Easy Pesto
Make homemade pesto with fresh basil, garlic, and pine nuts. Easy recipe with healthy substitutions ready in 20 minutes.
Ingredients
- 2 cups fresh basil leaves, packed
- 1/2 cup fresh flat-leaf parsley
- 3 cloves garlic, minced
- 1/3 cup pine nuts
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/2 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1 tablespoon water, as needed for consistency
Instructions
- 1
Rinse the fresh basil and parsley thoroughly under cool running water, then pat completely dry with paper towels to remove excess moisture.
- 2
Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3-4 minutes, then transfer to a cutting board to cool.
- 3
Add the basil, parsley, and minced garlic to the bowl of a food processor and pulse 5-6 times until roughly chopped.
- 4
Scatter the cooled pine nuts over the herb mixture and pulse another 3-4 times until the nuts are broken into small pieces but still retain some texture.
- 5
Drizzle in the extra virgin olive oil in a slow, steady stream while pulsing the processor continuously until you achieve a loose, chunky consistency.
- 6
Stir in the freshly grated Parmigiano-Reggiano cheese with a rubber spatula, folding gently to combine without overworking the mixture.
- 7
Squeeze the fresh lemon juice over the pesto and season with sea salt and black pepper to taste.
- 8
Add water one tablespoon at a time if the pesto is too thick, pulsing briefly after each addition until you reach your desired consistency.
- 9
Transfer the finished pesto to a clean glass jar and store in the refrigerator for up to one week, or freeze for up to three months.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Pine nuts | Walnuts or sunflower seeds | Pine nuts are expensive and less sustainable; walnuts and sunflower seeds provide similar nuttiness at lower cost and with better accessibility |
| Parmigiano-Reggiano cheese | Nutritional yeast or cashew cream | Reduces saturated fat and cholesterol while maintaining umami depth; nutritional yeast adds B vitamins and is vegan-friendly |
| Extra virgin olive oil | Half extra virgin olive oil, half avocado oil | Reduces calories and saturated fat while adding heart-healthy monounsaturated fats; avocado oil has a higher smoke point |
| Basil only | 50% basil, 50% arugula or spinach | Adds nutrient density with iron and magnesium while reducing cost; arugula brings peppery notes that complement garlic naturally |
| Sea salt to taste | Nutritional fermented miso paste | Adds probiotic benefits for gut health while providing umami depth; reduces sodium while boosting flavor complexity |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 245 |
| Total Fat | 22g |
| Saturated Fat | 4g |
| Cholesterol | 8mg |
| Sodium | 280mg |
| Carbohydrates | 7g |
| Fiber | 2g |
| Sugar | 1g |
| Protein | 9g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
