Homemade Pesto (Kate’s Version)

My basil plants have been growing like crazy this year, so I’ve been making a lot of homemade pesto. Pesto is a super easy way to add some freshness to your summer meals. It’s great as a marinade, mixed into a dressing or dip, as a pasta sauce, or as a spread on sandwiches. My homemade pesto recipe is definitely not traditional, but it’s simple, accessible, and delicious.

Before I go any further, my sincerest apologies to any Italians reading this. I know I said my recipe isn’t traditional, but it’s still pretty tasty.

Okay, so what is a traditional pesto made with? Typically it’s made with basil, toasted pine nuts, garlic, olive oil, grated parmesan, and a little salt. Traditionally, pesto is also mixed by hand with a mortar and pestle. You can certainly use a mortar and pestle if you have time and patience, but a food processor works just as well, and it’s faster.

Homemade Pesto (Kate’s Version)

My version of homemade pesto is a little more Southern.

Have you shopped for pine nuts recently? They’re pretty expensive (as are most nuts these days)! Instead, I opt for pecans or walnuts. They’re both “softer” nuts that still blend really well in the pesto, and don’t add any extra flavor. I also love adding some lemon juice for extra brightness.

Another thing I like to add to my pesto is some spinach. Not only is it an extra dose of vitamins and minerals, it helps bulk out your pesto and mellow out some of the basil flavor. You really don’t even taste the spinach, but it’s there. If you aren’t a big spinach fan, you can also use kale or arugula. Just remember that arugula has a peppery flavor, so account for that in your seasoning!

Now, let’s talk blanching. I admit that I’ve never blanched my basil or spinach before making homemade pesto. To me, the only real benefit of blanching basil is to retain its bright green color. If you’re planning to use your pesto immediately, or within 24 hours, I don’t believe that’s necessary. But I’ve stored my pesto in the fridge and freezer and it’s been fine. So really it’s up to you.

As for storage, I keep my fresh pesto in a mason jar in the fridge. Do not try to can your pesto. The cheese and oil will seize up, and it turns into a mess that won’t last for long. Instead, keep it fresh in the fridge for a week, or freeze it for longer storage. Just pour a thin layer of oil on top before you store it! When you want to use your frozen pesto, just put it in the fridge the night before so it’ll thaw. Then use it within a week.

Okay here’s what y’all are here for. For my recipe, you will need:

• 2 cups fresh basil
• 1 cup spinach (or other green, if desired; if not using, use 3 cups basil)
• 1/2 cup pecans or walnuts, roughly chopped
• 1/2 cup grated parmesan (I’ve also used pecorino)
• Juice of 1/2 lemon
• 1-2 cloves garlic, or 1/2 teaspoon garlic powder
• 1/2 cup olive oil (avocado oil is fine for a milder flavor)
• Salt & pepper to taste

Making the pesto could not be easier!

First, add the basil (and spinach, if using), nuts, lemon juice, and garlic (or garlic powder) to a food processor. Pulse a few times to start blending it all together.

Add the olive oil next and blend again until it reaches your desired consistency. For me, this takes about 30 seconds. Add the grated parmesan and blend again. Season to taste with salt and pepper.

Transfer your homemade pesto to a jar or storage container. If you’re keeping in the fridge, top with a thin layer of olive oil, cover, and refrigerate for up to a week. Otherwise, cover and place in the freezer. Homemade pesto will keep in the freezer for 6 months.

I hope you enjoy this delicious homemade pesto! If you make it, leave me a comment and let me know how you used it.

If you enjoyed this recipe, you might also like:

• Easy Guacamole
• Caramelized Onion Dip
• Hamburger Dip
• Peach Salsa

Thanks so much for reading and eating along, y’all! If you’re craving more, follow me on Instagram and Pinterest, and sign up for my email list so you never miss a recipe. If you make one of my recipes, tag me on Instagram or share a photo on my Facebook page so I can see your creations!

Homemade Basil Pesto

This easy homemade basil pesto adds fresh, zesty flavor to other sauces, pasta, sandwiches, and more.

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Prep Time 15 minutes mins

Course Ingredient

Ingredients

  

• 2 cups fresh basil
• 1 cup fresh baby spinach
• 1/2 cup olive oil
• 1/2 cup grated parmesan
• 1/2 cup chopped pecans or walnuts
• 1-2 garlic cloves (or 1/2 tsp garlic powder)
• Juice of 1/2 lemon
• Salt & pepper to taste

Instructions

 

• Add basil (and spinach, if using), nuts, grated parmesan, lemon juice, and garlic to a food processor. Pulse a few times to start blending it together.
• Add oil next and blend until it reaches your desired consistency. Season to taste with salt and pepper.
• Transfer pesto to a jar or storage container.
• Top with a thin layer of olive oil, cover, and refrigerate or freeze.

Keyword basil pesto, homemade pesto, pesto