Pesto makes everything better! For more must-have recipes using pesto, don’t miss Creamy Chicken Pesto Pasta, Pesto Pasta Salad, Creamy Pesto Chicken Skillet, Sheet Pan Parmesan Chicken and Vegetables, Crockpot Pesto Mashed Potatoes, and TikTok Feta Pasta
HOW TO MAKE pesto recipe VIDEo
pesto INGREDIENTS
This pesto sauce is made with just a few simple ingredients that combine into a flavor gold. It’s bursting with the herbaceous freshness of basil, the pungent zing of garlic, the salty, nuttiness of the freshly grated Parmigiana Reggiano underscored by the sweet, nutty, toasted pine nuts and rich olive oil. Here’s what you’ll need to make this flavorful herb sauce (full measurements in the recipe card at the bottom of the post):
HOW TO MAKE Pesto
Pesto was originally made with a mortar and pestle, but today, it takes less than 5 minutes in our modern-day mortar and pestle – the food processor – without breaking a sweat! Here’s how to make it from scratch:
Step 1: Toast the pine nuts. This simple step will elevate your pesto recipe to next level – and it’s so easy! Add pine nuts to a skillet without any oil and toast until light brown in spots, then remove from the skillet.
Step 2: Add the ingredient to the food processor. Add the basil, Parmesan, pine nuts, garlic, lemon juice, salt and pepper to the food processor.
Step 3: Chop the ingredients. Pulse until finely chopped.
Step 4: Add the olive oil. With the food processor still running, drizzle in the olive oil until it is completely combined. If you prefer a thinner pesto, add additional oil. Season with more salt to taste if desired.
Use a different basil: Try a different variety of basil such as large leaf Italian basil, lemon basil, mint basil, Greek basil, etc. Each will affect the taste of the recipe in an exciting new way.Swap in different greens: Swap some or all of the basil for other greens such as parsley, cilantro, mint, arugula, kale, spinach, etc., or play with a combination.Add herbs: In addition to basil, flavor the pesto with marjoram, mint, thyme or oregano.Swap in other cheese: Swap some of the Parmesan Reggiano for sharper, saltier, tangier, more pungent Pecorino Romano. You can even use Cotija cheese in combination with cilantro and pepitas.Swap in other nuts: Swap the pine nuts for almonds, walnuts, pecans cashews, or pistachios.Make it nut free: Swap the pine nuts for pumpkin seeds, pepitas, hemp seeds, etc.Punch up the flavor: Add anything to your pesto such as sun-dried tomatoes, roasted red peppers, jalapenos, red pepper flakes, anchovies, capers, olives, artichoke hearts, etc. Add some heat: I’m a big fan of adding a pinch of red pepper flakes.Make vegan pesto: Substitute the cheese with a non-dairy cheese or add 3 tablespoons of nutritional yeast. Nutritional yeast is nutty and cheesy.
Pesto alla Trapanese: uses almonds instead of pine nuts and is finished with fresh tomatoes for a lighter, brighter flavor; ideal for pasta.Pesto agli Agrumi (Citrus Pesto): uses almonds instead of pine nuts and includes lemon or orange juice, or a combination; ideal for seafood or seafood pasta.Pesto Rosso (Red Pesto/Sun-Dried Tomato Pesto): uses almonds instead of pine nuts and includes sun-dried tomatoes and sometimes roasted red peppers. It can also include red pepper flakes, rosemary, or sometimes even olives. I’ve used in my Sun-Dried Tomato Pesto Shrimp – absolutely divine!Pesto Modenese: uses lardo, a kind of cured salumi from pure pig fat instead of olive oil, processed with Parmigiano Reggiano, garlic, rosemary or thyme (or both); ideal as a spread on bread, sandwiches or pizza.Garlic Scape Pesto: uses cashews instead of pine nuts and chopped garlic scapes instead of basil; ideal for pasta, seafood, etc. Pesto di Noce (Walnut Pesto): uses almonds instead of pine nuts; ideal for everything! Pesto di Pistacchio (Pistachio Pesto): uses pistachios instead of pine nuts combined with fresh lemon zest; also delicious with mint instead of basil; ideal for a spread, vegetables, chicken, etc.Pesto di Rucola (Arugula Pesto): uses arugula instead of basil, both Parmigiano Reggiano and Pecorino and lemon zest; ideal drizzled over steamed artichokes, grilled fish, vegetables or ripe tomatoes.Parsley Pesto with Anchovies: uses parsley instead of basil combined with capers, oregano, anchovies, garlic, white vinegar and red pepper flakes for a briny sauce; ideal for grilled or roasted vegetables and fish. Puttanesca Pesto: add 6 anchovy fillets to the food processor then stir in ⅓ cup roughly chopped pitted Kalamata olives to finish; ideal as a spread for bread or sandwiches.Cilantro Pepita Pesto: uses pepitas instead of pine nuts, cilantro instead of basil, Cotija instead of Parmesan with the addition of one jalapeno and a splash of lime juice; ideal for tacos, fish, chicken or vegetables.Avocado Pesto: Add an avocado to any pesto recipe to create a creamy version. You can also swap the basil for cilantro; ideal for pasta and sandwiches.Artichoke Pesto: add a 12-ounce jar of oil packed artichokes, and consider walnuts instead pine nuts; ideal for sandwiches, chicken, fish, pasta, etc.
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