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    Home » Sauces » How To Make The Perfect Pesto

    How To Make The Perfect Pesto

    903 words. About 5 minutes to read this article.

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    This basil pesto is beautifully soft and creamy and has the perfect bite. It's a great topping for grilled chicken, fish, steak, or mixed-in pasta salads.

    pesto in a jar on a white background with a spoon

    The first time I tried pesto, it wasn't great, I'll be honest. I know now that I'm allergic to pine nuts, which is a basic ingredient in pesto, so when I got all itchy, I put it aside and didn't try it again until years later. I just thought it wasn't for me, and I'll take the marinara sauce, please. It wasn't until recently when I saw a cooking show where they made pesto by hand with an actual mortar and pestle, that I thought, "You know what, that looks delicious. No reason I can't try it again!" And, oh man, I'm so glad I did.

    This time I made it myself and tried different variations until I came up with some great options. I'm so excited to share these with you and turn those marinara lovers into pesto lovers! If you're already a pesto aficionado, you'll find some fun changes to what you might already be used to.

    pesto in a jar on a white background

    How to make pesto

    This is one of the easiest things to make, seriously. I'll go through it with you.

    1. Gather your ingredients
    2. Blend them up
    3. Eat!

    It's literally that simple. There's no reason why you can't make this today.

    Ingredients

    This is where it gets fun. There are so many different variations, and at some point, they start turning into other sauces all together. Here are some of my favorite combinations. This makes about 1 cup. * Remember to loosely pack the leaves.

    • 4 cups basil, 2 cups parsley, ½ cup parmesan, 3 garlic cloves, ½ toasted walnuts, ½ cup olive oil, ½ teaspoon kosher salt * This one is a bit more temperate with the addition of the parsley and it happens to be my favorite
    • 6 cups basil, ½ cup parmesan, 3 garlic cloves, ½ cup toasted pine nuts, ½ olive oil, ½ teaspoon kosher salt * This is a classic version that you'll find most commonly
    • 6 cup parsley, 1 roasted red pepper, ½ parmesan, 3 garlic cloves, ½ toasted walnuts, ½ roasted jalapeno, ½ cup olive oil, ½ teaspoon kosher salt * This is my favorite spiced up version!
    walnuts, cheese, garlic, basil, salt, olive oil in a bowl
    walnuts, cheese, garlic, basil, salt, olive oil in a bowl

    Even more pesto variations

    Greens

    • Basil
    • Parsley
    • Mint
    • Cilantro
    • Kale
    • Spinach

    Nuts

    • Pine nuts
    • Walnuts
    • Almonds
    • Pepitas
    • Pecans

    Oil

    • Olive
    • Canola
    • Vegetable
    • Coconut
    • Avocado

    Yummy Additions

    • Artichoke hearts
    • Roasted red peppers
    • Roasted jalapeno
    • Sun-dried tomatoes
    • Avocado
    • Summer squash (zucchini, yellow squash)
    pesto in a jar on a white background with a spoon
    pesto in a jar on a white background with a spoon

    Tools

    There are a few different options for blending these ingredients all together. Here are my notes for each.

    Immersion blender: This needs to be done in a taller cup or bowl so the blade can reach everything and mix it all together

    Food processor: Start by doing a couple of pulses with everything but the oil, then add it slowly through the hole in the top while continuing to pulse. This will create a smooth sauce.

    Blender: A good old-fashioned blender will work here, but make sure to pulse the greens until roughly blended before adding anything else. The greens tend to get stuck at the bottom if you don't do this first.

    Mortar and pestle: This may take slightly longer, but man, is it worth it! The sharp scent of the basil and garlic being crushed together and then smoothed out with the oil is amazing and, honestly, pretty cathartic.

    pesto in a jar on a white background with a spoon

    How to store pesto

    Refrigerate: Put your pesto in an airtight container in the fridge for up to 5 days. I recommend letting it come to room temperature before adding it to your meal.

    Freeze: Pesto freezes beautifully. I hate wasting good food, so I like to freeze everything I can. Pesto is perfect for this. I make a large batch, put it in the freezer, take out a big scoop, and let it come to room temperature whenever I need some. Voilá

    Pesto recipes

    One of my family's favorite meals is grilled chicken, rice, and a veggie. My kids will barely eat anything else right now. Except pizza. I recently convinced my 4-year-old that pesto is his new favorite sauce because I was tired of eating the same meal all the time. (I'm honestly not sure how I did this, but I expect he'll hate it again in a few months.) Now, though, I can put pesto on our chicken, steak, pasta, and their favorite - pizza!

    There really isn't a limit on the variations you can create and the food you can top it with. Your imagination is the limit!

    pesto in a jar on a white background

    If you try it out, let me know how it goes in the comments or on Instagram, Facebook, or Pinterest.

    pesto in a jar on a white background with a spoon
    Print Pin
    5 from 1 vote

    How To Make The Perfect Pesto

    This basil pesto is beautifully soft, creamy, and has the perfect bite. It's a great topping for grilled chicken, fish, steak, or mixed in pasta salads.
    Course Sauce, Side Dish
    Cuisine American
    Keyword Sauce
    Prep Time 5 minutes
    Total Time 10 minutes
    Servings 4 people

    Equipment

    • blender: immersion, food processor, blender, mortar & pestle

    Ingredients

    • 2 cups loosely packed fresh basil
    • 4 cups loosely packed fresh parsley
    • ½ cup toasted walnuts
    • ½ cup freshly grated parmesan cheese
    • ½ teaspoon kosher salt
    • ½ cup olive oil

    Instructions

    • Toast the walnuts, peel the garlic, prepare the salt and oil, and grate the cheese.
    • Combine the greens, nuts, garlic, cheese, salt, and blend. Drizzle in the oil slowly while mixing.
    • Top your dish with deliciousness!

    Notes

    **Variations** 

    Greens

    • Basil
    • Parsley
    • Mint
    • Cilantro
    • Kale
    • Spinach

    Nuts

    • Pine nuts
    • Walnuts
    • Almonds
    • Pepitas
    • Pecans

    Oil

    • Olive
    • Canola
    • Vegetable
    • Coconut
    • Avocado

    Yummy Additions

    • Artichoke hearts
    • Roasted red peppers
    • Roasted jalapeno
    • Sun-dried tomatoes
    • Avocado
    • Summer squash (zucchini, yellow squash)
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    Reader Interactions

    Comments

    1. connie

      December 08, 2021 at 5:53 am

      5 stars
      Loved it and I have made it with peppers and I will try all of them at some point .

      Reply
      • Lindsey

        December 15, 2021 at 3:12 pm

        I'm so glad you loved it!

        Reply

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