Pesto is one of my favorite condiments to keep on hand. Try these easy, fun pesto recipe variations to brighten pasta, salads, roasted veggies & more!
One of my favorite things about summer is the bounty of fresh herbs that are just outside my doorstep. Fresh herbs make any meal instantly more flavorful and beautiful. My favorite thing to do with all of those fresh herbs (aside from sprinkle them on everything) is to make pesto! It’s especially great for lazy summertime cooking. I like to dollop it on grilled vegetables, pasta, spaghetti squash, salads, eggs, toasted bread, pizza, sandwiches… you get the idea. With just a few easy steps, it makes anything an instant tasty meal, whether you feel like cooking or not.
What is pesto, and how do I make it?
Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese. With a food processor, it comes together in just a few steps:
- Pulse the nuts, lemon juice, and garlic in the food processor until they’re finely chopped.
- Add the basil and pulse again.
- Next, drizzle in the olive oil with the food processor blade still running.
- Finally, add grated Parmesan cheese and process briefly until combined. For vegan pesto, simply skip the cheese.
That’s it! It’s really simple to make, and it’s easy to vary according to the season or your mood. It will keep for a few days in an airtight container in the fridge, though its surface may start turning brown. As a result, it’s best to cover your pesto with a thin layer of plastic wrap or an extra drizzle of oil before sealing your container. This will keep it fresh and green!
Pesto Recipe Variations
Once you’ve made the classic basil pesto recipe, try changing it up! You can make delicious variations with all sorts of nuts, seeds, veggies, and leafy greens. Here are some of my favorites:
- Swap out the pine nuts for any nut of your choice! I particularly like walnuts, almonds, and pistachios.
- Make nut-free pesto by using pepitas or hemp seeds.
- Use a different herb. Try replacing the basil with mint, cilantro, or parsley!
- Or fewer herbs. Replace half the basil with 1 cup arugula, kale, or chopped zucchini. For a punchier twist, pulse in 4 artichoke hearts, a roasted red pepper, or half an avocado instead of half the basil.
- Don’t let your veggie stems go to waste. Blanch 1/2 cup kale stems and blend them into pesto in place of half the basil.
- Punch up the flavor! Add 2 to 4 sun dried tomatoes, a charred jalapeño, nutritional yeast, or a pinch of red pepper flakes.
The possibilities are endless – let me know if you have a favorite variation!
I made pesto! Now what do I do with it?
The obvious choice is tossing pesto with pasta, but your options don’t end there. Spoon it over a Caprese salad, top it onto a grain bowl, scoop it onto spaghetti squash or mac and cheese, or incorporate it into this yummy zucchini casserole. We love it on polenta and homemade pizza, too. It’s even great on scrambled eggs! Do you have a favorite way to use pesto? Let me know in the comments!
Basil Pesto
Equipment
- Food Processor (I swear by my Cuisinart one for a smooth consistency!)
Ingredients
Basic Basil Pesto:
- ½ cup toasted pine nuts
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- ¼ teaspoon sea salt
- freshly ground black pepper
- 2 cups basil leaves
- ¼ cup extra-virgin olive oil, plus more for a smoother pesto
- ¼ cup freshly grated Parmesan cheese, optional
Instructions
- In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
- Add the basil and pulse until combined.
- With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.
first ever pesto recipe i made and it turned out good! i had to substitute pine nuts with walnuts but it all turned out good!!!
I’ve made this recipe twice now. I love it. It’s so full of flavour.
I’m so glad you love it, Lyn!
This is my favorite pesto recipe by far! The lemon juice adds a lovely brightness. Thank you!
Hi Kathleen, I’m so glad you love it!
How do I pulse while the food processor is running? (Step 3)
Hi Catherine, you can pour in the olive oil while the food processor is running and then keep running the food processor until the pesto comes together. Hope this helps!
I never used lemon juice in my pesto. I felt the lemon taste was first and basil second. Not my favorite.
Hi Jeanette, we love the bright pop lemon adds to this recipe, but you could omit it for a more traditional pesto if you prefer!
Yummy!!!
I’m glad you enjoyed!
I roasted the pine nuts. Gave it a more nutty flavor. I’m going to roast the garlic next time and see how it tastes.
How much basil do you need for this recipe?
2 cups – the measurements are at the bottom in the recipe card.
I followed the recipe exactly, and this pesto was good, but it was too lemony for my taste. If I make it again, I’ll halve the amount of lemon juice. I want a bright pesto, but don’t want all I can taste to be lemon. Easy recipe.
I agree. Also a little heavy on the oil for my tastes. I added about 1/3 more garlic and pine nuts and a ton more basil to balance it out.
Can almonds without the skins be used in place of pine nuts?
yep!
Can you freeze the pesto sauce
It’s best to omit the cheese if you plan to freeze it. You can always add cheese after thawing it out
I’ve made this and frozen it, with the cheese, and have had zero issue. Toss a couple frozen cubes into the sauce pan and slowly melts down into tasty deliciousness!
yep!
Excellent recipe – since i used fresh lemons i added the zest as well – awesome!!
I’m so glad you loved it!
This is the best pesto I have ever had! Toasting the pine nuts is genius! I used all garden fresh basil and I already plan on making another batch to freezer for the fall and winter. Definitely make this!
Hi Jojo, I’m so glad you loved the pesto!
I have made this regularly for a couple years now. I can’t even imagine ever buying it again. We are a garlic household so that’s the only thing I change by adding more…otherwise it’s perfect…especially on a pesto, arugula, tomato and mozzarella sandwich!!!
Hi Carmen, aww I’m so glad you love the pesto!
Can I use a different kind of nut?
Hi Kristin, totally! I often use walnuts or pepitas. Almonds and cashews are great too.
So yummy!!
So glad you loved it!
Good pesto
Glad you enjoyed it, Kelly!
Lovely recipe! The lemon adds a freshness to the pesto that kept it very ‘light’ tasting. We had it with charred courgettes, kale and sugar snap peas ?
Hi Mairi, so glad you loved the pesto! That combination of veggies sounds so delicious.
How long can it be stored in the fridge in a jar for? Going to make it this weekend, sounds yummy!
I just made the pesto. Here’s what I am following for storage: To prevent browning, store pesto in an airtight container or jar and cover the surface with a layer of olive oil and plastic wrap. Pesto can last up to a week in the fridge
Hi Kristin, I keep it for 3 to 5 days in the fridge. Martha is right that covering it with oil and/or plastic wrap helps prevent surface browning. Pesto also freezes well for up to 3 months.
Easy and delicious!