Kitchen-made Basil Pesto from the Pantry

This Speedy Pesto Recipe comes together in simply 10 minutes and with a handful of simple ingredients! It’s one of my GO-TO ways to use up all of the basil in my garden and it conveniently freezes well!

From-scratch basil pesto is always better than store bought!

This old-school Italian pesto is something that I have been making for well over 15 years. It’s straightforward to throw together and seriously SO much better than store bought (like, it doesn’t even compare in my opinion!).

Here’s why you’ll LOVE this dish:

• Speedy & straightforward – Comes together in simply 10 minutes.
• Versatile – Toss with pasta, spread on sandwiches, swirl into soup, or spoon over roasted veggies.
• Better than store-bought – Fresh and bright, without preservatives or fillers.
• Customizable – Unfussy to make vegan, nut-free, or with extra greens.
• Freezer-friendly – Keep a stash on hand for instant flavor boosts.

Old-style Pesto Ingredients

The ingredients for this pesto recipe with pinenuts are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

• Fresh basil – Sweet basil is familiar here, but you can also use spinach, kale, or parsley to stretch your basil (or replace some of it if you’re short).
• Pine nuts – Toasting them brings out the go-to nutty flavor. For a budget-friendly swap, use walnuts, cashews, or even sunflower seeds for a nut-free version.
• Parmesan cheese – Freshly grated Parmesan is dependable. Swap with Pecorino Romano for a saltier bite, or use nutritional yeast for a dairy-free/vegan pesto.
• Garlic – Fresh garlic gives pesto its punchy flavor. Roast it first if you want a milder, sweeter taste or leave it out altogether!
• Olive oil – A good-quality extra virgin olive oil makes all the difference since it’s the base of your sauce.
• Lemon juice – Brightens the flavor and helps keep the pesto vibrant green. I genuinely like fresh lemon juice in this dish.

How to make Pesto

Making pesto is as unfussy as it gets! Simply toast your pine nuts until golden, then blend everything together – basil, Parmesan, garlic, lemon juice, and nuts – while drizzling in olive oil until creamy. That’s it! You’ll have a fresh, well-seasoned sauce ready in about 10 minutes that’s better than anything store-bought.

The full written recipe is down below but lets quickly go over the step by step.

1. Start by toasting the pine nuts in a pan for a few minutes. This step is completely optional and I’ve made pesto many times without toasting the nuts. But A regular here the extra flavor.

1. Blend the pine nuts, lemon juice, and garlic. Add all of them to the base of a food processor and pulse a few times until a type of paste forms.

1. Add fresh basil and parmesan. Add the remaining ingredients (minus the olive oil) to the food processor and process until the basil is finely chopped.

1. Stream in the olive oil. With the food processor running, slowly drizzle in the olive oil and continue to process until the oil is emulsified and the basil is well combined.

Expert Tips

• Toast the nuts – It’s a small step, but it adds so much depth and nuttiness.
• Drizzle in the olive oil slowly – This helps emulsify the sauce and gives you that silky, spoonable consistency.
• Add pasta water – If you’re tossing pesto with pasta, add a splash of starchy pasta water to make the sauce extra creamy and clingy.
• Don’t over-blend – A little texture makes pesto more rustic and authentic.
• Keep it green – Add a tiny splash of lemon juice or blanch the basil quickly in hot water if you want to keep it from browning.

Storage Instructions

• Refrigerator – Store in an airtight container for up to 1 week. Add a thin layer of olive oil on top to keep it fresh.
• Freezer – Freeze in jars, bags, or ice cube trays for up to 6 months. Thaw overnight in the fridge or at room temp for about 30 minutes.

Frequently Asked Questions