This post may contain affiliate links. Read our disclosure policy
Watch the recipe
Pesto Sauce was created by the Genoese from Italy as an ode to their locally grown basil. This basil was pounded, with pine nuts, garlic, olive oil and butter. Hence its name, pesto which comes from the Italian word pestare. As the name suggests, pesto is traditionally pounded in a mortar and pestle, but I can admit myself that we don’t always have the time to pound away if we want a quick dinner.
I use this classic basil pesto recipe in almost everything! From grilled chicken or shrimp skewers, pasta, or sandwiches. I particularly recommend you check out my Pesto Pasta with Grilled Chicken and Peas where this pesto sauce really shines! This pesto sauce is absolutely so quick to make and tastes incredible! You'll see how this is a cinch to make and I'm sure this will easily become your new go-to basil pesto recipe too.
If you’re new to Italian cuisine then this pesto sauce really is a wonderful base to get you started, and check out all of the amazing ways you can use your pesto sauce later on in this post! Make this as part of your Live to Cook one-month challenge as a destination unseen to Italy!! Get started on your cooking journey for free by signing up to my email newsletter, plus all of my new recipes will be sent right to your inbox!
For a visual representation of how this pesto sauce comes together, don’t forget to watch the video! I would love it if you would please subscribe to my YouTube channel if you haven’t already and be sure to press the bell button so you’re notified when all of my video recipes go live! Let’s get mixing!
This Classic Pesto Sauce Is…
- Ready in a matter of minutes
- Only 6 ingredients needed
- Fresh and flavorful
- Easy to make
- Vegetarian
Equipment Needed for Pesto Sauce
Ingredients for Classic Pesto Sauce
All ingredient quantities and the complete recipe can be saved for later by scrolling down to the FULL PRINTABLE RECIPE CARD. This Classic Pesto Sauce recipe will yield 1/2 cup by default. When you scale the recipe, all individual quantities will be automatically adjusted, so you won’t have to worry about making the adjustments yourself!
- Basil: You need good quality fresh basil leaves for this recipe.
- Olive oil: Extra virgin olive oil is the highest quality of olive oil.
- Garlic cloves: No need to mince the garlic since we’ll be adding everything right into the blender.
- Pine nuts: A staple for a classic pesto sauce. Check out substitution ideas later on in this post.
- Salt: Be sure to add to taste.
- Parmesan cheese: For best results, you’ll want to freshly grate your Parmesan cheese. Please don’t get the packaged pre-grated Parmesan! All the flavor is gone and the texture is super strange!
Tips & Tricks for Great Pesto
- Pulse to finely chop: Pesto is enjoyed best when you can feel the coarse texture from the basil, garlic and pine nuts with the pasta. It adds body to the sauce and adds to the rustic, authenticity of this delicious sauce.
- Mix in the cheese: Instead of adding the cheese to the food processor, pulse everything except the cheese. Once processed, add the cheese and gently fold the cheese into the sauce. It will add to the texture in the pesto and make it creamy.
Can I Substitute Pine Nuts?▼
While traditionally pesto is prepare with pine nuts, over the years I have enjoyed making pesto with peanuts. It’s best to use unsalted peanuts so you can control the seasoning.
Lightly roasting the peanuts is also a great way to add extra flavor if you are substituting pine nuts.
Another excellent substitution for pine nuts in pesto is walnuts!
How to Store basil Pesto?▼
Pesto is quite similar to guacamole when it comes to storage. Any excess air exposure will cause the pesto to oxidize, which will make the color darker. The best way to store pesto is in a resealable mason jar. Otherwise, you can use a bowl or ramekin covered with a plastic wrap.
Store in the refrigerator for up to 1 week.
Pesto can also be frozen for several months, however try to make just enough and make it fresh!
How to Prepare Classic Pesto Sauce with Basil
1. Transfer basil, pine nuts, garlic, salt and olive oil to a blender and pulse until finely chopped.
2. Using a spatula, transfer pesto to a bowl and mix in the parmesan cheese. Serve immediately with pasta, as a marinade for protein, or transfer to a container to set aside for later. The pesto sauce will stay fresh in the fridge for about 2 weeks.
