How to Make Pesto

This vibrant, homemade basil pesto is bursting with fresh flavor and comes together in just minutes. Made with classic ingredients like Parmesan, pine nuts, and extra virgin olive oil, it’s a versatile sauce perfect for pasta, sandwiches, and more.

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Ingredients

• 3 cups (3 oz) lightly packed fresh basil leaves
• ½ cup (2 oz) freshly grated Parmesan cheese
• ⅓ cup (1.75 oz) toasted pine nuts
• 3 small garlic cloves
• ½ tsp fine sea salt*
• ½ tsp freshly ground black pepper
• ½ cup extra-virgin olive oil

*Adjust salt to taste depending on the saltiness of your cheese.

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Instructions

1. Pulse the Ingredients:
   In a food processor or blender, combine the basil, Parmesan, toasted pine nuts, garlic, salt, and pepper. Pulse until the mixture is finely chopped.
2. Add the Oil:
   With the processor or blender running, slowly drizzle in the olive oil. Blend until fully combined.
3. Scrape and Blend Again:
   Pause to scrape down the sides of the bowl. Blend again until the pesto reaches a smooth, even texture. For a thinner pesto, add more olive oil as needed.
4. Serve or Store:
   Serve immediately or transfer to a sealed container. Refrigerate for up to 3 days, or freeze for up to 3 months.

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Why You’ll Love This Recipe

• Fresh and flavorful: Bursting with bright basil, nutty cheese, and rich olive oil.
• Quick and easy: Ready in under 10 minutes with minimal prep.
• Customizable: Easily adapted to fit dietary needs and available ingredients.
• Versatile: Pairs well with pasta, chicken, vegetables, sandwiches, and more.

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Tips

• Use fresh basil: Tender, vibrant leaves provide the best flavor and color.
• Toast the pine nuts: It enhances their nutty flavor and adds depth to the sauce.
• Stream the oil slowly: This helps emulsify the pesto and gives it a smooth, creamy texture.
• Scrape the sides: For even blending and full flavor.

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Variations and Substitutions

• Nuts: Use walnuts, almonds, or sunflower seeds instead of pine nuts.
• Cheese: Substitute with Pecorino Romano or nutritional yeast for a dairy-free option.
• Herbs: Replace some or all of the basil with parsley, arugula, or spinach.
• Vegan version: Omit the cheese and add a squeeze of lemon juice or use nutritional yeast.
• Spicy pesto: Add a pinch of red pepper flakes or a slice of jalapeño for heat.

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FAQs

Can I freeze pesto?
Yes! Freeze in ice cube trays, then transfer to a sealed bag or container for up to 3 months. Thaw as needed.

Can I make pesto without a food processor?
Yes. Use a mortar and pestle for a traditional texture or finely chop all ingredients and mix by hand.

My pesto turned brown—what happened?
Basil oxidizes quickly. Use fresh basil, blend briefly, and press plastic wrap directly onto the surface of stored pesto to reduce browning.

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Serving

• Toss with freshly cooked pasta
• Spread on sandwiches or wraps
• Drizzle over grilled chicken, fish, or vegetables
• Stir into soups or risottos for an herby boost
• Use as a dip for bread, crackers, or raw veggies

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Suggestions

• Make a large batch and freeze extras for busy nights
• Add to pizza as a base instead of tomato sauce
• Mix with mayo or Greek yogurt for a flavorful spread or dressing
• Gift in jars for a homemade kitchen present