Pesto is a classic Italian sauce that’s fresh, vibrant, and incredibly versatile. Made with basil, garlic, Parmesan, pine nuts, and olive oil, this flavorful sauce can be used to elevate pasta, sandwiches, roasted vegetables, and more. Homemade pesto is quick to make and far superior to store-bought versions, delivering bold flavors in every bite.
Why You’ll Love This Recipe
- Fresh and flavorful: Packed with the herby goodness of basil and rich, nutty Parmesan.
- Quick and easy: Ready in under 10 minutes with just a handful of ingredients.
- Versatile: Use it for pasta, salads, marinades, and dips.
- Customizable: Swap out ingredients to suit your taste or dietary needs.
- Great for storage: Make a batch and enjoy it throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh basil leaves (about 2 cups, packed)
- Garlic cloves
- Pine nuts (or walnuts, almonds, or sunflower seeds)
- Grated Parmesan cheese
- Extra-virgin olive oil
- Salt and pepper, to taste
Directions
- Prepare the basil:
- Wash the basil leaves and pat them dry thoroughly to prevent a watery pesto.
- Blend the ingredients:
- In a food processor or blender, combine the basil, garlic, pine nuts, and Parmesan.
- Pulse until the mixture is finely chopped but not completely smooth.
- Add the olive oil:
- With the food processor running, drizzle in the olive oil slowly until the pesto reaches your desired consistency.
- Scrape down the sides as needed and blend until smooth.
- Season and serve:
- Taste the pesto and season with salt and pepper to your liking.
- Serve immediately or store for later use.
Servings and Timing
- Servings: About 1 cup of pesto (enough for 4 servings of pasta)
- Prep Time: 10 minutes
- Total Time: 10 minutes
Variations
- Nut-free: Substitute pine nuts with sunflower seeds or omit nuts entirely.
- Vegan: Replace Parmesan with nutritional yeast or a vegan cheese alternative.
- Herb blends: Mix in fresh parsley, cilantro, or spinach for a unique twist.
- Citrus pesto: Add a squeeze of lemon juice or zest for brightness.
- Spicy pesto: Include a pinch of red pepper flakes or a small chili for heat.
Storage/Reheating
- Storage: Store pesto in an airtight container in the refrigerator for up to 5 days. Press plastic wrap directly onto the surface to prevent browning.
- Freezing: Freeze pesto in an ice cube tray, then transfer the cubes to a freezer-safe bag. It will keep for up to 3 months.
- Reheating: Pesto is best served at room temperature. If needed, gently warm it in a skillet over low heat.
FAQs
1. Can I use a blender instead of a food processor?
Yes, but pulse in short bursts to avoid over-blending, which can cause the basil to oxidize and turn brown.
2. Can I make pesto without cheese?
Yes, simply omit the Parmesan or use a vegan substitute like nutritional yeast.
3. What can I use instead of pine nuts?
Walnuts, almonds, cashews, or sunflower seeds work well as substitutes.
4. How do I prevent pesto from browning?
Store it with a thin layer of olive oil on top or press plastic wrap directly onto the surface to limit air exposure.
5. Is pesto gluten-free?
Yes, traditional pesto is naturally gluten-free. Check labels on pre-grated cheese for added starches.
6. Can I double the recipe?
Absolutely! Double the ingredients and blend in batches if necessary.
7. What’s the best pasta for pesto?
Pesto pairs well with long pasta like spaghetti or linguine, or short shapes like penne and fusilli.
8. Can I use dried basil instead of fresh?
Fresh basil is essential for the best flavor and texture. Dried basil doesn’t provide the same result.
9. What other dishes can I use pesto for?
Spread it on sandwiches, mix it into salad dressings, drizzle over roasted veggies, or use it as a marinade for meat and seafood.
10. Can I adjust the garlic flavor?
Yes, start with one clove and add more to taste for a milder or stronger garlic flavor.
Conclusion
Homemade pesto is a simple and flavorful way to elevate any dish. With its vibrant basil, rich Parmesan, and nutty pine nuts, this classic Italian sauce is a versatile kitchen staple. Make a batch today and enjoy it over pasta, vegetables, or as a spread for sandwiches. Once you try homemade, you’ll never go back to store-bought!
PrintPesto Recipe
This Homemade Pesto is a vibrant, fresh sauce made with basil, garlic, pine nuts, Parmesan cheese, and olive oil. Perfect for pasta, sandwiches, or as a dip, it’s a versatile condiment that adds flavor to any dish.
- Total Time: 10 minutes
- Yield: About 1 cup 1x
- Category: Sauce, Condiment
- Method: Blending
- Cuisine: Italian
Ingredients
- 2 cups fresh basil leaves, packed
- 1/3 cup pine nuts (or walnuts for a budget-friendly option)
- 2 garlic cloves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1/4 tsp salt (or to taste)
- 1/8 tsp black pepper
Instructions
1. Toast the Pine Nuts (Optional):
- Heat a dry skillet over medium heat. Add the pine nuts and toast for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.
2. Blend the Ingredients:
- In a food processor, combine the basil leaves, toasted pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and emulsified.
3. Season the Pesto:
- Add salt and black pepper to taste. Pulse a few more times to combine.
4. Serve or Store:
- Use immediately as a sauce for pasta, a spread for sandwiches, or a dip.
- To store, transfer to an airtight container and drizzle a thin layer of olive oil on top to prevent browning. Refrigerate for up to 1 week or freeze for up to 3 months.
Notes
- Make It Nut-Free:Â Substitute pine nuts with sunflower seeds or skip nuts entirely.
- Variations:Â Add a squeeze of lemon juice for brightness or a pinch of red pepper flakes for heat.
- Freezing Tip:Â Freeze pesto in ice cube trays for easy portioning.