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Learn How to Make Pesto following my delicious fresh Basil Pesto Recipe! It's easy to make homemade pesto in a food processor or blender, and it's ready in just 5 minutes to use as a dip, spread, or pasta sauce for your favorite dishes.
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Easy Pesto Recipe
I always like to keep a jar of homemade pesto on hand, especially during the summer months. It's incredibly refreshing, easy, and quick to make, and freezes well for later!
Plus, you can serve pesto in a million different delicious ways! I love using it as a dip for blistered shishito peppers, as a spread for pesto pizza, or as a pesto pasta sauce.
It is so versatile, and because it takes just minutes to make, it's perfect for whipping up a quick but flavorful meal. Grab your food processor or blender and let's make a quick batch of fresh pesto!
Pesto Sauce Recipe FAQs
Pesto is a classic sauce made by simply grinding fresh basil leaves with other ingredients like nuts, garlic, and cheese, then slowly adding olive oil to create a composed sauce. My basic pesto sauce recipe uses basil, a vegan Parmesan substitute (or regular Parmesan), garlic, pine nuts, salt, pepper, and olive oil.
Pine nuts are not necessary for making pesto. You can leave them out if desired, or even use another type of nut as a substitute, such as toasted walnuts if you enjoy the texture they add.
You do not need to trim the basil stems to make pesto. The whole stalk of basil can be added to the food processor and used if desired.
Pesto Sauce Ingredients
- Basil leaves
- Parmesan cheese
- Garlic
- Pine nuts
- Salt
- Black pepper
- Extra virgin olive oil
How to Make Pesto
- Add basil leaves, pine nuts, vegan Parmesan cheese, garlic, salt and pepper, and extra virgin olive oil to a food processor or blender.
- Blend to combine until it reaches a creamy consistency.
Classic Pesto Recipe Variations
There are so many different variations you could make this classic pesto recipe! Here are a few of my favorites...
- Swap in different herbs: Instead of basil, or along with the basil, you can use spinach, baby arugula, cilantro, parsley, or any other favorite herb.
- Swap in different nuts: Instead of pine nuts, you can use almonds, pecans, walnuts (toasted walnuts are a favorite!), or any other favorite nut.
- Swap in different cheese: Instead of Parmesan cheese, you can also use Asiago, Grana Padano, Piave, or Pecorino Romano.
- Add some heat: Try adding a few pinches of crushed red pepper flakes, cayenne pepper, or a few slices of jalapeños to make your pesto spicy!
How to Use Pesto Sauce
There are also endless ways to use fresh pesto! Some of my favorites include...
- Gnocchi sauce or pesto pasta sauce: Classic pesto sauce pairs perfectly with gnocchi or pasta. It is delicious with Creamy Asparagus Pasta.
- Salad dressing: Add in a little extra oil or water to thin out the pesto, then toss into your favorite salad, like Orange and Fennel Salad.
- Use it as a dip: The perfect snack or appetizer dipping in fresh veggies or bread. I love it as a dip for Blistered Shishito Peppers.
- Pizzas or flatbreads: Try using pesto in place of tomato sauce to make pizza.
- Spoon it over eggs: I love adding pesto to scrambled eggs!
- As a spread: Spread it on sandwiches or even in the middle of a quesadilla, like my Steak Quesadillas.
Is pesto gluten-free?
All ingredients used in this classic pesto recipe are gluten-free.
How to Store Pesto
How to Refrigerate Pesto
- Store pesto in a sealed, airtight container and refrigerate for up to 5 days.
- To help prevent any browning, simply pour a thin layer of olive oil on top of the pesto, ensuring the surface is covered. Or, place a sheet of plastic wrap directly over the surface of the pesto.
How to Freeze Pesto
- Store pesto in a sealed, airtight container and freeze for up to 6 months.
- One of my favorite ways is to freeze it in an ice cube tray lined with plastic wrap, so that it's already divided into small portions. Simply freeze, pop the cubes out and place them into a freezer bag!
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📖 Recipe
How to Make Best Pesto
Equipment
- 1 food processor or blender
- 1 Spatula to scrape down the sides of the bowl as you process
Ingredients
- 2.5 cups Fresh basil leaves
- 2 Tablespoons Parmesan cheese
- 3 cloves Garlic cloves chopped roughly
- 2 Tablespoons Pinenuts
- 1 teaspoons Salt
- ½ teaspoon Black pepper
- ¼ cup Extra virgin olive oil
Instructions
- Add basil leaves, pine nuts, vegan Parmesan cheese, garlic, salt and pepper, and extra virgin olive oil to a food processor or blender.
- Blend until creamy and smooth.
Notes
- How to Refrigerate Pesto: Store pesto in a sealed, airtight container and refrigerate for up to 5 days. To help prevent any browning, simply pour a thin layer of olive oil on top of the pesto, ensuring the surface is covered. Or, place a sheet of plastic wrap directly over the surface of the pesto.
- How to Freeze Pesto: Store pesto in a sealed, airtight container and freeze for up to 6 months. One of my favorite ways to freezing is in an ice cube tray lined with plastic wrap, so that it's already divided into small portions. Simply freeze, pop the cubes out and place into a freezer bag!
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