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.
Awesome Pesto recipe! Great with smoky grilled chicken & pasta. Love your site!
I’m so glad you loved it!
I found the pine nuts overwhelming. A previous recipe I used only called for 2 tablespoons of pine nuts and the flavor was better.
I used pistachios much better flavor
I used loads more oil, and walnuts, and it was great, Made it with pine nuts too. A winner.
Easy and delicious!
Love this recipe. The lemons brighten the flavour.
I’m so glad you loved it!
I’d be cautious with the lemon juice. I found it overpowered the basil flavours, and isn’t used in most other recipes I’ve since seen. But maybe it will mellow with time.
Love! So good.
I’m so glad you enjoyed!
Made this with pistachios. It was delicious!
oh yum, so glad you loved it!
Can this recipe be frozen?
yep! I like to freeze it in ice cubes so I can use a little at a time.
Perfect! Loved the addition of lemon juice!
I’m so glad you enjoyed it!
This pesto recipe is very salty if you add the cheese do not add salt
Ann, I had the same issue initially but after a night in the fridge, the flavors married beautifully and the salt was absorbed more.
How long does the pesto stay good for? This looks delicious!
Hi Fariha, about 3 to 5 days.
Does this recipe freeze well?
Hi Reggie, yes, I like to freeze it in ice cube trays.
I made it. Picked up some basil at the Farmer’s Market. I got some real Parmesan Cheese (or Parmigiano-Reggiano) imported from Italy that I grated in the food processor.. Pine Nuts from last year. I used some real, fresh squeezed lemon juice. It is easy to make in the food processor.. Don’t over blend. Keep it on the rustic side. Came out perfect. I think I’ll make it for picnics, it should be well received.
I’m so glad you enjoyed it!
Wonderful pesto recipe! We will enjoy our pasta thanks to your recipe!
I’m so glad you loved it!
I cannot eat pine nuts or have lemon juice, so I substituted cashews. It tasted the same as having pine nuts, and it kept its bright green color. I also love this pesto in place of a red sauce for pasta.
I’m so glad those substitutes worked well for you!
Love it❤ Easy to prep with just a few ingredients as well as variations. This one’s a keeper for sure!
I like the acid addition with lemon.
The pine nut to basil ratio is a little off though. If doing the recipe as is, definitely make sure the 2 cups of basil are a packed 2 cups, or else I’d recommend to reduce the pine nuts by half and add more to taste.
I love your recipes. I especially like that you give suggestions for alternative ingredients. I’m excited to try this pesto.
I’ve been making pesto for years but tried this recipe and added the lemon juice. OMG takes pesto to the next level. Won’t make it without it from now on.
I’m so glad you loved it with the lemon!
The lemon juice keeps it nice and green! So tasty with chopped fresh kale-I used about 1/2 cup with 1.5 c. basil. And, walnuts and cashews are great 🙂