Simple Farmer's Market Basil Pesto

A Fresh, Herb-Forward Pesto Made with Seasonal Basil and Simple Ingredients

This Farmer’s Market Basil Pesto is a fresh, vibrant sauce that highlights the best of seasonal herbs in every spoonful. Made with basil, parsley, garlic, Parmesan, pine nuts, and olive oil, it comes together into a rich, herb-forward pesto that’s bright, savory, and incredibly versatile. A touch of lemon and red pepper flakes adds balance and depth, making it a staple recipe you’ll want to keep on hand all summer long.

And don’t worry about having every ingredient on hand...pesto is incredibly forgiving! This recipe is meant to be flexible, so use what you have and make it your own.

Don’t have parsley? Leave it out and use extra basil, or swap in another fresh herb like sage. No pine nuts? Walnuts, almonds, or even sunflower seeds work well. You can adjust the amount of garlic, Parmesan, lemon juice, or red pepper flakes based on what you have and what you like. There’s really no need to make a special trip to the grocery store just to make pesto. Think of this recipe as more of a starting point than a strict set of rules.

As a registered dietitian, I love recipes like this that maximize flavor while keeping ingredients simple and whole. This pesto is packed with antioxidant-rich herbs, heart-healthy fats from olive oil and nuts or seeds, and plenty of flavor that can elevate everything from pasta and grain bowls to roasted vegetables and sandwiches. It’s also an easy way to use up a big bunch of fresh farmers market basil and enjoy that peak-season flavor well beyond summer.

Yield: about 2 cups

Total time: 15 minutes

Ingredients:

• 2 cups fresh basil leaves, packed

• 1 cup fresh parsley leaves

• 1/2 cup grated Parmesan cheese

• 1/2 cup pine nuts

• 6 cloves garlic, minced

• 1/4 tsp salt, or to taste

• 1/4 tsp red pepper flakes

• 1/2 cup extra-virgin olive oil

• 1 Tbsp fresh lemon juice

• 2 Tbsp water (as needed to adjust consistency)

Directions:

1. Add all ingredients to a blender. Pulse several times to break everything down and get the mixture started. Adjust consistency with a little extra water if needed, blending until it reaches your desired texture.

2. Adjust seasoning with additional salt, lemon juice, or red pepper flakes if desired.

3. Transfer pesto to an airtight container. Store in the refrigerator for up to 1 week, or freeze in small portions for longer storage. To help preserve color, drizzle a thin layer of olive oil over the top before storing.

Recipe Notes

Make it your own! Pesto does not need to be an exact science. Feel free to substitute ingredients based on what you have available.

• No parsley? Simply leave it out and add more basil. You can also substitute another fresh herb, such as sage, although the flavor will be slightly different.

• No pine nuts? Try walnuts, almonds, pecans, or sunflower seeds instead. Sunflower seeds are great for those with nut allergies!

• Running low on basil? Use whatever fresh herbs you have and make up the difference with basil, parsley, or another flavorful herb.

• Want more garlic? Add it! Start with the recommended amount and adjust to your taste.

• Don't like spice? Skip the red pepper flakes or reduce the amount.

• No fresh lemon juice? You can leave it out, although the lemon adds a nice brightness to the pesto.

• Need to adjust the consistency? Add a little more olive oil or water until the pesto reaches the consistency you like.

• Want a dairy-free pesto? Leave out the Parmesan or use a dairy-free Parmesan alternative. You may want to add a little extra salt to taste.

• Have other nuts or seeds in your pantry? Use them! Pesto is a great recipe for using up small amounts of nuts or seeds you already have.

Growing Your Own Basil for Fresh Homemade Pesto

One of the best parts of this recipe is that it truly starts before you ever step into the kitchen! You can grow some of the ingredients right at home. Basil, in particular, thrives in both garden beds and containers, making it an easy herb to grow in a backyard, patio pot, or even a sunny windowsill. With regular watering, plenty of sunlight, and frequent harvesting, basil plants become bushier and more productive throughout the season, giving you a steady supply of fresh leaves all summer long.

Using homegrown basil in this pesto takes the flavor to another level. There’s something especially rewarding about stepping outside, snipping a handful of fresh leaves, and transforming them into a vibrant, homemade sauce within minutes. Even a small pot of basil can yield enough for multiple batches of pesto, making it a cost-effective and sustainable way to enjoy peak-season flavor. It’s a simple reminder that some of the best farmers market–style ingredients can come right from your own backyard!