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    Home » Recipes » Condiments, Dips, Dressings, and Sauces

    How to Make Pesto

    Published: Jun 6, 2022 · Last Updated: Jul 17, 2022 by Kyndra Holley

    Jump to Recipe·Print Recipe
    a glass jar of fresh made pesto, with a serving spoon balancing on top.
    a glass jar of fresh made pesto, with a serving spoon balancing on top.
    a glass jar of fresh made pesto, with a serving spoon balancing on top.

    Learn how to make pesto with this classic basil pesto recipe. With just 5 main ingredients and 5 minutes of your time, it really couldn't be any easier. It's delicious on seafood, chicken pasta, salad, sandwiches, pizza, eggs, you name it!

    a glass jar of fresh made pesto, with a serving spoon balancing on top.
    Table of Contents show
    What is Pesto?
    Ingredients in the Best Pesto Recipe
    Ingredient Notes
    How to make a Classic Basil Pesto Recipe
    Step By Step Instructions
    How to Use Pesto
    Recipe Tips and Pesto Variations
    Frequently Asked Questions
    Other Recipes You Might Enjoy
    How to Make Pesto

    What is Pesto?

    Pesto is a bright, herbaceous sauce that originated in Italy. Traditionally it is made with fresh basil, parmesan cheese, pine nuts, garlic, salt, and olive oil. However, it can be made with a variety of fresh herbs, nuts, and cheeses, making it a very adaptable recipe. It can be made with a pestle and mortar, food processor, or blender.vIt's one of those sauces that tastes great on a wide variety of dishes.

    Ingredients in the Best Pesto Recipe

    Ingredients laid out to make homemade pesto. basil, parmesan, garlic, olive oil, pine nuts

    Ingredient Notes

    • BASIL: This recipe calls for fresh basil leaves. Be sure to trim the stems off before adding to the food processor. You can also use a mix of fresh herbs and vegetables like parsley, chives, mint, kale, or cilantro.
    • CHEESE: For this recipe, I like to use parmesan, parmigiano reggiano or pecorino romano cheese.
    • GARLIC: I am a firm believer that garlic should be measured with your heart. Add as little or as much as you desire. If you do not have any fresh garlic on hand, you can also add ½ to 1 teaspoon of garlic powder or 2 teaspoons of dried minced garlic.
    • OLIVE OIL: I recommend using a high quality extra virgin olive oil. This is definitely one area where quality matters. For an even lighter variation you can use avocado oil.
    • PINE NUTS: Be sure to toast the pine nuts before adding them to the food processor.

    How to make a Classic Basil Pesto Recipe

    Ingredients to make homemade pesto in the food processor - basil, parmesan, garlic, olive oil, pine nuts

    Step By Step Instructions

    STEP 1: Add the basil, parmesan, pine nuts, garlic and salt to a blender or food processor. Pulse until pureed. With the machine running, slowly pour in the olive oil. 

    How to Use Pesto

    • Add some to this Homemade Roasted Garlic Mayo for a delicious pesto mayo recipe.
    • Make this Avocado Pesto Pasta
    • Drizzle some over top of this Naan Breakfast Pizza
    • Use it as a dip for these Crispy Air Fryer Potato Wedges
    • Make some of this Pesto Deviled Eggs
    a glass jar of fresh made pesto, with a serving spoon balancing on top.

