Basil pesto is a must-have in any kitchen. It's quick and easy to make with fresh basil leaves and keeps well in the fridge for several days. You can use it to add some flavor to pasta, sandwiches, gnocchi, pizza and more! It's as simple as tossing the ingredients in a blender or a food processor and you're ready to go!
For more delicious herb sauce, try ours chimichurri or Rachel's Green Sauce.
Why our recipe?
- Way better than any jar you can ever buy!
- Comes together in 5 minutes.
- Alternative substitutes for pine nuts.
Pesto brings a wonderful bright flavor to any dish. It originated in the Italian city of Genoa, where Italians have been making this delicious sauce for centuries.
Material notes
- Mint: Pesto base and you need to use fresh.
- Garlic: Always use fresh garlic for pesto for best flavor as it will be eaten raw.
- Cheese made in Parma: Use freshly grated or freshly chopped for this.
- Olive oil: It adds smoothness and fat, and it helps carry the flavors of all the other ingredients. Use a little more if you need to thin your pesto.
- Pine nuts: Pine nuts can be expensive, so sunflower seeds are one of the cheapest options. You can also use walnuts, pecans or almonds.
Switch things up
While basil pesto is classic, you can change up your pesto game by swapping out your basil for cilantro, mint, parsley, or any combination. You can add arugula, spinach or sundried tomatoes.
Storage and freezing instructions
Keep in fridge 3 to 5 days in an airtight container.
freeze Up to 6 months in an airtight container. For smaller portions, divide the pesto into an ice cube tray and refrigerate. Once the pesto cubes are frozen, transfer them to an airtight container for long-term storage.
