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Sides & Sauces
Easy Homemade Pesto
My pesto is a useful sauce to make before the rest of the meal. Prepare the herbs and measured ingredients first so you can control the texture as you blend.
- Prep Time
- 5 mins
- Cook Time
- 5 mins
Before You Start — Chef's Notes, Ingredient Swaps & Why This Recipe WorksClick to read
Chef’s notes
My first preparation check: Toasting your pine nuts if they aren't already toasted.
Ingredient swaps
Where the ingredient list gives an alternative, use that option. Other substitutions have not been established for this version, so do not assume they will behave identically.
Why this recipe works
Texture is the useful guide here. Blend as directed, stop to check the consistency, and keep the specified liquid balance rather than thinning it by guesswork.
For more help, browse Kitchen Skills and gluten-free label guidance.
Let's get cooking
Method
- Prepare the Ingredients:Toasting your pine nuts if they aren't already toasted.
- Peel your garlic cloves.
- Blend the Pesto:Add the basil, toasted pine nuts, garlic cloves, salt, cracked black pepper, and Parmesan to a blender.
- Pulse a few times to break down the ingredients.
- Incorporate the Olive Oil:With the blender running on a low setting, slowly drizzle in the olive oil. Start with a small amount and add more as needed until you reach your desired consistency. You want it to be smooth but still slightly coarse, perfect for drizzling.
- Adjust and Store:Taste and adjust the seasoning if needed.
- Transfer the pesto to a jar or airtight container and store it in the refrigerator. It should keep for about a week.
- Serving Suggestions:This pesto is versatile and can be used in pasta, on sandwiches, or as a drizzle over various dishes.
Useful kit and ingredients
Tools worth having in your kitchen
Food processors with blender attachmentsBrowse on Amazon
26 cm cast-iron frying pansBrowse on Amazon
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