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Home Pasta Recipes

Pesto!

By:Nagi
Published:20 Feb '19Updated:24 Sep '19
65 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

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Pesto

Author: Nagi
Prep: 10 mins
Total: 10 mins
Condiments, Pasta
American-Italian
4.91 from 20 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.

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65 Comments

  1. Malia says

    September 29, 2021 at 3:50 am

    Love all your recipes, Nagi, so I had to try your pesto (formulas)! I only had about 1 cup of basil leaves, so I used spinach as a sub. However, I used macadamia nuts (I’ve tried this once before and it turned out delicious) and it was awesome! No need for additional salt since the freshly grated Parmesan + roasted mac nuts already provided that extra flavor. Would highly recommend, if you have access to it! Will have to add a squeeze of lemon juice to it too for an even more fresh zing😍

    Reply
  2. camilla says

    September 22, 2021 at 12:26 am

    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?

    Reply
    • Nagi says

      September 22, 2021 at 5:50 pm

      Hi Camilla, yes just let it come to room temp before adding. N x

      Reply
  3. Margaret Brooks says

    September 16, 2021 at 7:24 am

    Loved this recipe and the tips you provided in here <3!! Great job Nagi!! Definitely My favorite recipe on here so far.

    Reply
  4. jens says

    July 24, 2021 at 1:47 pm

    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.

    Reply
  5. Sabrina says

    June 23, 2021 at 8:38 am

    5 stars
    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 🙂

    Reply
  6. Liz says

    May 3, 2021 at 8:47 pm

    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.

    Reply
  7. Patricia says

    March 26, 2021 at 5:45 pm

    5 stars
    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!

    Reply
  8. Marg says

    March 17, 2021 at 11:19 am

    5 stars
    This recipe turned out very well.. and I was -SO- happy to be able to do it with a stick blender. Thanks Nagi!

    Reply
  9. Diana says

    January 23, 2021 at 11:04 pm

    5 stars
    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!

    Reply
  10. Judy says

    January 12, 2021 at 3:38 pm

    5 stars
    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.

    Reply
  11. Jaclyn Vidotto says

    November 26, 2020 at 12:04 pm

    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?

    Reply
  12. Liz Tame says

    September 27, 2020 at 9:29 am

    I made the basil pesto for my daughter and had to freeze it. What is the best way to reheat for pasta?

    Reply
    • Nagi says

      September 28, 2020 at 10:27 am

      Hi Liz, I would just thaw and then microwave gently to reheat – N x

      Reply
      • Liz Tame says

        September 28, 2020 at 1:44 pm

        Thank you

        Reply
  13. Ruby says

    July 1, 2020 at 9:38 pm

    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?

    Reply
    • Nagi says

      July 2, 2020 at 6:41 am

      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

      Reply
  14. Mae says

    June 27, 2020 at 2:52 pm

    5 stars
    Made this with bb spinach, basil, walnut and sunflower seeds combo and it was delicious. So easy too

    Reply
  15. Jenny says

    May 13, 2020 at 11:07 am

    5 stars
    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

    Reply
    • Nagi says

      May 13, 2020 at 11:58 am

      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

      Reply
  16. Vanessa says

    May 12, 2020 at 4:06 pm

    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?

    Reply
    • Nagi says

      May 12, 2020 at 8:01 pm

      Hi Vanessa, you could always add a little cream last minute if you like! N x

      Reply
  17. Deepa Khanna says

    February 16, 2020 at 5:35 pm

    Excellent tips and recipes .
    Thanks so much

    Reply
    • Nagi says

      February 17, 2020 at 12:59 pm

      You’re so welcome Deepa! N x

      Reply
  18. michelle bender says

    December 24, 2019 at 8:25 pm

    5 stars
    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

    Reply
  19. Stefan says

    October 27, 2019 at 9:55 am

    I find that blanching the basil leaves for 30 seconds then cooling in ice water before blending prevents the dreaded browning.

    Reply
    • Nagi says

      October 27, 2019 at 4:32 pm

      Oh great tip Stefan! I’ll have to try it!

      Reply
  20. Bb says

    October 2, 2019 at 6:37 am

    4 stars
    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!

    Reply
    • Nagi says

      October 2, 2019 at 2:21 pm

      Hi Bb – it would be a totally different flavour with Thai basil and macadamias, but worth a shot!

      Reply
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