Basil Pesto


I’ve been eating pesto on everything lately! It’s one of the best ways to add bold, fresh flavors to an entree and it’s easy to make. If you haven’t tried making it at home yet you haven’t lived yet! The freshness of homemade basil pesto makes it so much better than store-bought, plus the fact that homemade uses extra-virgin olive oil vs. the canola oil many grocery store brands use.

Homemade Basil Pesto (and how to keep it beautifully green) | Cooking Classy

This is the perfect recipe if you just happen to be planting an herb garden with lots of basil in it this summer (we just planted our first garden – fingers crossed. We’ll see how it goes). This does take about 3 fairly large bunches of basil to make (and that’s not those little packages at the store).

You’re best bet will be to use a kitchen scale to get the weight of the basil leaves because we all pack leaves into cups differently. I did add some parsley to this pesto but if  you’d prefer you can just use more basil, which I also do on occasion. I do love the blend of the two herbs so usually if I have the parsley I’ll always add it in too.

If you are looking to keep your pesto nice and vibrantly green you will need to boil the basil leaves for 5 seconds (fully submerged) then rest in ice water to halt the cooking process and drain (aka quickly blanch it). This step is completely optional, if I’m not too concerned about the look of the pesto and I don’t care if it turns to a dingy-ish green I’ll skip this step on occasion, but it is just so nice to keep it in the fridge for a few days and go back to nice vibrantly green pesto. Just keep in mind blanching removes a bit of the flavor. You can try it both ways and see if you think the blanching is worth it.

You can freeze homemade pesto, I’ve never tried it because it never lasts that long around here but if you are growing a lot of basil in your garden I can’t think of a better use for it then to make a bunch of it and freeze it to enjoy throughout the year. Come winter you be so glad you did!

Toss this basil pesto over some pasta and diced grilled chicken and you’ve got an incredible meal in not time! I also love to use this pesto is with this Salmon so be sure to try it out! And come back soon, I’ll be sharing another recipe that uses this pesto in the next few days.

Recipe updated from archives. Originally shared July 22, 2013

Homemade Pesto (and how to keep it beautifully green) | Cooking ClassyHomemade Pesto (and how to keep it beautifully green) | Cooking Classy Homemade Pesto (and how to keep it beautifully green) | Cooking Classy Homemade Pesto (and how to keep it beautifully green) | Cooking Classy

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Basil Pesto

5 from 1 vote

Perfect pesto every time! It's perfectly bright and incredibly flavorful. Perfect for tossing with pasta, vegetables, gnocchi or serve over chicken. The parsley is optional and just adds another layer of flavor but feel free to omit it and add more basil.

Servings: 4
Prep Time 15 minutes
Total Time 15 minutes


  • 3 cups (60g) slightly packed basil leaves*
  • 1/2 cup (15g) slightly packed parsley leaves (or more basil)
  • 3 tbsp pine nuts (un-toasted or toasted)
  • 1/3 cup finely shredded parmesan cheese
  • 1 - 2 cloves garlic, peeled
  • 1/2 cup extra virgin olive oil
  • salt and freshly ground black pepper, to taste


  1. To a food processor add basil, parsley, pine nuts, parmesan cheese and garlic and process mixture until finely minced, while occasionally scraping down sides of processor. 

  2. Season with salt and pepper to taste, then with processor running, slowly drizzle in 6 Tbsp olive oil and process until well pureed, occasionally scraping down the sides of processor. 
  3. Add remaining 2 Tbsp oil if desired to thin. Store in refrigerator in an airtight container.

Recipe Notes

  • If you want to keep the pesto green you'll need to blanch the basil, this step is optional it's only if you want it to stay nicely green. To do so, bring a large pot of water to a boil over moderately high heat and fill a medium bowl with ice and cold water.
  • Carefully transfer 1/2 of the basil to boiling water using a large wire sieve, submerge and allow to boil for just 5 seconds then immediately remove from boiling water and transfer to ice water.
  • Allow to rest for about 10 seconds then transfer to paper towels to drain excess water (lightly dab water away don't squeeze dry). Repeat with remaining basil.
Nutrition Facts
Basil Pesto
Amount Per Serving
Calories 307 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 5g 25%
Cholesterol 4mg 1%
Sodium 103mg 4%
Potassium 109mg 3%
Total Carbohydrates 1g 0%
Protein 2g 4%
Vitamin A 23.1%
Vitamin C 9.3%
Calcium 10.6%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Sauce
Cuisine: Italian
Keyword: Pesto
Calories: 307 kcal
Author: Jaclyn
Homemade Basil Pesto (and how to keep it beautifully green) | Cooking Classy


  • Sam: I made this the other day for dinner and wow was it amazing! I used almonds instead of pine nuts and it was simply delicious! It is super easy to make and I have almost all the ingredients at any given point because of the fresh basil and parsley I am growing. June 10, 2018 at 7:05pm Reply

    • Jaclyn: Thanks for the great feedback! June 11, 2018 at 6:11pm Reply

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