Pesto

This homemade pesto is pure green gold—fresh, vibrant, and incredibly easy to make. With fragrant basil from the garden, rich olive oil, real Parmigiano-Reggiano, and just the right touch of garlic, it’s a sauce that instantly elevates everything it touches. Whether you’re tossing it with pasta, drizzling it over grilled veggies, or spooning it onto crusty bread, this is one of those recipes you’ll come back to again and again.

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Yield 8

Author SALUD! Team

Prep time

10 Min

Total time

10 Min

Print

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Pesto

A classic pesto whipped up in a food processor

Ingredients

• 2 c basil leaves
• 2-3 cloves of garlic
• 1/4 c pine nuts
• 2/3 c olive oil
• 1/2 c grated parmesan
• salt
• pepper

Instructions

1. Combine basil, pine nuts, and garlic in a food processor, pulse until coarsely chopped. Add 1/2 cup of the olive oil and process until fully incorporated and smooth. Season with salt and pepper to taste.
2. If using immediately (within 1 week), add remaining oil and pulse until smooth. Transfer into serving bowl or tuperware, and mix in the cheese.
3. If freezing, transfer into an airtight container after step one and drizzle remaining olive oil on top. Freeze for up to 3 months. When ready to use, thaw, and stir in the cheese

Nutrition Facts

Calories

217

Fat

23 g

Sat. Fat

4 g

Carbs

2 g

Fiber

0 g

Net carbs

1 g

Sugar

1 g

Protein

3 g

Sodium

126 mg

Cholesterol

4 mg

The nuitrion information is based on estimates and is not definitive.

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There’s something wildly satisfying about making your own pesto. Maybe it’s the way the blender whirs to life and fills the kitchen with the heady scent of fresh basil and garlic. Maybe it’s how effortlessly it comes together—just a handful of ingredients, a quick blitz, and suddenly you’ve got something bright and bold and packed with flavor. Or maybe it’s just knowing that what you’ve made with your own two hands will always taste better than anything that comes in a jar.

My homemade pesto is simple, classic, and the absolute definition of fresh. Basil, pine nuts, garlic, olive oil, Parmesan, and salt—that’s it. No tricks, no gimmicks, just a balance of ingredients that let each flavor shine. The kind of sauce that turns a bowl of pasta into a celebration, spreads like magic over grilled bread, or takes a sandwich from decent to dream-worthy.

And while the ingredients are traditional, the real magic is in the quality. This is one of those recipes where what you put in matters just as much as how you put it together. The basil? Straight from my garden whenever possible. There’s something almost poetic about using herbs you’ve grown yourself. The leaves are vibrant, fragrant, still warm from the sun, and full of that earthy, peppery flavor you just can’t bottle.

Then there’s the olive oil—good quality olive oil. The kind that’s grassy and fruity, smooth with a little bite. It ties everything together and gives the pesto its silky texture and depth. And Parmesan. I’m not talking about the pre-shredded kind in the green can. I mean the real deal: Parmigiano-Reggiano, nutty and salty and complex. These few details? They make all the difference.

What I love most about this pesto—aside from how insanely good it tastes—is how easy it is. You literally just toss everything in a blender or food processor and let it go. No cooking, no chopping, no fuss. It’s the kind of recipe that feels fancy but is secretly effortless. And let’s be honest, those are the best kind.

I think pesto gets a reputation for being something you buy. You know, one of those sauces people think you have to leave to the professionals. But homemade pesto is a game changer. It’s brighter, punchier, creamier. It tastes like summer. And the best part? You can tweak it. Add a little lemon zest if you’re feeling zingy. Swap the pine nuts for walnuts or almonds if that’s what you have on hand. Make it thicker for a spread or thinner for a drizzle. It’s endlessly adaptable.

It’s also one of the best ways I know to make a meal feel special. Toss it with pasta, spoon it over grilled chicken, mix it into warm roasted potatoes, or swirl it into scrambled eggs. You really can’t go wrong. It adds instant depth and flavor with almost no effort, and it feels like a little luxury—even when it’s just Tuesday night dinner at home.

There’s something kind of grounding about pesto, too. Maybe it’s the garden-to-table aspect. Maybe it’s the simplicity. Maybe it’s just that it tastes like home. But it’s a staple in my kitchen and one I come back to again and again, not just because it’s delicious (though it is), but because it feels like me. It’s a recipe I’ve made so many times I could do it in my sleep, but every batch still brings a little spark of joy.

Homemade pesto is one of those quiet little wins in the kitchen. It reminds you that even simple food can be special. That you don’t need a million ingredients or hours of prep to make something amazing. Just a blender, a few fresh staples, and a little trust in the process. And honestly? That’s kind of the best kind of cooking there is.