• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice (all)
      • Fried rice
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Pasta Recipes

Pesto!

By:Nagi
Published:20 Feb '19Updated:24 Sep '19
68 Comments
Recipe v Video v Dozer v

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!

Homemade Pesto in a handmade ceramic bowl

Pesto pasta spaghetti on a plate, ready to be eaten

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.

What goes in pesto

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).

Pesto with rocket arugula and cashews or walnuts in a rustic bowl, ready to be eaten

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.

Chunkier vs smooth pesto

Comparison and chunkier vs smooth pesto pasta

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.

How to make pesto

Pesto uses

So much more than just pasta!! I’ve separated them between when I use smoother pesto and chunkier pesto.

  • Smoother pesto

    • Pesto pasta

    • 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

Fork twirling pesto pasta

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

Author: Nagi
Prep: 10 mins
Total: 10 mins
Condiments, Pasta
American-Italian
4.91 from 21 votes
Servings1 cup
Tap or hover to scale
Print
  • 11
Recipe video above. This is how I make basil pesto. Make it smooth for the best flavour when tossed through pasta, or chunkier if you want to use it as a dip. See in post for a list of chunky vs smooth and a list of uses! Also see how to use pesto to make a JUICY Pesto Pasta (hint: it's not just pasta and 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:

1. Basil - important to use FRESH basil leaves here, not basil that's been in your fridge for a week (goes brown when blitzed!)
2. Variations - Use the same ratios above and switch the basil/pinenuts for any of the following:
  • 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)
3. General
  • 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).
Keywords: Pesto recipe, What goes in pesto
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

Curls or a straighten today? Or just a general hair puff up?

Dozer the golden retriever dog in a blow dry bar

Previous Post
Pesto Pasta – with plenty of pesto sauce!
Next Post
Vegetarian Lasagna

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Close up of a bowl of Carbonara ready to be eaten

Carbonara

This Israeli Couscous Salad is fabulously addictive! Tender, flavour infused beads of couscous tossed with spinach, tomato, cucumber, herbs and a fresh lemon dressing. Summer in a bowl! recipetineats.com

Pearl Couscous Salad

Big pot of freshly cooked Pasta Primavera

Pasta Primavera

More Pasta Recipes

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




68 Comments

  1. ShellBell says

    September 8, 2022 at 6:49 am

    5 stars
    Nagi thankyou so much for such fantastic recipes. You’ve inspired my cooking journey and your recipes are great even when you want a quick easy dinner. I made this pesto last night and it was perfect. Love your work!! 😊

    Reply
  2. Rachel says

    May 21, 2022 at 10:25 am

    Can you make this pesto without the nuts?

    Reply
    • Nagi says

      May 21, 2022 at 12:57 pm

      Yes Rachel there are sub notes under the recipe. You could also try seeds for more texture! N x

      Reply
  3. Kathy says

    April 26, 2022 at 2:50 pm

    5 stars
    Excellent recipe! Not sure if there is a standard density for pine nuts, but for me a quarter cup is about 35 g.

    Reply
    • Nagi says

      April 26, 2022 at 5:43 pm

      That’s good to know Kathy! Thanks!! N X

      Reply
  4. Ian says

    February 4, 2022 at 2:12 pm

    5 stars
    I’ve made your pesto about a dozen times now as it’s my two year old granddaughter’s favourite meal. The whole family loves it. The only change I make is three large garlic cloves. Thanks.

    Reply
  5. Julie Jordan says

    February 1, 2022 at 5:09 pm

    5 stars
    Delicious and so easy.

    Reply
  6. Lyn says

    December 21, 2021 at 6:48 pm

    Hi Nagi. I just made your basil Pesto recipe with home grown basil, but accidently added 1 tablespoon of salt!!! Don’t ask 🙁
    Anyhow, do you have a magic solution to make it taste less salty? I was wondering about adding some lemon juice? Thanks in anticipation Nagi. x

    Reply
    • Nagi says

      December 22, 2021 at 11:53 pm

      Hi Lyn – I think the only solution there is to scale up the recipe, sorry! N x

      Reply
  7. Lauren says

    November 23, 2021 at 8:23 am

    Amazing as always, thank you! Even though it’s green, the 5 year old absolutely loved it- had 3 servings! The 2 year old gobbled it down too. So quick and easy too.

    Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2023 · All Rights Reserved Back to Top