Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Pesto Basics: A Simple, Customizable Guide

Recipe by Jenn Giam Smith

  • Total Time10 minutes
  • Yield2 cups 1x

A flexible, flavorful pesto recipe that can be made with your favorite herbs, nuts, and cheese—or dairy-free alternatives. Great for pasta, sandwiches, grilled veggies, and more!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

a bowl of finished green pesto next to a bottle of olive oil

Ingredients

Scale
  • 1-2 large garlic cloves
  • 1/2 cup nuts or seeds (choose one or a combo):
    • Pine nuts
    • walnuts
    • almonds
    • pistachios
    • cashews
    • pecans
    • hazelnuts
    • sunflower seeds
    • sesame seeds
    • pumpkin seeds
  • 2 cups herbs/greens (choose a mix that equals 2 cups):
    • Basil
    • parsley
    • cilantro
    • mint
    • spinach
    • arugula
    • kale
  • 1/2 cup grated cheese (choose one):
    • Parmesan
    • Pecorino Romano
    • Grana Padano
    • Sartori BellaVitano
    • Cello Copper Kettle Wedge
    • mature cheddar
    • Dairy-Free Option: 1 tablespoon white miso, capers, or anchovies (See NOTES 1 for details)
  • 1/2 cup extra virgin olive oil (See NOTES 2 for substitutions)
  • 1/2 teaspoon fine sea salt (See NOTES 1 for details)
  • 1/4 teaspoon freshly ground black pepper
  • Juice of 1/2 lemon (optional)

Instructions

  1. Chop the Base: In a food processor, pulse garlic, chosen nuts/seeds, and lemon juice until finely chopped.

  2. Add Greens: Add herbs or greens and pulse 5–6 times until chopped but not pureed.

  3. Add Cheese: Add grated cheese (or dairy-free alternative) and pulse a few more times to incorporate.

  4. Blend with Oil: With the food processor running, slowly drizzle in the olive oil. Scrape down the sides and continue blending until mostly smooth but still textured.

Equipment

Notes

  1. Salted Add-Ins: If using anchovies, capers, or miso, skip the added salt.
  2. Oil Options: A 1:1 ratio of Avocado or sunflower oil works well if you’re out of olive oil.

Storage

  • Refrigerator: Store in an airtight container for up to 1 week. Pour a thin layer of oil on top to help preserve freshness.

  • Freezer: Spoon pesto into an ice cube tray. Freeze until solid, then transfer cubes to a freezer-safe bag. Use directly in hot dishes as needed.

Nutrition

  • Serving Size: 2 cups
  • Prep Time: 5 minutes
  • combining: 5 minutes
  • Category: Sauce
  • Method: food processor
  • Cuisine: Italian

Find it online: https://www.jenn-smith.com/pesto-basics/