Pesto is one of my favorite condiments to keep on hand. Try these easy, fun pesto recipe variations to brighten pasta, salads, roasted veggies & more!
vegan / gluten free — Jump to recipe
One of my favorite things about summer is the bounty of fresh herbs that are just outside my doorstep. Fresh herbs make any meal instantly more flavorful and beautiful. My favorite thing to do with all of those fresh herbs (aside from sprinkle them on everything) is to make pesto! It’s especially great for lazy summertime cooking. I like to dollop it on grilled vegetables, pasta, spaghetti squash, salads, eggs, toasted bread, pizza, sandwiches… you get the idea. With just a few easy steps, it makes anything an instant tasty meal, whether you feel like cooking or not.
What is pesto, and how do I make it?
Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese. With a food processor, it comes together in just a few steps:
- Pulse the nuts, lemon juice, and garlic in the food processor until they’re finely chopped.
- Add the basil and pulse again.
- Next, drizzle in the olive oil with the food processor blade still running.
- Finally, add grated Parmesan cheese and process briefly until combined. For vegan pesto, simply skip the cheese.
That’s it! It’s really simple to make, and it’s easy to vary according to the season or your mood. It will keep for a few days in an airtight container in the fridge, though its surface may start turning brown. As a result, it’s best to cover your pesto with a thin layer of plastic wrap or an extra drizzle of oil before sealing your container. This will keep it fresh and green!
Pesto Recipe Variations
Once you’ve made the classic basil pesto recipe, try changing it up! You can make delicious variations with all sorts of nuts, seeds, veggies, and leafy greens.Here are some of my favorites:
- Swap out the pine nuts for any nut of your choice! I particularly like walnuts, almonds, and pistachios.
- Make nut-free pesto by using pepitas or hemp seeds.
- Use a different herb. Try replacing the basil with mint, cilantro, or parsley!
- Or fewer herbs. Replace half the basil with 1 cup arugula, kale, or chopped zucchini. For a punchier twist, pulse in 4 artichoke hearts, a roasted red pepper, or half an avocado instead of half the basil.
- Don’t let your veggie stems go to waste. Blanch 1/2 cup kale stems and blend them into pesto in place of half the basil.
- Punch up the flavor! Add 2 to 4 sun dried tomatoes, a charred jalapeño, nutritional yeast, or a pinch of red pepper flakes.
The possibilities are endless – let me know if you have a favorite variation!
I made pesto! Now what do I do with it?
The obvious choice is tossing pesto withpasta, but your options don’t end there. Spoon it over aCaprese salad, top it onto a grain bowl, scoop it ontospaghetti squash ormac and cheese, or incorporate it into this yummy zucchini casserole. We love it on polenta and homemade pizza, too. It’s even great on scrambled eggs! Do you have a favorite way to use pesto? Let me know in the comments!
Basil Pesto
Prep Time: 5 minutes mins
Total Time: 5 minutes mins
Serves 1 cup
This classic basil pesto recipe is nutty and bright. We love it on pasta, pizza, and more! See the post above for my favorite pesto sauce variations.
Instructions
In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
Add the basil and pulse until combined.
With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.
FAQs
How to Use Lemon Juice to Keep Pesto Green. Another way to prevent basil oxidation? Lower its pH with lemon juice. Browning happens most readily at neutral pH, so making the pesto's pH more acidic can help slow down this process.
What are the ingredients for pesto sauce? ›
Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese. With a food processor, it comes together in just a few steps: Pulse the nuts, lemon juice, and garlic in the food processor until they're finely chopped.
How to make pesto taste better? ›
Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing. Add more Parmesan if you'd like a creamier/cheesier pesto. If desired, you can thin out the pesto with more olive oil.
Is it better to make basil pesto in a blender or food processor? ›
For modern makers who like the quickest method: Stick with the food processor. The pesto won't be as creamy, but if you're all about efficiency this will do the trick. For those on a budget or with small kitchens: Go for the mezzaluna or the immersion blender.
