Basil Pesto (Classic, Nut-Free & Pistachio Variation)

Basil pesto is one of the most loved sauces in the world. Originating in Genoa, Italy, this simple green sauce is traditionally made with fresh basil, garlic, pine nuts, Parmesan cheese, and good-quality olive oil.

In this updated post, I’m sharing:

• A classic basil pesto
• A nut-free basil & spinach pesto
• A vibrant pistachio basil pesto variation

All three are quick to make, endlessly versatile, and easy to adapt based on what you have on hand.

Basil Pesto – Fresh Green Goddess

Spoon pesto over pasta, chicken, fish, roasted vegetables, salads, or crusty bread. It’s one of those sauces that instantly turns simple ingredients into something special.

Why You’ll Love These Basil Pesto Recipes

• No cooking required — quick and easy
• Flexible ingredients based on availability
• Budget-friendly swaps
• Endless ways to use it beyond pasta
• Fresh, vibrant flavour every time

Basil Pesto FAQs

Do you wash basil before making pesto?

Yes. Always rinse fresh basil (and spinach, if using) under running water to remove any dirt. Dry well using a salad spinner or colander before blending.

What nuts can I use for pesto?

You can use pine nuts (classic), almonds, walnuts, cashews, macadamias, or pistachios. Each will slightly change the flavour and richness.

Can I make pesto without nuts?

Yes! You can use sunflower seeds, pumpkin seeds, or even breadcrumbs for a nut-free version.

What pasta works best with pesto?

Spaghetti is classic, but fusilli, penne, farfalle (bow ties), and linguine all work beautifully.

Ingredients & Methods

Classic Basil Pesto

This is the traditional version — rich, fragrant, and beautifully balanced.

Ingredients

• Fresh basil leaves
• Pine nuts (toasted for extra flavour)
• Garlic
• Parmigiano-Reggiano or Pecorino Romano, freshly grated
• Extra virgin olive oil
• Salt

Method

Add basil, pine nuts, garlic, cheese, and salt to a food processor. Pulse until finely chopped. With the motor running, slowly stream in the olive oil until smooth but still textured. Taste and adjust seasoning.

Nut-Free Basil & Spinach Pesto

This version is lighter, budget-friendly, and perfect for those avoiding nuts.

Ingredients

• Fresh basil
• Baby spinach
• Sunflower and pumpkin seeds
• Garlic
• Parmesan cheese
• Extra virgin olive oil
• Salt
• Optional: fresh lemon juice

Method

Wash and dry basil and spinach well. Add basil, spinach, seeds, garlic, salt, half the cheese, and some of the olive oil to a food processor. Pulse, scrape down, then add remaining cheese and slowly stream in the rest of the oil. Finish with lemon juice if using.

Pistachio Basil Pesto (Variation)

This is a beautiful twist on classic pesto. Pistachios add a buttery sweetness and help create an incredibly vibrant green colour.

How to Make Pistachio Basil Pesto

• Blend pistachios and garlic first until finely chopped.
• Add basil leaves, Parmesan cheese, and fresh lemon juice.
• Slowly stream in extra virgin olive oil and pulse until smooth.
• Season with salt and black pepper to taste.
• Finish with fresh basil leaves and a drizzle of olive oil.

This version is perfect for pasta, sandwiches, bowls, roasted vegetables, and spooning over grilled chicken or fish.

Tips for the Best Pesto

Add lemon juice for brightness and colour retention

Toast nuts or seeds for deeper flavour

Don’t over-blend — pesto should have texture, not be a purée

Add pasta water (not more oil) to loosen pesto for pasta

Fresh Herb Variations

You can also make pesto-style sauces using:

• Kale
• Parsley
• Spinach
• Mint
• Coriander
• Rocket (arugula)

Just note: once you change the herbs, it becomes a different style of pesto — still delicious, just different!

Storage & Freezing

Fridge

Store pesto in an airtight container for up to 5–7 days. Drizzle a thin layer of olive oil over the surface to prevent browning.

Freezer

For best results, freeze pesto without cheese. Freeze in ice cube trays or small containers. Add cheese after thawing.

Which Appliance to Use

• Mortar and pestle (traditional + best texture)
• Food processor (most convenient)
• High-speed blender (use tamper + pulse)
• Nutribullet or similar (pulse and scrape often)

How to Use Basil Pesto

• Toss with hot pasta
• Spread on toast or sandwiches
• Spoon over grilled chicken or fish
• Stir into soups or grain bowls
• Add to roasted vegetables
• Use as a dip or drizzle

More Recipes You’ll Love

• Pasta Pesto
• Mascarpone Cheese Dip Recipe
• Tomato Basil Pesto Tart, Exceptional!
• Easy Roasted Eggplant (Aubergine) Pesto
• Mediterranean Pesto Pasta Salad
• Pesto Pasta and Chicken Cold Salad
• Spinach and Cheese Tarts

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If you try this recipe, I’d love to know what you think! Leaving a quick rating or comment helps other home cooks discover these cozy, feel-good meals — and it truly supports my little kitchen here. 🧡  For more simple, comforting recipes, come say hello on Facebook, Pinterest, or Instagram — I’d love to connect with you there too!