Pesto Recipe that will elevate any dish! This easy, flavorful version I learned in New Zealand is a total game-changer. You’ll love how simple it is to make!

Overhead image of the Pesto recipe
chelsea

author’s note

Pesto Recipe Straight From New Zealand!

Pesto has always been one of my favorites—it’s the kind of thing that makes everything better. For years, I felt like I was missing the perfect recipe.

That changed after visiting New Zealand, where I had the best pesto I’ve ever tasted. Naturally, I had to ask the chef for his recipe, and to my surprise, he shared it with me! As soon as I got home, I tested it in my own kitchen.

I made a few adjustments to scale it down, and once I got the measurements right, I had that same incredible pesto right at home. Now, I make a batch almost every week—it’s a total staple!

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Ingredient shot-- image of all the ingredients used in this Pesto Recipe

Pesto Recipe Ingredients

  • Basil leaves: Use fresh basil for the best flavor. Older basil changes the flavor and look of your pesto.
  • Pine nuts: Toast them to bring out their nuttiness and flavor.
  • Olive oil: Use good-quality olive oil for a smooth, creamy texture and great flavor.
  • Parmesan cheese: Grate it finely and pack it in to blend easily.
  • Fresh lemon: Adds a bright, tangy kick to balance the sauce.
  • Salt and pepper: Just a pinch of sea salt and freshly ground pepper is all you need.

Get The Right Quantity Of Basil

Measuring basil for pesto can be tricky, as packing it into cups can lead to different amounts.

  • My top tip: use a food scale. It removes the guesswork and makes sure you have the right amount of basil.
  • For this recipe, you’ll need 4 ounces (100-110 grams) of fresh basil. If you don’t have a scale, buy basil in a packet that shows the weight.
Process shots-- images of the cheese being grated and the pine nuts being toasted

Variations

Switch Things Up

  • Different greens: Swap basil for arugula, spinach, kale, or parsley for a fresh flavor.
  • Nut substitutes: Pine nuts are classic, but walnuts, cashews, almonds, or hazelnuts work too, each with a unique flavor.
  • Allergy swap: If you have a nut allergy, sunflower seeds are a good option.

Process shots of Pesto Recipe-- images of all the ingredients being combined in a food processor and it all being pulsed together

Pesto Making Tools

When making this Pesto Recipe, you have a few tools to choose from:

  • Food processor: Best for making large batches and creating a smooth texture.
  • Blender: Works well for big batches, but smaller amounts may need extra scraping.
  • Immersion blender: Great for small batches. It’s not as smooth as a food processor.
  • Spice/nut grinder: Ideal for small batches. I like finishing my pesto with a nut grinder for a smoother texture after blending.
Image showing how you can save the leftovers

How To Use This Homemade Pesto Recipe

Storage

Pesto Recipe Storage

  • Store pesto in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To prevent browning, cover the surface with a thin layer of olive oil.
  • For extra pesto, freeze in ice cube trays. Once frozen, transfer cubes to a freezer bag, label with the date, and store for up to 3 months.
  • To use, thaw cubes in the fridge overnight or add directly to hot pasta, soups, or sauces for loads of flavor.

Use Pesto In One Of These Favorite Recipes:

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Pesto Recipe

This pesto recipe, inspired by a trip to New Zealand, is a total game-changer! Easy to make and packed with flavor, it’s the perfect way to elevate any dish.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8

Equipment

Ingredients

  • 2-1/2 tablespoons pine nuts
  • 4 ounces fresh basil see note 3
  • 11 tablespoons olive oil or 3/4 cup minus 1 tablespoon
  • 1/3 cup freshly grated Parmesan cheese see note 4
  • 2 tablespoons lemon juice
  • Salt and pepper

Instructions 

  • Preheat a small pan over medium-high heat (don’t add oil). Add pine nuts in an even layer and toast, stirring frequently, until lightly golden brown. Watch carefully! Once toasted, immediately transfer them to a bowl and let cool.
  • Add all the ingredients except oil to a food processor or blender. Season to taste; I add a heaping 1/2 tsp salt and 1/4 tsp pepper. Pulse until ingredients are finely chopped. Scrape edges with a spatula as needed.
  • While pulsing, gradually add the oil. Continue to pulse until pesto is smooth (or to your desired consistency). If you can’t quite get the pesto as smooth as you’d like, consider transferring it to a nut grinder and further processing it (see note 2) or keep stirring/scraping the edges and continue to pulse in the food processor/blender.
  • Taste and adjust, adding a touch more salt if it tastes bitter, more lemon juice for a brighter flavor, or more cheese for a creamier texture. Remember, it’s a very concentrated flavor, so it mellows out when used in a dish! It’s also supposed to be thick, but you can further thin it with more oil if desired.
  • Read through the blog post for loads of ideas how to use pesto. My favorite way is to make pesto pasta or to spread on avocado toast, sandwiches, or wraps.

Recipe Notes

Note 1: Getting the right amount of basil for your pesto can be a challenge. Packing it in a measuring cup will greatly vary the amount used. If possible, use a food scale. And if you have a food scale, toggle over on the recipe card to “metric” and use grams for the whole recipe—always more accurate!
Note 2: This nut grinder is my favorite way to make pesto! I’ll start it in a blender or food processor and transfer it to the nut grinder for an even smoother consistency.
Note 3: You’ll need 4 ounces or about 100–110 grams of fresh basil leaves. If you don’t have a food scale, I recommend purchasing basil from a packet that indicates the ounces or grams. This way, you can be sure you have the right amount of basil, and your pesto will turn out perfectly every time. It’s important to use fresh basil leaves—if they’ve been sitting in your fridge for too long, the basil will quickly turn brown when blended.
Note 4: Use a block of Parmesan and grate it on the small holes of a grater. Alternatively, use finely grated Parmesan cheese. Parmesan from the can will be too salty and won’t integrate well.
Storage: Keep pesto in a super airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Freeze leftover pesto in ice cube trays: Fill each portion of the ice tray with pesto, freeze until solid, and transfer the cubes to a freezer bag.

Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 1g | Protein: 2g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 3mg | Sodium: 68mg | Potassium: 68mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 781IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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4 Comments

  1. Chris Levin says:

    No garlic? Itโ€™s not Pesto without garlic

    1. Chelsea Lords says:

      No garlic ๐Ÿ™‚ But feel free to add some in if you’d like ๐Ÿ™‚

  2. Ramya says:

    Cant wait to make this soon for me can i use vegan parmesan cheese i love pesto soooooooooooooooo much perfect for with snacks love your recipes as always brightens up my day everyday after work

    1. Chelsea Lords says:

      Delish! I’m so excited for you to try! ๐Ÿ™‚