Pesto is one of my favorite condiments to keep on hand. Try these easy, fun pesto recipe variations to brighten pasta, salads, roasted veggies & more!
One of my favorite things about summer is the bounty of fresh herbs that are just outside my doorstep. Fresh herbs make any meal instantly more flavorful and beautiful. My favorite thing to do with all of those fresh herbs (aside from sprinkle them on everything) is to make pesto! It’s especially great for lazy summertime cooking. I like to dollop it on grilled vegetables, pasta, spaghetti squash, salads, eggs, toasted bread, pizza, sandwiches… you get the idea. With just a few easy steps, it makes anything an instant tasty meal, whether you feel like cooking or not.
What is pesto, and how do I make it?
Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese. With a food processor, it comes together in just a few steps:
- Pulse the nuts, lemon juice, and garlic in the food processor until they’re finely chopped.
- Add the basil and pulse again.
- Next, drizzle in the olive oil with the food processor blade still running.
- Finally, add grated Parmesan cheese and process briefly until combined. For vegan pesto, simply skip the cheese.
That’s it! It’s really simple to make, and it’s easy to vary according to the season or your mood. It will keep for a few days in an airtight container in the fridge, though its surface may start turning brown. As a result, it’s best to cover your pesto with a thin layer of plastic wrap or an extra drizzle of oil before sealing your container. This will keep it fresh and green!
Pesto Recipe Variations
Once you’ve made the classic basil pesto recipe, try changing it up! You can make delicious variations with all sorts of nuts, seeds, veggies, and leafy greens. Here are some of my favorites:
- Swap out the pine nuts for any nut of your choice! I particularly like walnuts, almonds, and pistachios.
- Make nut-free pesto by using pepitas or hemp seeds.
- Use a different herb. Try replacing the basil with mint, cilantro, or parsley!
- Or fewer herbs. Replace half the basil with 1 cup arugula, kale, or chopped zucchini. For a punchier twist, pulse in 4 artichoke hearts, a roasted red pepper, or half an avocado instead of half the basil.
- Don’t let your veggie stems go to waste. Blanch 1/2 cup kale stems and blend them into pesto in place of half the basil.
- Punch up the flavor! Add 2 to 4 sun dried tomatoes, a charred jalapeño, nutritional yeast, or a pinch of red pepper flakes.
The possibilities are endless – let me know if you have a favorite variation!
I made pesto! Now what do I do with it?
The obvious choice is tossing pesto with pasta, but your options don’t end there. Spoon it over a Caprese salad, top it onto a grain bowl, scoop it onto spaghetti squash or mac and cheese, or incorporate it into this yummy zucchini casserole. We love it on polenta and homemade pizza, too. It’s even great on scrambled eggs! Do you have a favorite way to use pesto? Let me know in the comments!
Basil Pesto
Equipment
- Food Processor (I swear by my Cuisinart one for a smooth consistency!)
Ingredients
Basic Basil Pesto:
- ½ cup toasted pine nuts
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- ¼ teaspoon sea salt
- freshly ground black pepper
- 2 cups basil leaves
- ¼ cup extra-virgin olive oil, plus more for a smoother pesto
- ¼ cup freshly grated Parmesan cheese, optional
Instructions
- In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
- Add the basil and pulse until combined.
- With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.
This is my go to Pesto; we love it. We love it with pasta and sausage! Thank you!
Simple, but addictive recipe. I especially enjoy making this because the ingredients are so easy to find. I made my with basil, mint, walnut, almond and vegan cheese. It turned out delicious!
Love this recipe! We had the pesto with spinach ravioli. I did use half basil and half arugula because it was what I had available. I also added a little more salt and olive oil.
Absolutely the BEST!!!! I make it now & give as gifts.
Thanks for sharing!!
Cathy
Hi can you freeze the pesto? If yes, how long will it last?
It lasts for years at -18C or below. Freeze it in small pots or ice-cube trays then defrost as needed.
I was DELICIOUS! I ended up adding more parmesan and salt then the recipe said (it was my brother’s request.)
I can’t seem to find the amount of basil being used?
When I look at it, it shows 2 cups basil. Hope that helps!
Thank you!
I can’t see it either! It’s not visible on my computer. Thank you for asking.
Love this recipe sooooo much. I struggle to justify the cost of the ingredients, but at the same time it is so worth it every dang time. I’ve tried a few store bought pestos and it doesn’t even come close.
That said, are there any recommendations on storing this? Is it a stretch to freeze it? We always seem to have a little leftover. Plus I always have some ingredients left over and I feel like I should turn it into pesto so as not to waste the fresh ingredients….but then again I also dont want to waste the pesto lol.
Either way this pesto is delicious and I will still keep making it!
Freeze leftover pesto as little ice cube in trays.
Amazing!
Best basil pesto I ever made
I’m glad you loved it!
Can. I make this with pre shredded parmesan? I can’t seem to find a block form that’s vegetarian ( no rennet in it). Thanks!
Hi Emily, that’ll probably work but you can also just skip it.