How to Use Basil Pesto?▼
As I mention in my free guide to motivate you in the kitchen, Make Cooking Fun!, you should use the ingredients in your pantry and fridge to guide you into what to cook if you’re stumped for ideas. This pesto sauce recipe will make a fair amount, and you can double or triple the recipe if desired. If you’ve made a big batch of pesto and you’re wondering what to do with it, then the search is over! This is only a small list of ideas that you can note down for meal ideas. Comment your favorite way to enjoy pesto sauce!
- Pasta: Of course this is a staple! You can pair it with protein or simply cover your pasta in this delicious sauce!
- Pizza: I find pesto pizzas totally underrated. Switch up your typical tomato-based pizza sauce for pesto and enjoy pizza in an entirely new way!
- Protein: This can be a wonderful topping for chicken, fish, pork and beef. You can also use pesto for a flavorful marinade.
- Crepes: This can be a super tasty sauce to add in your Creamy Chicken Crepes.
- Soup: You can throw pesto sauce into a variety of soups, such as creamy chicken orzo soups or white bean soups. Try adding a bit to your Minestrone!
- Dipping: You can dip a variety of breaded snacks, such as Garlic Parmesan Wings or Crispy Fried Mini Mozzarella Balls in pesto sauce. In fact, nothing wrong with dipping your French fries in as well!
- As a spread: Spread simply on some toast or bagels or even crackers!
- Bruschetta: I have a fusion Mexican Chicken Bruschetta recipe that has guacamole as the base. Try substituting with pesto for a unique Italian bruschetta!
- Salads: Try topping your Grilled Chicken Caesar Salad with pesto for an extra boost of flavor!
- Sandwiches & wraps: The possibilities for adding pesto into your favorite sandwiches and wraps are endless! You can substitute the red pepper pesto for basil pesto in my Pesto Air Fryer Cajun Chicken Wrap for just one idea!
- Grilled Cheese: Want to enhance your Grilled Cheese Sandwich? Add in some pesto sauce! This can also be a superb addition to a classic Croque Monsieur or Croque Madame Sandwich.
- Breakfast: Try throwing in some pesto to add a new twist to your Sausage McMuffin, top over an omelette, or mix it in scrambled eggs!
Pesto Variations to Try
Classic Genoese pesto is basil, pine nuts, garlic, olive oil and Parmigiano-Reggiano, and it is classic for good reason. Once you have made it a few times though, it starts to feel more like a formula than a recipe. Swap along any one of these lines and you still end up with pesto.
- The nuts: toasted walnuts, chopped finely, give you a similar richness for a fraction of the price. Toasted slivered almonds are milder and cheaper again. Pistachios are a Sicilian favorite, and hemp seeds work if you want the body without the nuts.
- Nut-free pesto: leave the nuts out altogether. You lose some of the creaminess they bring, so go a little heavier on the olive oil and the cheese to make up the body.
- The cheese: Pecorino Romano is saltier and sharper, so use slightly less of it and go easy on the salt. Grana Padano is milder and more budget friendly. For a vegan pesto, leave the cheese out and season with a little nutritional yeast instead.
- The greens: swap half the basil for arugula for pepperiness, spinach for something mild and very green, kale with the stems stripped out, or flat leaf parsley. Mint and cilantro both work too, though they take the sauce somewhere quite far from Genoa.
- The finish: a squeeze of lemon juice brightens the whole thing and helps it hold its color longer. It is not in the classic recipe, but it is the addition I reach for most.
Ways to Use Classic Basil Pesto
This recipe makes about half a cup by default, and it disappears faster than you would think. A few of the ways homemade pesto gets used in my kitchen.
- Tossed through pasta, diluted first with a spoonful of the starchy pasta water so it coats the noodles instead of clumping.
- As a marinade for grilled chicken or shrimp skewers, rubbed on an hour or so ahead.
- Spread on sandwiches and toasted paninis, in place of mayonnaise.
