Quick guide to making pesto
This article was originally published in August 2014
The wonderful thing about pesto is how much flavor it offers in relation to its simplicity. The same technique applies whether you use a mortar and pestle, blender or food processor.
First, roughly chop your ingredients. Then combine the nuts and aromatics and grind them together a bit before adding the greens. Continue grinding while drizzling in the oil, and blend until you have the consistency you want — total time will vary depending on the hardness of the nuts and your texture preference. Taste and season with salt, or if you’d prefer to add dairy, stir in a salty, finely grated hard cheese.
Nuts & Seeds
Pine nuts, pumpkin seeds, sunflower seeds, almonds, pistachios, walnuts, pecans or hazelnuts
Aromatics
Garlic, sun-dried tomatoes, roasted peppers, citrus juice, citrus zest, miso
Oil
Olive, avocado, sunflower, walnut, coconut
Mix and match or choose one
Tender herbs: basil, cilantro, parsley, mint, tarragon
Bitter greens: arugula, kale, turnip greens, spinach
Spicy greens: mustard greens, radish tops, mizuna
Cheese
Parmesan, Myzithra, Grana Padano, Pecorino, Manchego
Your perfect pesto
It will keep in the fridge for up to a week. Spread it on pizza, sandwiches or steaks, or toss it with pasta, steamed vegetables or salads.
Save time with one of our tasty prepared pestos
PCC Vegan Basil Pesto
This fresh pesto is made with a mix of pumpkin seeds and almonds and pairs perfectly with tomatoes. Stir it into pasta salad, spread it on a sandwich or top your pizza with this cheese-free favorite.
Ritrovo Selections Tuscan Kale Pesto
Made with lacinato kale, almonds and Tuscan spices, this hearty and nutritious vegan pesto is the perfect addition to punch up your recipes. Spread it on a panini, top bruschetta or serve with seafood.
Cibo Artichoke Lemon
Stirred into pasta or stuffed in a chicken breast, this bright, refreshing pesto has a springtime freshness that’s very welcome on hot summer evenings. For absolute simplicity, serve with pita chips and dry white wine.
Napoleon Sweet Pepper Pesto
Roasted red peppers have an addictive savory-sweet depth. Lovely alongside salty cheese or brushed on salmon, it also makes a tasty omelet filling with a bit of Havarti cheese.
Cibo Naturals Artichoke Lemon Pesto
Stirred into pasta or stuffed in a chicken breast, this bright, refreshing pesto has a springtime freshness that’s very welcome on hot summer evenings. For absolute simplicity, serve with pita chips and dry white wine.
Santini Sun-dried Tomato Pesto
The rich, earthy sweetness of sun-dried tomatoes makes a great condiment for sandwiches, or add to your favorite pasta and top with kalamata olives.
Revised December 2020