Pesto Recipe

Pesto Recipe

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  • 12 medium fresh basil leaves, washed, dried, and coarsely chopped
  • 3 medium cloves garlic, coarsely chopped
  • 2 tablespoons pine nuts, lightly toasted
  • Pinch of kosher salt
  • 3 tablespoons extra-virgin olive oil


In a mortar and pestle, pound the basil, garlic, nuts, and pinch of salt until thoroughly mashed. Mix in the olive oil until well combined.

Alternatively, pesto can also be made in a blender. Blend the basil, garlic, and pine nuts, then slowly add the oil. Blend on low to a smooth paste. Season with salt.

Pesto Genovese | Authentic Italian Basil Pesto

Pesto Genovese is an uncooked cold sauce made only with 7 ingredients: Genovese basil DOP, extra virgin olive oil (Possibly of the Ligurian Riviera), Parmigiano Reggiano (or Grana Padano), Pecorino cheese (Fiore Sardo), pine nuts, garlic and salt.

It was born in Liguria, a beautiful region situated in northern Italy. It’s one of the sauces most used in our country and nowadays it’s famous all over the world.

This is the official recipe of the Consorzio Pesto Genovese that is very specific about exactly where the ingredients should come from. We know that it’s difficult to find all the ingredients of the Italian tradition in foreign countries, but if you want to make the recipe for Genovese pesto that you would eat in Italy, stick to these ingredients as much as possible.

So do what you can, but don’t add ingredients that have nothing to do with the authentic recipe (we’ve noticed this in many recipes) such as ricotta cheese, cashew nuts, seeds oil, green beans or lemon juice.

So for example do with the basil that you find in your country. Or grow it! It’s really easy to grow basil: just get some basil seeds (possibly Genovese basil variety) and a small guide of how to grow basil.

Homemade Pesto

It's easy being green, especially with this one-step, 5-minute recipe for everyone's favorite herby condiment.

  1. In food processor or blender, pulse basil, garlic, olive oil, Parmesan cheese, toasted pine nuts, lemon juice and black pepper until smooth.
  2. Keep refrigerated for up to 3 days.

Looking to spice it up? Try out these variations.

Smoky Almond: Replace basil with parsley, pine nuts with blanched almonds and Parmesan with grated Manchego. Add 1/2 cup roasted red peppers and 1 teaspoon smoked paprika.

Spicy Cilantro: Omit cheese and lemon juice. Replace half of basil with cilantro and replace pine nuts with roasted unsalted peanuts. Add 1 tablespoon lime juice, 1 teaspoon sesame oil, 1 teaspoon grated ginger, 1 small serrano chile (seeded and chopped) and 1/2 teaspoon salt.

Hazelnut-Arugula: Replace basil with 2 1/2 cups arugula and 1/2 cup parsley, and replace pine nuts with hazelnuts. Add pinch nutmeg.

Easy Homemade Pesto

I somehow always have extra basil on hand so I’ve found myself making pesto on a weekly basis. It’s one of the easiest things to make – with the help of a food processor – and it requires so little ingredients! Plus, having a jar of pesto in your fridge is always a life saver for those busy weeknights. All you have to do is cook up some pasta, slather on that pesto and sprinkle on some Parmesan. Done and done.

Now if you’re used to store-bought pesto, believe me when I tell you that this homemade version will change your life. It’s just so much more vibrant and fresh, and you can control exactly how runny or thick you want your pesto to be. Just be sure to add more olive oil until your desired consistency is reached.

I should also tell you that this is best made when using a food processor, not a blender. I have tried using a blender and the consistency just isn’t the same. And I know that pine nuts (also called pignolias) can be a bit pricey but one small 8-ounce bag of pine nuts will last you a lifetime. And it gives you an excuse to make more pesto for next time!

5-Minute Easy Pesto Recipe for Busy Weeknight Dinners

Looking for an easy, healthy pesto recipe for a busy weeknight dinner everyone will love? Make this 5-Minute Pesto Recipe, and, I promise, you’ll be hooked! Plus, get 5 more easy, healthy pesto recipes to try!

