Homemade Pesto is a fresh, vibrant sauce made with basil, Parmesan, garlic, and olive oil. It’s quick to prepare and perfect for tossing in a bow-tie pesto pasta salad, spreading on sandwiches, spooning over grilled meats, or using as a flavorful dip.
Recipe Highlights: Homemade Pesto
- Flavor: This pesto has a fresh, herby flavor with rich Parmesan, nutty pine nuts, fragrant garlic, and a smooth olive oil finish.
- Tools: Make quick work of this pesto with a food processor.
- Serving Suggestions: This versatile pesto can be tossed with hot pasta, spread on sandwiches, spooned over your favorite meats, like grilled chicken or baked fish, drizzled onto pizza, and so much more!
Prep Time: 3 minutes Yield: 8 ounces Cooking Method: Food Processor
Ingredient Notes
- Fresh Basil: Choose bright green, fragrant leaves without black spots or wilted edges for the best flavor. Remove the thick stems, though small tender stems can be blended.
- Olive Oil: Use a mild or medium-fruity olive oil so the fresh basil remains the star of the sauce. A very bitter or intensely peppery olive oil can overpower the pesto and make its flavor taste sharper.
- Freshly Grated Parmesan: Freshly grated Parmesan blends more smoothly into the olive oil and provides a richer, fresher flavor than shelf-stable grated Parmesan.
- Pine Nuts (Optional): Toasting the pine nuts enhances their rich, nutty flavor and adds extra depth to the pesto. Let them cool completely before blending so they don’t warm or wilt the fresh basil. Swap for walnuts, almonds, cashews, or sunflower seeds.
How to Make Homemade Pesto
- Prepare the basil (full recipe below).
- Blend all ingredients together.
Serve your homemade pesto fresh or store it for up to a week (find more about storing below).
Toasting Pine Nuts
If adding pine nuts to your pesto (optional but I strongly encourage adding them), be sure to toast them and let them fully cool before adding to the pesto.
- Add the pine nuts to a dry skillet over medium heat.
- Stir frequently until they begin to brown, then continue to stir constantly until lightly toasted.
- Immediately transfer them to a plate or bowl to stop the cooking and prevent them from burning.
Easy Storage Tips
- Keep pesto in an airtight container in the refrigerator for up to 1 week.
- Freeze pesto in tablespoon portions, small silicone trays like souper cubes, or ice cube trays, then transfer individual portions to a freezer bag or container.
- Thaw overnight in the refrigerator or add a frozen portion directly to a warm sauce, soup, or skillet dish.
Favorite Ways to Use Homemade Pesto
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Homemade Pesto
Equipment
Ingredients
Instructions
- Remove the stems from the basil.
- To the bowl of the food processor, add all ingredients
- Blend until smooth and pesto reaches desired consistency.
Notes
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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