My Favorite Easy Pesto Recipe

My Favorite Easy Pesto

Homemade pesto is one of my favorite things to keep around my apartment.  It’s quick and easy to make and can be used in a variety of dishes.  Besides adding it to pasta, I love the flavor of pesto with steak, on baked vegetables, and on my eggs to list a few ideas.  I have even replaced the Parmesan with vegan options such as those made by Violife or Go Veggie! and create a 100% vegan pesto that worked as a great substitute.

Pesto Steak with Caramelized Onions

While you can always go with a store-bought pesto, especially since pesto has a short growing season, I love the flexibility of being able to tweak my ingredients to make the perfect pesto to my taste.  And with hydroponic growing methods, such as those offered by AeroGarden, I have even been able to grow a seemingly never-ending supply basil in my small New York apartment year-round.

For those growing basil in their garden there are also a number of great ways to preserve basil for later use.  I absolutely love this post on basil from The Spruce Eats blog.  It includes directions and a video on 4 Ways To Preserve Basil using blanching, oil, salt and butter to make your basil even more versatile.

Pesto Ingredients

  • 2 Cups Basil Leaves
  • 1/3 Cup Parmesan Cheese
  • 1/4 Cup Pine Nuts
  • 3 Cloves Garlic
  • 4-5 Tbsp Olive Oil
  • Salt and Pepper to taste
Pesto Ingredients


Add basil, parmesan, pine nuts and garlic to a food processor (alternatively mince all ingredients together). Pulse food processor adding in olive oil as combination mixes. I will usually remove the lid half way through to scrape the sides and taste to see if I prefer to add any more basil, pine nuts, cheese or garlic. This is also when I add my salt and pepper to the mixture. Return to blending and adding olive oil. This process should take no longer than a minute. Once the consistency looks good give it one more taste and it’s ready to add to your favorite dish!

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