Homemade pesto with fresh basil is an easy and delicious way to spice up any meat dish. Versatile also as a veggie, chip, or jerky dip, this dairy free option is great for everyone.
I shied away from making pesto for so long because, for some reason, I thought it was difficult. Well dang was I wrong! Pesto is super easy to make and, with just a dash here and there, elevates our food to a whole other level.
why use this homemade pesto recipe
things to consider when making homemade pesto
Use fresh basil, if possible. If cooking or baking, dried basil works great! But for dishes with raw ingredients, like homemade pesto, you’ll want to use fresh basil for better consistency and flavor.
If using dried basil, you won’t need as much as the recipe calls for fresh basil. Generally the rule is to use ⅓ of the fresh basil requirement when using dry basil.
Mine came out bitter, why? This probably means you’re using poor olive oil.
Here are some ways to properly choose healthy EVOO:
Freezing is your friend. I’ve frozen, thawed, frozen, and thawed ,y homemade pesto and it still tastes fantastic. I would only worry about degradation of taste after 6 to 12 months of freezing, but I doubt this recipe will last that long uneaten.
Best basil source? Shockingly enough when I was shopping for fresh basil, my supermarket was completely out of stock. Wild. thankfully someone in my community was growing fresh basil for the community so I lucked out. Not only is fresh, local grown basil fantastic, but I’m more assured that it was grown more organically than commercial basil.
Basil is most definitely on my to-grow list for my garden going forward.
Is a food processor really necessary? I couldn’t get the proper consistency by just mashing ingredients together or by using a Vitamix. A food processor is a must for quick and consistent processing.
No cheese? This homemade pesto contains no cheese and I don’t find that I miss the dairy. This may not be a true pesto to most, but it’s great for those who can’t eat dairy. If you’d like a creamier pesto, you can add more olive oil than the recipe calls for.
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tools to make homemade pesto
edible supplies to make homemade pesto
steps to make homemade pesto with fresh basil
Step 1: Add the pine nuts to the food processor and pulse until they’re a smooth consistency.
Step 2: Add the lemon juice, garlic clove, and olive oil and pulse until fully incorporated
Step 3: Finally add the basil and pulse until all ingredients are fully mixed together
Step 4: Store in an airtight, glass container in the fridge. Or freeze for 6-12 months for use in the future.
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Here are some of the items I used to make this homemade pesto with fresh basil.
homemade pesto with fresh basil *dairy free*
- food processor
- cutting board
- mixing bowl
- measuring spoons
- measuring cups
- airtight, glass container with a lid
- 2 cups fresh basil
- 1/2 cup pine nuts
- 2 tbsp fresh squeezed lemon juice
- 1 small garlic clove
- 1/4 tsp salt
- 1/4 cup EVOO
- Add the pine nuts to the food processor and pulse until they’re a smooth consistency.
- Add the lemon juice, garlic clove, and olive oil and pulse until fully incorporated
- Finally add the basil and pulse until all ingredients are fully mixed together
- Store in an airtight, glass container in the fridge. Or freeze for 6-12 months for use in the future.