Classic Pesto
Pesto is my passion and this classic condiment has me green with pesto frenzy! The bold and vibrant-colored sauce can spruce up pasta, frittatas, sandwiches, and so much more.
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While traditional pesto calls for pine nuts, you can swap with any nut you have on hand. I like to use walnuts which provide heart-healthy omega-3 fats and deliver a creamy, buttery flavor that really shines after a quick toast in the oven. Toasted almonds are also a delish option. The pesto is yet to come!
Add a few dollops on this Spring Frittata with Asparagus and Artichokes!
Classic Pesto
Ingredients
- 3 cups basil leaves, stems removed
- ½ cup grated Parmesan or pecorino cheese
- 1 cup toasted pine nuts, walnuts, or almonds*
- 1 Tablespoon lemon juice
- 3 cloves garlic, roughly chopped (or ¼ teaspoon powder)
- ¾ teaspoon kosher salt, or more to taste
- ¼ teaspoon ground black pepper, or more to taste
- ¼ cup water
- 6 to 8 Tablespoons EVOO, depending on preferred consistency
- * To toast your nuts, bake in the oven at 350°F. For pine nuts, bake for about 4 minutes, then stir and bake until golden brown. For the walnuts, bake for about 6-9 minutes, and for almonds, bake for about 5-10 minutes, shaking the pan a few times.
Instructions
- Combine the basil, Parmesan, nuts, lemon juice, garlic, salt, and pepper in a food processor or blender and pulse until finely chopped. Add ¼ cup water and scrape down the sides as needed to ensure everything is well combined.
- Then drizzle in the oil while you continue to pulse until everything is evenly blended (start with 6 Tablespoons and check consistency. Add an additional 1 Tablespoon at a time until it’s the texture you prefer). Taste and season with additional salt and pepper if needed. Serve on crostini, roasted sweet potatoes or toss with your favorite pasta.
- Pro tip: I recommend making the pesto right before serving so it maintains its green color (it develops a browner appearance when it sits; but don’t be thrown by the change in color as it’s still just as delicious). To slow browning in the fridge, place leftover pesto in an airtight container, pour a thin layer of olive oil on top, and cover with a lid.