Homemade Fresh Basil Pesto (with Grana Padano & Pecorino Romano)

Name: Homemade Fresh Basil Pesto (with Grana Padano & Pecorino Romano)
Total time: 30 min
Yield: 8
Cuisine: Gifts from the Kitchen
Ingredients: 135 g Fresh Italian Basil leaves; 135 g Extra Virgin Olive oil; 96 g Grana Padano, DOP (finely grated); 58 g Pecorino Romano, DOP (finely grated); 58 g Pine Nuts; 2 cloves Garlic; 1/4 tsp Coarse Salt

Main Dish · Gifts from the Kitchen · Vegetarian · Egg-Free · Time: 30 min · Servings: 8 · Difficulty: Easy

Homemade Basil Pesto is one of the simplest and most rewarding sauces you can make from scratch. Made with fresh basil, aged Italian cheese, pine nuts, garlic, extra virgin olive oil, and a touch of lemon juice, this classic Italian pesto is rich, vibrant, and incredibly versatile. Toss it with my Homemade Fresh Pasta, spread it on warm bread, spoon it over grilled vegetables, or use it as a flavourful marinade.

I first learned how to make pesto nine years ago during a 32 day journey across Italy to celebrate my 30th birthday. Long before I met my Italian husband, I joined a cooking class in Tuscany where a wonderful nonna taught us to cook with seasonal, fresh ingredients. It was a simple lesson that stayed with me long after I returned home.

Years later, during the pandemic, I found myself making fresh basil pesto again. My then boyfriend, now my husband, loved growing herbs on our condominium balcony, and our basil plants thrived. As we harvested handful after handful of fragrant leaves, pesto quickly became one of the recipes we made together most often.

What began as a practical way to use an abundance of basil soon became a staple in our kitchen. We still make generous batches throughout the year, keeping some for ourselves and sharing the rest with friends and family.

One of my favourite traditions is gifting jars of homemade basil pesto alongside my No Knead Bread. It's a simple homemade gift that's always appreciated, and there's something special about sharing food made with fresh ingredients and a little love.

Although many traditional pesto recipes use both Parmigiano Reggiano and Pecorino Romano, we usually make ours with Grana Padano and Pecorino Romano. My Italian husband prefers the milder, creamier flavour of Grana Padano, and it's also a little more affordable here in Singapore, making it our everyday choice. If you have Parmigiano Reggiano on hand, simply substitute it for the Grana Padano in equal amounts. Both versions are delicious, so use whichever you enjoy most or have available.

Whether you're tossing it through Homemade Fresh Pasta, spreading it on warm bread, drizzling it over roasted vegetables, or serving it as part of an antipasto platter, I hope this homemade basil pesto becomes one of those recipes you return to again and again.

🌱 Why Blanch the Fresh Basil?

Traditional Pesto alla Genovese is made with young, fresh basil leaves that are used raw, giving the pesto its delicate sweetness, vibrant colour, and unmistakable fresh aroma. However, blanching the basil is a useful optional step for home cooks, especially if you plan to store your pesto or give it as a gift.

Blanching the basil for just a few seconds helps preserve its vibrant green colour by slowing the natural enzymes that cause browning. It also reduces oxidation after blending, so your pesto stays fresher looking for longer in the refrigerator.

Traditionally, Pesto alla Genovese has a smooth, creamy consistency. Personally, I like leaving a few tiny pieces of basil visible in the pesto. It gives the sauce a slightly rustic, homemade feel while still being wonderfully creamy. If you prefer a more traditional Genovese style texture, simply blend the pesto until completely smooth.

The flavour will be slightly milder when using blanched basil compared to raw young basil, but many people enjoy its smoother, more rounded taste. Whether you blanch the basil or not comes down to personal preference. Both methods produce a delicious homemade pesto.

🌿 Choosing the Best Ingredients for Homemade Pesto

Because pesto is made with only a handful of ingredients, the quality of each one makes a noticeable difference to the flavour and texture of the finished sauce.

Fresh basil should be vibrant green, fragrant, and free from blemishes, as it provides pesto's unmistakable aroma and fresh, herbaceous flavour. A good-quality extra virgin olive oil is equally important. It binds the ingredients together, creating a smooth, silky texture while contributing its own fruity, peppery notes. Since olive oil makes up a significant portion of the recipe, choose one you enjoy the flavour of.

