Homemade Pesto (Three Ways!)
Raise your hand if you think that pesto only comes premade from a jar.
Wrong-o! Keeping in line with the “homemade” theme going on here lately (see: homemade almond milk), I’m going to show you just how easy it is to make your own pesto. AND I’m going to share not one, not two, but THREE different variations! HOW EXCITED ARE YOU?!
No? Just me? Sounds about right.
Speaking of which, you know what else I’m excited about?! The fact that it was nearly SIXTY-FIVE degrees out the other day! Spring is basically here, you guys!!
Except that it was followed by thirty degree weather on Sunday…. and then freezing downpours yesterday. Andddd it looks like rain/clouds/chilly weather is in the forecast for the rest of the week… but I’m basically just ignoring all that and focusing on the wonderful, warm spring weather we are bound to get!
…sooner or later.
Since I’m clearly trying to channel some spring vibes over here, I figured I’d get into the spirit by making something green, healthy(ish) and spring-like! Because doesn’t pesto remind everyone of spring?!
(Again, probably just me)
In any case, I really want to show you guys just how quick & easy it is to make your own pesto at home. It’s as simple as tossing all your ingredients in a food processor and blending until smooth & creamy. Easy peasy, right?
The best part here is that you’re not held to making only the traditional basil + pine nut pesto we’re all used to. News flash: you can use practically any greens + nuts/seeds you have available! Pine nuts can get a little pricey, so it’s nice to be able to switch it up every so often and use a more cost effective combination for your pesto creations. So go digging in your fridge and pantry to see what you have available!
In the meantime, here are three of my favorite variations :)
TRADITIONAL PESTO
Traditional pesto is made using pine nuts, fresh basil and parmesan cheese. To make this pesto (and any pesto) both dairy-free and vegan, use nutritional yeast in its place. It is high in B12 (hence nutritional yeast!) and adds the cheesy flavor you’d normally get from the parmesan cheese.
- 3 cups packed fresh basil
- ⅓ cup pine nuts
- ⅓ cup nutritional yeast or parmesan cheese
- 2 garlic cloves
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅓ - ½ cup olive oil
- Add all ingredients to a food processor and blend, stopping often to scrap down the sides. Add more olive oil as needed and continue to blend until smooth. Taste and add salt & pepper as desired.
PUMPKIN SEED & ARUGULA PESTO
This miiiight be a not-so-sneaky way of getting my pumpkin on all damn year. However, it’s also a not-so-sneaky way to get some extra vitamins and minerals into your diet — namely, magnesium, zinc, omega-3s. You’re welcome!
- 3 cups packed arugula
- ⅔ cup pumpkin seeds
- ⅓ cup nutritional yeast or parmesan cheese
- 2 garlic cloves
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅓ - ½ cup olive oil
- Add all ingredients to a food processor and blend, stopping often to scrap down the sides. Add more olive oil as needed and continue to blend until smooth. Taste and add salt & pepper as desired.
SPINACH & WALNUT PESTO
This variation stemmed from a major pesto craving and an empty fridge. I had a bag of spinach stashed in the back of my fridge, found some walnuts hidden in my pantry and voila!
- 3 cups packed baby spinach
- 1 cup walnuts
- ⅓ cup nutritional yeast or parmesan cheese
- 2 garlic cloves
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅓ - ½ cup olive oil
- Add all ingredients to a food processor and blend, stopping often to scrap down the sides. Add more olive oil as needed and continue to blend until smooth. Taste and add salt & pepper as desired.
My favorite way to eat pesto is by mixing it with plain ol’ macaroni for a quick, delicious dinner. But there are a ton of other ways to enjoy it, so go ahead and get creative:
– Spread it thick on your sandwiches — or what about a pesto grilled cheese?!
– On top of grilled chicken breast
– Thin it out with a little more olive oil and use as a salad dressing
– On pizza, instead of tomato sauce
– Slather it on some warm, fresh sourdough
– Mixed with pasta & veggies and chill for a pesto pasta salad (spoiler alert: recipe coming soon!)
No matter how you enjoy your pesto, it’s bound to be a hit. And even better — it only takes 5 minutes to whip up! WHAT MORE DO YOU NEED?!
your spinach + walnut pesto is LIFE!! I need to make a giant batch and put that sh*t on everything!
YASSSSS 👌 that sounds like a fabulous meal prep suggestion 😉 hahahha