This small batch fresh basil pesto is quick, flavorful, and comes together in just 5 minutes. It makes about 1/3 cup, so it’s perfect for serving two people or adding a burst of fresh basil goodness to multiple meals. With just a handful of ingredients and a food processor, you’ll have a vibrant, homemade pesto ready in no time!
There’s nothing quite like the vibrant flavor of fresh basil pesto. This small batch recipe is perfect for when you want just enough pesto to elevate a meal without making a huge batch. Whether you’re tossing it with pasta, spreading it onto a sandwich, or drizzling it over roasted vegetables, this pesto is a game-changer for easy, flavorful meals.
Pesto is one of those simple (yet magical) condiments that takes minutes to make but adds incredible depth to your dishes. This recipe yields about 1/3 cup of pesto, making it ideal for serving two people or adding to a few different meals throughout the week. Plus, it’s made with just a handful of fresh, high-quality ingredients, which are pretty easy to find year-round.
If you’ve ever hesitated to make homemade pesto because you didn’t want leftovers going to waste, this small batch version is the answer. It’s quick, easy, and incredibly versatile. Best of all, it’s made in one step using a food processor, so there’s minimal cleanup!
Ingredients
- 1 packed cup Fresh Basil Leaves
- 2 tbsp. Toasted Pine Nuts
- 1 clove Garlic, smashed
- 1/4 cup best quality Extra Virgin Olive Oil
- ¼ cup fresh, finely Grated Parmesan Cheese (I use this microplane)
- 1/2 tsp. fresh Lemon Juice
- 1/4 tsp. Sea Salt, plus more to taste
Ingredient Notes and FAQs
Basil
Sweet basil, also known as Genovese basil, is my favorite basil to use for pesto. It’s the most common type found in U.S. grocery stores! I also have a recipe for a Small Batch Purple Basil Pesto (it’s the same as this one, but with purple basil 😉) if you want to get wild with it.
Pine Nuts
Pine nuts are a little more expensive than other nuts, but they are traditional in pesto. They bring a slightly sweet, creamy texture to it, and toasting them enhances their flavor dramatically. Here’s how to toast them:
Oven: Preheat to 350°F. Spread the pine nuts on a small rimmed baking sheet and bake for 3-4 minutes. Carefully stir them around, then bake for another 3-5 minutes until golden brown. Let them cool before using.
Stovetop: Heat a small, nonstick skillet over medium heat. Add the pine nuts to the dry skillet and toast for 4-5 minutes, stirring frequently, until golden brown and fragrant. Transfer them to a plate to cool before blending.
Parmesan Cheese
Good Parmesan matters! I recommend buying a small chunk of Parmigiano-Reggiano from a high-quality cheese counter and grating it fresh. I also recommend using a microplane to grate the cheese into the food processor before blending it with the pesto. Pecorino Romano is another cheese you can use, but it doesn’t quite have the depth of Parmesan Reggiano.
Extra Virgin Olive Oil
Olive oil plays a big role in pesto flavor, so use a high-quality one! I love the Spanish olive oil from Trader Joe’s for its rich, balanced flavor.
Lemon Juice
Lemon juice doesn’t make your pesto taste like lemon, it just brightens the flavors and balances the richness of the other ingredients. Don’t skip it!
Hopefully some of the following tips and tricks can help you make your own Basil Pesto successfully, but if you have any other questions, feel free to email me anytime! 🙂
Recipe Tips and Tricks
- Don’t Overprocess: Pulse the ingredients in the food processor until just combined. Over-processing can turn the pesto into a paste rather than a textured sauce, and we like a little chunky texture.
- Adjust to Taste: Feel free to add more salt, Parmesan, or lemon juice based on your preferences. You really can add more of any ingredient if you want to – make it so you love it!
- Keep It Green: To prevent pesto from browning, store it in an airtight container with a thin layer of olive oil on top. You can also blanch the basil before making the pesto, which can help preserve its vibrant green color, too.
Homemade pesto is one of those basic recipes that is SO worth the effort. This small batch version is perfect for when you need just a little bit of that fresh, herby goodness without committing to a large batch. Whether you’re tossing it with pasta, spreading it onto crunchy toast (I need you to come back to this blog next week for my FAVORITE breakfast toast recipe of all time, which includes a fresh pesto aioli), drizzling it on top of a solid caprese salad (or a fun peach + tomato caprese salad 😉), or whatever you want to use it for – I hope you use this recipe for years to come!
Directions
How to Make Small Batch Basil Pesto
Step One: Toast the Pine Nuts:
Oven: Preheat to 350°F. Spread the pine nuts on a small rimmed baking sheet and bake for 3-4 minutes. Carefully stir them around, then bake for another 3-5 minutes until golden brown. Let them cool before using.
Stovetop: Heat a small, nonstick skillet over medium heat. Add the pine nuts to the dry skillet and toast for 4-5 minutes, stirring frequently, until golden brown and fragrant. Transfer them to a plate to cool before blending.
Step Two: Blend the First Ingredients. In the bowl of a mini food processor (I use this one), combine the packed cup of fresh basil, two tablespoons of toasted pine nuts, and the smashed garlic clove.
