Homemade Basil Pesto for Pasta, Sandwiches & More
Pesto is my passion… and nothing beats the burst of fresh basil pesto made right in your own kitchen. It’s vibrant, aromatic, and instantly elevates whatever it touches. Am I right?!
Think beyond pasta: a spoonful smeared onto a sandwich, swirled into soup, or dolloped on a frittata turns an ordinary meal into something gourmet with almost no effort. It’s a true kitchen shortcut that tastes like magic.
Tasty ways to use basil pesto
Once you’ve got a jar of this green gold in your fridge, the possibilities are endless. Here are some of my favorite ways to put it to work:
- Pasta partner: Toss with spaghetti, penne, or zucchini noodles for a flavor-packed dinner.
- Sandwich spread: Slather onto wraps, paninis, or burgers (OMG, with my Peach Caprese Burger YUM) for a creamy, herby upgrade.
- Pizza topper: Swap tomato sauce for pesto, or drizzle over a baked personal pie for a fresh finish.
- Entrée flavor boost: Spoon over grilled chicken, shrimp, or salmon to make simple proteins shine.
- Veggie upgrade: Dip roasted carrots, dollop on charred broccoli, drizzle over corn on the cob, or toss with steamed green beans.
Trust me, once you start, you’ll find yourself reaching for pesto to jazz up just about everything!
I’ve been making pesto for years, and it never loses its awesome appeal. While traditional pesto calls for pine nuts, you can also swap with any nut you have on hand. I like to use walnuts for their earthy flavor and heart-healthy omega-3 fats (they’re especially good toasted). Almonds are another delicious option. Pecans work too!
The pesto is yet to come!
Make my Pesto Pizza Toast!
Homemade Basil Pesto for Pasta, Sandwiches & More
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 1 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
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.
