Pesto sauce is made with very simple ingredients: basil, extra virgin olive oil, garlic cloves, parmesan, and pine nuts. But you don't have to stick to that formula. If you don't have fresh basil or don't have pine nuts, feel free to make substitutions, using another herb instead of the basil or replacing the pine nuts for toasted walnuts, pecans, or cashew. Likewise, you can substitute kale for the basil and Parmesan cheese for Parmigiano.
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This recipe for Pesto sauce is very versatile and can be used in different recipes. You can warm it and add it to a favorite pasta dish or serve it cold as a topping. It works well as a marinade for chicken before cooking, or add it to your favorite chicken dish at the end. It makes a tasty dip for bread and works well to substitute for dressings and other condiments on sandwiches.
What is Pesto?
Authentic pesto is made with fresh basil leaves, garlic, olive oil, pine nuts, and cheese pounded into a thick paste. It is generally accepted that pesto is a Ligurian invention, to the extent that the classic pesto is also called Genovese pesto, after Genoa, the capital of the coastal region of northwestern Italy. Liguria is famous for its buttery, sweet olive oil and basil, a mildly spicy, clove-scented variety. For hundreds of years, pesto was made by pounding these aromatic ingredients with a mortar and pestle. Today, using a blender or food processor to make homemade pesto is much more common.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Aromatic: Fresh Garlic.
- Fresh Basil: Always use fresh basil leaves to make pesto.
- Pine nuts: You can substitute pine nuts for pecans, walnuts, cashew, or almonds.
- Hard Cheese: I highly recommend freshly grated Parmesan cheese.
- Oil: Extra Virgin Olive Oil
- Seasoning: Kosher salt & Freshly Cracked Black Pepper
Tools you'll need
- Serving Bowl
- Measuring cups
- Liquid measuring cup
- Chef’s knife
- Cutting board
- Large wooden spoon
- Food Processor
How to Make Pesto Sauce
Note: The full instructions are provided in the recipe card below.
Rinse the basil leaves well, dry thoroughly, and coarsely chop. In a food processor, combine the pine nuts, garlic, cheese, salt, and pepper. Process until the mixture is smooth. Add the basil and process until blended. With the machine running, gradually add the extra virgin olive oil.
Transfer the pesto sauce to a medium bowl— taste and adjust with salt if needed. The sauce is ready to use now, or it may be refrigerated for later use.
Substitutions
- Hard Cheese: You can substitute Parmesan cheese for Parmigiano Reggiano, Pecorino Romano, or Grana Padano.
- Fresh Herb: You can substitute basil for kale, spinach, arugula, or cilantro.
- Nuts: You can substitute pine nuts for pecans, walnuts, cashew, or almonds.
Variations
How to Serve
Use pesto sauce with pasta, pizza, soups, eggs, potatoes, sandwiches, or in other desired recipes.
How to Store
Store leftover pesto in the fridge, covered in a layer of olive oil, for up to 3 days. For longer-term storage, freeze pesto in ice cube trays and cover it with plastic wrap.
Make Ahead
Pesto can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days.
How to Freeze
Pesto will keep in the freezer for up to six months. However, keep in mind that Pesto won’t retain its bright green color after defrosting. You can freeze pesto in ice cube trays, glass jars, or other freezer-safe containers. Different methods will yield slightly different results; what works for you will depend on how you plan to store and use your pesto. After taking the pesto out of the freezer, defrost the pesto in the microwave or in a pot on the stove over low heat. Then, you can enjoy a delicious dish of pesto pasta. You can defrost frozen pesto cubes and brush it on warm bread or serve as a dip for crackers and veggies.
Tips for Making The Best Pesto Sauce
- Prevent Oxidation: Blanching the basil in boiling salted water will help prevent the pesto from oxidizing during storage and make the color more pronounced.
- Add salt: Adding a bit of salt to the basil helps break down the leaves while processing.
- Add citrus: Though not a traditional pesto ingredient, lemon juice and/or zest can help brighten up a dull pesto.
- Use Fresh Basil: Always use fresh basil leaves to make pesto. Dried basil tastes different from fresh basil. In addition, fresh basil leaves contain moisture in the form of water and natural oils, which contributes to the pesto’s creaminess.
FAQ
What do you eat pesto with?
Pesto can be used as a sauce for pasta dishes such as linguini or Fettucine. But it also has versatile applications for many other dishes such as pizza, sandwiches, and salads. Additionally, it can be used as a spread on bruschetta or crostinis.
Is eating pesto good for you?
Eating pesto can benefit one's health when done in moderation because it contains various essential nutrients, including vitamins, minerals, and healthy fats. Additionally, pesto typically contains olive oil as a base, which is high in monounsaturated fat and has been linked to decreased inflammation and improved cardiovascular health.
