Pesto is a classic basil sauce from Italy, a perfect complement to any pasta. This sauce has a strong punchy taste that is packed full of flavour.
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Pesto comes from the Italian word to pound. So, if you have the patience and time then I would highly recommend making it the traditional way by using a large pestle and mortar, like this one. There is something very theraputic doing things slowly by hand.
Pine nuts and the best substitutes
Pine nuts have such a distinct flavour that you either love or hate. They are the seeds from pine trees so they have a very mild pine flavour. The best way to describe the texture is that they are very creamy and buttery. For this recipe the pine nuts will be toasted first this enhances them bring out a lot more flavour.
The closest substitution to pine nuts would be cashews they have a very similar texture but the flavour of them is a lot milder. This is a great alternative to use in place of pine nuts for pesto you still get the creaminess but it wont affect the flavour at all. With the main focus remaining on the basil. Personally I prefer cashews for pesto above all other options including pine nuts.
Another alternative would be walnuts again they have a similar texture although they aren’t as creamy. Walnuts I find do affect the flavour a bit more than the cashews. They do add a lovely flavour making the pesto a little nuttier. You may need a little more olive oil if you choose to use wlanuts they tend to be dryer too.
Pesto Ingredients
Fresh basil this is the key ingredient. There are a lot of varieties of basil for this recipe use the sweet basil. Check out my blog post where I show you how to grow this great herb, why not try and grow your own you can’t beat the taste of homegrown.
Olive oil. Try to use a high quality extra virgin olive oil. You can use avocado oil in it place too.
Garlic, fresh cloves are the best.
Toasted pine nuts, you will be toasting them in a frying pan on a medium heat till they start to brown slightly, watch them this can happen quickly. You can you walnut or cashews in place of pine nuts if you choose, I know pine nuts can get quite expensive.
Freshly grated parmesan, I also love to grana padana or asiago they each add a slightly different flavour to the pesto which is nice from time to time. Honestly I tend to buy the one that is on sale.
Tools needed
- Food processor or blender, either works well although I do prefer a mini food processor or hand emersion blender for making pesto.
- If you choose to do it by hand a pestle and mortar will be needed.
- Spatula.
- Parmesan grater.
- Airtight container or jar to store it in. Pesto can be frozen so use one that you can freeze if you are choosing to do this.
How to make pesto
Pesto is so simple to make place all of the ingredients except for the olive oil into food processor, blender or pestle and mortar and blend until finely chopped and smooth.
On a slow speed gradually add in the olive oil pouring it in a steady stream. Add in half the oil then stop the blender to check the pesto’s consistency we want it smooth and loose but not runny.
Start the blender again adding in more of the oil until you have the right consistency you may need a little less or a little more depending on preference.
Taste the pesto and season with salt and pepper to taste. Mix once more then scrape out into an airtight container.
You can serve it right away or place it in the fridge over night to let the flavour settle. Your pesto will keep in the fridge for up to a week or for up to 6 months in the freezer.
Homemade Basil Pesto Sauce
Pesto has such an amazing flavour with the spiciness of the sweet basil, the punch of garlic and with creaminess of the pine nuts or cashews. This sauce is so easy to make and definitely worth making.
Ingredients
- 2 Cups (approx 65g) Fresh Basil leaves
- 3 tbsp Extra virgin olive oil
- 1/4 cup (20g) Parmesan, freshly grated
- 1-2 Garlic cloves
- 4 tbsp (1/4 cup) Toasted pine nuts or walnuts or cashews
- Pinch sea salt, to taste
Instructions
- Pesto is so simple to make place all of the ingredients except for the olive oil into food processor, blender or pestle and mortar and blend until finely chopped and smooth.
- On a slow speed gradually add in the olive oil pouring it in a steady stream. Add in half the oil then stop the blender to check the pesto's consistency we want it smooth and loose but not runny.
- Start the blender again adding in more of the oil until you have the right consistency you may need a little less or a little more depending on preference.
- Taste the pesto and season with salt and pepper to taste. Mix once more then scrape out into an airtight container.
You can serve it right away or place it in the fridge over night to let the flavours settle before serving.
Your pesto will keep in the fridge for up to a week or for up to 6 months in the freezer.
Notes
If you can't decide which nut to use I personally prefer cashews they are mild and add a lovely creaminess to the pesto.
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