Simplest Ever Pesto: Quick Prep, Only 6 Ingredients

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Amazing what 6 ingredients become when mixed together. This is the Simplest Ever Pesto Recipe, and you can use it to transform any meal. Keep it in the fridge or freezer and dress pasta, chicken, focaccia, or pizza any night of the week. Make a large batch and keep it on hand always!

Ingredients For The Easiest Pesto Recipe

All you need are these 6 ingredients to make the best pesto ever:

  • Basil
  • Garlic
  • Olive oil
  • Toasted Pine nuts
  • Lemon juice
  • Parmesan cheese

How To Make The Best Pesto Ever

Place all ingredients in the bowl of a food processor and pulse until well combined. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

How Do I Store Leftover Pesto?

Store your pesto in an airtight container and in the fridge for up to 5 days, or in the freezer for up to 3 months. Pesto freezes very well, so it’s always great to have it on hand.

Pesto

Simplest Ever Pesto: Quick Prep, Only 6 Ingredients

Simplest Ever Pesto: Quick Prep, Only 6 Ingredients
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Course: Side Dish
Cuisine: American
Prep Time: 8 minutes
Cook Time: 8 minutes
Total Time: 16 minutes
Servings: 1 CUP (12 SERVINGS)
Calories: 65kcal
Author: Kathy

Equipment

  • Food processor or blender

Ingredients

  • 2 cups packers fresh basil leaves
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup olive oil
  • 2 tbsp toasted pine nuts
  • 3 garlic cloves
  • 1 tsp lemon juice, or to taste

Instructions

  • Place all ingredients in the bowl of a food processor and pulse until well combined. Store in an airtight container in the fridge for up to 5 days, or freeze for

Nutrition

Calories: 65kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 60mg | Potassium: 30mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg

Frequently Asked Questions about Pesto

1. Can I Use A Different Type Of Nut Instead Of Pine Nuts?

You can substitute pine nuts for walnuts or almonds.

2. What If I Don’t Have Fresh Basil?

Fresh basil is the best choice, but if you don’t have fresh basil, you can use frozen. Definitely avoid using dried basil. The flavor and consistency of the pesto will not be the same.

3. Can I Make Pesto Without A Food Processor?

You can use a blender if you don’t own a food processor. Making it by hand may not give you exactly the same results, but the flavor will be great. A mortar and pestle can be used as well.

4. How To Prevent Pesto From Turning Brown?

By adding lemon juice you avoid this problem. The acid in lemon juice prevents the oxidization of the chopped basil leaves.

5. Can I Make Pesto Dairy-Free?

You can substitute parmesan cheese with nutritional yeast. Its flavor is very much like that of aged dry cheese.

6. My Pesto Is Too Thick. What Can I Do?

Drizzle a bit more olive oil while the food processor is on until you get the desired consistency.

7. Can I Use Pesto Immediately After Making It?

Yes! Pesto is ready immediately to use after it is done when it is at its freshest!

8. Is It Necessary To Toast The Nuts?

It is not necessary, but it adds a depth of flavor to your pesto. They have to be lightly toasted, be careful not to burn them.

9. How Can I Use Pesto Besides Pasta?

It can be spread on sandwiches, used to marinate meats, to make dressings for salads, or as a topping for grilled veggies, focaccia, and pizza!

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