How to Make Pesto: 7 Recipes You Must Try

Pesto, a delicious green paste, goes well with many dishes. Whether it’s a chicken sandwich, grilled vegetables, salmon, salad, shrimp skewers or pasta, pesto can be paired with almost anything. It usually contains fresh basil, which is rich in nutrients that provide many health benefits. Classic pesto is mostly made with fresh basil leaves, nuts, garlic and Parmesan cheese. But don’t limit yourself and try some of the best pesto recipes!

What is Pesto?

Pesto, which originated in Italy, is a fragrant and aromatic sauce. Most people know it as a pasta sauce, but it can also be used as a spread, dip or topping for various dishes, says nutritionist Manpreet Kaur Pal.

Pesto is a healthy addition to your meals for several reasons:

1. It contains nutrient rich ingredients

Pesto usually contains fresh basil, which is rich in vitamins A and K and minerals such as iron and calcium. Also, a compound called allicin in garlic has health benefits.

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2. Good fats

The primary fat source in pesto comes from extra virgin olive oil and pine nuts. These fats are heart-healthy monounsaturated fats that contribute to overall well-being, an expert told Health Shots.

3. Antioxidants

Basil, garlic, and olive oil contain antioxidants that help protect your cells from damage caused by free radicals.

4. Reduced sodium

When you make pesto at home, you have control over the amount of salt you add, which is beneficial for those looking to reduce their sodium intake.

5. No artificial additives

Homemade pesto allows you to use fresh and natural ingredients without the additives and preservatives often found in store-bought sauces.

6. Plant-based protein

Pesto can help boost your protein intake, especially if made with ingredients like pine nuts or Parmesan cheese.

7. Essential oils in basil

Basil, the primary ingredient in pesto, contains essential oils such as eugenol, which have anti-inflammatory and antibacterial properties.

While pesto is a nutritious option, moderation is key. Pesto’s calorie content is relatively high due to the addition of olive oil and nuts, so it’s important to keep portion sizes in mind.

Delicious and healthy pesto recipes

Learn how to make pesto with these quick and basic recipes. Some of these will even help you make pesto without pine nuts!

1. Classic Basil Pesto

What’s needed

• 2 cups fresh basil leaves
• 1/2 cup pine nuts (roasted)
• 2 cloves of garlic
• 1/2 cup grated parmesan cheese
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste

method

Combine the basil, pine nuts, garlic and Parmesan cheese in a food processor. With the processor running, slowly pour in the olive oil until smooth, then season with salt and pepper.

2. Spinach and Walnut Pesto

What’s needed

• 2 cups fresh spinach
• 1/2 cup walnuts (roasted)
• 2 cloves of garlic
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste

method

Combine the spinach, walnuts, garlic and pecorino in a food processor and drizzle in the olive oil while blending. Finally, season with salt and pepper.

3. Sundried Tomato Pesto

What’s needed

• 1 cup sun-dried tomatoes (rehydrated in hot water)
• 1/2 cup almonds (roasted)
• 2 cloves of garlic
• 1/2 cup grated parmesan cheese
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste

method

Stir in the sundried tomatoes, almonds, garlic and Parmesan. Add some olive oil to it and add salt and pepper powder.

4. Avocado and Basil Pesto

What’s needed

• 1 ripe avocado
• 2 cups fresh basil leaves
• ½ cup pine nuts (roasted)
• 2 cloves of garlic
• 1/2 cup Parmesan cheese
• ½ cup extra virgin olive oil
• Salt and pepper, as per taste
• Lemon juice

method

Combine ripe avocado, pine nuts, fresh basil leaves, garlic, Parmesan cheese and a splash of lemon juice and blend for a delicious pesto.

5. Cilantro and Cashew Pesto

What’s needed

• 2 cups fresh coriander
• 1/2 cup cashews (roasted)
• 2 cloves of garlic
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste

method

Add the cilantro, cashews, garlic and Monterey Jack and toss to combine, drizzle with a little olive oil and season with salt and pepper.

6. Kale and Pumpkin Seed Pesto

What’s needed

• 2 cups of kale
• 1/2 cup pumpkin seeds (roasted)
• 2 cloves of garlic
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste

method

Blend the kale, pumpkin seeds, garlic and pecorino, adding the olive oil while blending and season with salt and pepper.

7. Roasted Red Pepper Pesto

What’s needed

• 1 cup roasted red pepper
• 1/2 cup almonds (roasted)
• 2 cloves of garlic
• 1/2 cup grated parmesan cheese
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste

method

Combine roasted red pepper, almonds, garlic and Parmesan, season with olive oil and salt and pepper.

Pesto can be stored in an airtight container in the refrigerator, but have it within four to seven days.