Best Ever Homemade Pesto with Fresh Basil and Pine Nuts

My Kitchen Window Basil

I grow basil on my kitchen windowsill. I love its bright green leaves. The smell fills the whole room when I brush past it. Doesn’t that smell amazing? That plant is the heart of my best pesto recipe.

I use only the leaves for my homemade pesto. The stems can make it bitter. I gently pat them dry. A little water can thin out the sauce. This matters because we want a rich, thick pesto to cling to our pasta.

The Magic of Just a Few Things

This pesto recipe with pine nuts uses simple ingredients. But each one is important. You need fresh basil, good oil, garlic, nuts, and two cheeses. That’s it! My grandson once tried to use dried basil. We still laugh at that. It was not the same.

The two cheeses are Parmesan and Pecorino Romano. Pecorino is sheep’s milk cheese. It adds a sharp, salty kick. This pesto with pecorino romano is how my Mom made it. *Fun fact: The name “pesto” comes from the Italian word “pestare,” which means to crush or pound.*

How to Make Pesto with Love

Learning how to make pesto is easy. You just add things to the food processor in order. Garlic and nuts first. Then basil and oil. Cheeses last. Whirrrr! It becomes a creamy, green sauce. Do you have a food processor, or do you use a mortar and pestle?

Please, do not add salt. The cheese is salty enough. This matters for your health and taste. You can always add more later, but you can’t take it out. This Italian pesto recipe is perfect as written. Trust me on this.

More Than Just Pasta

This basil pesto recipe makes a wonderful sauce. Of course, toss it with hot pasta. But that’s not all! Try it on pizza instead of tomato sauce. Or spread it on chicken before baking. A spoonful on fish is also delicious.

You will likely have leftovers. Store your pesto sauce recipe in a jar. Pour a tiny bit of oil on top. This keeps the green color bright. It will last two weeks in the fridge. What is your favorite way to eat pesto? Mine is on a warm crusty bread.

A Jar of Summer

This is my Mom’s pesto recipe. She taught me to make it in August. That’s when basil is happiest. Making this fresh basil pesto saves that summer taste. You can freeze it for months. Then in January, you can taste sunshine.

Food is more than just eating. It’s a memory. Making this pesto reminds me of her kitchen. It connects me to her. That is a powerful thing. Will you make this and share it with someone you love? I hope you do.

Ingredients:

Ingredient	Amount	Notes
Fresh Genovese basil leaves	5 ounces	stems removed
Garlic clove	1 large (or 2 small)	peeled
Pine nuts	2 Tablespoons
Olive oil	½ cup
Freshly grated Parmesan cheese	½ cup
Freshly grated imported Pecorino Romano cheese	½ cup

Instructions

Step 1: First, wash your basil gently. Pat the leaves very dry with a towel. This is the secret to the best pesto recipe. Wet leaves make your sauce watery. I still laugh at that mistake I made once.

Step 2: Now, grate your cheeses if you need to. Mix the Parmesan and Pecorino Romano together. Doesn’t that smell amazing? This mix makes a true Italian pesto recipe. (Always grate cheese fresh for your homemade pesto. It melts so much better.)

Step 3: Peel your garlic clove. Put it in the food processor with the pine nuts. Pulse them until they’re chopped small. This pesto recipe with pine nuts is my favorite. Can you guess why we add nuts? Share below!

Step 4: Add all your dry basil leaves. Pulse again while you slowly pour in the olive oil. Watch it turn into a lovely green sauce. This is how to make pesto like my Mom did. Her basil pesto recipe was always so bright.

Step 5: Finally, add your mixed cheeses. Process everything into a creamy, dreamy paste. Your pesto sauce recipe is done! No extra salt is needed. Just taste it and smile. This fresh basil pesto tastes like summer in a bowl.

