Everyone loves pesto! Fresh, vibrant and packed with green goodness, this sauce is a real winner with young and old alike. It's traditionally served over pasta, but also goes well on pizza, drizzled over toast or thinned into a salad dressing for some added Italian zing. It's also incredibly easy to make at home. Here's what you need to know about making your own pesto from scratch.
What is pesto and where does it come from?
The name pesto comes from the Italian word pestare, meaning to pound or crush, which is an accurate description of how pesto is traditionally made, with fresh ingredients being pounded together in a pestle and mortar. The original sauce, pesto alla Genovese, comes from Genoa in Liguria, a region in northwest Italy. That's the classic bright green pesto, made with basil and pine nuts. Served over pasta, it's one of the most popular vegetarian recipes around.
However, that's certainly not the only game in town. There are dozens of variations of pesto across Italy. Sicilian pesto alla Trapanese features fresh tomatoes and almonds, pesto rosso uses sun-dried tomatoes, and pesto modenese from Emilia-Romagna is an unusual meaty take featuring lard.
Classic Italian pesto sauce ingredients
There aren't many ingredients in a traditional pesto alla Genovese. You'll need fresh basil, pine nuts, parmesan cheese, lemon, salt and pepper. Extra-virgin olive oil is a must and, as it won't be cooked, it's worth splashing out on the very best quality you can find. It really does make a big difference to the finished sauce.
Garlic is included in some pesto alla Genovese recipes, but not all. If you're going to use it, don't be heavy-handed. Even a dedicated garlic lover should keep it subtle here, as its strong flavour can easily dominate and overpower the other more delicate flavours.
How to make pesto
- Wash and gently pat the basil dry, then remove the leaves from the stems.
- Set it aside to dry completely while you toast the pine nuts in a dry pan until just fragrant. Don't leave them too long, or they'll burn.
- Add the pine nuts, lemon juice, salt, pepper and garlic (if using) to a blender or pestle and mortar and blitz together into a paste.
- Add the basil leaves and blitz briefly to combine, then add the olive oil in a slow, steady stream, blending or pounding as you do so.
- Add the finely grated parmesan and pulse until just combined, then serve.
Tips for the best homemade pesto
Blend homemade pesto in short bursts or pulses. Take care not to overblend, or the basil will discolour. Brown pesto may still taste good, but it looks like an unappetising sludge, which isn't the thing you want drizzled over a plate of ultimate creamy pesto pasta and caprese bruschetta.
For a really authentic Italian pesto, try making it the nonna's way, in a pestle and mortar. Yes, it'll take quite a bit of elbow grease, but purists swear that it gives a better texture and will taste even better in your favourite pasta recipes.
How to serve pesto
Of course, pesto goes well as a sauce for pasta, but that's just the start. Thin it with a little water to make a salad dressing. It's ideal on a traditional tricolore salad of tomatoes, mozzarella and avocado. For a more filling meal, try this mozzarella, pesto and roasted tomato bruschetta.
Pesto is fabulous on pizza. For an unusual homemade twist on pizza night, try serving a caramelised onion, cheese and pesto naanizza, which uses naan bread for a surprising yet tasty base.
Best pesto variations
Across Italy, you'll find dozens of variations of pesto, each with its own passionate defenders. Pesto rosso, or red pesto, is easy to make at home. It's based on sun-dried tomatoes and almonds. If you've got a glut of fresh tomatoes, try pesto alla Trapanese, which uses garlic, basil and parmesan, replacing the classic pine nuts with almonds. These how to cook guides will give you more ideas for experimenting with your own special pesto sauces.
You can also experiment with sauces based on the classic pesto alla Genovese. As pine nuts are expensive, try substituting them with walnuts, almonds or cashews. Pistachios have a more distinctive flavour that can make a fun variation. Replace the basil with rocket for a peppery twist. You could even draw inspiration from other countries. Try a Southeast Asian pesto based on coriander leaves and peanuts. Pour it over noodles in your next vegetarian meal delivery.
How to make pesto FAQs
What is pesto sauce made of?
Traditional pesto is made from fresh basil leaves, pine nuts, parmesan cheese, extra-virgin olive oil, lemon and salt. Garlic is an optional ingredient, used in some recipes but sometimes left out because of its overpowering flavour. The result is a fresh, creamy sauce with a rich combination of savoury, nutty and herby flavours.
What can be used instead of pine nuts in pesto?
Pine nuts can be expensive, so they are often replaced with more affordable alternatives. Cashews make a good substitute, while walnuts and almonds also work well. For a distinctive twist, try pistachios, which bring their own unique flavour and slightly sweeter taste.
Can you freeze pesto sauce?
Yes. The high oil content in pesto helps keep its vibrant colour even in the freezer and means it can be frozen for up to six weeks. Stir well when thawing to keep it from separating, and consider freezing it in small portions so you can use only what you need.
What are some common pesto mistakes to avoid?
Don't overblend pesto, as that can cause the basil to break down into a muddy brown sludge. Use a light hand when adding ingredients like garlic or lemon juice, which can be overpowering. High-quality ingredients and careful blending will help you achieve the best flavour and texture.
What is the main flavour in pesto?
Basil is the main flavour in classic pesto alla Genovese, but blending it with pine nuts, cheese and other ingredients transforms it into something bold and complex. The olive oil and parmesan also add richness, helping balance the fresh herbal notes of the basil.