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    Home > Recipes > Condiments

    Homemade Pesto Recipe

    Published: Aug 22, 2018 · Modified: Sep 19, 2020 by Whitney Reist · This post may contain affiliate links |

    Jump to Recipe - Print Recipe

    Today I'm going to share my recipe for a life-changing condiment: pesto.  Not store-bought pesto - homemade pesto.  Store-bought pesto jazzes food up but homemade pesto, my friends - this stuff changes lives.  Once you make your own pesto, you will never go back to buying it again.

     

    An overhead shot of small bowls of pesto ingredients on a white marble countertop.
    Jump to:
    • Instructions
    • Video
    • Tools
    • Modifications
    • Tips
    • Recipes with pesto
    • Uses
    • Similar recipes
    • Recipe
    • Comments

    Instructions

    Pesto is one of those items I just can't do without. Whipping up a quick batch is a weekly occurrence in my house.  And did I mention how much my personal chef clients LOVE it?  They can't get enough - I'm often making double, triple, or quadruple batches just so I can take some to them during my cooking visits!

    Video

    Tools

    • Kitchen shears
    • White ramekins
    • Cuisinart 9-Cup Food Processor
    • Small fine-mesh strainer
    • Mini spatula

    Modifications

    So why go to the trouble of making pesto at home? For one thing, the flavor of store-bought pesto that's been subjected to high heat, canned, and sat on a store shelf for who knows how long can't even begin to touch the flavor you get from freshly ground basil and garlic.  It's insanely good.  Second, homemade pesto is so versatile.  You can change anything about it to your liking, save money, or add more nutrition.  Pine nuts too expensive? Try almonds (or really any nut you have on hand!).   Allergic to nuts? Try toasted sunflower or sesame seeds.  Trying to get more leafy greens in your diet?  Add spinach or lightly sautéed kale.  Really enjoy the taste of pepper?  Add a few handfuls of arugula when you add the basil.  Seriously, the possibilities are endless.

    An overhead shot of a food processor with basil pesto inside.

    Tips

    Practically speaking, homemade pesto will keep for about a week in your fridge - if it lasts that long.  Cover it with a sheet of plastic wrap to keep the fresh green color on top.   Want to try and freeze it? Go ahead - it freezes beautifully.  In fact, my sweet and extremely domestic mother (whom I swear must be related to Martha Stewart in some way) freezes it in an ice cube tray, pops them out once frozen, and stores the cubes in the freezer so she can use small amounts as needed.  Smart, huh?

    Recipes with pesto

    • Pesto and Roasted Tomato Bruschetta
    • Basil Pesto Chicken, Farro and Nectarine Salad
    • Tomato and Peach Farro Salad with Arugula Pesto
    • Tuna and White Bean Salad with Kale Pesto
    • Farro Risotto with Mushrooms and Winter Greens Pesto
    • Roasted Cauliflower Soup with Basil Pesto
    • Pesto Cheesecake Christmas Wreath 

    Uses

    • Serve on top of scrambled eggs or an omelet
    • Use as a spread for burgers, sandwiches, paninis
    • Dollop a small amount on tomato soup
    • Add to homemade hummus or bean dips
    • Mix a spoonful with mayo (preferably homemade) to make a pesto aoli
    • Dilute with extra lemon juice or your favorite vinegar to make a light salad dressing
    • Toss with hot pasta or hot shredded spaghetti squash for a flavorful sauce
    • Toss with rotisserie chicken and use as a salad or pizza topping

    Are you ready to get make some pesto? Good! I’m so excited for you to try this easy pesto recipe. Once you get the chance to make your own unique version of pesto, please let me know how it turns out for you! Leave a comment and rate the recipe below.

    This will help me with the creation of future recipes!

    I’d also love to feature your creation in my weekly newsletter, so you can upload a photo to Instagram with the tag @sweetcayenne5 to be featured! Quick and easy recipe videos are available on my YouTube channel, and lots of menu inspiration on my Pinterest boards.

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    Recipe

    An overhead shot of a food processor with basil pesto inside.

    Homemade Pesto

    Make pesto at home! This easy recipe for homemade pesto is great way to use up basil from your garden and any fresh greens you may have.
    Tried this recipe?Mention @sweetcayenne5 or tag #sweetcayenne!
    Print Pin Rate
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 1 cups

    Ingredients

    • 1 clove garlic
    • ¼ cup  almonds (or any unsalted nut or seed of your choice)
    • 1 large lemon, juiced (about 3 tablespoons)
    • 2 cups fresh basil leaves
    • 2 cups fresh baby spinach leaves (or any green of your choice)
    • ⅓ cup freshly-grated Parmesan cheese
    • ½ -¾ cup olive oil   (depends on consistency you desire)
    • Salt and pepper to taste

    Instructions

    • In a food processor, chop nuts and garlic till finely coarse.
    • Add lemon juice, basil, and spinach. Process the above while adding ½ cup olive oil in a slow stream.
    • Add in the Parmesan, salt, and pepper to taste, and pulse just until combined. Scrape down the sides as needed. 
    • Transfer pesto to an air-tight storage container and cover the surface with plastic wrap. Store in the fridge for up to 10 days or in the freezer for up to 6 months. 

    Video

    Serving: 2Tablespoons | Calories: 134kcal | Carbohydrates: 1g | Protein: 1.9g | Fat: 14.4g | Saturated Fat: 2.4g | Cholesterol: 3mg | Sodium: 37mg | Potassium: 60mg | Fiber: 0.5g | Sugar: 0.2g | Calcium: 49mg

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    Affiliate Disclosure

    Many of the links in my posts are affiliate links, which means I can get a small commission for any click or purchases made through the links. I am also an Amazon Associate and I earn from qualifying purchases.

    Reader Interactions

    Comments

    1. Coleen Bane says

      June 23, 2014 at 11:03 am

      Good Morning Beautiful Chef Whitney!
      Your beautiful Mom shared this recipe for pesto via email at a wedding on Saturday. I praise our Lord Jesus Christ for His provision and skill that He has given to you! Keep on following and believing and making these wonderful food preparations!
      Your friends in Christ,
      Buddy and Coleen

      Reply
      • Whitney Reist says

        June 23, 2014 at 12:40 pm

        Thank you Mr. Buddy and Mrs. Coleen for the kind words 🙂 Your encouragement means a lot to me. I hope you enjoy the pesto recipe and that you find other helpful recipes on Dietitian in the Kitchen. I still love making Mrs. Coleen's bread. Take care!
        ~Whitney

    Trackbacks

    1. Pesto, Pear and Goat Cheese Pizza | Nutrition Awareness says:
      November 18, 2013 at 9:43 pm

      […] 1-2 tablespoons prepared pesto sauce, or whip up your own […]

      Reply

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