How to Make Pesto Spread at Home
Making pesto spread might sound complicated, but it’s actually quick and simple. You can prepare a large batch and store it in the fridge for future use. The flavor improves after a few hours in the fridge, making it a perfect addition to salads, pastas, breads, and more.
Ingredients:
- Fresh basil (about 2 cups)
- Pine nuts (or other nuts) – 1/3 cup
- Grated Parmesan cheese – 1/4 cup
- Olive oil – 1/2 cup
- Garlic – 1 clove (or more, to taste)
- Salt – a pinch, to taste
Instructions:
1. Prepare the basil leaves:
It’s best to use fresh basil leaves. For pesto, we use only the leaves, so start by separating them from the stems. Ensure the leaves are clean and dry before use.
2. Food processor:
Place the basil leaves and nuts into a food processor and chop until finely minced.
3. Add the cheese:
Add the grated Parmesan cheese and process a little more until well mixed.
4. Add the olive oil:
Slowly add the olive oil while the processor is running, until the pesto reaches a smooth, slightly runny consistency.
5. Season:
Once the pesto reaches your desired texture, taste and add salt as needed.
Pro Tips:
- When processing the basil leaves, use short pulses (quick presses) rather than continuous blending for the first steps.
- Once adding the olive oil, let the processor run continuously.
- You can adjust the quantities to your liking. For a nuttier flavor, simply add more nuts and blend.
- For a lemony pesto, add a bit of lemon juice or grated lemon zest.
- Using a spatula helps scrape down the sides to ensure the pesto is fully blended.
Add-ins & Upgrades:
- Nuts: Try using different nuts such as walnuts, almonds, or pistachios (recommended for a twist).
- Feta cheese: To add a salty kick.
- Roasted peppers: For a colorful pesto with extra flavor and texture.
- Garlic: Some consider garlic a must in pesto, but I personally consider it an optional upgrade.
- Roasted garlic: For a deeper, richer flavor.
How to Store Pesto Spread:
Pesto can be stored in the fridge for up to a week. Keep it in an airtight container, and if it starts to dry out, just add a bit more olive oil to bring back the moisture.
Good luck, and enjoy!