- Spooned over a caprese salad, where it does the job of a plain olive oil drizzle and then some.
- A dollop stirred through a grain bowl, or tossed with roasted vegetables straight out of the oven while they are still hot.
- Thinned with a little extra olive oil and drizzled over soup, tomato especially.
More Easy Sauces From Scratch!
- Indian Cucumber Raita: A cool refreshing Indian condiment that’s the perfect side for your favorite curries or skewers.
- Spicy Aioli: Also known as Spicy Mayonnaise, this is my go-to sauce for my favorite sandwiches. Ready in just a matter of minutes with no prep required!
- Homemade Yogurt Caesar Dressing: A lighter take on the classic Caesar dressing without the mayonnaise or eggs. This yogurt Caesar dressing is packed with protein and it’s super quick to make!
- Chunky Mango Guacamole: The mangoes add such a nice refreshing flavor to your classic guacamole. Amazing to serve with seafood or in sandwiches.
- Greek Tzatziki Sauce: Thick and tangy, perfect to pair with potatoes, meat and rice!
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Make authentic basil pesto sauce in minutes with this quick, flavorful Italian recipe. Fresh basil, garlic, and Parmesan come together for a classic sauce you will love.
No-cook
Rate this recipe ✦
15 min
Prep
15 min
Total
4
servings
makes ½ cup
easy
Level
Ingredients
Ingredients
Tap any quantity to scale
Instructions
- 1
Transfer basil, pine nuts, garlic, olive oil and salt to a blender and pulse until finely chopped.
Transfer basil, pine nuts, garlic, olive oil and salt to a blender and pulse until finely chopped.
- 2
Using a spatula, transfer pesto to a bowl and mix in the parmesan cheese. Serve immediately with pasta, as a marinade for protein, or transfer to a container to set aside for later. The pesto sauce will stay fresh in the fridge for about 2 weeks.
Using a spatula, transfer pesto to a bowl and mix in the parmesan cheese. Serve immediately with pasta, as a marinade for protein, or transfer to a container to set aside for later. The pesto sauce will stay fresh in the fridge for about 2 weeks.
Notes
- •After pouring in the olive oil, do not pulse for an extended period of time. To some people olive oil may taste bitter if mixed excessively. I have personally not noticed this. Mixing the parmesan cheese with a spatula helps with improving the texture and flavour in the pesto. Dilute the sauce before serving with pasta water.
Nutrition per serving
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
You might also like
Quick & Easy Classic Italian Marinara Sauce Recipe
Make a rich, flavorful classic Italian marinara sauce in minutes with simple pantry staples. This easy, foolproof recipe delivers authentic taste every time. Perfect for pasta, pizza, and more.
Greatest Homemade Italian Seasoning Recipe
Make the greatest homemade Italian seasoning with simple pantry spices in minutes. This easy recipe beats store-bought every time and keeps fresh for months.
Quick & Easy No-Cook Italian Pizza Sauce Recipe
Make the best no-cook Italian pizza sauce in minutes! Fresh, bold, and effortlessly simple — no simmering needed. Perfect for pizza night or a quick pasta dinner anytime.
The Most Delicious (And Simple!) Alfredo Sauce Recipe
Make the creamiest homemade Alfredo sauce in minutes with just a few simple ingredients. Rich, velvety, and absolutely foolproof, this is the only Alfredo recipe you will ever need.
How To Make The Best Basque Piperade Recipe Step By Step
See how to make an incredible Basque piperade recipe. This piperade sauce is made with peppers, tomatoes, and onions. It’s iconic in the modern Ratatouille (or confit byaldi), but it can also be perfect with pasta, bread, and more!
How to Make an Amazing Bechamel Sauce | White Sauce Recipe
Make a silky, classic Béchamel sauce from scratch with this foolproof white sauce recipe. Rich, creamy, and ready in minutes — a must-have French mother sauce for endless dishes.
Comments
No comments yet — be the first to share your thoughts!
Leave a review
Be the first to share how it went — your note helps other cooks (and earns the recipe its stars).