Easy Homemade Pesto Recipe
Ah, Pesto - a culinary revelation that dances on the palate, is a celebration of bold and flavorful chaos. The vibrant green of basil, blended with rich minced garlic, nutty pine nuts, and the sharp bite of Parmesan, creates a symphony of flavors. Bound together by the golden embrace of olive oil and lifted by the bright notes of lemon juice, pesto is a fragrant and versatile sauce. Whether tossed with pasta, spread on a gourmet grilled cheese, or used to marinate proteins, each bite is an explosion of freshness and chaotic harmony. Pesto isn't just a sauce; it's a testament to the chaotic beauty of creative cooking, where simplicity meets depth in every delightful spoonful.
Ingredients:
Basil: If you are aren’t growing fresh basil in your house already, I highly suggest it! Most stores sell plants that are fairly low maintenance and will keep on producing leaves.
Minced garlic: Mince up. your own garlic. Skip the pre-minced stuff and do it yourself for that freshness that pesto needs.
Olive oil: Use the good stuff if you have it! I love using California Olive Ranch Extra Virgin Olive Oil (100% California).
Parmesan: I highly recommend shredding your own parmesan and not using that pre-shredded stuff. This ensures fresher, more aromatic, and better-textured cheese, free from additives.
Lemon juice: Fresh lemons is the best option, but personally I always forget to grab them when I’m at the store and so I use the bottled stuff and it turns out just as good
Pine nuts: I was taught that if pesto isn’t worth having if it isn’t made with pine nuts. They are a little more spendy than some other nuts, but they are oh so delicious.
Salt: Kosher salt or sea salt will work just fine.
Pepper: Freshly grinded pepper is the go to in our kitchen. Pre-grounded is fine…but freshly grinded pepper just hits different.
I’ll admit it, there have definitely been times that I have just said f**k it and just thrown all my ingredients in the food processor and let er rip. However, if you have some patience and want to get that texture just right, then I suggest following these steps:
Pulsing the basil and pine nuts together
Using a food processer, pulse the basil and pine nuts together helps achieve a more uniform texture. It ensures that the nuts are finely chopped and evenly distributed throughout the pesto, creating a smoother and well-balanced consistency. Make sure you don’t overdo it though, you will have to continue to pulse your food grinder throughout the process and you want to keep some texture in there. You will want to still see some chunks of basil and pine nuts.
Adding in the shredded parmesan and minced garlic
Next you will want to add in your freshly shredded parmesan and minced garlic. Since these are already prepared, you will just need to pulse your food processer for a few seconds to mix these ingredients in.
Olive oil time
Put in about a 1/4 cup of olive oil in at a time. Pulse it. Then use a small spatula to push all the stuff that stuck to the sides down. Continue to do this until you’re out of olive oil.
The final touch
Last but not least, add in the lemon juice, salt, and pepper. Pulse it up a couple of times and let it sit a couple minutes before tasting it, this will give the additions a chance to settle into the pesto and unleash their goodness.
Usually I make pesto with one recipe on my mind (usually caprese salad because I’m addicted to mozzarella), but there is always a bunch leftover. Here are some ideas for meals that you can use your pesto in
Pasta Perfection: Toss with your favorite pasta for an explosion of flavors. Top with additional Parmesan for the ultimate delight.
Gourmet Grilled Cheese: Spread pesto between slices of bread before grilling for a grown-up twist on the classic grilled cheese sandwich.
Protein Palooza: Use as a marinade for chicken, fish, or tofu. The chaos will infuse your proteins with a burst of herby goodness.
Veggie Wonderland: Roast or sauté vegetables, then drizzle with pesto for an irresistible and colorful side dish.
Pizza Party: Swap traditional tomato sauce with pesto as the base for your homemade pizza. Top with your favorite ingredients and bake to perfection.
Homemade Pesto
Ingredients
- 3 cups semi-packed basil
- 4 cloves minced garlic
- 3/4 cup olive oil
- 1 heaping cup Parmesan
- 1 1/2 tablespoons lemon juice
- 5/6 cups pine nuts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Pulse basil and pine nuts in a food processor.
- Add minced garlic and Parmesan; pulse for a flavorful collision.
- Gradually introduce 1/4 cup increments of olive oil, pulsing each time.
- Complete with 1 1/2 tablespoons of lemon juice, 1/2 teaspoon of salt, and a dash of pepper.
If your kitchen is as chaotic as mine is, then you can always throw in some additional ingredients or substitute some things until you get that right oomph that your taste buds are craving! Here are some ingredients you might want to try instead:
Basil: Spinach, arugula, or a blend of fresh herbs like parsley and cilantro can add to the mix.
Fresh Garlic: Roasted garlic or garlic powder can be a milder alternative.
Olive Oil: Avocado oil or a neutral-flavored oil like grapeseed oil can step into the chaos.
Parmesan: Pecorino Romano, nutritional yeast, or a blend of hard cheeses can provide a different cheesy twist.
Lemon Juice: Red or white wine vinegar, or apple cider vinegar, can bring their own acidity.
Pine Nuts: Walnuts, almonds, or even sunflower seeds can introduce a new level of nuttiness.
Salt: Experiment with sea salt, kosher salt, or herb-infused salt for a personalized touch.
Pepper: Crushed red pepper flakes or cayenne pepper can add a spicy dimension.
