Pasta Salad – Perfect for potlucks! Mix cooked and cooled pasta with pesto, cherry tomatoes, olives and baby mozzarella balls. Serve chilled.
Eggs and Toast – Spread pesto on sourdough toast, top with a poached or soft-boiled egg and finish with a sprinkle of chili flakes. Breakfast just got elevated.
Pesto Swirl Soup – Add a swirl of pesto to tomato soup, potato-leek soup, or even a creamy cauliflower bisque for a flavor boost and pop of color.
Fun Twist – mix a spoonful into mayo or yogurt to make a zippy sandwich spread or dip.

Final Thoughts:

Whether you’re using a spoon, a spreader, or your finger (I won’t tell), this Fresh Basil and Pine Nut Pesto is pure joy in a jar. It brings a little sunshine to every meal, and it’s one of those recipes that never goes out of style.

Fresh garlic and basil ingredients for homemade pesto. A small white bowl of minced garlic is surrounded by fresh basil leaves and garlic scapes on a clean white background. Ideal for a quick and easy basil pesto recipe using fresh, aromatic ingredients.

Side-Note: If you suffer from IBS, substitute garlic scapes for the garlic.

How to Make Fresh Homemade Basil and Pine Nut Pesto

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Keyword: fresh homemade pesto, pesto from scratch, basil and pine nut pesto

Prep Time: 2

Servings: servings

Author: Sandi

Equipment

Ingredients

1 cup packed basil leaves
1/4 cup pine nuts toasted
1 or 2 cloves garlic crushed
1/3 cup extra-virgin olive oil
1/2 cup parmesan cheese shredded
1/2 tsp salt
1/4 tsp pepper
1/2 tsp fresh lemon juice

Instructions

Step 1: In a small, dry skillet over medium-low heat, toast the pine nuts for 3-5 minutes, stirring often, until they are golden brown and fragrant. Watch them carefully – pine nuts go from golden to burnt in seconds. Set aside to cool.
Step 2: Pulse the garlic and nuts in the food processor. Pulse 4-5 times until finely chopped.
Step 3: Add basil and cheese. Pulse again until everything is finely blended.
Step 4: Drizzle in Olive Oil. With the processor running, slowly drizzle in the olive oil. This helps emulsify the sauce, creating a dreamy, creamy texture.
Step 5: Season to taste. Add sea salt and a few twists of freshly ground black pepper. Give it one last pulse, then taste and adjust as needed.

If you make this recipe, I’d love to see your creations! Tag me @The_sourstrawberry on Instagram and use the hashtag #sourstrawberrykitchen

Until next time, happy baking and big love from my messy kitchen to yours.