Homemade Pesto, or “green sauce” as we call it in my house, is a favorite. It’s fresh, vibrant, and incredibly versatile. Every summer, I plant several basil plants to make fresh pesto all season long and stock the freezer for winter.
With only 6 ingredients, my pesto recipe comes together in under ten minutes and is designed to let the fresh basil flavor shine.
Ingredients
Though this pesto has only six ingredients, each one plays a crucial role in building its flavor:
Basil: I usually use freshly picked basil from my garden, but store-bought works just as well.
Parmesan Cheese: The cheese adds richness and helps bind the pesto. Use a mid- to high-quality Parmesan; I often go with the shredded Parmesan from Costco. Be cautious of brands with fillers, as they can affect the texture.
Salt: A little table salt goes a long way, enhancing all the other flavors.
Olive Oil: Acts both as a binder and flavor enhancer. Use your favorite olive oil for the best results.
Lemon Juice: It adds brightness and acidity, while also preventing the pesto from oxidizing and darkening over time.
Walnuts: I prefer walnuts for their flavor and texture. They’re also more affordable than pine nuts, though you can skip the nuts entirely if you prefer. Pine nuts are the traditional choice but tend to be pricey.
Homemade Pesto in less than ten minutes
Pesto is simple and quick to make.
I prefer my pesto to be fairly smooth, but if you like a rougher texture, just blend it for less time.
Homemade Pesto Variations
There are so many ways to make pesto your own. Here are a few variations I have tried:
- Basil/Parsley Pesto: Replace 1/3 (or more ) of the basil with fresh parsley for a different flavor
- Nut Free Pesto: Simply skip the nuts
- Roasted Garlic Pesto: Add in 2-3 cloves of roasted garlic for a deeper, sweeter flavor
- Spinach Pesto: Substitute half or all of the basil with fresh spinach for a milder, greener version
Equipment
You can make pesto using either a food processor or blender. It’s as simple as finely chopping and mixing all the ingredients together until they form a cohesive sauce.
Storage
Homemade pesto can be stored in an airtight container in the fridge for about a week. It also freezes beautifully for several months. I like to freeze it in ice cube trays, then pop out the frozen cubes and store them in a Ziploc bag. That way, I can grab just what I need!
How to use homemade pesto:
There are a ton ways to enjoy pesto! Here are a few of my favorites.
- As a pasta sauce
- On a pizza
- A spread on a turkey sandwich
- A filling in a roll
- Mixed in with tuna
- A sauce for chicken or fish
Pasta topped with pesto and parmesan
Garlic Pesto Knots
Homemade Pesto
Equipment
- Food Processor or Blender
Ingredients
- 3 cups fresh basil leaves
- 3/4 cup shredded parmesan
- 3/4 cup olive oil
- 1/2 cup walnuts
- 3/4 teaspoon lemon juice
- 1/2 teaspoon salt
Instructions
- Combine ingredients: In the bowl of a food processor fitted with the blade attachment combine, add all ingredients.
- Blend: Pulse until the pesto comes together into a smooth consistency, scraping down the sides as needed. Adjust the number of pulses based on your desired texture.
- Enjoy: Use the pesto immediately, store in the fridge for up to a week, or freeze for later use.
Notes
Dinner Recipes
Check out some more savory recipes for dinner
I’m one of Mr. Finchams students. It tasted great and easy to make and it was delicious on our pizza 🍕
I am so glad you liked it. We love it on pizza too!