Homemade Pesto
Updated: Aug 11
Fresh basil, good olive oil, and a food processor are really all this takes, a pesto that comes together faster than boiling pasta water.
We love picking the basil and ingredients straight from our garden to make this.
Why You'll Love This Recipe
Bright, fresh flavor you can't get from a jar
Made with real ingredients
Endlessly useful on pasta, sandwiches, or as a dip
Servings: 4
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Ingredients:
2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
1/3 cup pine nuts (or walnuts)
2-3 cloves garlic, minced
1/2 cup extra virgin olive oil
Salt and pepper to taste
Juice of 1/2 lemon (optional)
Instructions:
In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and minced garlic.
Pulse until finely chopped.
With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
Season with salt, pepper, and lemon juice to taste.
Transfer to a jar or airtight container.
Additional Tips:
Variations: Try using different nuts like almonds or pecans for a unique flavor.
Substitutions: For a dairy-free version, substitute nutritional yeast for Parmesan.
Common Mistakes: Avoid over-blending; you want a slightly chunky texture.
Storing Instructions:
How to store leftovers: Transfer to an airtight container and cover with a thin layer of olive oil to prevent browning.
Shelf life: In the fridge, it lasts about 5-7 days; in the freezer, it can last up to 6 months.
Reheating tips: Pesto is best served fresh; if it thickens in the fridge, stir in a bit of olive oil to loosen it up before using.
Nutritional Information:
Calories per serving: Approximately 200
Protein: 5g
Fat: 20g
Carbohydrates: 4g
Fiber: 1g
Enjoy your homemade pesto on pasta, pizza, or as a delicious dip!
Ingredient Notes
Toasting the pine nuts: A quick toast in a dry pan brings out a much deeper, nuttier flavor than using them raw.
Troubleshooting Tips
Pesto turned brown: Basil oxidizes on contact with air. Store with a layer of olive oil on top and press wrap to the surface.
Bitter taste: Over-processing bruises the basil and can turn the olive oil bitter. Pulse rather than run the machine.
Too thick or too thin: Add oil slowly at the end until it reaches the consistency you want.
Lost flavor after freezing: Freeze without the cheese and stir it in fresh after thawing.
What to Serve This With
Toss with pasta, spread on sandwiches, or use as a dip for bread.
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