Hey y’all, Darian here! As a busy mama who loves cooking, I’m always on the hunt for flavorful shortcuts that make dinner a breeze. And one of my favorites is easy homemade basil pesto. This bright, herby sauce packs a punch of summer flavor into pastas, sandwiches, chicken and more. The best part? It’s incredibly easy to make right at home.

In today’s post, I’ll share my tips for putting together this versatile condiment along with creative ways to use it. Let’s dive in!

Easy Homemade Basil Pesto

Hey y'all, Darian here! As a busy mama who loves cooking, I'm always on the hunt for flavorful shortcuts that make dinner a breeze. And one of my favorites is easy homemade basil pesto. This bright, herby sauce packs a punch of summer flavor into pastas, sandwiches, chicken and more. The best part? It's incredibly easy to make right at home.

In today's post, I'll share my tips for putting together this versatile condiment along with creative ways to use it. Let's dive in!

Print Recipe Pin Recipe

Cook Time 5

Course Sauce

Cuisine Italian

Servings 307 grams

Calories 82 kcal

Equipment

1 food proccesor or blender

Ingredients

2 cups Packed basil
⅓ cup Pine nuts or walnuts
¾ cup Grated Parmesan cheese or shredded parmesan
¾ cup Olive Oil
3 tbsp Minced garlic

Instructions

Wash and pat dry basil leaves
Add 2 cups packed basil leaves and nuts into food proccesor or blender
Once blended, add in Parmesan cheese and minced garlic
Slowly add in olive oil, continue to blend until well combined
Store in refridgerator up to 4 days or store in frezzer for up to 3 months.

Video

Notes

Most pesto sauce uses shredded Parmesan cheese, I personally really like to use grated Parmesan cheese. Now besides taste difference, one of the reasons I like to use the grated opposed to the shredded is because I always have grated Parmesan cheese on hand. So it’s something I have already and don’t need to go and purchase a ‘special’ ingredient.

If you don’t have 2 cups of fresh basil leaves, you could also swap some out for some fresh spinach!

The same goes for the nuts. Pine nuts can be a little bit on the pricey side. You could always swap them out for walnuts. I have never tried any other nut so I’m not sure how another nut would taste. but walnuts are a good substitution.

Keyword basil, pesto

A Nutritious, Fresh Take on a Classic

Pesto originated in Italy, traditionally made by pounding basil, pine nuts, garlic, olive oil and Parmesan in a mortar and pestle. The result is an intensely flavored green sauce that complements everything from crusty bread to juicy tomatoes.

While you can find pesto at the grocery store, homemade allows you to control the quality of ingredients. Using fresh basil and real Parmesan gives it that summer garden goodness you just can’t replicate with jarred pesto. And you can adjust flavors to your taste, adding more garlic, lemon or parsley.

Homemade pesto also has nutritional perks. Basil contains antioxidants like beta carotene and vitamin K. Olive oil provides healthy fats. Pine nuts and Parmesan offer protein. This sauce truly boasts a nutrient boost!

Handy Tips for Making Your Own

The basic method for easy homemade basil pesto is simple: blend up the ingredients! But there are some tips I’ve learned along the way:

Use fresh, leafy basil – not stems. And make sure it’s dry!
Add 1/4 cup toasted pine nuts for creamy texture.
When adding oil, drizzle it in slowly to emulsify.
Use freshly grated Parmesan, not pre-shredded which has anti-caking agents.
Add a squeeze of lemon juice to brighten flavor.
Thin with pasta cooking water as needed for desired consistency.
Store easy homemade basil pesto in an airtight container topped with a layer of olive oil for up to 1 week. Or freeze up to 3 months!

Inventive Ways to Use Up Your Easy Homemade Basil Pesto

Obviously pesto and pasta are a match made in heaven. But this flavorful sauce can do so much more! Here are some of my favorite ways to use it:

Swirl into homemade minestrone or tomato soup for an herby twist.
Spread onto a chicken breast or salmon fillet before baking for instant flavor.
Stir a spoonful into risotto or orzo instead of just butter or oil.
Mix into tuna or chicken salad for a pop of color and flavor.
Toss with roasted or grilled veggies like zucchini, tomatoes, cauliflower.
Stuff inside a grilled cheese sandwich made with mozzarella and tomatoes.
Use as a unique salad dressing drizzled over lettuce, tomatoes, avocado.
Schmear onto pizza in place of red sauce for a fresh take.
Fill an omelet along with sauteed mushrooms, onions, greens.
Mix into hummus, potato salad, deviled eggs for a flavor twist.

FAQs

Over the years, I’ve fine-tuned my easy homemade basil pesto recipe. But I know folks still have questions! Here are some common pesto FAQs:

Can I use basil from my garden?

Absolutely! Just ensure leaves are clean and dry.

What kind of olive oil works best?

A mild extra virgin olive oil lets the basil shine.

Do I have to use pine nuts?

You can substitute walnuts, almonds or cashews if needed.

Can I make pesto with dried basil?

I’d advise against it. Dried basil has a very different flavor.

How long does easy homemade basil pesto last?

About 1 week refrigerated or up to 3 months frozen.

What pasta shapes work best?

I love pesto with farfalle, rotini, linguine, or classic spaghetti.

Can I use pesto on pizza?

Definitely! It’s delicious in place of red sauce.

Whipping up a batch of easy homemade basil pesto truly takes minutes and yields the most brilliant pop of flavor. With so many uses from sandwiches to salads, this versatile sauce can transform your cooking. I hope these tips help you DIY pesto like a pro! Let me know if you have any other pesto questions. And stop by County Mama Cooking for more time-saving shortcuts for busy families. Mangia!

Whip Up a Batch of Easy Homemade Basil Pesto