Homemade Pesto Recipe (2024)

FAQs

Is it worth making your own pesto? ›

Homemade basil pesto is a wonderfully versatile and tasty sauce/spread made from a handful of flavorful ingredients. It comes together in minutes and tastes worlds better than store-bought because it's so fresh.

The most popular variety of pesto now is made by "crushing" basil, garlic, pine nuts, olive oil and some hard cheese in a food processor or blender, but there are many varieties of pesto like sun dried tomato pesto or kale pesto. It's fun to use a mortar and pestle, but the modern way is much easier.

The most common reason for pesto tasting bitter is that the olive oil is past its best and has started to turn rancid. If the pesto has been made in a food processor or blender, there's also the possibility that it has turned bitter from the crude, sheering action of the blades.

Acid in the form of vinegar or citrus juices can make a pesto taste less bitter and could even enhance the flavour of the sauce at the same time. In low concentrations, salt can be used to suppress bitterness, which is why people have been adding tiny amounts to coffee for decades. Always go easy to start with.

Potential Side Effects of Pesto

Pesto can be high in fats and calories. Store-bought pesto will contain a large amount of sodium.

Storing Pesto in a Jar

Drizzle a little olive oil over the top and seal closed to keep pesto green. This can keep for a few weeks in the fridge if you continue to cover the top with olive to keep the herbs fresh.

Walnuts are a perfect substitute for pine nuts in pesto because walnuts blend up perfectly. They have a similar fat content as pine nuts, so they blend to a creamy consistency. Homemade pesto only needs a few simple ingredients, so every ingredient is important here.

Genovese Basil

Also called sweet basil or sweet Genovese, this is the most common variety and what you'll find in those plastic packages at the supermarket. The oval-shaped leaves are about 2-3 inches long and have a strong aroma and peppery flavor. This is the classic choice for pesto, Caprese salad, and pizza.

THE BOTTOM LINE: While we don't recommend using the thicker stems from a bunch of basil, it's perfectly fine to make the most of your basil bunch and put the younger, more tender stems to use. 1. Don't process thick stems in pesto.

If, after savoring pesto, you encounter symptoms such as itching in the mouth, hives, digestive distress, or even severe reactions like difficulty breathing or anaphylaxis, it's plausible that an allergy is present.

Why should you not heat pesto? ›

The primary ingredients in pesto — basil and olive oil — are sensitive to heat. Basil can lose its vibrant color and fresh flavor when exposed to high temperatures, turning it a darker, more muted green. Olive oil can also lose some of its health benefits and can develop a bitter taste when heated excessively.

Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing. Add more Parmesan if you'd like a creamier/cheesier pesto. If desired, you can thin out the pesto with more olive oil.

Adding a small amount of acidity (lemon juice or vinegar) and balancing that with a little sweetness (sugar or honey) is the best way to take the edge off a pesto that tastes overwhelmingly of garlic. Almost every cuisine on earth makes use of garlic, and it's a vital component in pesto.

Also, be sure to avoid over-blending both your olive oil and basil as this can create a bitter flavor in your homemade pesto. Allowing your pesto to sit in the refrigerator overnight can also help mellow out any strong aftertaste.

The best way to thicken pesto sauce or pasta sauce is by making a slurry of cornstarch and water. Simply mix 1 teaspoon of cornstarch with 2 teaspoon of milk or water and pour it into the sauce. This will thicken the sauce and will make it creamy.

Both homemade and shop-bought pesto sauces have their advantages. If convenience is your top priority, then store-bought pesto is right for you, but if freshness is your main concern, then nothing can compete with making pesto yourself.

Kirkland's pesto comes closest to homemade versions thanks to its coarse texture and big, bright flavor. I tasted everything in this one—fresh garlic, herby basil, and salty Parmesan! It was delicious! If you're looking for a pesto that hits all the right flavors and textures, this is it!

Italian pine nuts are considered the finest in the world and are therefore eye-wateringly expensive. To make cost savings, many big producers source their pine nuts from China. Not a big issue, you might think, but these pine nuts are notorious for leaving a metallic aftertaste for some people, and that can last weeks.

You'll want to be mindful of the sodium content. Some jars have more than 500mg per serving and the 2020-2025 Dietary Guidelines recommend you eat no more than 2,300mg per day. It would be hard to stay within those guidelines if you get more than 20% of your sodium from pesto.