Pesto! Make it the classic way with basil and pinenuts, or any number of other combinations using spinach, kale, rocket/arugula and nuts such as cashews, almonds and walnuts using my pesto formula.
Homemade pesto will last for 3 days in the fridge, or months in the freezer. Make a pesto pasta, use for pasta salad, spread it on toast, use as a dip and dollop on everything!
There is no greater purpose for a big bunch of fresh basil than to make a homemade classic Italian pesto, and it’s negligent of me to have not shared my “formula” until now!
While basil is the classic version, there’s a wide variety of combinations available and I use the same recipe for all variations:
My pesto formula
-
2 cups basil – or other (tasty) blitzable leafy greens
-
1/4 cup pinenuts – or other nuts (chopped). Cashews are the best (better value!) sub for a basil pesto.
-
1/2 cup parmesan, store bought shredded OR 3/4 cup freshly grated parmesan*
-
6 tbsp extra virgin olive oil – a really good quality one makes all the difference here!
-
1 garlic clove
-
Salt and pepper
Combine and blitz – that’s it!
* Why the difference between store bought and freshly grated? Because freshly grated is aerated so you need more by volume for the same amount by weight.
Pesto variations
Here are some terrific combinations I’ve tried over the years. Use the same Pesto Formula above.
-
Basil and pinenuts – the classic
-
Basil with cashews – a popular dip combination sold in Australia
-
Rocket/arugula or baby spinach – with pinenuts, walnuts, almonds or cashews
-
Kale or silverbeet – with pinenuts, almonds or cashews (I find walnuts too bitter with kale)
-
Parsley – with pinenuts, walnuts, almonds or cashews
-
Add a bit of coriander/cilantro to any of the above (only using coriander is too strong, I find)
Pictured below is rocket/arugula with cashews (left) and walnuts (right).
Chunky or smooth?
Pesto can be a bit on the chunky side, or almost like a uniform green paste. It really comes down to personal preferences or what you’re using it for, but smoother pesto yields a better flavour and greener colour throughout whatever you toss it through.
Here’s a comparison of how pasta looks with chunky vs smooth. To be honest, I prefer the look of the chunky because I like the little green bits, but the flavour of the smoother one is way better.
How I blitz pesto to make it really smooth
There’s 2 things that will help you get a really smooth pesto:
1. Ensuring there’s enough liquid to help it blitz. You’d think using the same recipe every time would mean constant results, but it doesn’t – because basil leaves can vary in how much water they hold. (Also, sneaking in extra parmesan doesn’t help!).
So if you’re having trouble getting a smooth pesto, just add more liquid – oil, a touch of water or lemon juice (if you’re planning to use it for a pasta salad or you like a touch of tang in your hot pesto pasta)
2. The blitzing vehicle – Guess what, not all food processors are created equal! If yours isn’t powerful enough to make a really smooth pesto with 1 minute of blitzing, then give up, it’s not going to happen.
Instead, use a blender (you need to be diligent scraping it all out!), a Nutri-bullet (or spice grinder or similar) OR use a stick blender in a bowl.
This stick blender works exceptionally well! Watch the video and you’ll see.
Pesto uses
So much more than just pasta!! I’ve separated them between when I use smoother pesto and chunkier pesto.
-
Smoother pesto
-
Stirred through risotto or a creamy orzo
-
Pasta Salads
-
Salad dressings
-
Spreading on toast, crostinis
-
Chunkier pesto
-
Dip (like the store bought ones)
-
For dolloping on things – cooked proteins, roasted vegetables, steak
-
Potato salads
-
Making a dressing (add vinegar/lemon and shake/stir)
-
See the separate post I shared today for how to make a JUICY pesto pasta. Don’t just keep adding more and more oil, it makes it way to rich! – Nagi x
Basil pesto recipe
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Pesto
Ingredients
- 1/4 cup pine nuts
- 2 cups (60g/2oz) fresh basil leaves, packed (Note 1)
- 1/2 cup (40g) parmesan, store bought shredded OR 3/4 cup freshly grated parmesan
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 garlic clove
- 6 tbsp extra virgin olive oil , best quality
Instructions
- Preheat small skillet over medium high heat (no oil). Add pine nuts and toast until light brown. Immediately remove and let cool slightly.
- Place all ingredients except olive oil in a food processor or blender.
- Blitz until finely chopped.
- With the motor running, slowly pour the oil in. Blitz until smooth (or to desired consistency), adding a touch of extra oil (or water) if required to help it blitz.
- Handheld blender: Place all ingredients (including oil) in a bowl. Blitz with hand held blender until smooth.