How do you keep basil bright green in pesto? ›
If you're making pesto at home, blanching basil for 15 seconds will deactivate the enzymes' ability to brown. Just make sure to stop the cooking process by plunging the leaves into an ice bath straight after.
Why does my homemade pesto taste bad? ›
The most common reason for pesto tasting bitter is that the olive oil is past its best and has started to turn rancid. If the pesto has been made in a food processor or blender, there's also the possibility that it has turned bitter from the crude, sheering action of the blades.
What makes pesto taste so good? ›
What does pesto taste like? Traditional pesto is a thick, green sauce that tastes bright and herby from the basil, and salty and rich from the cheeses and pine nuts. It should be garlicky, with pleasant grassiness from good quality olive oil.
What kind of basil is best for pesto? ›
Genovese Basil
Also called sweet basil or sweet Genovese, this is the most common variety and what you'll find in those plastic packages at the supermarket. The oval-shaped leaves are about 2-3 inches long and have a strong aroma and peppery flavor. This is the classic choice for pesto, Caprese salad, and pizza.
What can I use instead of pine nuts in pesto? ›
Almonds would be my choice, they have a delicate flavor. Unsalted cashews work well also. Macadamia and brazil nuts are also really good, though not necessarily cheaper than pine nuts. I prefer pecans to walnuts, since they are somewhat sweeter.
How to jazz up pesto? ›
Swirl in flavored salt
Flavored salt is one of the quickest ways to upgrade any store-bought pesto since you just sprinkle, mix, and you're ready to serve. You don't want to oversalt the pesto, of course, so start by dusting a very small amount and add more to the pesto to taste. Garlic salt is a fantastic choice.
Acid in the form of vinegar or citrus juices can make a pesto taste less bitter and could even enhance the flavour of the sauce at the same time. In low concentrations, salt can be used to suppress bitterness, which is why people have been adding tiny amounts to coffee for decades. Always go easy to start with.
What nuts taste best in pesto? ›
Pistachios, almonds, and walnuts or even seeds like sunflower, sesame, and pumpkin can replace the traditional pine nuts in pesto. Pretty much any edible nut tastes delicious—just make sure to toast and cool the nut before grinding them into the sauce.
Why is basil pesto so expensive? ›
Its scarcity, plus the fact that the plants are picked roots, soil, and all to ensure that only juvenile leaves make it into pesto, makes it extraordinarily expensive and something that only premium, artisan pesto makers can justify using.
Why boil basil leaves for pesto? ›
The one thing we know for sure is that blanching delicate herbs like basil before using them in pesto helps the sauce stay greener for longer. That avoids the unfortunate situation of your pesto turning brown between the time of making it and the time of serving it.
Can you use the stalks when making pesto? ›
Can you use basil stems in pesto? Absolutely! The great thing about making pesto is that you can use the entire herb in the sauce. If you get a bunch of basil with extra thick stems, you may want to trim those off, as your blender or food processor might not be able to handle them.
How do you keep pesto from changing color? ›
It's important to keep the pesto covered with a thin layer of oil to prevent it from oxidizing and turning brown. Alternatively, you can freeze the pesto in an ice cube tray and then transfer the frozen cubes to a freezer-safe container for up to 6 months.
How to freeze pesto without it turning brown? ›
To freeze larger amounts of pesto—from 1/2 cup and up—transfer the pesto to a sealable container, cover the surface of the pesto with a thin layer of olive oil, tightly seal the container, and place in the freezer. That layer of olive oil will minimize browning on the surface of the pesto as it freezes.
How do you increase the shelf life of pesto? ›
A useful extension of pesto shelf-life, up to 120 days, was achieved by adopting a target atmosphere containing, at steady-state, 10% CO2 and 90% N2 at 5 °C. Microbial growth was inhibited by the CO2 levels, but was not accompanied by significant changes in odour and colour.