How long will homemade pesto last?

Homemade pesto will keep for up to one week in the fridge when stored in an airtight container. Either pour a thin layer on top of the pesto, or place a piece of plastic wrap directly on the surface of the pesto before storing it to preserve the vibrant green color.

Can I make pesto without pine nuts?

You can! You can swap pine nuts for cashews , walnuts , almonds , sunflower seeds , or pumpkin seeds . If you can, I recommend toasting the nuts or seeds first in a dry pan for a couple of minutes (watching it closely as they can burn quickly). This will give your pesto a deep, nutty flavor.

Yes! Pesto freezes wonderfully. I like to portion it into ice cube trays, then pop the trays into the freezer until solid. I'll then transfer the portions to a ziplock bag to store. The pesto keeps its color and flavor for several months, and you can even throw it into soups and sauces straight from frozen.

What are some ideas for using the pesto?

Pesto is such a staple in my kitchen, and you can use it in so many ways! These are a couple of my favorite ways to use it to inspire you: - Make the best, Caprese-style orzo pesto pasta salad . - Swap mayo for pesto in this fresh and zingy pesto potato salad with crispy prosciutto and creamy burrata. - Toss through your favorite pasta for a quick and easy weeknight meal. - Dollop it on top of pizza after cooking (try it with this homemade Greek yogurt pizza dough or add it to this spicy Hawaiian pizza ). - Spoon it over creamy labneh , super smooth hummus , or whipped spicy cottage cheese dip as a topper. - Make cute little party crostini with a dollop of pesto, a little prosciutto, and sliced tomatoes (a bit like these cheesy croasted tomato crostini ) - Mix through a pile of roasted veggies to make a delicious side. - Drizzle it over grilled or roasted meats to add a little zingy freshness - it's wonderful with juicy lamb koftas , miso grilled chicken , sticky honey harissa grilled chicken , or this lovely herb roasted chicken .

Do I need a food processor to make pesto?

Not at all! It's my preferred piece of equipment to make pesto - I've found it's quickest and easiest to get a smooth, evenly blended pesto with it. But, you can use a blender - you just may need to add a little extra olive oil to help the blades get moving. Or, go the traditional route and use a pestle and mortar . It takes a bit more work and time, but the chunky, rustic result is gorgeous too.

10 Minute Basil Pesto (Better than Store-Bought)

Name: 10 Minute Basil Pesto (Better than Store-Bought)
Prep time: 10 min
Total time: 10 min
Cuisine: mediterranean
Ingredients: 1/3 cup (40g) pine nuts (or cashews, almonds, pistachios, sunflower seeds, or pumpkin seeds); 2 cups (about 60g) tightly packed fresh basil leaves; 1/2 cup (50g) freshly grated Parmesan cheese (or slice your cheese into chunks if you prefer); 3 garlic cloves; 1 tablespoon fresh lemon juice; 1/2 teaspoon salt; 1/2 cup extra virgin olive oil

Description

Fresh, vibrant, full of flavor, this easy basil pesto comes together in just 10 minutes – and it’s so much better than anything from a jar. With a handful of simple ingredients and a food processor, you’ll have a bright, herby sauce perfect for pasta, salads, sandwiches, roasted veggies, or grilled meat.

Ingredients

Units Scale

1/3 cup (40g) pine nuts (or cashews, almonds, pistachios, sunflower seeds, or pumpkin seeds)
2 cups (about 60g) tightly packed fresh basil leaves
1/2 cup (50g) freshly grated Parmesan cheese (or slice your cheese into chunks if you prefer)
3 garlic cloves
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 cup extra virgin olive oil

You'll also need a food processor or a blender for this recipe.

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Instructions

Toast your nuts (or seeds). Add ⅓ cup of pine nuts (or alternative) to a small dry frying pan. Set it over low heat and toss for 2 to 3 minutes, until they’re golden and fragrant. Remove the nuts from the pan.
Add the ingredients to a food processor. Add the toasted nuts to the bowl of your food processor, along with 2 cups of basil leaves, ½ cup of Parmesan cheese, 3 garlic cloves, 1 tablespoon of lemon juice, and ½ teaspoon salt. Blitz for about a minute, until a chunky paste forms. Scrape down the sides of the bowl to make sure everything is evenly blended.
Add the olive oil. With the motor running, slowly pour in ½ cup of olive oil. Adding it like this helps the pesto emulsify into a smooth, creamy sauce without the oil separating. Scrape down the bowl again and give it one last blitz to combine everything.
Finish and store. Use a silicone spatula to scrape all the pesto out of the bowl and into a storage container or jar. To preserve the lovely green color, either pour a thin layer of olive oil on top of the pesto or press a piece of plastic wrap directly onto the surface, then seal your container.

Notes

USING A BLENDER? You might find you need to add a little more olive oil to get the blades moving. If your blender doesn’t have the option to pour in ingredients mid-blitz, add the olive oil at the same time as the rest of the ingredients.

INGREDIENT NOTES: If you don’t have pine nuts, you can use cashews, walnuts, almonds, sunflower seeds, or pumpkin seeds.

STORAGE INSTRUCTIONS: The pesto will keep well for up to one week, stored in the fridge in an airtight container. You can also freeze the pesto. I like to do this by pouring it into ice cube trays, then popping it into the freezer until solid. You can then transfer the pesto cubes to a ziplock bag to store. They’ll keep their color and flavor for several months – and you can use them in recipes straight from frozen.

TROUBLESHOOTING:

Too thick? Add a little more olive oil, or even a little water, and continue to blitz the pesto until it reaches your desired consistency.
Too thin? You can throw in another tablespoon or so of toasted nuts, or a little more Parmesan to help thicken the pesto.

Prep Time: 10
Category: sauces
Method: food processor
Cuisine: mediterranean

Nutrition

Serving Size: 20g
Calories: 137
Sugar: 0.3g
Sodium: 249mg
Fat: 13.5g
Saturated Fat: 3g
Unsaturated Fat: 10g
Carbohydrates: 1.2g
Fiber: 0.2g
Protein: 4.1g
Cholesterol: 6mg