Fresh Homemade Pesto

Fresh Homemade Pesto

There is nothing like the crisp flavor of fresh pesto! It’s so versatile, use it with pasta, rice, on bread, quinoa, charcuterie boards, pizza, flatbreads, on veggies and so much more. And it’s really quick and easy to make. You do need a food processor or high powered blender for best results.

Now that its fall here in NH, it means I have a ton of basil left to harvest. While I always have a fresh homemade jar of this pesto in the frig all summer long, I also batch make pesto and freeze so we have it all winter long.

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fresh green basil leaf plant

What you will need for Fresh Homemade Pesto:

  • Food processor or high powered blender
  • Fresh Basil
  • Olive Oil
  • Garlic
  • Pine nuts
  • Parmesan cheese
  • Salt and Pepper
three clear glass bowls, one filled with fresh basil leaves, one filled with pine nuts, another filled with fresh Parmesan, bulb of garlic and glass jar of olive oil.


  • When storing, add a thin layer of olive oil on top of pesto. This will help prevent it from it oxidizing and becoming brown on top.
  • You can freeze pesto for up to 9 months – 1 year. I usually freeze about 8-10 jars for the winter. And use as I need them.
  • Store in an airtight container in the refrigerator up to 1-3 weeks.
four jars of pesto with olive oil pouring over top of pesto, canning jar covers in background

Adding a thin layer of olive oil on top of pesto to prevent browning.

canning jars filled with pesto with label and fresh basil around the jars

Jars of fresh pesto ready for freezing.

white bowl with fresh pesto, fresh basil in background

No store bought pesto can touch the crisp fresh flavor of fresh homemade pesto.

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Fresh Homemade Pesto

Fresh Pesto
5 from 1 vote
Print Pin
Course: Sauce
Cuisine: Italian
Keyword: Basil, Pesto
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 8
Calories: 329kcal
Author: hungrydanekitchen


  • 4 cups basil, fresh
  • 6 cloves garlic cloves
  • 1/3 cup pine nuts
  • 1 cup Parmesan shredded
  • 1 cup olive oil divided, plus extra for thin layer when storing
  • 1/2 tsp salt
  • 1/4 tsp pepper


  • Add garlic and pine nuts to food processor and pulse about 30 seconds
  • Add basil, pulse 10-20 seconds, then add parmesan, 1/2 cup oil and blend about 1 minute. Season with salt and pepper.
  • If you have liquid shoot on your food processor, then turn processor on and add remains 1/2 cup olive oil, blend about 30 seconds or until you reach your desired texture. If you do not have a liquid shoot, then add remaining oil to blender and blend until desired texture.


Calories: 329kcal | Carbohydrates: 2g | Protein: 5g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Cholesterol: 9mg | Sodium: 347mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 1mg

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