Storage and Use:
- Store in a super airtight container in the fridge for up to 3 days, or freezer for 3 months. If it's not a super airtight container, smooth the surface and cover with a thin layer of olive oil - basil goes brown when in contact with air.
- Makes enough for: 300g/10oz dried pasta of choice (can stretch to 350g/12oz). See here for how to make a great simple pesto pasta!
Recipe Notes:
- Rocket/arugula, baby spinach, spinach, silverbeet, kale, parsley
- Walnuts, cashews (best sub for pine nuts), almonds, hazelnuts. Haven't tried with seeds like sunflower seeds but I see no reason why they wouldn't work (but I wouldn't use with kale)
- Makes just short of 1 cup of pesto. Use for 300g/10oz pasta of choice to coat generously (3 large servings, 4 smallish servings), or up to 350g/12oz (4 standard servings).
Life of Dozer
Curls or a straighten today? Or just a general hair puff up?
ive read somewhere you shouldn’t reheat pesto sauce? I need to make it a day ahead, should I just add it at roomtemp next day to the hot pasta you think?
Hi Camilla, yes just let it come to room temp before adding. N x
Loved this recipe and the tips you provided in here <3!! Great job Nagi!! Definitely My favorite recipe on here so far.
While small or large bits are great, to make it truly creamy (and in my opinion heavenly), I take the finished product (less the cheese) and put it into a mortar and use a pestle for 4 – 5 minutes before I stir in the cheese. It becomes a little smoother and creamier. In my opinion, it is well worth the added effort.
So simple and so yummy! I never used cashews for pesto before , but opted for that since I had it on hand, and paired with lentil pasta. Creamy and delish! Thanks for another winner, Nagi 🙂
Absolutely gorgeous! Thank you, Nagi, for suggesting using a stick blender – beautifully smooth consistency and minimal clean up. Love it! Thanks also to reader Mel who suggested filling ice cube trays and popping into freezer for use later.
Just made this and it’s delicious. Used my home grown basil which has been a bumper crop this year. So fragrant.
I have made another one from a place at Willunga using local lightly toasted and blanched almonds. That’s delicious!
This recipe turned out very well.. and I was -SO- happy to be able to do it with a stick blender. Thanks Nagi!
Bravo! Another winner. First time I’ve made pesto due to the lack of a food processor … due to lack of kitchen space😊. But I was inspired by your post about kitchen essentials to invest in one … basic but with a powerful motor . And now I’m happily blitzing away! So thank you, and more blitzer-type recipes please!
Hi Nagi – you are my go to recipe person when I need inspiration – I’m an old cook, love you modern twists on things, I add a little lemon juice to my pesto – keeps well and taste great. Great recipes.
Hi! Loving your recipes at the moment. Keep up the good work. Quick question, when using a handheld blender, why is it ok to add the oil in with other ingredients but not when using a food processor or blender? Can I just put everything in the blender/food processor?
I made the basil pesto for my daughter and had to freeze it. What is the best way to reheat for pasta?
Hi Liz, I would just thaw and then microwave gently to reheat – N x
Thank you
Naji hello
Thanks for all your great recipes. I have a question. If i don’t put Parmesan for the pesto sauce can i store it more and upon use we add the cheese?
Hi Ruby, yes you can definitely do that if you prefer – although it would last around the same time, the cheese isn’t detrimental to the storage life. N x
Made this with bb spinach, basil, walnut and sunflower seeds combo and it was delicious. So easy too
Hi Nagi
Could you please tell me what your go to better extra virgin olive oil is ?
There are so many I get confused which is the better all rounder .
Thanks Jenny
Hi Jenny, I’m usually looking for whats on special as I buy bulk to last a while. Bertoli is a great all rounder though 🙂 N x
Hi Nagi,
I think you are amazing and absolutely love your recipes. Coming from a real foodie.
I would like to make a creamy pesto with cream. How would I go about doing this?
Hi Vanessa, you could always add a little cream last minute if you like! N x
Excellent tips and recipes .
Thanks so much
You’re so welcome Deepa! N x
I have cooked pesto before but never as nice as when I added the water, as you suggested. Made a huge difference to the taste. Beautiful. Thanks Nagi
I find that blanching the basil leaves for 30 seconds then cooling in ice water before blending prevents the dreaded browning.
Oh great tip Stefan! I’ll have to try it!
Hi! Wondering if using Thai basil is ok instead of the traditional one. You think the flavors would be too strong? Also what do you think of Macadamia nuts in place of pine? Thank you for sharing your awesome recipes. The pork carnitas recipe you have rocks! Aloha from Hawaii!
Hi Bb – it would be a totally different flavour with Thai basil and macadamias, but worth a shot!