So, tell me…What’s on repeat at your house for a quick and easy dinner EVERYONE loves?

My list includes Spaghetti and Meat Sauce, Crunchy Lentil Tacos with Avocado Feta Guacamole, Grilled Cheese Sandwiches w/ Trader Joe’s Organic Cream of Tomato Sauce, this Farmer’s Market BLT & Chopped Avocado Pizza Salad, oh, and this SUPER easy pesto recipe with gluten free pasta we eat almost every week.

Sometimes I make this easy pesto recipe with just basil, but other times, when I want to get in an extra dose of leafy greens the MIND Diet>, I throw in some spinach, kale, Swiss chard, or whatever greens I have in the fridge, and, nobody’s the wiser.

It’s So Easy to Make This Quick & Easy Pesto Recipe…

The other key ingredients in my easy pesto recipe, besides the green stuff, are extra virgin olive oil, pine nuts, garlic low FODMAP diet plan>, Parmesan cheese , plus salt and pepper. And, that’s it!

[click_to_tweet tweet=”Dinner is served! 5-Minute Quick & Easy Healthy Pesto to the rescue! #glutenfree #vegetarian” quote=”Dinner is served! 5-Minute Quick & Easy Healthy Pesto to the rescue! “]

How to Make Basil Pesto

It’s extremely easy to make basil pesto at home. You can use either a food processor or a Vitamix blender. I’ve shown you how to use a food processor in my Zucchini Noodle Caprese recipe so today, I thought I’d show you how to make it in my Vitamix.

  1. Just add the olive oil and lemon juice first, followed by the remaining ingredients.
  2. Turn your Vitamix (or Food Processor) on high and use the tamper to push the ingredients into the blades.
  3. Within seconds, you’ll have fresh, healthy, deliciously smelling, homemade basil pesto. Yes, it really is that easy.

If you want to freeze the pesto, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each cube with the pesto sauce. Freeze and then remove from the ice tray and store in a freezer safe, zip-top bag. When you want to use it, defrost and add the grated Parmesan or Romano.

The Pesto Eggs TikTok Recipe Is Going to Make Your Mouth Water

Once you try cooking eggs in pesto you'll never go back to using spray oil again.

There are several anticipated answers to the question "how do you like your eggs?" Over easy, scrambled, sunny-side up. you know the rest. But if one of the latest TikTok trends is as tasty as it looks, you might want to respond with "cooked in pesto" from here on out.

The pesto eggs TikTok trend, which seems to have made one of its first appearances on the app in a post from user @amywilichowski, is a simple way to add bold flavor to your otherwise boring eggs. Rather than cooking eggs in oil, butter, or cooking spray, you spread a spoonful of pesto into your non-stick pan before cracking a couple of eggs in the middle. You can use the method for fried or scrambled eggs, according to @amywilichowski. (Related: Baked Oatmeal Is the TikTok Breakfast Trend That&aposs Basically Cake)

How to Make the Pesto Eggs from TikTok

To make the pesto egg recipe that&aposs popular on TikTok, all you have to do is heat up a spoonful of pesto onto the bottom of a pan. Then, you crack two or three eggs into the pan and (beat the eggs first if you want scrambled eggs), then cook them to your doneness liking. That&aposs all it takes, but creators are sharing inventive ways to dress up pesto eggs on TikTok. For example, in one video, @amywilichowski topped a piece of toast with ricotta cheese, avocado, pesto eggs, a drizzle of honey, flaky salt, pepper, and crushed red pepper flakes, and made a pesto egg breakfast sandwich with bacon, cheese, avocado, and English muffins in another post. (Is your mouth watering yet?) User @darnitdamon wrapped pesto eggs with cheese and chili oil in a roti, and @healthygirlkitchen created a vegan spin using tofu in place of egg. (Related: This Genius TikTok Wrap Hack Turns Any Dish Into a Portable, Mess-Free Snack)

Is Pesto Healthy?

