To store fresh pesto safely, keep it in a sealed, airtight glass jar. Pouring a thin layer of olive oil over the top surface keeps the air out and stops it from turning brown, allowing it to sit in the fridge for up to seven days.

Pesto provides excellent nutritional value because it features nutrient-dense ingredients like fresh herbs, nuts, and heart-healthy fats. Because it contains cheese and oil, it is best enjoyed in sensible quantities alongside a balanced meal plan.

Traditional pesto is not vegetarian because authentic Parmesan cheese relies on animal rennet during production. To ensure your pesto based recipes are vegetarian, check the label for microbial or plant-based rennet alternatives.

What does pesto taste like?

Pesto has a bright, herby flavour profile dominated by fragrant basil and sharp garlic. The richness of the oil and cheese balances the bite, creating a savoury, well-rounded sauce.

Use pesto as a pasta sauce, sandwich spread, pizza topping, or mix it into dips and salads.

Can you eat pesto cold?

Yes, pesto is perfectly safe to eat cold straight from the jar. It works exceptionally well when tossed into chilled summer pasta dishes or spread directly over sandwich fillings.

Best Pesto Recipes

Pesto is a delicious accompaniment to many dishes. Explore the best pesto recipe ideas HelloFresh has to offer.

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What is Pesto Made Of? And Where Did it Originate?

Originating in Genoa, pesto is a versatile Italian sauce made from fresh basil, pine nuts and Parmesan cheese.

The name 'pesto' is the past participle of the Italian verb 'pestare'. This means 'to crush' or 'to pound', which refers to the preparation method for the sauce. Officially, the word is generic for anything that's produced by pounding. In Italy, it relates to several types of pesto, but the Genovese version is the most popular, which is the traditional green paste commonly used in cooking.

Including basil as the main ingredient in pesto is only a fairly recent occurrence. Although the sauce is thought to date back to Roman times, the inclusion of basil was first documented during the middle of the 19th century when Giovanni Battista Ratto, a gastronomist, published "La Cuciniera Genovese", a book about Italian recipes and cooking.

Best Pesto Based Recipes and Pairings

Knowing how to use pesto properly can completely change your evening cooking routine. A small spoonful delivers concentrated flavour, helping you create deeply satisfying meals without buying dozens of separate herbs and spices. Pesto pairs perfectly with a wide variety of everyday ingredients. Excellent ways to use it include:

Chicken – Slice chicken breasts in half and spread a thick layer of green pesto in the middle before tossing in a fresh salad. Try our Pesto Chicken and Mozzarella Salad.
Fish – Combine the sauce with a touch of butter to coat white fish before steaming. It works beautifully in our Pesto Cod with Roasted Veg.
Pasta – Stir it directly through warm pasta shapes after draining. Experience it any pasta dishe
Bread – Use it as a quick sandwich spread alongside fresh tomatoes and sliced mozzarella.
Pizza – Drizzle it over a simple cheese flatbread right as it comes out of the oven. Try making our mozzarella pizza
Lamb – Coat the outside of a lamb joint before roasting to create a savoury herb crust.

How to Make Pesto

The best advice for how to make pesto is to use a blender or food processor when making it fresh as opposed to a pestle and mortar, which is much harder work. Blend together fresh basil leaves, pine nuts and peeled garlic cloves together with Parmesan cheese shavings and olive oil.

How to Make a Creamy Pesto Sauce

Because the sauce is so flavoursome, use pesto sparingly so the overall effect isn't too overpowering. Try adding some Greek yoghurt to your pesto recipes for a creamier and milder taste.

How to Make Pesto without Pine Nuts

A handy tip is that you don't have to stick to the main ingredients – experiment with walnuts and coriander or mint along with Romano cheese as substitutes for the standard ingredients. Anyone with a dairy intolerance can leave out the cheese completely.

Yes, pesto can be frozen. To do so, the ideal method is to scoop servings into an ice cube tray – this makes smaller portions to handle when defrosting. As an alternative, use plastic freezer bags to store manageable quantities of sauce in the freezer. When frozen, it will keep for around 6 months. To freeze it for longer, use a small jar or plastic container – this will keep for up to 12 months.

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