What makes a pesto a pesto?
A traditional pesto sauce typically includes basil, pine nuts, garlic, Parmesan cheese, and olive oil. These ingredients are blended together to form a smooth sauce with a bright green color and a strong, fresh flavor.
How do Italians eat pesto?
In Italy, pesto is often used as a sauce for pasta dishes, such as trofie al pesto, which is a popular Ligurian dish made with handmade pasta and pesto sauce. Pesto is also used as a spread for bread or as a topping for bruschetta.
What is pesto made of?
Pesto is traditionally made with fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil. However, there are many variations of pesto, and some recipes may use different ingredients, such as different types of nuts or herbs.
Is pesto vegan?
Traditional pesto contains Parmesan cheese, which is not vegan. However, there are vegan variations of pesto that use nutritional yeast or vegan cheese as a substitute for Parmesan.
How do you store pesto?
Pesto should be stored in an airtight container in the refrigerator. It can also be frozen for longer storage. Pesto can last up to a week in the refrigerator or up to six months in the freezer.
How do you make pesto?
To make pesto, blend fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil in a food processor until smooth. You can adjust the ingredients to taste and use different types of nuts or herbs, depending on your preference.
What dishes can you make with pesto?
Pesto can be used in a variety of dishes, such as pasta, sandwiches, salads, pizza, and as a topping for roasted vegetables. It can also be used as a dip for bread or as a sauce for grilled meats or fish.
Is pesto healthy?
Pesto can be a healthy addition to your diet, as it contains healthy fats, vitamins, and minerals. However, it can also be high in calories and sodium, depending on how it is prepared and consumed. It's important to use pesto in moderation and to choose recipes that incorporate it in a balanced way.
What is the origin of pesto?
Pesto originated in Genoa, a city in the Liguria region of northwest Italy. It is traditionally made with ingredients that are abundant in this region, such as fresh basil, pine nuts, and olive oil.
Can you make pesto without nuts?
Yes, you can make pesto without nuts. Some recipes may use different ingredients, such as seeds or vegetables, as a substitute for nuts.
How long does pesto last?
Pesto can last up to a week in the refrigerator, if stored in an airtight container. It can also be frozen for longer storage. However, the flavor and texture of the pesto may change over time, so it's best to use it within a few days of making it.
Is pesto gluten-free?
Traditional pesto is gluten-free, as it does not contain any wheat or gluten-containing ingredients. However, it's important to read the labels of store-bought pesto, as some brands may contain gluten as an additive.
Can you make pesto with other herbs?
Yes, you can make pesto with other herbs, such as cilantro, parsley, or mint. These variations can add a unique flavor and color to the pesto.
How do you use leftover pesto?
Leftover pesto can be used in a variety of ways, such as a spread for sandwiches, a dip for vegetables, or a sauce for grilled meats or fish. You can also mix it into scrambled eggs or use it as a marinade for chicken or tofu.
Watch How to Make It
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Recipe
Easy Pesto Sauce
Tools
Ingredients
- 2 fresh garlic cloves , roughly chopped
- 2 cups firmly packed fresh basil leaves
- ⅓ cup pine nuts, walnuts, pecans, cashews or almonds , roasted
- ½ cup Parmigiano Reggiano cheese or Grana Padano finely grated
- ⅔ cup Extra Virgin Olive Oil
- ½ teaspoons kosher salt , adjust to taste
- ¼ teaspoon ground Black pepper
Instructions
- Rinse the basil leaves well, dry thoroughly, and coarsely chop. In a food processor, combine the pine nuts, garlic, cheese, salt, and pepper. Process until the mixture is smooth. Add the basil and process until blended. With the machine running, gradually add the extra virgin olive oil.
- Transfer the pesto sauce to a medium bowl— taste and adjust with salt if needed. The sauce is ready to use now, or it may be refrigerated for later use.
Notes
- How to Store: Store leftover pesto in the fridge, covered in a layer of olive oil, for up to 3 days. For longer-term storage, freeze pesto in ice cube trays and cover it with plastic wrap.
- How to Freeze: Pesto will keep in the freezer for up to six months. However, keep in mind that Pesto won’t retain its bright green color after defrosting. You can freeze pesto in ice cube trays, glass jars, or other freezer-safe containers. Different methods will yield slightly different results; what works for you will depend on how you plan to store and use your pesto. After taking the pesto out of the freezer, defrost the pesto in the microwave or in a pot on the stove over low heat. Then, you can enjoy a delicious dish of pesto pasta. You can defrost frozen pesto cubes and brush it on warm bread or serve as a dip for crackers and veggies.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.