Really Easy Pesto Recipe
If you love fresh, flavorful sauces that come together in minutes, this really easy pesto recipe is for you. It takes under 10 minutes to whip up a vibrant basil pesto that’s perfect for pasta, sandwiches, or as a dip. Using simple ingredients, this homemade pesto outshines store-bought versions with its bright flavors and creamy texture.
Why You’ll Love It
This really easy pesto recipe is incredibly versatile and requires no cooking—just fresh ingredients blended to perfection. It’s ideal for busy weeknights or when you want to impress guests without spending hours in the kitchen. Plus, it’s made with whole food ingredients and can easily be adapted to suit your dietary needs.
Ingredients
- 2 cups fresh basil leaves, packed (substitute with kale or spinach for a different twist)
- 1/2 cup freshly grated Parmesan cheese (use nutritional yeast for vegan option)
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts (walnuts or almonds work well too)
- 3 garlic cloves, minced
- Salt and freshly ground black pepper, to taste
Step-by-Step Instructions
- Add basil leaves, pine nuts, and minced garlic to a food processor and pulse until coarsely chopped.
- With the processor running, slowly drizzle in olive oil until the mixture is smooth and creamy.
- Add Parmesan cheese and pulse a few more times until fully blended.
- Season with salt and pepper to taste. Serve immediately or store for later.
For more quick and tasty sauce ideas, check out our Easy Weeknight Dinners and Simple Pasta Recipes.
Learn more about the history and variations of pesto at the Food Network website.
Expert Tips
For the best flavor, use fresh basil and high-quality olive oil. If the pesto is too thick, add more olive oil or a splash of warm water to loosen it up. Toasting pine nuts lightly before blending boosts their nutty taste. This pesto can be scaled up easily and freezes well in ice cube trays for batch making.
Storage
Store pesto in an airtight container in the refrigerator for up to 5 days. To prevent browning, pour a thin layer of olive oil on top before sealing. For longer storage, freeze pesto in small portions for up to 3 months. Thaw in the fridge overnight before use.
Variations
- Vegan: Replace Parmesan with nutritional yeast or vegan cheese.
- Nut-free: Use sunflower seeds or pumpkin seeds instead of pine nuts.
- Low-fat: Reduce the olive oil and add a bit of water or vegetable broth to maintain texture.
- Herb twist: Swap basil for cilantro or parsley for a different flavor profile.
FAQ
- What is the easiest way to make really easy pesto recipe?
- Use a food processor to quickly blend fresh basil, pine nuts, garlic, Parmesan, and olive oil until smooth.
- Can I make pesto without pine nuts?
- Yes, walnuts, almonds, or sunflower seeds are great alternatives that still deliver a rich, nutty flavor.
- How long does homemade pesto last?
- Stored properly in the refrigerator with an olive oil layer, pesto lasts up to 5 days or can be frozen up to 3 months.
- Is pesto gluten-free?
- Yes, traditional pesto is naturally gluten-free as it contains no wheat or gluten ingredients.
- Can I use frozen basil for pesto?
- Fresh basil is best for flavor and texture, but if needed, frozen basil can be used though it may result in a slightly different texture.
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