Easy Homemade Pesto For Salads, Pasta, Sandwiches
This Homemade Pesto is so easy to make ahead, and uses such simple and fresh ingredients. This week, the farmer’s market’s got plenty of fresh basil, so we’re making homemade pesto for pesto pasta salad for my sister’s pizza potluck. I also have a variation that makes this homemade pesto NUT FREE, so you won’t have to worry about nut allergies. Plus, keep basil SUPER GREEN while making pesto with my secret pesto tip!
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Keep A Jar Of Homemade Pesto In Your Fridge
Whenever I make this pesto, I make 2 batches – one for now, one for later. I love keeping a jar of this homemade pesto in my fridge just in case, because it’s so great for salads, pasta, and sandwiches. It keeps for 1-2 weeks in the fridge as long as you store it in an airtight jar.
Is this the most authentic recipe? No, but it’s what I make when I have a pesto craving, and it’s so delicious! For times when I don’t have pine nuts, I replace it with 3 tablespoons of sesame seeds. It keeps the same nutty taste, but is completely NUT FREE!
How To Keep Fresh Basil Super Green For Pesto
Homemade Pesto is great, but sometimes, you end up with a wilted, brownish green color that just doesn’t look as appetizing. If you ever wonder how restaurants are able to get that beautiful vibrant green color in their homemade pesto, I’ve got the secret tip for you!
The secret? Take 5 minutes to give your basil leaf an ice bath before making your pesto. This prevent browning in the fresh basil leaves, giving it that beautiful bright green pesto color. It only takes a little extra time – but the color is worth it!
Homemade Pesto Ingredients
- 4 cup fresh basil leaves
- 6-8 cloves garlic, peeled
- 3/4 cup pine nuts
- 1 cup freshly grated Parmesan
- Salt to taste
- 1 cup olive oil
- Put the fresh basil in an ice bath for 2-3 minutes.
- Toast pine nuts (or sesame seeds) for 3-4 minutes or until lightly golden brown.
- Blend basil, garlic, roasted sesame seeds, salt, olive oil, and parmesan cheese until smooth.
More Make Ahead Recipes you can have ANYTIME:
Easy Homemade Pesto For Salads, Pasta, Sandwiches
By Tiffy Cooks
Equipment
Ingredients
- 4 cup fresh basil leaves
- 6-8 cloves garlic peeled
- 3/4 cup pine nuts
- 1 cup freshly grated Parmesan
- Salt to taste
- 1 cup olive oil
Instructions
- Put the fresh basil in an ice bath for 2-3 minutes.
- Toast pine nuts (or sesame seeds) for 3-4 minutes or until lightly golden brown.
- Blend basil, garlic, roasted pine nuts (or sesame seeds), salt, olive oil, and parmesan cheese until smooth.
