If you haven’t tried pesto pizza yet, you’re missing out!

This basil pesto sauce recipe is one of the best and easiest pesto sauce recipes out there and is also an amazing pizza sauce substitute. It is rich, flavorful, and incredibly versatile.

This homemade pesto recipe is a must-try on naan pizza, sandwiches, pasta, or dip. In this guide, I’ll show you an easy way to make your basil pesto sauce at home with simple ingredients.

Ingredients for Basil Pesto

Basil Leaves- I used around 150 grams of basil leaves for this recipe. I’m not entirely sure about the exact weight because I eyeballed it, which was a mistake on my part. You should use 150 to 200 grams of basil leaves for the best results. If you use too little, the mixture won’t blend well. So, make sure to add a bit more basil for a smoother texture.

Pine Nuts—I used about 30 grams of pine nuts for the nuts. However, if you don’t like pine nuts, you can skip them entirely, and the recipe will still turn out great. You can also substitute them with walnuts, pumpkin seeds, or almonds—it’s completely up to you.

Lemon Juice- For the lemon juice, I used about the juice of half a lemon. Adjust the quantity of lemon juice slightly depending on your taste. I find that lemon juice adds a refreshing taste to this pesto sauce to sauce and enhances all the flavors. If you prefer a milder lemon taste, just use one tablespoon; that should be enough.

Garlic- I have used three cloves of garlic, but you can use 2 or just one clove depending on how much of garlic flavor you need in your pesto. I recommend not using more than 3 for this quantity of basil leaves but if you want to add more that is up to you.

Salt—Add salt to taste. Be careful not to add too much salt, as it can easily overpower the entire sauce. I recommend starting with a small pinch and gradually increasing it based on your preference.

Olive Oil- Olive oil is a key ingredient in the recipe, as it adds richness and a depth of flavor to the pesto. If you want a thinner, more liquid consistency, use more olive oil. If you prefer it thicker, use less. Avoid adding water—olive oil is the only liquid needed to adjust the texture.

Finally, Parmesan cheese is optional. I used it in my recipe, so my pesto has a lighter green color compared to the classic deep green you often see online. If you skip the cheese, your pesto will have a more vibrant green color. Depending on your taste, you can add as much or as little as you like, but it’s completely optional.

How to Make Basil Pesto

1. Add all the ingredients(basil,pine nuts, lemon juice,garlic, olive oil) to a blender and blend until smooth. Adjust the olive oil as needed to achieve your desired consistency—use more for a thinner sauce and less for a thicker one.

2. Towards the end, add cheese and salt according to your taste. You can also add the cheese at the end or skip it entirely for a dairy-free pesto. Enjoy as is!

How to Store Basil Pesto

Basil pesto can easily be stored in an airtight container, and it will last for a long time. My pesto usually stays fresh for about a month, but it can last even longer depending on how you store it.

Always use a clean, dry spoon to remove pesto. A wet spoon can introduce moisture and cause fungal growth, even when stored in the fridge.

Can you Freeze Basil Pesto?

Yes, you can easily freeze basil pesto in the freezer. This will last you for a really long time.

For freezing, portion the pesto into ice cube trays before freezing. This makes it easier to use—just take out a cube, thaw it in the microwave or on a pan, and it’s ready to go!

You should store it in an airtight container in the freezer and thaw only what you need when you’re ready to use it.

How to Serve Basil Pesto- My Top Four Favorite Ways to Use Pesto

One of my favorite ways to serve basil pesto is on pizza. You can use it as a pizza sauce or drizzle it on top after baking—adding an incredible flavor!

Another great way to enjoy pesto is in pasta. Toss it with your favorite pasta, add some cheese, and mix in mushrooms or other vegetables for a delicious, quick, and easy green pasta dinner.

FAQ

What Is the Best Olive Oil for Pesto Sauce

I always use extra virgin olive oil (EVOO) in this recipe. Avoid using light olive oil, pure olive oil, or pomace olive oil, as they don’t provide the same rich flavor needed for a perfect pesto sauce.

Extra virgin olive oil (EVOO) gives pesto sauce its delicious taste and texture. It’s ideal for drizzling on salads and eating directly. EVOO is essential for authentic pesto, so be sure to use a high-quality one!

What Cheese Should Be Used in Pesto Sauce?

You can use any cheese you like, but it’s highly recommended to use Parmesan. Some people also prefer Pecorino Romano, which adds a slightly sharper and saltier taste.

Important Tips:

Always use freshly grated cheese for the best flavor—avoid pre-packaged shredded cheese.
Traditionally, pesto is made with Pecorino Romano or Parmigiano-Reggiano (Parmesan), as they are both hard cheeses, which are ideal for this recipe.
You can experiment with different cheeses, but for an authentic taste, stick to a hard, aged cheese.

I’ve used freshly grated Parmesan for this recipe, but feel free to try variations based on your preference!

Pro Tips for the Best Pesto

Avoid Adding Water:

Please do not add water to pesto; it can ruin the texture. I made this mistake once, and my pesto didn’t turn out well. If necessary, add 1-2 tablespoons of water, but keep in mind that pesto made with water won’t freeze as well as one made without it. While adding water isn’t a crime, it slightly affects the taste and texture.

Blend in Pulses:

Always blend in short pulses instead of running the blender continuously. Blending everything at once for too long can heat the pesto, which may cause it to lose its fresh flavor. Pulsing gives the machine time to cool down, preserving the taste and texture of the ingredients.

Use Only Extra Virgin Olive Oil:

Extra virgin olive oil adds a rich, deep flavor to the pesto. Avoid using any other type of olive oil, as it won’t provide the same taste.

Substituting Pine Nuts:

If you dislike pine nuts, swap them for walnuts, almonds, pumpkin seeds, or even skip them entirely. Pesto without nuts still has a great flavor, so it’s completely optional.

Add Salt Carefully:

Be cautious with salt, as it can easily overpower the pesto. Add a small amount at first, then taste and adjust as needed to avoid over-salting the sauce.

Tips for Making the Perfect Basil Pesto

1. Avoid Adding Water (Trust Me!)- I made the mistake of adding water to my pesto once, and it completely messed up the texture. If you really have no choice, you can add just 1-2 tablespoons, but keep in mind that pesto with water doesn’t freeze as well. While it’s not a disaster, the texture and taste won’t be as good as a properly blended, water-free pesto.

2. Blend in Pulses, Not All at Once- When blending, pulse in short bursts instead of running the blender continuously. This helps prevent overheating, which can dull the fresh flavors. I used to blend everything in one go, and trust me, the difference in taste is noticeable when you let the machine rest in between!

3. Use Only Extra Virgin Olive Oil- This is non-negotiable—extra virgin olive oil is what gives pesto its signature rich and peppery flavor. Regular or light olive oils just don’t cut it. If you wouldn’t drizzle it on a salad, don’t use it in your pesto!

4. No Pine Nuts? No Problem!- If you’re not a fan of pine nuts, you can swap pine nuts with walnuts, almonds, or even pumpkin seeds, or skip them entirely. Pesto still turns out delicious without nuts, so feel free to adjust based on your taste.

5. Be Careful with Salt: It’s easy to overdo the salt, so add a little at a time and taste as you go. This is very important because the pesto gets a bit salty from hte cheese as well so make sure you add a pinch of salt first and adjust it then.