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.
Really simply easy to follow instructions. I love the smell
And taste of fresh pesto and this recipe makes great pesto. I’m going to see if I can freeze it for winter.
I’m glad you enjoyed it! I like to freeze pesto in ice cube trays for individual servings.
Ratios are all off
Hello! Can I use coconut oil instead of EVOO?
Hi Sayine, since coconut oil becomes solid, I would stick to the olive oil.
I don’t prefer the taste of too much raw garlic in my food (generally), and this was the first pesto recipe where it was really moderated. I can actually taste the basil and lemon, which is what I love. Something so simple (use less garlic) – have to thank L&L for making pesto an option on our menu.
I’m glad you loved it!
Excellent! Thank you 🙂
Too lemony and not enough garlic for my taste
True. I added some garlic powder to mine at the end.
Wow, so fresh tasting , we even put it on our eggs. Great, quick recipe. Thank you.
Deliciou6! I did not have pine nuts so I substituted roasted pecans.
Delicious. Made a triple batch and froze. Good for the winter.
So glad you loved the pesto, Sandra! I love having this one in the freezer for the winter too.
I want to make it….can I use it for 8 people or should I double the recipe? It looks delicious.
Hi Lucie, I’d recommend doubling it. Hope you enjoy!
Delicious pesto! Even with approximate measures of both basil and Parmesan it was absolutely gorgeous
Hi, I’m so glad you loved it!
Hi, do you have a weight for the basil? 2 cups can vary widely depending on how packed it is. Thanks!
Hi Lauren, I’d estimate 1.5-2 ounces.
Silly question, but for the 2 cups of basil is it truly 16 oz of basil or is it lightly packed basil that you can fit into 2 cups measuring cups. It seems no matter how I squish the basil it doesn’t add up to the 16 ox.
Hi Janet, you don’t need nearly 16 oz of basil for this recipe! We mean lightly packed basil that you can fit into 2 cups by volume. By weight, I’d estimate that you’d need 1.5-2 ounces.
Absolutely delicious! Doubled the amount, didn’t add the parm cheese, but added 1/2 cup almond milk (for double serving size) which gave it a creamier texture.
I would like to preserve the pesto. How do I do it? Fridge or freezer, for how long?..
.Thank you!
Hi Victoria, the pesto freezes well for up to 3 months! You could freeze it in ice cube trays if you’d like to use a little at a time. Otherwise, freeze full batches in an airtight, freezer-safe container. I like to drizzle a little olive oil over the top of the pesto before freezing.
So glad you loved it, Dave!
I prepared pesto but with pecorino romano cheese and it was a hit at home. I reserved the half in the freezer and a week after it was still delicious. My husband loved it. Thanks for an amazing recipe.
I’m glad you loved it!
The amount of basil is not listed in the recipe
It’s 2 cups as mentioned in the recipe.
Wow!Just made your pesto
The lemon juice was perfect!It was so bright and delicious
I’m so glad you loved it!
Love this pesto and easy to make!
I’m so glad you’ve loved it!
loved it and love the website
thank you!
Made this easy recipe several times with homegrown basil and it was phenomenal! QI’m going to freeze some as recommended by one of your readers. Thank you so much!