Learn how to make delicious (and easy) basil pesto sauce that stays bright green without any fuss. Plus, find tips for how to use the pesto and how to freeze it.
For as long as I’ve been a mom, I’ve made basil pesto sauce for my family. And while sometime I make Spinach Pesto or Kale Pesto when I haven’t had enough basil to make the entire batch using just herbs, this classic version has our favorite flavor.
This pesto recipe is easy to make in less than 5 minutes, there are zero fussy steps, there are easy ways to keep it bright green, and there is a simple nut-free option.
I also have my favorite ways to store the pesto below, so you can enjoy it on meals including Pesto Pizza, Pesto Pizza Rolls, Creamy Pesto, and Pesto Pasta Salad. So yummy!
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Ingredients You Need
Here’s a look at what you need to make basil pesto sauce so you know what to have on hand and ready to go.
- Olive oil: I like to use extra virgin olive oil in my basil pesto sauce and it is what helps the mixture blend easily. It’s also useful to use in storage to cover the top of the pesto with a thin layer so the air is kept out of the pesto, which helps keep it green.
- Pine nuts or sunflower seeds: You can use pine nuts, roasted unsalted sunflower seeds, or even walnuts in the pesto. Go with the sunflower seed option to make it nut-free as needed for daycare or an allergy.
- Garlic: Fresh garlic adds ample flavor to the pesto sauce without overpowering it. You can use more or less if you like, too.
- Grated Parmesan cheese: I prefer to use grated Parmesan cheese to add flavor and saltiness to the pesto.
- Fresh basil: You will need a very large bunch of fresh basil to make this recipe, using mainly just the leaves. Look for it at the grocery store, farmer’s market, or in your own garden.
- Fresh parsley: You will need a handful of fresh parsley to make this recipe, using mainly just the leaves. This helps the pesto stay green as parsley is less likely to turn brown when warmed on pasta or blended in a blender.
Step-by-Step Instructions
Below is an overview of how to make basil pesto sauce so you know what to expect from the process. Scroll down to the end of the post for the full information, including the times and amounts.
Step 1. Gently rinse the basil and parsley and pat it dry to ensure it’s clean.
Step 3. Grind, stopping to scrape down the sides of the bowl as needed, to make a smooth mixture. Use or store.
Frequently Asked Questions
You can use part basil and part parsley, since parsley is less likely to brown with the heat of pasta or pizza or from grinding. Or you can add a squeeze of lemon juice. I also find that if I freeze pesto immediately after making, it doesn’t brown when added to hot pasta later.
You can put it into a jar and top with a thin layer of olive oil to keep air out and prevent oxidizing (and browning). Or put into an ice cube tray or zip top storage bag, press flat, and seal and freeze for up to a year. Thaw at room temp or right in hot pasta.
You can use sunflower seeds instead of pine nuts and replace some of the olive oil with lemon juice.
How to Store
Store this basil pesto sauce in an airtight container in the fridge for up to 3 days—cover the top of the pesto with olive oil to keep it protected from air.
Or you can put it into a zip-top freezer bag, with as much air removed as possible, or freezer tray for up to a year. Thaw in the fridge or at room temperature to use.
The freezer tray I’m using at the top of this post is one from Souper Cubes.
Best Tips for Success
- Use a blender or food processor depending on what you have and what you prefer to use. Stop and start, scraping down the sides, as needed to get it to blend smoothly.
- Taste and add a little more salt if needed.
- Use on pasta or pizza.
- Add a touch of lemon to keep it brighter green and to add flavor.
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Add the ingredients to a blender or food processor. (A blender will make a finer puree, though you can use either.)
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Blend very well until very smooth, stopping to scrape down the sides of the bowl or using the stick that came with the blender as needed.
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Season to taste with salt if needed.
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Use with a pound of pasta, as a topping for pizza, or store in the fridge or freezer for a future day.
- Store in an airtight container in the fridge for up to 3 days—cover the top of the pesto with olive oil to keep it protected from air. Or you can put it into a zip-top freezer bag, with as much air removed as possible, or freezer tray for up to 3 months. Thaw in the fridge or at room temperature to use.
- Use a blender or food processor depending on what you have and what you prefer to use. Stop and start, scraping down the sides, as needed to get it to blend smoothly.
- Taste and add a little more salt if needed.
- Use on pasta or pizza.
- Add a touch of lemon to keep it brighter green and to add flavor.
Calories: 321kcal, Carbohydrates: 4g, Protein: 4g, Fat: 33g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 21g, Trans Fat: 0.01g, Cholesterol: 5mg, Sodium: 322mg, Potassium: 124mg, Fiber: 1g, Sugar: 0.4g, Vitamin A: 1161IU, Vitamin C: 12mg, Calcium: 91mg, Iron: 1mg