Easy Homemade Pesto
If you’ve ever wanted to make your own pesto but are scared of it, don’t be because nothing could be easier! The great thing about this sauce is that it’s so versatile, you can literally use any greens you have; basil, arugula, cilantro, parsley, truly whatever your heart desires. I like to play around with different nuts like walnuts or pecans, almonds, pistachios or even cashews. At the end of the day we’re just going for an all purpose condiment that is both toasty and warm, while also bursting with herby freshness and lots of garlic tang!
Ingredient Notes
Pine nuts – Toasted pine nuts are the key to making this sauce truly spectacular. Whether you opt for walnuts, pistachios, cashews, etc, be sure to toast them before hand. Basil – This recipe is perfect for using up that fresh basil before it begins to go brown. Thai basil can be substituted if need be but keep in mind it will give the sauce a sweeter, liquorice flavor. Whatever herb you choose be sure it is fresh, otherwise the sauce won’t come together. Parmesan cheese – A hard, sharp cheese is ideal for this recipe. If you have no Parmesan on hand, Pecorino is a fine substitute. Olive oil – Any will do but if you have a bottle of the nice stuff laying around, use it. Garlic – Be sure to use fresh cloves, we want these to puree to a creamy consistency.
How To Make Easy Homemade Pesto
Tips For Making The Best Pesto
Storing Pesto
Store in an airtight container for 5 – 7 days in the fridge but don’t be afraid to freeze your creation! It will last beautifully for up to 3 months in the freezer.
More Delicious Recipes To Try
Pesto Shrimp Asparagus PastaParmesan Pesto TwistsLeftover Turkey with Pistachio Pesto and Arugula SandwichArugula and Walnut Pesto PastaCajun Chicken Alfredo
