With a few simple ingredients, you can make a fresh and flavorful pesto that you can use in so many ways. I’m sharing my favorite basil pesto recipe plus 18 other creative pesto recipes you can make all year-round.
Table of contents
What is Pesto?
Classic pesto is an Italian sauce made with fresh basil, pinenuts, garlic, Parmegiano-Reggiano or Pecorini cheese and olive oil. Traditionally, the ingredients are crushed and combined using a mortar and pestle creating a vibrant green sauce that is most often tossed with pasta, although there are many ways to use it.
If you’ve ever searched for a pesto recipe you probably noticed there are many recipes that use different ingredients and are still called “pesto”. For non-purists, pretty much anything that combines fresh herbs or greens, nuts, garlic, and hard cheese like parmesan with olive oil is also a pesto. That flexibility opens up a whole world of opportunity to create different flavor combinations. I’m sharing some very creative pesto recipes later in the post but first, we start with the basics.
How to Make Pesto
Although a mortar and pestle is the tool of choice for the traditionalist, I don’t happen to own one and, like many others, use my food processor to make pesto. It takes all of five minutes to combine the ingredients and the sauce is ready to go.
In addition to the basil, nuts, cheese, garlic, salt and olive oil I like to add a little lemon juice and zest. It’s not traditional, but it adds a little zing that amplifies all of the flavors.
As you’ll see after the recipe, there are lots of ways to get creative with your pesto, but if you want to make a simple basil pesto like the one I’m sharing here are a few ways to switch it up:
- Nuts: Pinenuts are very pricey so sometimes I switch out the pinenuts for almonds or walnuts in my pesto. It changes the flavor a bit but tastes delicious and it’s a little easier on my wallet!
- Cheese: Try substituting Asiago or Pecorino cheese for the Parmesan. Pestos work best with hard aged cheeses that are salty.
- There really isn’t a substitution for garlic, but I’ve used roasted garlic in place of raw and it’s delicious. Check out my Roasted Garlic Pesto if you want to try it!
- If you want to get creative, you can swap out the basil for other green tender herbs like parsley and cilantro. Or, try using fresh spinach or arugula in combination with basil or another herb.
How to Store Pesto
I prefer to make pesto in small batches because it’s so easy to do, but if you want to make a bigger batch to have on hand here are my recommendations for storing it:
- Refrigerator: Store the pesto in an airtight container. It will keep for five to seven days, although it may darken in color as it sits.
- Freezer: You can freeze pesto for up to three months as long as it’s stored in an airtight container. This is a great way to save summer-fresh basil pesto. I like to freeze it in an ice cube tray so it’s easy to add to sauces and soup during the winter.
Pesto tossed with hot pasta is one of the easiest dinners ever, but I also love to use pesto in others ways, too:
- Mix it with cream cheese for your morning bagel.
- Add it soups and sauces when you want an herby punch of flavor.
- Spread it on sandwiches like you would mustard or mayo.
- Spoon it over grilled fish, chicken or beef.
- Use it to make a dressing for salads.
- Toss it with roasted potatoes and other veggies for a simple side dish.
Grab the printable recipe and be sure to scroll down past the recipe card to browse more pesto recipe ideas!
Happy pesto-making 🌿
18 Amazing Pesto Recipes
Once you know how to make pesto the flavor combinations and ways to serve pesto are endless. From pasta to dips to salads here are 18 creative pesto recipes for you to browse. I hope you find some new recipes to try!
- Sun-Dried Tomato Pesto from Amanda’s Cookin’
- Spinach Pesto with Almonds and Feta from Leelalicious
- Carrot Top Pesto from Girl Gone Gourmet
- Rose Petal Pesto from Recipes from a Pantry
- Mexican Salad with Cilantro and Jalapeno Pesto from The Wicked Noodle
- Cilantro Pesto from Priyakitchenette
- Pesto Artichoke Dip from Sweet & Savory by Shinee
- 5-Minute Basil Pistachio Pesto from Green Healthy Cooking
- Beet Tops Pesto from Girl Gone Gourmet
- Raw Broccoli and Basil Pesto from Little Big H
- Grilled Pesto Shrimp from Joy in Every Season
- Creamy Avocado Basil Pesto Spaghetti from Ahead of Thyme
- Almond Butter Avocado Pesto from Fooduzzi
- Fettuccine with Pistachio Pesto Sauce from Two Purple Figs
- Orzo, Salmon and Pesto from Cooking Chat
- Arugula Pesto from Platings and Pairings
- Mediterranean Salad with Creamy Pesto Vinaigrette from Healthy Ideas Place
- Spinach & Parsley Pesto from Girl Gone Gourmet
📣 Do you love this recipe? I would love to know! Leave a comment below the recipe along with your recipe star rating.Print
Pesto is so easy to make and, with a food processor, is ready to go in about five minutes. Toss it with pasta, spread it on sandwiches, use it to make salad dressing, or mix it with cream cheese for your morning bagel.
Because pesto is so easy to make I tend to make it in smaller batches. This recipe makes approximately 3/4 cup of pesto which is enough for four servings. You can easily double it if you want a bigger batch.
- 1 cup fresh basil leaves
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts (see note)
- Juice and zest of 1/2 of a small lemon (see note)
- 1/4 teaspoon kosher salt
- 1/4 of a cup of olive oil (see note)
- Place the basil, garlic, cheese, pine nuts, lemon juice and zest, and salt in a food processor fitted with a chopping blade. Plus a few times until the ingredients create a paste, scraping down the sides of the bowl if needed.
- With the food processor running, slowly pour the olive oil into the mixture. If needed, stop to scrape the sides to ensure everything is incorporated. Give the pesto a taste and adjust the salt, if needed.
- Pine nuts are pricey, so I’ve substituted almonds and walnuts in their place with success. It changes the flavor a bit, but still tastes delicious.
- Lemon is not a traditional ingredient in pesto, but I like to include it because the acid makes all of the other flavors pop.
- Depending on how thick or thin you want your pesto you may need to adjust the amount of olive oil.
- Category: Sauces
- Method: No Cook
- Cuisine: Italian
- Serving Size: 1/4 of recipe
- Calories: 212
- Sugar: 0.2g
- Fat: 21.4g
- Carbohydrates: 3.3g
- Fiber: 1.3g
- Protein: 3.4g
Keywords: basil pesto recipe, how to make pesto, no cook sauce recipe
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.
This post has been updated from the archives. First published in May 2016.