We make our pesto with Grana Padano and Pecorino Romano, although you can substitute Parmigiano Reggiano for the Grana Padano in equal amounts. The cheeses add richness, saltiness, and depth, while pine nuts contribute their signature buttery flavour and creamy consistency. Fresh garlic ties everything together with a gentle warmth that complements rather than overpowers the basil.

With so few ingredients, freshness and quality are what transform a simple homemade pesto into something truly special.

Ways to Enjoy Your Homemade Pesto

One of the best things about homemade basil pesto is how versatile it is. Here are some of our favourite ways to enjoy it:

Toss with fresh pasta. Stir through warm pasta with a splash of pasta water for a silky, flavourful sauce.
Spread on bread or sandwiches. Delicious on toasted sourdough, crostini, wraps, or sandwiches.
Serve as a dip or drizzle. Pair it with roasted vegetables, grilled chicken, fish, or crusty bread.
Swirl into soups. Add a spoonful to tomato soup or creamy vegetable soups just before serving.
Enjoy with eggs. Spoon over scrambled eggs, omelettes, or avocado toast.
Use as a marinade or dressing. Thin with a little olive oil or lemon juice for chicken, seafood, vegetables, or salads.

Whether you're making a quick weeknight dinner or entertaining guests, homemade basil pesto adds fresh Italian flavour to almost any meal.

Troubleshooting Homemade Basil Pesto

Why did my pesto turn brown?
Fresh basil naturally oxidises when exposed to air, causing the pesto to darken over time. Blanching the basil before blending helps preserve its vibrant green colour, while storing the pesto with a thin layer of extra virgin olive oil on top also helps reduce oxidation.
Why is my pesto too thick?
Pesto should be thick but still blend easily. If it's too thick, gradually blend in a little more extra virgin olive oil, one tablespoon at a time, until it reaches your desired consistency.
Why is my pesto too thin?
Adding too much extra virgin olive oil can make pesto runny. To thicken it, blend in a little more basil, pine nuts, or grated cheese until the consistency is creamy again.
Why does my pesto taste bitter?
Bitter pesto is often caused by using mature basil leaves or an overly robust extra virgin olive oil. Young basil leaves have a naturally sweeter flavour, while a mild, fruity olive oil creates a more balanced pesto. Blending for too long can also warm the ingredients slightly, affecting the flavour.
Why is my pesto too salty?
Grana Padano, Parmigiano Reggiano, and Pecorino Romano are naturally salty cheeses, and the saltiness can vary between brands and how long they've been aged. If your pesto tastes too salty, blend in a little more fresh basil, pine nuts, or extra virgin olive oil to balance the flavour.
Why isn't my pesto bright green?
Using fresh basil, blanching the leaves, and blending the ingredients quickly all help maintain pesto's vibrant green colour. Once prepared, transfer the pesto to an airtight container and cover the surface with a thin layer of extra virgin olive oil before refrigerating.

Ingredients

135 g Fresh Italian Basil leaves
135 g Extra Virgin Olive oil
96 g Grana Padano, DOP (finely grated)
58 g Pecorino Romano, DOP (finely grated)
58 g Pine Nuts
2 cloves Garlic
1/4 tsp Coarse Salt

Directions

Prepare the Basil Leaves Gently remove the basil leaves from the stems, keeping only the tender leaves. Discard any tough stems or bruised leaves, and set the fresh leaves aside for use.
Prepare the Ingredients Peel the garlic, grate both cheeses, and measure out all ingredients before you start. Having everything prepped and ready will make the blending process smooth, quick, and effortless.
Blanch the Basil (Optional but Recommended) Bring a pot of water to a boil. Add the basil leaves and blanch for 30 seconds, then immediately transfer them into a bowl of ice-cold water to stop the cooking process. Let them sit for 3-5 minutes. Drain well, gently squeeze out excess water, and pat dry with a clean towel. 💡 Blanching helps preserve that bright, fresh green colour and keeps your pesto looking vibrant for longer.
Make the Pesto In a food processor, blitz the garlic and coarse salt. Add the pine nuts and pulse until broken into small granules. Add both grated cheeses, blitz twice. Add the basil and pulse again. With the motor running, slowly drizzle in the olive oil. Blend for about 10–20 seconds until combined—don’t over-blitz. You want it textured, not completely smooth.
Store or Use Immediately Use the pesto right away or transfer to a clean jar. 💡 Tip: Cover with a thin layer of olive oil to prevent oxidation. Keeps in the fridge for up to 5 days.