It’s a proud and vibrant sauce that never disappoints!
Homemade Pesto Recipe
This easy basil pesto can come together in just minutes, and the food processor does most of the work! Never had it before and wondering what it tastes like? It tastes incredibly herby (think strong basil flavor), very fresh, and has quite noticeable garlic undertones. Hints of cheese shine through and the nuts and olive oil more so add body and richness. This vibrant and beautiful sauce is one of the most flavorful things you’ll ever make and eat, yet it uses just a handful of ingredients. This traditional Italian recipe is a must in your recipe book! And there are countless ways you can use this versatile, healthy pesto. Here are a few ideas to get you started.
Ways to Use Pesto
toss with cooked pasta (just about any type, tortellini or gnocchi are excellent options too) use as sandwich spread, or turkey burger spread toss with salad (and not just green leafy salad) spread over pizza stick with it as is for a bread dip or mix some into other dips (spinach artichoke dip) toss with meatballs toss with vegetables; fresh, roasted, sautéed (tomatoes, potatoes, corn etc) add to lasagna serve over chicken, beef, lamb or seafood make a chicken salad, tuna salad, or pasta salad dollop over a bowlful of soup add to eggs or a frittata bake with it – mix into bread dough and more layer over bruschetta
6 Ingredients for Classic Pesto and Tips
How to Make the Best Pesto from Scratch
How to Store It
Pour into an airtight container. Pour a thin layer of olive oil over the top (to reduce oxidation and browning). Cover with tight fitting lid. Keep chilled in refrigerator. Or spoon into ice cube trays, freeze then transfer to an airtight container in freezer.
How long does it keep?
It keeps in refrigerator for 5 – 6 days. Freeze up to 3 months.
Variations
Use walnuts, pistachios or slivered almonds in place of pine nuts. Opt for Pecorino Romano cheese in place of parmesan. Make it vegan using a vegan parmesan cheese. Substitute half spinach or kale for half of the basil. Try it with red pepper flakes for a bit of heat. Add other herbs like parsley or sneak in a bit of oregano or marjoram. Make it thinner or thicker using less or more olive oil. Use a mortal and pestle to prepare it, instead of a food processor.
Recipes Made with Pesto You’ll Love
Gnocchi Vegetable Soup with Pesto Pesto Salmon and Veggie Foil Packs Pesto Spaghetti with Roasted Tomatoes and Grilled Chicken Sheet Pan Pesto Chicken with Asparagus and Tomatoes Shrimp Pesto Pasta Tortellini with Pesto and Roasted Veggies
