Easy Homemade Pesto and 15 Tasty Ways to Use It

Every garden should include basil, if for nothing else but to keep the tomatoes company. Turns out, this aromatic herb repels pests that feed on tomatoes. The additional benefit is that you get to have pesto all year long.

Let’s talk about pesto—one of my absolute favorite sauces! This versatile sauce is packed with flavor, easy to prepare, and can be used in plenty of dishes beyond just pasta. Whether it’s your first time making homemade basil pesto or you’re looking for new ways to enjoy it, you’re in for a treat.

What is Pesto?

The Italian word pestare means “to pound” or “crush,” which is exactly how traditional pesto has been made for centuries. These days, thank goodness, instead of a mortar and pestle, we have a food processor to make the job easier. With just a handful of ingredients, you can blend up a fresh, vibrant, and customizable batch of pesto in minutes.

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Your Guide to Getting the Most Out of Easy Homemade Pesto

My Favorite Pesto Recipe

I’ll share my full classic basil pesto recipe below, but here’s a quick peek at the ingredients I use:

• Fresh basil leaves (and a little parsley for balance)
• Pine nuts (you can sub in walnuts, pecans, or even raw almonds if you want to try different nuts)
• Garlic cloves (or roasted garlic for a milder taste)
• Parmesan cheese or pecorino romano (hard cheeses give the best flavor)
• Sea salt and a pinch of pepper
• A squeeze of lemon juice for brightness
• And of course, extra-virgin olive oil—drizzled in through the feed tube in a steady stream

If you want to make a vegan pesto, you can skip the cheese and use nutritional yeast as a good substitute for that salty, umami kick.

Pro tip: If you don’t have much basil on hand, try using half of the basil and mixing in fresh spinach or even arugula for a spicy twist.

How to Store Pesto for Maximum Freshness

Once you’ve made a big batch of pesto, don’t let it go to waste! It keeps beautifully when stored properly:

• Spoon it into an airtight container, cover with a thin layer of olive oil, and refrigerate for up to a week.
• Or freeze it in ice cube trays and pop into a freezer bag for easy portions.  Toss your pesto cubes into soups, pasta, focaccia dough, or a variety of dishes.

I love making large batches in the summer when basil is overflowing. Just one or two cups of homemade pesto can go a long way.

5 Must-Have Tools for Making Pesto

1. Food Processor
   The MVP of pesto-making! It makes quick work of blending everything into a smooth sauce. One with a feed tube is useful to blend the olive oil with the other ingredients.
2. Silicone Spatula
   A flexible spatula (I love this set!) helps you scrape down the sides of the bowl and get every last bit of pesto out (waste not, want not!).
3. Measuring Cups & Spoons
   Because too much basil or too little oil can throw off the flavor. Measuring helps you get the perfect ratio every time—even when experimenting with different nuts or cheese alternatives like nutritional yeast. A complete set like this is worth its weight in gold…or maybe eggs in today’s economy.
4. Ice Cube Trays or Mason Jars
   For storing those extra pesto cubes! Freeze in small amounts for easy future use or pop it into a cute mason jar for gifting. These are the ice cube trays and pretty jars that I use.
5. Sharp Chef’s Knife
   If you want to prep your fresh herbs, garlic, or pine nuts beforehand, a good knife makes a big difference. Pro tip: A dull knife is more dangerous than a sharp one.

Not Just for Pasta: Unexpected Ways to Use Pesto

Of course, we all love a good creamy pesto pasta or pesto pizza, but there are so many other favorite recipes that benefit from a little pesto magic:

1. Pesto Chicken – Split chicken breasts lengthwise to make a pocket. Fill with a tablespoon of pesto. Bake as usual, and enjoy the creamy texture and nutty flavors.
2. Pull-Apart Bread – Swirl a little pesto between layers of dough for a party-ready appetizer.
3. Pasta Salad – Toss with cold pasta and add cherry tomatoes, olives, and diced bell pepper for a punch of flavor.
4. Salad Dressings – Thin with vinegar or lemon juice and drizzle over greens.
5. Grilled Veggies – Mix with a bit of extra virgin olive oil and brush on before grilling.
6. Homemade Pasta – Stir into fresh pasta dough for a vibrant twist.
7. Avocado Toast – Spread on your toast before piling on avocado.
8. Eggs – Dollop over scrambled eggs or omelets for next-level breakfasts.
9. Pizza Crust Dip – Mix pesto with sour cream or Greek yogurt for a favorite way to use up leftover pesto.
10. Roasted Potatoes – Toss in pesto after roasting for added flavor.
11. Soup Swirl – Stir a spoonful into tomato or chicken soup.
12. Burgers & Sandwiches – A good pesto can be better than mayo.
13. Zoodles – A lighter, low-carb option than traditional pasta.
14. Stuffed Mushrooms – Mix with cream cheese and bake in mushroom caps.
15. Baked Brie – Top with pesto and nuts for a gooey appetizer.

Homemade vs. Store-Bought Pesto

There’s nothing wrong with store-bought jars of pesto from grocery stores. They’re a great way to save time. But if you ask me, homemade traditional basil pesto wins every time for the best flavor, especially when made fresh with your homegrown basil and personal preference in mind.

Even store-bought pesto can be jazzed up with a bit more extra-virgin olive oil, a fresh clove of garlic, or a squeeze of lemon juice to bring it back to life.

Final Tips for the Perfect Pesto

• Wash and thoroughly dry basil and parsley (or any greens you will be using) before blending.
• If your pesto is too thick, add enough liquid (olive oil, water, or lemon juice) to reach the desired consistency.
• Want to share your love of pesto? Pesto makes a thoughtful gift when poured into a mason jar and tied with a ribbon!

Wrapping It Up

Pesto might just become one of your favorite kitchen staples. It’s flavorful, flexible, and surprisingly fun to make. Whether you’re spreading it on sandwiches, stirring it into soup, or tossing it with veggies, this versatile sauce instantly takes any dish to the next level.

And if you’ve never made your own before, this might just become your favorite pesto recipe ever.

💡 Storage Tip:
Freeze leftover pesto in ice cube trays or store it in an airtight container with a thin layer of olive oil to keep it fresh longer.