Homemade Basil Pesto

(Traditional Method with Mortar and Pestle)

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There’s something deeply satisfying about creating a homemade basil pesto from scratch. Whether you’re stirring it into hot pasta, spreading it over toast, or drizzling it over roasted vegetables, fresh pesto brings a burst of flavor that just can’t be matched by store-bought versions. In this post, I’ll guide you through a simple, traditional method using a mortar and pestle—just like it’s been done in Italy for generations.

If you’ve ever searched for a recipe for pesto sauce, a pesto recipe using fresh basil, or wanted to learn the secrets behind the perfect pesto basilico recipe, you’re in the right place!

Why You’ll Love This Homemade Basil Pesto

There are countless pesto recipes using basil, but nothing beats making it fresh in your own kitchen. Here’s why this fresh basil pesto recipe is a keeper:

• Pure, fresh flavor – No preservatives or processed oils.
• Traditional method – Crushing ingredients in a mortar and pestle enhances the aroma and depth.
• Bright and zesty – A splash of lemon juice adds freshness and balance.
• Vegan and clean – No cheese required; still incredibly creamy and rich.
• Quick to make – Done in less than 15 minutes.
• Versatile – Use in pasta, sandwiches, bowls, or as a dip.

Whether you’re exploring recipes for basil pesto sauce for the first time or you’re a seasoned home cook, this one will win your heart (and taste buds).

Ingredient Notes

Each ingredient in this homemade basil pesto contributes to its unique, bold flavor. Here’s what you’ll need:

Fresh Basil Leaves (2 cups)

This is the soul of any pesto basilico recipe. Use sweet Italian basil for the best aroma and flavor. Avoid using wilted or bitter leaves.

Pine Nuts (1/4 cup)

Creamy and nutty, pine nuts are traditional. You can lightly toast them for a deeper flavor, though the raw version keeps the pesto delicate.

💡 Substitute idea: If you can’t find pine nuts, try walnuts or cashews in other pesto recipes using basil.

Garlic (2 cloves)

Use fresh garlic for a punch of flavor. Smash it with a knife to release its oils before mashing.

Lemon Juice (from 1/2 lemon)

Not traditional, but it adds a zesty freshness and keeps the basil from browning.

Sea Salt (1/4 tsp or to taste)

Salt enhances all the other flavors. Start small—you can always add more.

Extra Virgin Olive Oil (1/3 cup)

Use cold-pressed, high-quality oil for that buttery, slightly peppery flavor.

How to Make Homemade Basil Pesto (Step-by-Step)

This basil pesto recipe follows the traditional technique of using a mortar and pestle. You can also use a blender for convenience.

Step 1: Prepare the Basil

Start by removing the basil leaves from the stems, rinse gently, and pat dry. Roughly chop the leaves to make them easier to crush.

Step 2: Salt and Pine Nuts

Add the sea salt to your mortar first. Then toss in the pine nuts and crush into a coarse paste.

Step 3: Add Garlic

Smash the garlic cloves with a knife to release their oils, peel, then add them to the mortar and continue mashing.

Step 4: Add Basil

In small handfuls, add the chopped basil leaves, crushing and grinding them with circular motions. This releases their essential oils and creates a deep green paste.

Step 5: Finish with Oil and Lemon

Slowly drizzle in the extra virgin olive oil while stirring with a pestle or spoon. Add the lemon juice and mix until emulsified.

🌀 Blender Method: Combine all ingredients except olive oil. Blend while slowly adding the oil until smooth.

Tips and Tricks for the Best Pesto

Here are my top tips to elevate your homemade basil pesto:

• Keep basil dry – Water can dilute the flavor and spoil the texture.
• Chill tools – A cold mortar or blender can help preserve the vibrant green color.
• Adjust garlic to taste – Love it strong? Use 2 cloves. Prefer mild? Stick to 1.
• Double the batch – Freeze in ice cube trays for easy use later.
• Want it cheesy (vegan-style)? – Add 1 tbsp nutritional yeast for a cheesy flavor without dairy.