Step Three: Pulse to Combine. Place the lid on the bowl of the food processor, then pulse for about 30 seconds until the ingredients are broken down but still chunky.
Step Four: Add Olive Oil. Slowly drizzle in the olive oil (usually there is a small hole in the lid of the food processor – slowly drizzle the olive oil into the well where this hole is, and it will slowly drip into the pesto and blend evenly). Note: You can also just leave the lid off at this point and slowly add the olive oil, too.
Step Five: Add Parmesan Cheese, Lemon Juice, and Salt. Toss 1/4 cup Parmesan, 1/2 teaspoon fresh lemon juice, and 1/4 teaspoon sea salt. Pulse until just combined. (Don’t over mix it – you want it a little chunky.)
Make this Basil Pesto Yours!
Ways to Customize this Recipe: You can add more flavors to this basil pesto recipe if you like!
Customize this Recipe:
- Switch up the Nuts: Try walnuts, almonds, or pecans instead of pine nuts.
- Make it a Little Spicy: Add a pinch of crushed red pepper for a little kick.
- Switch up the Greens: Mix in some fresh spinach or arugula for a milder, slightly peppery taste.
- Make it Vegan: Skip the Parmesan, or using nutritional yeast instead.
How to Store Leftovers
Storing in the Refrigerator: Store in an airtight container for up to 4 days. Add a thin layer of olive oil on top to preserve the color.
Storing in the Freezer: I love this trick. Spoon leftover pesto into the molds of an ice cube tray, freeze it, then pop them out and transfer them to a freezer safe bag for up to three months.
More Small Batch Sauce Recipes
- Small Batch Purple Basil Pesto
- Small Batch Ranch Dressing
- Small Batch Maple Balsamic Dressing
- Small Batch Creamy Tex-Mex Sauce
- Small Batch Creamy Feta Cheese Sauce
What to Make with Fresh Pesto:
Want to make more than 1/3 cup? Increase the amount you want to make in the recipe card; there is a little slider bar near the “servings” section on the recipe card if you’re on a desktop, or if you’re on your phone, touch the number of servings on the recipe card (it will be a number, and colored dark red). You can adjust the slider bar that way instead of doing the calculations on your own! 🙂
If you make this Small Batch Pesto recipe and love it, please leave a comment and / or star rating below! You can also share it on Instagram and tag me, or use the hashtag #aflavorjournal so I can see it! If you have any questions about the ingredients or how to make it, send me an email so I can help out.
xx Sara
Small Batch Fresh Basil Pesto
Ingredients
- 1 cup (packed full) Basil Leaves
- 2 tbsp. Toasted Pine Nuts
- 1 clove Garlic smashed
- 1/4 cup Extra Virgin Olive Oil best quality
- 1/4 cup finely grated Parmesan Cheese best quality
- 1/2 tsp. Fresh Lemon Juice
- 1/4 tsp. Sea Salt plus more to taste
Instructions
- Toast the Pine Nuts: Oven: Preheat to 350°F. Spread 2 tbsp. Toasted Pine Nuts on a small rimmed baking sheet and bake for 3-4 minutes. Carefully stir them around, then bake for another 3-5 minutes until golden brown. Let them cool before using.Stovetop: Heat a small, nonstick skillet over medium heat. Add 2 tbsp. Toasted Pine Nuts to the dry skillet and toast for 4-5 minutes, stirring frequently, until golden brown and fragrant. Transfer them to a plate to cool before blending.
- Blend the First Ingredients. In the bowl of a mini food processor, combine 1 cup (packed full) Basil Leaves, 2 tbsp. Toasted Pine Nuts, and the smashed garlic clove.
- Pulse to Combine. Place the lid on the bowl of the food processor, then pulse for about 30 seconds until the ingredients are broken down and combined, but still pretty chunky.
- Add Olive Oil. Slowly drizzle in 1/4 cup Extra Virgin Olive Oil (usually there is a small hole in the lid of the food processor – slowly drizzle the olive oil into the well where this hole is, and it will slowly drip into the pesto and blend evenly). Note: You can also just leave the lid off at this point and slowly add the olive oil, too.
- Add Parmesan Cheese, Lemon Juice, and Salt. Add 1/4 cup finely grated Parmesan Cheese, 1/2 tsp. Fresh Lemon Juice, and 1/4 tsp. Sea Salt to the food processor. Pulse until just combined. (Don’t over mix it – you want it a little chunky.)
Notes
Nutrition
Tried this recipe?
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Comments & Reviews
This is the perfect pesto recipe for a smaller household. Thank you!
Thank you so much for making it, Quinn! I’m so glad to hear you like it!
very helpfull guide
Very good recipe for small amount of basil. I never know quantities to use for smaller batches and this was perfect. I did use pecans, as I didn’t have pine nuts, but it worked as a topping for the minestrone soup I made, as it was a little heartier. (The lemon kept it light enough.) Will keep and use again! Thanks!
Thank you so much for making it, Jennifer! I love swapping the pine nuts for other nuts, and your pecan swap sounds amazing. I’m so glad you enjoyed it!
I’m a pesto snob and this is EXCELLENT. But I rarely have/can afford the multiple cups of basil most recipes call for. Thank you for this small batch recipe!