Hey there, pesto lovers! I’m so excited to share my super simple, quick, and delicious pesto recipe with you. This recipe is a game-changer for busy weeknights or when you just need a burst of fresh flavor. I’ve been making pesto for years, and trust me, this is the easiest and tastiest version you’ll ever try!
Why You’ll Absolutely Love This Pesto
- Quick & Easy: Ready in just 5 minutes12!
- Fresh Ingredients: Made with vibrant basil, garlic, and Parmesan25.
- Versatile: Perfect for pasta, sandwiches, veggies, and more35.
- Customizable: Easily adaptable to your taste preferences and dietary needs5.
Quick Facts
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Serving Size: About 1 cup (enough for 1 pound of pasta)1
Ingredients
- 2 cups fresh basil leaves, packed34
- ⅓ cup walnuts (or pine nuts for a more traditional flavor)3
- 2 large garlic cloves, roughly chopped3
- ½ cup grated Parmigiano-Reggiano cheese34
- ½ teaspoon salt (or to taste)14
- ¼ teaspoon ground black pepper14
- ⅔ cup extra virgin olive oil3
Let’s Make Some Pesto!
- Prep the Nuts and Garlic: In a food processor, add the walnuts (or pine nuts) and garlic cloves34. Process until coarsely chopped, about 10 seconds3.
- Add Basil and Seasonings: Add the fresh basil leaves, salt, and pepper to the food processor34. Process until the mixture resembles a paste, about 1 minute3.
- Incorporate Olive Oil: With the processor running, slowly pour the extra virgin olive oil through the feed tube34. Process until the pesto is thoroughly blended3.
- Add Cheese: Add the grated Parmigiano-Reggiano and process for another minute until everything is well combined34.
- Taste and Adjust: Give it a taste and add more salt or pepper if needed14.
Serving Suggestions: Pesto on Everything!
- Pasta: Toss with your favorite pasta for a quick and flavorful meal2.
- Pizza: Spread it on pizza crust before adding toppings3.
- Sandwiches: Use as a spread for sandwiches and paninis5.
- Veggies: Dollop on grilled or roasted vegetables5.
- Eggs: Add a spoonful to scrambled eggs or omelets3.
- Salads: Mix with a little extra olive oil and lemon juice for a vibrant salad dressing5.
Tips for Customization
- Nut-Free Pesto: Use sunflower seeds or pumpkin seeds instead of nuts4.
- Vegan Pesto: Skip the cheese or use nutritional yeast for a cheesy flavor5.
- Herb Variations: Experiment with different herbs like parsley, spinach, or kale5.
- Spice It Up: Add a pinch of red pepper flakes for a little heat5.
- Lemon: Add 2 tablespoons of fresh lemon juice5.
Storing Your Pesto
- Refrigerator: Store pesto in a tightly sealed jar or airtight container, covered with a thin layer of olive oil to prevent oxidation3. It will keep in the refrigerator for about a week23.
- Freezer: Freeze pesto in an airtight container for up to 6 months3. For easy use, divide the pesto into ice cube trays. Once frozen, transfer the cubes to a sealable plastic bag3.
Nutritional Information (per 2 Tbsp serving)3
- Calories: 159
- Fat: 17g
- Saturated Fat: 3g
- Carbohydrates: 1g
- Sugar: 0g
- Fiber: 0g
- Protein: 3g
- Sodium: 161mg
- Cholesterol: 4mg
FAQs: Your Pesto Questions Answered
- Why is my pesto bitter?
- Over-processing the basil can make it bitter. Make sure to pulse the ingredients and not over-blend4.
- Can I use a blender instead of a food processor?
- While a food processor is recommended for the best texture, you can use a blender. Just be careful not to over-blend2.
- How do I keep my pesto from turning brown?
- Cover the pesto with a thin layer of olive oil before storing it in the refrigerator to prevent oxidation3.
- What if I don’t have pine nuts?
- No problem! Walnuts, almonds, or even sunflower seeds make great substitutes4.
I hope you enjoy this pesto recipe as much as I do! It’s a fantastic way to add a burst of fresh flavor to just about anything. Happy cooking!
