This fresh and flavorful basil pesto is made with just 3 ingredients and is ready in under 5 minutes. Use it as a spread for bread, toss it with pasta, or serve it as a simple dip. Naturally nut free and dairy free, it's an easy way to add fresh basil flavor to everyday meals.
This 3-ingredient basil pesto is simple, versatile, and easy to customize. Add garlic, lemon juice, chili flakes, or your favorite herbs to create different flavor variations.
If you have an abundance of fresh basil, pesto is a great way to use it. Extra basil leaves can also be frozen for future batches.
If you'd like to grow your own basil, see my guide on growing basil for a steady supply throughout the season.
Step by step photos
These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.
- Wash and remove the stems from the basil leaves.
- Combine the basil, salt, and olive oil in a food processor or blender.
- Pulse until the basil is finely chopped and the mixture is well combined.
- Transfer to a jar or container and use immediately, or refrigerate up to 1 week.
Freezing: Freeze pesto in an airtight container or ice cube trays for up to 2 months. Thaw in the refrigerator or add frozen portions directly to hot pasta or other dishes.
No food processor? You can make basil pesto with a mortar and pestle or an immersion blender. Simply blend or crush the basil, olive oil, and salt until the mixture reaches your preferred consistency.
Batch Size: This recipe makes about ¼ to ½ cup pesto, depending on the size of your basil leaves. It can easily be doubled or tripled for a larger batch.
Optional Add-Ins
- Pumpkin seeds or sunflower seeds for texture.
- Nutritional yeast or dairy-free cheese for a cheesy flavor.
- Crushed garlic for a more traditional pesto flavor.
- Dried chili flakes for a little heat.
Serving suggestions
- Spread on pizza
- Use as a spread in your grilled cheese sandwich
- Toss cooked spagetti or pasta in freshly made basil pesto
- As a filling in my No Knead Cheesy Garlic Pesto Rolls
- Use as a dip for with my Easy No Knead French Bread or my 3 ingredient Garlic Breadstick (Yeast-free and no-knead)
Recipe
Basil Pesto - Nut Free, Dairy Free - 3 Ingredients
Watch how to make the recipe
- 3 cups (60-75 g) fresh basil leaves, stems removed
- ¼ cup (55 ml) olive oil
- ⅛ teaspoon salt
- Wash and remove the stems from the basil leaves.
- Combine basil, salt and olive oil in a food processor or blender
- Pulse until the basil is finely chopped and the mixture is well combined.
Storage
- Transfer to a jar or container and use immediately, or refrigerate up to 1 week.
- Freezing: Freeze pesto in an airtight container or ice cube trays for up to 2 months. Thaw in the refrigerator or add frozen portions directly to hot pasta or other dishes.
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