Pesto Basics: A Simple, Customizable Guide

There’s something about pesto that just feels like summer—fragrant herbs, the brightness of lemon, the richness of good olive oil. It’s one of those sauces that can dress up almost anything, from pasta to grilled chicken, sandwiches, and even scrambled eggs. Best of all, it’s endlessly flexible and can be tailored to what you have on hand.

In this post, I’m breaking down the basics of how to make pesto from scratch, including tips on cheese swaps (yes, even the canister kind in a pinch), which nuts or seeds you can use, and even how to make it dairy-free if needed.

This recipe yields about 2 cups of pesto—perfect for dinner tonight and some extra to stash in the freezer.

If you want a tried-and-true version to start with, my favorite, Classic Pesto alla Genovese.

CHEERS 🥂 JENN

WHAT IS PESTO?

Traditional pesto (or Pesto alla Genovese) hails from Italy and is made by grinding basil, garlic, pine nuts, olive oil, and Parmesan into a rich green paste. Traditionally, it’s made with a mortar and pestle, but we’re going the modern route and using a food processor (or blender).

PESTO BASICS

INGREDIENTS

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• juice of ½ lemon (optional, but adds brightness)
• 1–2 large cloves of garlic (this is based on how much garlic you like)
• nuts or seeds; add texture, flavor, and help bind everything together (pick one or a combo):
  • Pine nuts, walnuts, almonds, pistachios, cashews, pecans, hazelnuts, sunflower seeds, sesame seeds, or pumpkin seeds
• hard grating cheese; produces a creamier, more mellow, more cohesive pesto that cloaks the noodles beautifully (pick one):
  • Parmesan (see Fresh Vs Canister for details), Pecorino Romano, Grana Padano, Sartori BellaVitano, Cello Copper Kettle Wedge, or sharp cheddar
  • Dairy-free option: Try a spoonful of miso, capers, or anchovies (skip the salt if you go this route!)
• herbs/greens, the core component (pick any combo that equals 2 cups):
  • Basil, parsley, cilantro, mint, spinach, arugula, kale
• olive oil; acts as both a flavor enhancer and a binding agent.
  • Substitution: Avocado oil or sunflower oil
• fine sea salt & freshly ground black pepper; adds flavor.

Parmesan: Fresh vs. Canister

I’ve tested this recipe with both freshly grated Parmesan and the kind that comes in the green canister—and honestly? The flavor was nearly identical. My hot take: if the canister is what you have on hand, use it!

The only real difference I noticed is that the texture of the pesto can be a bit thicker with pre-grated cheese, since it often contains anti-caking agents. You may need to use a little more pesto (or loosen it with a splash of pasta water or olive oil) when serving. But truly—if it’s what’s in your fridge, go for it. You’ll still end up with something delicious.

INSTRUCTIONS

Prep the base

In a food processor, pulse the garlic, nuts/seeds, and lemon juice until finely chopped. (Chopping these first helps protect the basil from bruising.)

Add the greens

Add your herbs or greens and pulse 5–6 times until roughly chopped.

In goes the cheese

Add the grated cheese and pulse a few more times to combine.

Add the oil

With the processor running, slowly drizzle in the oil. Scrape down the sides as needed and blend until it’s mostly smooth but still has some texture.

Whether you go classic with basil and Parmesan or mix it up with arugula and cashews, homemade pesto is an easy, flavor-packed way to add something special to your meals. I hope this guide helps you feel confident to make it your own—and maybe even get the kids involved, too.

Cheers! 🥂

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© Photography, Prop Styling, and Food Styling by Jenn Giam Smith | Jenn Smith, LLC