Homemade Pesto

Have a garden full of basil? Blend up a batch of this homemade pesto and enjoy basil recipes far beyond the summer season. Added to pasta, drizzled over your favorite pizza recipes, or blended into different marinades for grilling, the herby, vibrant green condiment complements so many dishes. Sure, it might be convenient to buy pre-made pesto at the store, but homemade pesto just tastes so much better. It's also incredibly easy to blitz up in a food processor with a few simple ingredients!

What are the ingredients for pesto sauce?

Traditional Italian recipes for basil pesto involve pine nuts, garlic, basil, parmesan cheese, and olive oil. To keep the sauce bright-tasting and to prevent the basil from turning brown, this recipe also calls for lemon juice. Red pepper flakes add a nice kick of heat that's not overpowering, but if you're not a fan of spice, feel free to skip that ingredient.

What else can you use to make pesto?

There are several easy swaps you can make based on what you have on hand (and your taste preferences!). Pine nuts are traditional, but they can be pricey—almond slivers and walnuts are great alternatives that are a little more budget-friendly. If you're short on fresh basil, try blending in peppery arugula or baby spinach to round out the greens. Not a fan of raw garlic? Use roasted garlic for a milder, sweeter flavor, or skip it entirely if you prefer. Pesto is forgiving, so don’t be afraid to make it your own!

How can you use homemade pesto?

Pesto is the perfect flavor booster to have on hand. There are so many delicious ways to use it. Spread it on sandwiches, drizzle it over fried eggs, or smear it on chicken before or after cooking. Stir the sauce into this herby Greek pasta salad, a quiche filling, soup, or hummus—basically anything that could use a fresh, garlicky, cheesy flavor boost!

Can you freeze pesto?

Yes! Pesto can be frozen for up to three months. Try dividing the sauce in the wells of an ice cube tray to freeze small portions. Once they're frozen solid, transfer the cubes to a freezer-safe zip-top bag and keep them in the freezer. When your bowl of spaghetti needs jazzing up, just pull out a cube or two at a time.

What's the best way to store leftover pesto sauce?

Store the pesto in an airtight container in the fridge for up to a week. Fresh basil can brown quickly, but the lemon juice in the recipe will help keep it vibrant and green. If you notice the pesto starting to darken, add another squeeze of lemon juice to the top of the sauce before sealing the container.

Can I make pesto without a food processor?

Blending this sauce in a food processor is the easiest method. If you don't have one, the traditional way of making pesto is with a mortar and pestle. You can also use a small blender, just expect to scrape down the sides of the pitcher frequently while blending.