This homemade basil pesto recipe is packed with bright, fresh flavors, you’ll want to put it on everything!
Fresh basil leaves, olive oil and Parmesan cheese are mixed with pine nuts and garlic to create a deliciously creamy sauce that’s ready in minutes.
- Nothing beats the fresh flavor of basil with its sweet and slightly spicy taste.
- It’s very quick to make and you can really use any type of herb or nut in this recipe.
- It requires no cooking and can be added to everything from pasta to roasted vegetables and cheese.
Ingredients and alternatives for pesto
Basil: Use fresh basil pesto: Many grocery stores sell larger packets of basil pesto. Are you missing basil? Venture into the garden and add parsley, kale, spinach, thyme, dill or oregano.
Oil: Use any mild-flavored oil, such as olive, avocado, or canola oil, for the pesto.
Balls: Pine nuts are traditional, but they can be expensive and sometimes hard to find. You can replace them with almost any type of nut, such as almonds, walnuts, pecans, or even hazelnuts or seeds. Toast nuts or seeds in a dry pan until fragrant to intensify the flavor.
Cheese: If you can, grate the Parmesan for the best flavor. Other cheeses you can use are Pecorino Romano, Grana Padano, Asiago, or some crumbled feta, which add that salty balance of flavor to the pesto.
How to make pesto
- Blend the basil with 1 tablespoon of oil until it forms a paste.
- Pulse remaining ingredients until desired consistency is achieved. (recipe below).
- Season to taste.
Ways to use pesto
- Pasta: Drain the pasta and reserve some of the cooking water. Mix the pesto with the pasta and add water as needed to reach the desired consistency.
- Sandwiches:Add a dollop of homemade pesto to mayonnaise for an easy addition to burgers, pizzas, wraps and sandwiches.
- Eggs: Add a spoonful to scrambled eggs or sprinkle it fresh over fried eggs.
- Dressing: Mix equal parts mayonnaise and sour cream, add pesto as a dip for vegetables, chips or crackers.
How to preserve pesto
Store leftover pesto sauce in a covered container or jar in the refrigerator for up to 3 days. Freeze portions in quart-sized zip-top freezer bags for up to 6 months or freeze in an ice cube tray and transfer to a zip-top bag.
More ways to use pesto…
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Basil pesto
Fresh basil pesto is easy to make and packed with flavor. Serve it over chicken, toss it with pasta, or use it as a tasty dipping sauce for bread.
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Place the basil in a food processor with 1 tablespoon of oil. Pulse several times until combined.
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Add the Parmesan cheese, pine nuts, garlic and salt. Pulse a few times to combine.
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With the processor running, slowly drizzle in the olive oil, scraping down the sides as needed, until desired consistency is reached.
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Taste and season with additional salt if desired.
Herbs – Not enough basil? Add other herbs or greens. Try parsley, dill, spinach, kale or arugula.
Oil – Choose a mild-tasting oil: Canola oil, grapeseed oil, or avocado oil also work. You may not need all of the oil.
Balls – Toast and let cool the nuts to give them more flavour. Pine nuts can be replaced with walnuts or almonds.
Refrigerate leftover pesto for up to 3 days or freeze for longer storage.
Calories: 153 | Carbohydrates: 1gram | Protein: 4gram | Fat: 15gram | Saturated fat: 3gram | Cholesterol: 6mg | Sodium: 231mg | Potassium: 65mg | Fiber: 1gram | Sugar: 1gram | Vitamin A: 487International Union | Vitamin C: 2mg | Calcium: 113mg | Iron: 1mg
The nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
Course Dip, Dressing, Sauce Kitchen American, Italian© SpendWithPennies.com. Content and photos are copyrighted. Sharing of this recipe is encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please see my photo usage policy here.
