This Homemade Basil Pesto recipe is made with pecans instead of pine nuts to give it some extra body, but it’s got the same great herby flavor that makes pesto so vibrant and delicious!
I could seriously eat this homemade basil pesto by the spoonful. Pesto is one of those things that puts me in a happy place no matter what. It’s made with all fresh and natural ingredients, it’s done in less than 5 minutes, and it’s super versatile. You really can’t mess it up! My version is a little different from the traditional recipe in that it swaps pine nuts for pecans, and I add a bit of lemon zest to heighten the brightness.
Why This Pesto Is a Staple in My Kitchen
While there’s no shortage of sauces in this world, pesto is one that I always return to—as you can see from my Pesto Chicken Pinwheels and Pesto Polenta Bites with Tomato Bruschetta. Here’s why I love this homemade version so much.
- A sauce that goes with almost anything. Pesto is one of those sauces that you can put on just about anything—pizza, pasta, sandwiches, fried eggs, roasted vegetables, or just use it as a sauce to dip your bread in. It’s basically the ultimate sauce!
- Easy to make. All you need is a food processor or blender and a few simple ingredients. Within minutes, you’ll have a delicious homemade pesto ready to go.
- Versatile. Not only is pesto versatile in that you can use it all kinds of ways, you can also switch up the ingredients based on your tastes and what you have on hand.
What You’ll Need
Here’s a list of the ingredients you’ll need to make this tasty homemade pesto. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Basil – The main ingredient in a classic pesto!
- Pecans – Walnuts or pine nuts can be used instead, or try cashews for a creamier pesto.
- Salt and pepper – I like to use freshly ground pepper.
- Garlic – For a savory, bold flavor.
- Lemon zest – Adds brightness to the pesto.
- Olive oil – Use a good one! An extra-virgin olive oil that you like to use for salad dressings or dipping bread is perfect.
- Parmesan cheese – Adds some richness and cheesy flavor.
How to Make Homemade Basil Pesto
Making homemade basil pesto is simple! Here’s what you’ll need to do.
- Pulse. Add the pecans, garlic, salt, pepper, and lemon zest to your food processor or blender and pulse until the nuts are coarsely ground. Add the basil and pulse a few more times.
- Make it saucy. Stream in the olive oil while the food processor or blender runs.
- Finish. Once the pesto is smooth, stir in the Parmesan cheese and use or store.
Tips and Variations
Follow these tips to ensure your homemade basil pesto turns out perfect every time.
- Make it nut-free. If you want to make a nut-free pesto without giving up the texture nuts add, you can make it with toasted sunflower seeds or pepitas. Hemp hearts are another option; they make the pesto creamy too.
- Don’t over-blend. While blending, take care not to over-process the ingredients as this will give you a thin and overly smooth pesto. A bit of texture adds character.
- Adjust to taste. Everyone has different preferences, so don’t hesitate to tweak the garlic, salt, or pepper to make the pesto perfect for your palate.
- Add some spinach. You can swap up to half of the basil with spinach to sneak in a little extra nutrition.
Serving Suggestions
There are SO many ways to enjoy this homemade basil pesto:
- Toss it with your favorite pasta and veggies, like this Basil Pesto Pasta with Roasted Vegetables.
- Spread it on sandwiches or wraps.
- Use it as a topping for grilled chicken, fish, or vegetables. Air Fryer Pesto Salmon is a favorite for a reason!
- Add a dollop to a bowl of Zuppa Toscana.
- Serve it as a dip alongside fresh bread, crackers, or grilled vegetables. Or add a swirl of pesto to Baked Goat Cheese Dip.
How to Store
- Refrigerator: Store homemade basil pesto in an airtight container in the refrigerator for up to a week. To prevent oxidation and maintain its bright green color, pour a thin layer of olive oil on top before sealing the container.
- Freezer: For longer storage, pesto can be frozen in ice cube trays, allowing you to defrost small portions whenever you need them. Transfer the frozen cubes to a resealable freezer bag and store for up to 3 months. Thaw in the refrigerator before using.
More Homemade Sauce Recipes
Homemade Basil Pesto
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Category: Sauce, Vegetarian, Gluten Free
- Method: No-Cook
- Cuisine: Italian
Description
This Homemade Basil Pesto recipe is made with pecans instead of pine nuts to give it some extra body. It’s my favorite way to make pesto!
Ingredients
- 2 cups fresh packed basil
- 1/4 cup pecans (walnuts or pine nuts)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic
- 1 teaspoon lemon zest
- 1/2 cup of olive oil (or 2/3 cup depending on the type of consistency you like)
- 1/3 cup of grated parmesan cheese
Instructions
- Blend pecans, garlic, salt, pepper, and lemon zest. Pulse to crush.
- Add in the basil and pulse a few times.
- Slowly add the olive oil till smooth.
- Once completely blended, remove from the blender and stir in the parmesan cheese.
15 comments on “Homemade Basil Pesto”
Hey Krista!
I just found your recipe today (via the Basil Pesto Pasta recipe you have) and it was delicious. I substituted the pecans with roasted pumpkin seed and it was still awesome.
awesome! so glad you liked it Yvo! the roasted pumpkin seeds sound delicious!
This was great! We had it tonight with your roasted veggie pasta dish!
HOWEVER, I only used 2 Tbs oil and it was plenty oily. I can’t imagine using 1/2 cup! I also didn’t have any fresh lemons to zest so I just used 1/2 tsp lemon juice. Delish!
Happy Belated Birthday!! I hope you had a great one. Your thirties aren’t bad. You just enter a new phase of your life. I love pesto, but I’ve never attempted to make it. Thanks so much for the recipe!!
Yeah, I’m learning that! Loving my 30’s thus far.. feel wiser. š
Glad you enjoyed the pesto Crystal, it is one of my favorites. So light and fresh, perfect for summer!
I definitely much try this recipe ASAP š
š Thanks Olivia, I hope you do. Its soo good!
Oooo I love pesto! Especially love how you added in pecans and lemon zest! Have to try that! And Happy 30th!!! I’m turning 30 next month too… I’m right there with ya!
Thanks Chris! Glad you liked it and happy 30th to you too, yeah for the 30s! š
I honestly think I could eat this by the spoonful too, love it. And so easy to make!
haha.. I know right! That stuff is so good!
Well Happy Birthday!!!!!!!!! That’s exciting!!!!!
I love this recipe – I usually stay away from pesto because I’m not a fan of the aftertaste of pine nuts. I MUST try this!!
Thanks Gina! You will love this one then. I’m not a big fan of pine nuts either.. hence the pecans. š hehe Hope you enjoy it!
I like pine nuts but they are expensive. Lots of recipes use walnuts instead. Those have an after taste to me. Never tried pecans, but I do like them. Instead, I leave the nuts out altogether. Less calories. I often add arugula to my pesto. However I make it, my family loves it.
I love that you add arugula to it. I need to try that, would give it a bit of a spicy kick. š