    Recipe Tips and Pesto Variations

    • Storage: Store leftover basil pesto in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
    • Use the pulse function: To avoid over-processing the ingredients, I recommend using the pulse function on your food processor. These short bursts process the ingredients slowly so that you have better control of the consistency. Once you start drizzling in the olive oil, you can let the food processor run continuously at a low speed to emulsify the sauce.
    • Make it dairy free: To make a dairy free pesto or a vegan pesto, simply omit the parmesan cheese. For that nutty flavor parmesan cheese imparts, you can add ¼ cup of nutritional yeast in place of the parmesan cheese.
    • Add lemon: For a burst of fresh acidity, add 1 to 2 tablespoons of lemon juice.
    • Changes up the nuts: While pine nuts might be the most traditional route, this is also delicious with walnuts, pistachios, almonds, pecans, or even sunflower seeds.
    • Mix up the herbs: Try mixing several different herbs and leafy greens to play with the flavors a bit. Some of my favorites are parsley, arugula, kale, cilantro, chives, green onions, mint and spinach.
    • Spice it up: Try adding one charred and seeded jalapeño or a pinch of red pepper flakes to kick things up a notch.
    • Add avocado: add ½ of a medium avocado for a nice creamy texture.
    • Make sauce cubes: Freeze the pesto in an ice cube tray with a lid, and that way you always have sauce bombs on hand. Use them for sautéing and adding flavors to sauces, soup, or anything that needs a hint of herbs.
    a glass jar of fresh made pesto, with a serving spoon balancing on top.

    Frequently Asked Questions

    Is pesto sauce healthy?

    Yes. Pesto is a great source of healthy fats.

    How do you measure basil?

    If a recipe calls for a cup of basil, you loosely pack the fresh basil leaves into the measuring cup.

    How do you store pesto?

    Store in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

    Can you freeze pesto?

    Yes, you can. I recommend freezing leftover pesto in an ice cub tray so that you have ready made sauce bombs whenever you need them.

    How do you toast pine nuts?

    Heat the pine nuts in a dry skillet over medium heat until golden brown.

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    a glass jar of fresh made pesto, with a serving spoon balancing on top.

    How to Make Pesto


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    • Author: Kyndra Holley
    • Total Time: 10 minutes
    • Yield: 1 ½ cups 1x
    • Diet: Vegetarian
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    Description

    Learn how to make pesto with this classic basil pesto recipe. With just 5 main ingredients and 5 minutes of your time, it really couldn't be any easier. It's delicious on seafood, chicken pasta, sandwiches, pizza, eggs, you name it!


    Ingredients

    Scale
    • 3 ½ cups fresh basil leaves, stems removed, loosely packed
    • ½ cup freshly grated parmesan cheese
    • ¼ cup toasted pine nuts
    • 2 tablespoons fresh lemon juice
    • 3 cloves garlic
    • ½ teaspoon sea salt 
    • ¼ teaspoon ground black pepper
    • ⅓ to ½ cup olive oil

    Instructions

    1. Add the basil, parmesan, pine nuts, garlic, salt, and pepper to a blender or food processor. Pulse until pureed. With the machine running, slowly pour in the olive oil. 

    Notes

    • Storage: Store leftovers in the refrigerator for up to 5 days, or freeze for up to 2 months. 
    • Make it dairy free: To make a dairy free pesto, simply omit the parmesan cheese. For that nutty flavor that parmesan cheese imparts, you can add ¼ cup of nutritional yeast in place of the parmesan cheese.
    • Add lemon: For a fresh burst of acid, add 1 to 2 tablespoons of fresh lemon juice.  
    • Net carbs by serving: 4g
    • Changes up the nuts: While pine nuts might be the most traditional route, this is also delicious with walnuts, pistachios, almonds, pecans, or even sunflower seeds. 
    • Mix up the herbs: Try mixing several different herbs and leafy greens to play with the flavors a bit. Some of my favorites are parsley, arugula, kale, cilantro, chives, green onions, mint and spinach.
    • Prep Time: 10 minutes
    • Category: Condiment Recipes
    • Method: Food Processor
    • Cuisine: Italian

    Nutrition

    • Serving Size: ¼ cup
    • Calories: 347
    • Fat: 28g
    • Carbohydrates: 9g
    • Fiber: 5g
    • Protein: 6g

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    Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog and Peace Love and Low Carb. When I am not hard at work creating recipes and healthy living content, I can be found exploring the world, playing with our 5 crazy pups, hiking, or just kicking back and relaxing with a cup of coffee and a good book.

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