You probably already know that eggs have a reputation as a protein-packed breakfast staple, but if you&aposre curious whether pesto offers its own health benefits, the short answer&aposs yes. The typical pesto recipe calls for combining olive oil, pine nuts, parmesan cheese, and a generous amount of fresh basil leaves in a food processor and blending it up into a sauce, but there are plenty of creative spins on pesto that might use other ingredients to change its flavor or nutritional profile. Jarred pesto is easy to come by (and still delicious) for when you&aposre hoping to save some time. (Related: 3-Ingredient, Easy Smoothie Recipes for Fast Mornings)

Thanks to the olive oil and pine nuts, pesto is rich in monounsaturated fatty acids (aka healthy fats). As with other cheeses, parmesan is a great source of protein, calcium, and vitamin D. Last but not least, basil is loaded with antioxidants — it&aposs one of the most antioxidant-rich herbs along with sage, rosemary, and parsley — and it can help you sneak more green-colored foods into your diet if you don&apost love spinach or kale. As for a macronutrient breakdown, one tablespoon of pesto typically has 92 calories, 1 gram of protein, 1 gram of carbs, and 9 grams of fat, according to the U.S. Department of Agriculture (USDA).

Eggs are a breakfast classic, but they have the tendency to taste bland when you eat them on their own. Swapping your cooking oil for pesto is an easy way to add major flavor and end up with a brightly colored, nutritious combo.

Chop by hand or blender?

Most of the pesto you encounter here in the U.S. is different for a few reasons. First off, most of what you see is made by machine, usually a food processor or hand blender. This holds true even if it is homemade. Don't get me wrong, it usually tastes good, but because the ingredients aren't hand chopped you end up with a texture that is more like like a moist paste and there little to no definition between ingredients.

During my lesson I quickly began to realize chopping all the ingredients by hand and not blending them is key because this prevents the ingredients from becoming a completely homogenized emulsion or paste. When you dress a pasta with a pesto that has been hand chopped the minuscule flecks of basil will separate from the olive oil in places, you get definition between ingredients, and bright flavors pop in a way they don't when they've been blended into one.

Pesto Sauce Recipe

TRADITIONAL ITALIAN RECIPE: Every year I plant Italian Basil and every year the plants do so well that I can’t use it up fast enough. What to do? Basil Pesto, of course! Here is the traditional Italian Pesto Recipe.

Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. Most pesto recipes call for Parmesan cheese, but other use Romano which has a stronger flavor. Truth is, you should put both. Basil pesto recipes often call for pine nuts but you can easily substitute walnuts if you cannot find pine nuts.

On the surface, Pesto is a very simple sauce. It requires no cooking, and has few ingredients. And yet read just any authoritative source on pesto and you're confronted with a laundry list of Dos and Don'ts. It's very important to remember a couple of things:

- it's really easy to get sick of Pesto Sauce

- Pesto Sauce is not easy ot digest.

Despite its simplicity, there are several variables to explore when making pesto. Read those who wax poetic on proper pesto, and you'll usually encounter the following rules:

- The Basil: do it right, and that basil should be freshly picked from the Ligurian hillsides when the leaves are small and the basil plants are flowering. Obviously, that's out of the question for most of us.

- The Olive Oil: which should be buttery and mild, freshly pressed from Ligurian taggiasca olives. Most of us can find this oil, but it tends to be expensive.

- The Cheese: Parmigiano-Reggiano and Pecorino Fiore Sardo, and preferably not the sharper, saltier, tangier (and much more widely available) Pecorino Romano that many recipes in the Unites States call for.

- The nuts are typically pine nuts, though some recipes will substitute walnuts. And most recipes call for them untoasted.

- The Method: should you use a mortar and pestle, as tradition dictates, or go the easy route and whip it up in a food processor?

Some necessary "attitudes" when making pesto ( found on an weird Italian website ):

Basil is a powerfully aromatic herb and a little goes a long way. You can mellow the pesto out a bit by subbing half of the basil with fresh baby spinach leaves. The pesto will more easily stay vibrant green and the flavor of the basil will still come through, though just not as strongly.

If you want to freeze the pesto you make, omit the cheese, it doesn’t freeze well. When you want to use, defrost and add in grated Parmesan or Romano.


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