Easy Pesto Recipe
Introduction
This easy pesto recipe is a fresh and flavorful sauce perfect for pasta, sandwiches, or as a dip. With simple ingredients and a quick method, you can enjoy homemade pesto in minutes.
Ingredients
- 50g pine nuts or cashews
- Large bunch of basil, leaves picked
- 50g parmesan or vegetarian alternative
- 1 garlic clove, chopped
- 100ml olive oil
Instructions
- Step 1: Toast the nuts in a pan over low heat until lightly golden and fragrant, then remove from the heat.
- Step 2: Place the toasted nuts, basil leaves, parmesan, and chopped garlic into a mini chopper or a large pestle and mortar.
- Step 3: Blitz or pound the ingredients together while slowly adding the olive oil, until you reach a rough sauce consistency.
- Step 4: Taste and adjust seasoning if needed, then use immediately or store in the fridge.
Tips & Variations
- For a nut-free version, try using roasted sunflower seeds instead of pine nuts or cashews.
- Use extra virgin olive oil for the freshest flavor.
- If you like a creamier pesto, add a small spoonful of ricotta or cream cheese.
Storage
Store your pesto in an airtight container in the fridge for up to three days. To keep the color vibrant, pour a thin layer of olive oil over the surface before sealing. Reheat gently or enjoy cold as a sauce or spread.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze pesto?
Yes, pesto freezes well. Divide it into small portions and freeze in airtight containers or ice cube trays. Thaw in the fridge before use.
Can I use other herbs besides basil?
Absolutely! Try substituting basil with parsley, cilantro, or a mix of herbs for different flavor profiles.
PrintEasy Pesto Recipe
This easy pesto recipe is a fresh and vibrant sauce made by blending toasted nuts, fragrant basil, parmesan cheese, garlic, and olive oil. Perfect for adding a burst of flavor to pasta, sandwiches, or as a dip, this homemade pesto can be quickly whipped up using a mini chopper or traditional pestle and mortar, and keeps well in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Makes approximately 150ml pesto 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Ingredients
- 50g pine nuts or cashews
- Large bunch of basil, leaves picked
- 50g parmesan or vegetarian alternative
- 1 garlic clove, chopped
- 100ml olive oil
Instructions
- Toast the nuts: Place the pine nuts or cashews in a pan over low heat. Stir frequently to ensure they toast evenly without burning, until they are golden and fragrant, about 4-5 minutes. Remove from heat and let cool slightly.
- Combine ingredients: Transfer the toasted nuts to a mini chopper or a large pestle and mortar. Add the basil leaves, chopped garlic, and parmesan cheese or vegetarian alternative.
- Blend into sauce: Blitz the ingredients in the mini chopper until roughly combined or pound the mixture with the pestle into a coarse sauce, maintaining some texture for a rustic pesto.
- Add olive oil: Gradually pour in the olive oil while blending or pounding, to help combine all ingredients into a smooth, slightly chunky paste.
- Store and serve: Transfer the pesto to a clean jar or container. The pesto will keep well for up to three days when covered and refrigerated. Use immediately with pasta, bread, or as a condiment.
Notes
- Toast the nuts carefully on low heat to avoid burning, which can impart bitterness.
- You can substitute basil with spinach or arugula for a different flavor profile.
- For a vegan version, choose a vegetarian parmesan alternative or nutritional yeast.
- If you don’t have a mini chopper or mortar and pestle, a blender can be used, but pulse to avoid over-processing.
- Store leftover pesto with a thin layer of olive oil on top to help preserve freshness.
Keywords: pesto recipe, easy pesto, basil sauce, homemade pesto, Italian sauce, nut sauce, vegetarian pesto
