Got a bunch of fresh herbs wilting in your fridge? Don’t toss them, transform them into pesto.
With a simple formula, you can create a flavorful, versatile sauce from almost any herb, nut, or cheese, and keep it fresh for days or even months.
Use almost any soft herb
Basil may be the classic, but parsley, cilantro, dill, tarragon, mint, or a mix of greens all work beautifully.
Tender lettuces like arugula, spinach, or baby kale are also great choices. Just avoid hardy herbs like rosemary or thyme as the base, they’re too tough, but a few sprigs can be added for depth.
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Think beyond pine nuts
Traditional pesto calls for pine nuts, but walnuts, almonds, pistachios, pecans, cashews, or hazelnuts bring their own flair.
Toasting the nuts deepens their flavor. If allergies are an issue, swap in sunflower seeds, pumpkin seeds, or even a slice of stale bread for texture.
Cheese brings the savoriness
Parmesan is the go-to, but other hard cheeses like pecorino, asiago, manchego, grana padano, or even aged gouda work wonderfully.
For a dairy-free version, skip the cheese and boost flavor with extra salt, citrus zest, or other seasonings.
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Oil is the key
Extra-virgin olive oil is standard, but if you want to cut its bitterness, mix it with a more neutral oil like canola or sunflower oil.
This balances the flavors while keeping the texture smooth.
Add creative flavor boosters
Garlic is a classic, but you can elevate pesto with lemon zest, cumin, cayenne, black pepper, capers, olives, or anchovies.
A little goes a long way, so start small and adjust as you blend.
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How to make the perfect pesto
Start by pulsing nuts in a food processor until finely chopped. Add herbs, salt, and any flavor enhancers.
Slowly drizzle in the oil while blending until smooth, then pulse in the cheese. Adjust the texture. Thicker with more nuts or greens, thinner with extra oil.
Embrace flexibility
There are no strict rules with pesto. Taste as you go and tweak until you’re happy. This is a foolproof way to experiment in the kitchen without fear of ruining a meal.
Think beyond pasta
Of course, pesto is delicious with pasta, but try it drizzled over grilled chicken, steak, or fish.
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Spread it on sandwiches, use it as a pizza base instead of tomato sauce, or stir a spoonful into soup for instant flavor. Cilantro pesto even makes a killer taco topping.
Storing pesto the smart way
Spoon pesto into airtight containers in meal-sized portions. Add a thin layer of olive oil on top to prevent browning.
It will last five days in the fridge or up to six months in the freezer. Even if it darkens slightly, it’s still safe to eat. Just stir it back in or scrape off the top layer.
Freeze it in ice cube trays
For maximum convenience, freeze pesto in ice cube trays, top with oil, and then transfer the cubes to a bag once frozen.
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That way you can thaw just what you need. Perfect for adding a burst of flavor to soups, veggies, or sandwiches.
This article is based on information from Real Simple.
This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.