The Only Pesto Recipe You’ll Ever Need

Straightforward, versatile, and reliable – this is the only pesto recipe you’ll ever need for making fresh, flavorful pesto every time.

I have a confession: I rarely ever follow a recipe.

I most certainly never measure anything and I’m constantly substituting ingredients to use what’s in season or on hand (how is it that I post recipes on the internet?).

Pesto is a prime example of my “wing-it mindset” in the kitchen.

This past spring I posted this spinach and chive pesto recipe, which many of you have tried and love as much as I do.

It’s living proof that delicious and vibrant pesto can go far beyond the boundaries of basil.

And I’ve since then spent all summer growing, harvesting, and experimenting with a wide variety of herbs and ingredients to create the only pesto recipe you’ll ever need (my measuring cups did see the light of day in the making of this).

And by “recipe” I more so mean master pesto formula (remember, I don’t follow recipes).

It has no strict rules – experiment with the ingredients, play around with the measurements, and know in your belly and soul that the final product will be the most flavorful and crave-worthy pesto sauce each and every time.

Speaking of rules, you might find some recipes instructing you to add your pesto ingredients into the blender in a certain order (and meticulously drizzle in your olive oil as you blend). *rolls eyes*

Forget about it. I add in all my ingredients at one time and blend.

No nonsense and no rules. Just perfect pesto. Every time.

BTW: The key to making the freshest, most flavorful pesto is to grow the herbs yourself. I walk you through 3 simple steps to start a small herb garden so you can start growing and harvesting your own herbs!

Why You’ll Love This Pesto Recipe

• It’s almost as easy as opening a jar of tomato sauce. Simply blitz all your ingredients in the blender and presto! You have pesto!
• Pesto is packed with nutrition. From the healthy fats in nuts and olive oil to the many health benefits that fresh herbs offer, pesto is THE way to add color, flavor, and nutrients to almost any dish. 
• Think of this as more of a master formula than a strict recipe. It’s the blueprint that allows you to be creative with the ingredients and measurements based on what you have and what’s in season.
• A small bonus that is a big deal to me: it freezes well. If you have a plethora of herbs, it’s easy to make a large batch of seasonal pesto and store it in the freezer for a quick and healthy sauce whenever you need it. 

Ingredients + Notes

• Herbs or greens– Yes, basil is the love of my life but it needn’t be the only herb to use in pesto. There’s a whole world of herbs and greens out there to use in your pesto, and they’re all packed with amazing health benefits. Some tried-and-true favorites that you can mix and match: basil, parsley, cilantro, mint, chives, dill, lemon balm, arugula, spinach, kale, and the green tops from carrots or beets.
• Nuts or seeds – Just like the herbs, play around with what nuts or seeds you have on hand or prefer. They’re a powerhouse of healthy fats, antioxidants, vitamins, and minerals. Traditional recipes use pine nuts, but my long list of favorites includes walnuts, pecans, pistachios, cashews, almonds, sunflower seeds, and pepitas.
• Oil – Choose a high-quality extra virgin olive oil, an excellent source of heart-healthy fats and antioxidants. It also has a rich and robust flavor that compliments the herbs well. A second best pick is avocado oil.
• Parmesan cheese – While parmesan is most commonly used, some other great alternatives are pecorino romano or manchego. Nutritional yeast is a great vegan and dairy-free option that is full of B vitamins.
• Garlic – All the best pesto recipes include fresh garlic cloves. Use as much as your heart desires, generally 1-3 cloves should do it. If you are including chives as one of your herbs, you can reduce the amount of garlic or omit it entirely.
• Lemon juice – While it’s not typically added in traditional pesto recipes (and of course is optional either way), I think a good squeeze of tart, zesty lemon juice is essential to balance out all the flavors.
• Sea salt + black pepper – Use as much or as little as your taste buds prefer. I typically use about 1/4 teaspoon of each.

Instructions

1. Combine all ingredients in a food processor or blender (I find the blender creates a smoother consistency).

2. Blend on high speed until well combined and smooth, scraping down the sides halfway through.

3. Store pesto in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months. You can also freeze the pesto in large ice cube molds for perfectly portioned pesto servings.

Creative Ways To Enjoy Pesto

• Mix into warm pasta or rice
• Spread onto sandwiches, toast, or grilled cheese
• Use as a dip for fresh bread, crackers, or veggies
• Mix in as a dressing for pasta or chicken salad
• Pour over grilled chicken, steak, or pork
• Drizzle on top of pizza, roasted veggies, or scrambled eggs

Shop This Post

• 2-in-1 food processor & blender
• Large ice cube trays with lids

Thanks for reading! Let me know in the comments what herbs you love to use in your pesto. I’m curious to hear!