🍃 Fresh, green, and full of flavor — basil pesto is one of those sauces that instantly make a dish taste special. It’s made with just a few ingredients — basil, garlic, pine nuts, Parmesan, and olive oil — but the combination creates a strong, fragrant flavor that works with many foods.
🥖 What to Eat Pesto With
There are so many ways to use pesto. Some are traditional, others a bit unexpected:
- Spread a layer on pizza or tarts before adding other toppings 🍕.
- Toss it with freshly cooked pasta, gnocchi, or ravioli 🍝.
- Serve it with sourdough bread, grilled vegetables, or roasted potatoes 🥔.
- Add a spoonful to scrambled eggs or omelets for a light herbal twist 🍳.
Because it adds instant depth and aroma, pesto can easily turn simple ingredients into a meal.
🧊 Storage and Shelf Life
If you plan to use your pesto within one or two days, keep it in the fridge with a thin layer of olive oil on top to seal out air. For longer storage, spoon it into small freezer bags, flatten them, and freeze. When needed, break off a portion or thaw the whole bag — it tastes almost as fresh as when you first made it.
🌿 Keeping the Color Bright
Pesto can turn brown when exposed to air — this happens because of oxidation. Here are two easy tricks to keep it green:
- Store it in a narrow jar and cover the top with olive oil so no air touches the surface 🫙.
- Briefly blanch the basil leaves before blending 🔥.
I usually choose the first method — it’s quick, clean, and works perfectly.
❄️ Can You Freeze Pesto?
Yes! Pesto freezes very well. Flat-freezing it in thin layers helps you take small portions when needed. Defrost gently and stir before using. The flavor and texture stay almost the same.
🌸 Pesto Variations
Basil pesto is the classic version, but you can mix it up with different herbs or nuts:
- Parsley or mint pesto for a lighter flavor 🌱.
- Lemon pesto by adding some lemon zest or juice 🍋.
- Nut variations like walnuts or almonds for a deeper, roasted taste 🌰.
- Mixed-herb pesto combining basil with marjoram or oregano for complexity 🌾.
📋 Recipe
🧄 Ingredients
- 1 large bunch of fresh basil leaves (washed and dried)
- 3 garlic cloves 🧄
- 1 small handful of pine nuts 🌰
- ¾ cup freshly grated Parmesan cheese 🧀
- 3–4 tablespoons extra virgin olive oil 🫒
- (Optional) A sharp knife for hand-chopping 🔪
👩🍳 Instructions
- Chop Everything: Start by chopping the garlic and part of the basil. Add more basil gradually and keep chopping until fine. Add pine nuts and cheese in stages, chopping each time until everything is evenly mixed.
- Add Olive Oil: Transfer the mixture to a small bowl. Drizzle in olive oil, a little at a time, until the pesto forms a thick, smooth paste.
- Taste and Adjust: Parmesan adds saltiness, so taste before adding more seasoning. Mix in a little pasta water if you want a thinner consistency.
🕒 Notes
- Serves: 4
- Prep Time: ~20 minutes
- Total Time: ~20 minutes
- Storage: Refrigerate up to 3 days or freeze up to 1 month
Tip: Salt your pasta water well — it makes a big difference when serving pesto with noodles 🍝.