Creative Twists

Swap pine nuts for walnuts. They add a cozy, earthy flavor. Try a big squeeze of lemon juice. It makes the basil taste even fresher. Add a handful of baby spinach. It makes your pesto a vibrant green. Which one would you try first? Comment below!

Serving & Pairing Ideas

This is Mom’s pesto recipe, so we always tossed it with hot pasta. A simple spaghetti works perfectly. You can also spread it on toasted bread for a quick snack. Or, stir a spoonful into a bowl of minestrone soup. It adds such a wonderful flavor. Which would you choose tonight?

Keeping Your Pesto Green and Bright

Let’s talk about keeping your homemade pesto happy. Always store it in a sealed jar. Pour a thin layer of olive oil right on top. This seals out air and keeps it green. I remember my first batch turning brown. I forgot the oil layer! It was a sad, muddy color.

You can keep it in the fridge for two weeks. For longer storage, freeze it. I love to freeze pesto in an ice cube tray. Once frozen, pop the cubes into a bag. This is perfect for batch cooking. You can grab just one serving for pasta night.

Why does this matter? Good storage saves money and time. You capture summer’s basil flavor for a rainy day. It means a fast, delicious dinner is always ready. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Pesto Problems

Even the best pesto recipe can have little issues. Here are three easy fixes. First, pesto can turn brown. Air is the enemy. That oil layer on top is your best friend. It creates a protective seal.

Second, pesto can taste bitter. This often comes from the basil stems. Be sure to pluck just the leaves. I once got lazy and left small stems in. The flavor was harsh and not sweet.

Third, pesto can be too thick. Simply stir in a spoonful of pasta water. This helps it coat the noodles beautifully. Fixing these small things builds your cooking confidence. It also makes sure every bite tastes fresh and balanced. Which of these problems have you run into before?

Your Quick Questions, Answered

What is the best way to store fresh pesto?

Put your homemade pesto in a small jar. Press it down gently. Then, pour a thin layer of olive oil over the top. This keeps air out. Close the lid tightly. Store it in the fridge. It will stay green and fresh for about two weeks. This method is the secret to the best pesto recipe that lasts.

Can I use a different nut instead of pine nuts in pesto?

Yes, you can! Pine nuts are traditional for this Italian pesto recipe. But they can be pricey. Walnuts or almonds work very well. They give a slightly different, but still delicious, taste. My mom’s pesto recipe sometimes used walnuts. It was always tasty. So feel free to experiment with what you have.

Why did my pesto turn brown and how can I prevent it?

Pesto turns brown when it meets air. This is called oxidation. To prevent it, make sure your basil is very dry. Also, add that protective oil layer on top before storing. A fun fact: a little squeeze of lemon juice can also help keep the bright green color in your fresh basil pesto.

Is it better to use a mortar and pestle or a food processor for pesto?

A mortar and pestle makes a wonderfully textured sauce. It is the old-fashioned way. But a food processor is much faster for how to make pesto today. I use my food processor for ease. Both methods will give you a fantastic pesto sauce recipe. Use what feels right for you.

What are the best pasta shapes to serve with pesto?

Choose shapes that catch the sauce. Trofie, fusilli, or spaghetti are perfect. The pesto clings to their twists and curves. This ensures you get sauce in every bite. I love trofie the most. It is a classic shape for pesto with pecorino romano. Any short, textured pasta will work beautifully.

Can I make pesto without cheese for a vegan version?

Absolutely. Just leave out the Parmesan and Romano. Add a pinch more salt for flavor. Some people add a spoonful of nutritional yeast. It gives a cheesy, savory taste. Your vegan pesto will still be rich and herby. It’s a great way to enjoy this basil pesto recipe with everyone. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this pesto. It is a taste of summer any time of year. Cooking is about sharing and creating memories. I still make my mom’s pesto recipe for my grandkids.

I would love to hear about your cooking adventure. Tell me how it went in your kitchen. Have you tried this recipe? Please leave a comment below and let me know.

Happy cooking!

—Marina Caldwell