Can I make pesto without a food processor?

Absolutely! Before electric appliances, pesto was traditionally made with a mortar and pestle, which actually produces a more rustic, intensely flavored result. You can also use a regular blender, though you might need to stop and scrape down the sides more frequently.

Is homemade pesto cheaper than store-bought?

It can be, especially if you grow your own basil or find it at a good price. The biggest expense is typically pine nuts, which is why I suggest alternatives like sunflower seeds or walnuts if you're budget-conscious. Plus, the flavor improvement is worth every penny!

How can I keep my pesto bright green?

The secret is preventing oxidation. Adding a small squeeze of lemon juice helps, as does blanching the basil briefly before blending. Always store with a thin layer of olive oil on top, and if freezing, consider adding acid-preventing additions like a small piece of vitamin C tablet.

Can I make pesto with other herbs besides basil?

Definitely! While traditional pesto Genovese uses basil, you can make delicious "pestos" with parsley, cilantro, mint, or even leafy greens like kale or arugula. The technique remains the same, though you might want to adjust the other ingredients to complement your chosen herb.

Homemade Basil Pesto Recipe

Name: Homemade Basil Pesto Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Italian
Ingredients: 2 cups fresh basil leaves, loosely packed; 3 cloves garlic; 1/2 cup grated Parmesan cheese; 1/3 cup extra virgin olive oil; 1/4 cup pine nuts

Description

Homemade basil pesto is a quick, versatile, and fresh sauce that brings a burst of flavor to any dish. Made with fresh basil, garlic, Parmesan cheese, olive oil, and pine nuts, it’s a classic Italian condiment perfect for pasta, sandwiches, or as a dip. Customize its texture to your preference and enjoy a bright, herbaceous flavor profile!

Ingredients

Units Scale

Main Ingredients

2 cups fresh basil leaves, loosely packed
3 cloves garlic
1/2 cup grated Parmesan cheese
1/3 cup extra virgin olive oil
1/4 cup pine nuts

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Instructions

Prepare the Basil Leaves
Measure 2 cups of fresh basil leaves by loosely packing them into a measuring cup. Rinse them lightly if needed and place the leaves into a food processor or blender.
Add the Remaining Ingredients
Add the 3 cloves of garlic, 1/2 cup grated Parmesan cheese, 1/3 cup of olive oil, and 1/4 cup of pine nuts to the food processor. These ingredients will form the base of the pesto, delivering a nutty, cheesy, and herbaceous flavor.
Blend the Mixture
Blend the mixture until you reach your desired consistency. You can make it smooth if you prefer a creamy texture, or leave it slightly chunky for added texture and character.
Store the Pesto
Transfer the prepared pesto into an airtight container. Store it in the refrigerator for up to 5 to 7 days, ensuring it stays fresh and delicious.

Notes

If pine nuts are unavailable or too expensive, you can substitute them with sunflower seeds for a budget-friendly option. Other alternatives include walnuts, pecans, or almonds, which will slightly alter the flavor but still taste delightful.
For an extra zesty flavor, a squeeze of fresh lemon juice can be added during blending.
To prevent the surface of the pesto from oxidizing and turning darker in the fridge, pour a thin layer of olive oil on top before sealing the container.

Nutrition

Serving Size: 2 tablespoons
Calories: 145
Sugar: 1g
Sodium: 120mg
Fat: 14g
Saturated Fat: 3.5g
Unsaturated Fat: 10.5g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0.5g
Protein: 3g
Cholesterol: 6mg