I’ve always had a love/hate relationship with pesto. I love it so much I could eat a whole jar in one sitting, but about 15 minutes after eating it I usually feel like I’ve just been punched in the gut. Maybe it’s the raw garlic? Or the sheer quantity? The jury’s out. But I had my love goggles on when I decided to whip up this homemade pesto. And guess what? 15 minutes later, no belly ache! I’m not usually one to draw conclusions so quickly…but in my super scientific study of n=1, the store bought gave me bellyaches and the homemade did not.
Where does pesto come from?
Pesto originates in Northern Italy (like Hugos!), Genoa to be exact. When I visited the area a while back, it was clear that the Genoese people are serious about their pesto. It was pesto this, pesto that, pesto everywhere. Pesto heaven.
Homemade pesto ingredients
Genoans have a very specific way of making pesto. It must always include: pine nuts, extra virgin olive oil, Genovese Basil, garlic, Parmigiano-Reggiano (parmesan cheese), and Pecorino Romano (sheep’s milk cheese). It should also be ground using a mortar and pestle, or chopped finely by hand. But because we can’t all be Italian grandmothers, we’ll be using a food processor for this one. Here’s what you need to make this simplified pesto:
Fresh Basil: Fresh basil brings a major herby flavor to the pesto.Parmesan Cheese: Aim for fresh parmesan here – avoid the powdered stuff! True parmesan (Parmigiano-Reggiano) is not vegetarian as it contains animal rennet. For a vegetarian option, check Whole Foods. Pine Nuts: Feeling fancy? Toast these in a skillet for a few minutes to add a roasted flavor to your pesto.Garlic: Be sure to use fresh, blemish-free garlic.Extra Virgin Olive Oil: The flavor of the oil shines through in pesto, so use the good stuff.Salt & Pepper: Finish it off with salt and pepper, to taste!
How to make pesto in a food processor
Making pesto in your food processor is the quickest, easiest way to make it at home! Simply throw in all the ingredients except the oil, salt, and pepper. Blitz until the mixture is mostly broken down. With the machine running, slowly drizzle in the olive oil until well blended. Season with salt and pepper and enjoy!
Pesto variations
While traditional pesto is delicious on its own, there are a bunch of variations of pesto you can make! Here are a few of our favorites:
Use leafy greens instead of basil. Spinach, kale, and even carrot tops all work well! Guide to leafy greens pesto here.Make pesto without pine nuts by swapping out the pine nuts for a different nut, like almonds or walnuts. Add avocado to replace some of the olive oil, like we do in this Zucchini Pasta with Avocado Pesto.Add roasted pepper to give your pesto a pop of color and smoky flavor.
Serve this pesto on:
Asparagus NoodlesAvocado Pesto PinwheelsPressed Eggplant SandwichesZucchini Caprese SaladSpaghetti SquashTomato Caprese PaniniAlong with any Italian favorites, like pizza, pasta, sandwiches, and salads!
