Easy Homemade Pesto
This Homemade Pesto Genovese has just 7 simple ingredients and is so delicious, you’ll never want to eat store-bought again!
I’ve always had a love/hate relationship with pesto. I love it so much I could probably eat a whole jar in one sitting, but about 15 minutes after eating it I usually feel like I’ve just been punched in the gut. Anyone know why this happens? I did some digging and still can’t figure it out.
But I had my love goggles on when I decided to whip up this homemade pesto. And guess what? 15 minutes later, no belly ache! I’m not usually one to draw conclusions so quickly…but in my super scientific study of n=1, the store bought gave me bellyaches and the homemade did not.
Pesto originates in Northern Italy (like Hugos!), Genoa to be exact. When my mom and I took a trip there to visit some long lost second cousins a while back, it was clear that the Genoese people are serious about their pesto. It was pesto this, pesto that, pesto everywhere. Pesto heaven.
And they have a very specific way of making it. It must always include: pine nuts, extra virgin olive oil, Genovese Basil, garlic, Parmigiano-Reggiano (parmesan), and Pecorino Romano (a sheep’s milk). It should also be ground using a mortar and pestle, or chopped finely by hand.
But because we can’t all be Italian grandmothers, we’ll be using a food processor for this one.
I also nixed the sheep’s milk in an effort to make the ingredients to this recipe a bit easier to come by, but should you come across Pecorino Romano in your grocery, pick it up and throw it on in!
Easy Homemade Pesto
This Homemade Pesto Genovese has just 7 simple ingredients and is so delicious, you'll never want to eat store-bought again!
- 2 1/2 cups packed fresh basil stems removed
- 1/3 cup raw pine nuts
- 1/2 cup freshly shredded Parmigiano-Reggiano
- 3-4 cloves garlic
- Pinch of salt and pepper 1/2 tsp each
- 1/2 cup extra virgin olive oil
- Place basil, pine nuts, parmesan, garlic, salt, and pepper in a food processor and blend until evenly mixed and finely ground. With a spoon or spatula, scrape down the sides to ensure everything is nice and mixed.
- With food processor running, slowly pour in the oil.
To store, place in a sterile container, top with a bit of olive oil, and seal. Place in fridge.
Make an easy pesto mayo by mixing 1 part pesto with 1 part light mayo.
Helpful products for this Homemade Pesto
This post contains affiliate links, which means if you buy something from that link I may earn a commission, at no extra cost to you. Thanks for supporting Live Eat Learn and for making these recipes possible!
Hi, I’m Sarah! We’re working our way through the easy vegetarian kitchen, one ingredient at a time. Learn more and follow along!
Join the Eatmail for exclusive recipes, meal ideas PLUS our FREE green smoothies eBook!