Learn how to make Homemade Pesto using a handful of fresh ingredients. This versatile sauce will transform your favorite dishes into culinary masterpieces and only takes minutes to make!
There’s a huge difference between homemade and store-bought pesto. Nothing compares to the taste of a homemade pesto sauce – not to mention, it’s much better for you without any unnecessary added ingredients. Pesto can transform so many dishes, like pasta salad, by adding a burst of flavor.
Sure, grabbing a jar from the store is more convenient, but making it from scratch only takes 5-10 minutes and the taste is worth it. Once you’ve tasted homemade pesto, you’ll never go back to store-bought. All you need is a food processor and a few simple ingredients, which are listed below. It’s also great to prepare ahead of time and store in the fridge for busy nights when you want to whip up some pasta and drizzle pesto on top. Add some crusty bread and a side of veggies and dinner is done.
Why You’ll Love This Homemade Pesto Recipe
- Versatile for so many dishes!
- Flavorful and fresh!
- Easy to make!
- Delicious and better than store-bought!
What You Need
- Kale leaves
- Fresh basil leaves
- Parmesan cheese
- Pine nuts
- Lemon juice
- Garlic
- Olive oil
- Salt and pepper
Recipe Variations
- Use different herbs. Replace basil for arugula for a peppery pesto, kale for a healthier pesto or cilantro for a herbaceous flavor.
- Add sundried tomatoes for a rich and tangy flavor.
- Add a squeeze of lemon juice for a more citrusy flavor.
- Blend roasted red peppers for a sweet and smoky flavor.
- Make a nut-free pesto by swapping pine nuts for sunflower or hemp seeds.
- Add some heat with red pepper flakes or a splash of hot sauce.
How to Make Pesto
- Add the chopped kale leaves, basil leaves, parmesan cheese, pine nuts, lemon juice, garlic clove, olive oil, salt, and pepper to the food processor.
- Pulse the ingredients together. Scrape the sides and pulse again until thoroughly mixed and smooth.
Ways to Use Pesto
The possibilities for using pesto is endless as it makes a flavorful sauce for many dishes. Here are some common ways to use pesto.
- Pasta: Toss cooked pasta with pesto for a quick and delicious meal.
- Pizza: Use pesto as a sauce for pizza instead of tomato sauce.
- Sandwiches: Spread pesto on your favorite sandwiches for a burst of flavor.
- Salad Dressing: Mix pesto with olive oil and vinegar for a flavorful salad dressing.
- Marinade: Use as a marinade or topping for grilled meats and fish.
- Appetizers: Top bruschetta or crostini with pesto for a delicious appetizer.
- Eggs: Top your eggs or omelet with a spoonful of pesto for a delicious and easy breakfast.
- Soup: Add a dollop of pesto to soup, like minestrone or tomato soup, for added flavor.
- Roasted Vegetables: Toss roasted vegetables with a spoonful of pesto for a flavorful side dish.
How to Store Pesto
To properly store pesto, place it in a jar with a thin layer of olive oil on top to prevent it from browning. Keep the jar in the refrigerator for up to one week. Alternatively, you can freeze the pesto for up to three months by pouring it into an ice cube tray. Once it’s frozen solid, pop out the cubes and transfer it to a freezer bag. Allow it to thaw in the fridge overnight before using.
FAQs
Can I use another kind of nut instead of pine nuts?
Yes, you can substitute the pine nuts for other nuts such as walnuts or almonds. Keep in mind that it might alter the taste but really hard to tell a difference.
Can I make pesto without a food processor?
If you don’t have a food processor, use a mortar and pestle to make. I don’t suggest using a blender as the consistency won’t be as creamy.
Can I use dried basil instead of fresh basil?
I highly suggest using fresh basil in this pesto recipe but if you don’t have any on hand and in a pinch dried basil will work. Just note that the pesto will not taste the same as using fresh basil as it makes all the difference.
Can I make a large batch of pesto?
Yes, of course you can. Just double or triple the recipe to the amount of servings.
Recipe
Homemade Pesto
Ingredients
- 1/2 cup kale leaves chopped
- 1/2 cup fresh basil leaves
- 1/4 cup parmesan cheese
- 2 tablespoons pine nuts
- 1 tablespoon lemon juice
- 1 garlic clove
- ¼ cup olive oil
- Salt & pepper to taste
Instructions
- Add the chopped kale leaves, basil leaves, parmesan cheese, pine nuts, lemon juice, garlic clove, olive oil, salt, and pepper to the food processor.
- Pulse the ingredients together. Scrape the sides and pulse again until thoroughly mixed and smooth.
Notes
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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