Food & Cooking Recipes Appetizers Basil Pesto 3.1 (313) 10 Reviews This basil pesto recipe does not contain cheese, so it freezes well. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 25, 2023 Rate PRINT Share Prep Time: 30 mins Total Time: 30 mins Yield: Makes 1 3/4 cups Our basil pesto recipe will add a fresh, summery flavor to all sorts of dishes. You can toss it with pasta, but also try it spread on pizza or add it to your morning eggs. Try it mixed into sauces, such as mayonnaise or ranch dressing. Even plain toast or crackers come to life with a dollop of vibrant pesto. This recipe calls for 8 cups of fresh basil, making it ideal for using up the bounty from your garden. The other ingredients are pantry staples, including garlic and olive oil. Feel free to double or triple the recipe and freeze the pesto; since this version is made without cheese, it will last well in the freezer. How to Grow and Care for Basil Plants—Indoors and Outside Ingredients 1 cup walnuts or pine nuts Coarse salt and ground pepper 8 cups (4 ounces) lightly packed fresh basil leaves 2 garlic cloves, coarsely chopped ⅔ cup extra-virgin olive oil Directions Toast pine nuts: Preheat oven to 350°F. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Let cool completely. Blanch basil: Meanwhile, bring 4 cups salted water to a boil; add basil, and submerge with a spoon. Immediately drain in a colander. Rinse with cold water until cool, then pat basil completely dry in paper towels. When you plan on freezing pesto, cook the basil briefly in salted water before mixing with the other ingredients; this will help preserve its bright color and fresh taste. Blend ingredients: In a food processor, combine nuts, basil, and garlic; season generously with salt and pepper. Process until nuts are finely chopped. Add oil and serve: With machine running, pour oil in a steady stream through the feed tube; process until smooth. Use immediately, or freeze. Spring Pesto Dip How to Freeze Basil Pesto To freeze, spoon pesto into an ice cube tray (2 tablespoons per cube); cover with plastic wrap. Freeze overnight, then transfer cubes to a resealable plastic bag; keep up to six months. Defrost pesto at room temperature, about 20 minutes (or at 30-second intervals in the microwave). Mash with a fork before using in recipes. Frequently Asked Questions What can I use instead of pine nuts in pesto? You can use other nuts in place of pine nuts. Delicious options include walnuts, pistachios, and almonds. Seeds, such as sunflower seeds or hemp seeds, also work great. Like pine nuts, these ingredients will give structure and body to the pesto. Can I add Parmesan cheese? Pesto is traditionally made with cheese, but it's just as good without (it freezes better, too). If you want to use cheese, add 1/2 to 1 cup shredded Parmesan to the recipe. For a non-dairy version, use nutritional yeast. Can I add other herbs? Yes. Feel free to replace some of the basil with other fresh herbs, such as parsley or mint. You can even add leafy greens (like kale or arugula) or the edible leaves of vegetables (like carrot or beet greens). Try These Other Pesto Recipes: Mint Pesto Ravioli Salad with Cilantro Pesto, Olives, and Pepitas Roasted Salmon with Mint-Caper Pesto Cheese Flautas with Cilantro Pesto Green-Pea Pesto Toasts with Soft-Cooked Eggs Originally appeared: Everyday Food, September 2005 Rate It PRINT Updated by Kirsten Nunez Kirsten Nunez Kirsten Nunez is a writer who focuses on food, health, nutrition, and DIY. She has a master's degree in nutrition, and has been writing professionally for nearly 10 years for digital and print publications, such as Martha Stewart, Shape, Real Simple, Healthline, and SELF. She also creates original recipes, which have appeared on product packaging in stores.