Ingredients & Substitutions
Here I explain the best pesto ingredients, what each one does in my recipe, and substitution options. For measurements, see the recipe card. Wondering what pesto is made of? You only need 5 ingredients, plus salt and pepper, and they are easy to customize:
Fresh Basil – The main ingredient! I prefer lighter green basil leaves for a brighter flavor, but you can opt for darker, larger ones for more intensity. You can also make pesto using other fresh herbs (like parsley, cilantro, or mint) or leafy greens (like arugula, spinach, or kale) for different flavors. You can even add oven dried tomatoes, in addition to or instead of the greens. Nuts – The traditional pesto I ate in Italy used pine nuts, so that’s what I put in my pesto recipe, too. But I’ve also tried it with macadamia nuts, almonds, walnuts, and cashews, and all of them taste amazing in their own way. For a nut free version, replace the nuts with seeds, such as pepitas or sunflower seeds. Grated Parmesan Cheese – You could also use pecorino romano or Asiago cheese. If you can’t have dairy, replace the cheese with 2-3 tablespoons of nutritional yeast instead. (I find that nutritional yeast is more intense than parmesan, so use about half the amount.) Olive Oil – I love my pesto sauce with extra virgin olive oil for its rich and fruity flavor, but regular olive oil also works. Garlic – You can’t beat the flavor of fresh garlic cloves, but I’ve made my pesto recipe with a teaspoon of minced jarred garlic in a pinch and it’s still delicious. I don’t recommend garlic powder, though. Sea Salt & Black Pepper
How To Make Pesto
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Storage Instructions
Store: I keep my homemade pesto in a mason jar in the refrigerator, but any airtight container works. It lasts up to 2 weeks! Freeze: This sauce keeps in the freezer for up to 6 months. I like to pour it into a silicone ice cube tray, so that I can easily pop out how much I need at any time. You can also transfer the frozen cubes to a zip lock bag once they are solid.
Common Questions
What is pesto? Basil pesto is a bright green Italian sauce made from fresh basil, garlic, nuts, parmesan cheese, and olive oil. Unsurprisingly, the best one I’ve ever had was on our trip to Italy — but I think I’ve gotten pretty close with my pesto recipe. Is pesto healthy? Everyone’s definitions are different, but yes, I would consider pesto a healthy sauce. It checks the boxes for me: fresh, natural ingredients and healthy fats (from nuts and olive oil). Why did my pesto turn solid? It’s normal for pesto to turn solid in the fridge. I just set it out at room temperature to return to its normal consistency, or this happens naturally if I put it on warm foods.
Ways To Use It
There are so many ways to use this fresh and herby condiment! Here are some of my fave ways to make pesto recipes:
Chicken – Pesto chicken is one of my go-to summer dinners, because it takes me minutes to prep and the flavors are all… summery. You can also use my homemade pesto as a marinade for juicy baked chicken breast, crispy grilled chicken legs, or even chicken leg quarters. Seafood – I just used it again for my pesto salmon, but it would be perfect drizzled on crispy broiled salmon or juicy shrimp skewers, too. Noodles – The most common way to use pesto is tossed with pasta! You can use your favorite kind. I prefer lighter options, like zucchini noodles or spaghetti squash. Eggs – My latest obsession is frying eggs in pesto instead of oil. It’s so good! You can also drizzle it on top of cloud eggs or baked eggs. Veggies – For a burst of fresh flavor, add a few spoonfuls to your roasted vegetables or toss it with my cauliflower gnocchi. Potatoes – My latest experiment was tossing air fried potatoes with this pesto sauce. No regrets. Salads – I just thin it out with extra olive oil to turn it into a salad dressing! It makes a yummy dressing swap in my antipasto salad or shrimp salad, or drizzle it over Caprese skewers. Italian Dishes – I’m a huge fan of swapping this for the sauce in my zucchini lasagna, but you can also use it as the sauce on cauliflower pizza crust or use it for my sausage and peppers instead of marinara. Bowls – I recently made a Caprese salad inspired chicken bowl with some of my leftover chicken bites, and highly recommend. Top a bowl of rice (or cauliflower rice) with cooked diced chicken, along with fresh tomatoes, fresh mozzarella, and fresh basil. Drizzle with homemade pesto and balsamic glaze.
My Favorite Food Processor For This Recipe
I used a smaller one for the pictures above, but in reality I usually make a double batch of this pesto recipe and use my big food processor. It’s so powerful and I’ve had it for almost 10 years with no issues. Please enter your first name for your account. Your saved recipe will also be sent to your email. This pesto recipe makes 1 cup total.
