Bring a touch of Italy to your kitchen with this simple pine nut pesto. Just 6 ingredients and about 7 minutes and you’ll have a vibrant, versatile sauce.
Pesto is one of the most iconic Italian sauces — the name itself comes from the Italian verb meaning “to crush” or “to pound.” Traditionally made by grinding fresh basil, pine nuts, garlic, cheese and olive oil, this homemade version is bright, fragrant and easy to prepare in a food processor.
What is pesto used for?
Pesto is incredibly versatile. A few popular uses include:
- Pasta – Toss cooked pasta with pesto for a quick, satisfying meal.
- Marinade – Use pesto to marinate chicken, shrimp or vegetables before grilling.
- Pizza – Dollop pesto on a Margherita-style pizza or swap it for tomato sauce.
- Sandwiches – Spread pesto on sandwiches in place of, or alongside, mayonnaise.
- Vegetables – Toss roasted or steamed vegetables with pesto for added flavor.
What ingredients you need
- Fresh basil – The foundation of basil pesto. Use fresh leaves for the best aroma and color.
- Parmesan cheese – Freshly grated or shaved from a block gives the most flavor, but pre-grated will work in a pinch.
- Pine nuts – Find these in the nut or baking aisle. Toasting them lightly enhances their flavor.
- Garlic – Fresh garlic cloves are ideal for a bright flavor; jarred minced garlic can be used if needed.
- Lemon – Use both lemon juice and a little zest to brighten the pesto.
- Olive oil – Adds richness and helps achieve a spreadable, smooth texture.
How to make Pine Nut Pesto
Place the basil leaves in a food processor. Add the Parmesan, pine nuts, olive oil, minced garlic, lemon juice and lemon zest. Secure the lid and pulse or blend until the mixture comes together and is as smooth as you like. Stop once or twice to scrape down the sides and continue blending until evenly combined. Set aside until ready to use.
Blend until the pesto reaches your preferred consistency — some like it chunkier, others smoother. Taste and adjust seasoning with a little more lemon, cheese or salt if needed.
Tips for this recipe
- Use freshly grated Parmesan from a block for the best flavor and texture.
- Fresh garlic gives a brighter taste, but jarred minced garlic is a convenient substitute.
- Toast the pine nuts in a single layer over medium-low heat until golden to deepen their flavor.
- Store pesto in an airtight container in the refrigerator for 4–5 days. Pour a thin layer of olive oil over the top to help preserve color and freshness.
- Freeze pesto in ice cube trays, then transfer the frozen cubes to a freezer bag for up to 6 months—perfect for single-serve portions.
Other Italian recipes to try
Creamy Pesto Gnocchi
Chicken Parmesan
Lasagna without Ricotta
Garlic Bread
Pepperoni Bruschetta
Explore additional entree recipes to find more dinner inspiration.
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Pine Nut Pesto
7
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Ingredients
- 2 cups fresh basil leaves
- 1/3 cup Parmesan cheese
- 1 1/2 tsp minced garlic
- 1/4 cup pine nuts
- 1 1/2 tsp lemon juice
- 1 tsp lemon zest
- 1/3 cup olive oil
Instructions
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Add basil, Parmesan, pine nuts, minced garlic, lemon juice and zest, and olive oil to a food processor.
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Close the lid and blend until the ingredients come together.
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Scrape down the sides, then blend again until smooth or to your preferred texture.
Notes
- Fresh Parmesan from a block offers the best flavor and texture.
- Fresh garlic is preferable, but jarred minced garlic can be used for convenience.
- Lightly toasting pine nuts in a skillet develops a richer nutty flavor.
- Store pesto in an airtight container in the fridge for 4–5 days; a thin layer of olive oil on top helps preserve color.
- Freeze pesto in ice cube trays, then transfer frozen cubes to a bag for up to 6 months.
Nutrition
Calories: 507kcal
| Carbohydrates: 4 g
| Protein: 9 g
| Fat: 52 g