These small tweaks make your fresh basil pesto recipe even more irresistible.

Vegan Serving Suggestions

This homemade basil pesto is naturally vegan, and it’s incredibly versatile! Here are some delicious ways to use it:

• Pasta – Toss with warm spaghetti, penne, or fusilli.
• Spread on toast – Especially with avocado or roasted veggies.
• Drizzle over grain bowls – Great with quinoa, chickpeas, or lentils.
• Use as a dip – Serve with raw veggies or crackers.
• Pesto pizza – Swirl into tomato sauce or use as a base.
• Stuffed veggies – Spoon into roasted peppers, tomatoes, or mushrooms.

This pesto transforms any meal into something special.

Storage Tips

Keep your homemade basil pesto fresh and flavorful with these storage tips:

Refrigerator:

• Store in an airtight container.
• Drizzle a thin layer of olive oil on top to prevent oxidation.
• Keeps fresh for up to 5 days.

Freezer:

• Freeze in ice cube trays, then transfer cubes to a freezer-safe bag.
• Lasts up to 3 months.
• Thaw in the fridge overnight or melt directly into warm dishes.

Proper storage helps preserve the flavor and nutrients in your recipes for basil pesto sauce.

Frequently Asked Questions about Homemade Basil Pesto

Can I make this pesto without pine nuts?

Yes! For a nut-free version, use sunflower seeds or hemp seeds. For a budget-friendly twist, try walnuts or almonds.

What’s the difference between pesto and pesto alla Genovese?

Pesto alla Genovese is the traditional Italian basil pesto recipe from Genoa, usually made with Parmigiano-Reggiano. This version is dairy-free and fully plant-based.

Can I add nutritional yeast?

Absolutely! If you’re looking for a cheesy flavor without dairy, 1–2 tablespoons of nutritional yeast work beautifully.

My pesto turned brown. What happened?

Oxidation. Basil is delicate. To prevent this:

• Use lemon juice (as in this recipe pesto sauce).
• Store with a thin layer of olive oil on top.
• Keep airtight and cold.

Can I use a food processor instead?

Yes! It’s faster and gives a smoother result. However, using a mortar and pestle enhances the flavor and aroma of your pesto basilico recipe.

Essential Equipment

To make this homemade basil pesto recipe, you’ll need:

• Mortar and pestle – Traditional and best for releasing flavor.
• Sharp knife – For prepping basil and garlic.
• Measuring cups/spoons – To keep ingredient ratios balanced.
• Airtight glass jar or container – For storing leftovers.
• Citrus juicer (optional) – To easily squeeze lemon juice.

Using traditional tools brings authenticity to your recipe pesto sauce and enriches the whole experience.

Making your own homemade basil pesto is simple, quick, and deeply rewarding. Whether you follow the old-school method with a mortar and pestle or use a blender for convenience, the result is a fresh, vibrant, and incredibly flavorful sauce you’ll want to put on everything.

This recipe is not only vegan and wholesome, but it’s also a perfect introduction to pesto recipes using basil that celebrate the freshness of real, seasonal ingredients.

So next time you find yourself searching for a basil pesto recipe, a pesto basilico recipe, or a fresh basil pesto recipe—remember, the best one might just be the one you make at home.

Let’s Chat!

Have you tried this homemade basil pesto?
Do you prefer mortar and pestle or blender?
What creative ways do you use pesto at home?

👇 Leave a comment below – I’d love to hear your ideas and answer any questions!
And if you made it, tag me on Instagram so I can see your creations! 💚

If you loved this Homemade Basil Pesto you’ll also enjoy:

• Vegan Tzatziki Sauce
• Chimichurri Sauce
• Homemade Marinara Sauce
• Tahini Dressing 
• Easy Vegan Ranch Dressing