How To Make Garlic Pesto Sauce?

Pesto with garlic, Parmesan cheese, basil, and pine nuts is the BEST homemade pesto.

I enjoy pesto. No matter what I order at a restaurant—appetizers, pasta, pizza, steak, or seafood—I always choose an entree with pesto.

Up until very recently, when I stumbled upon the fantastic recipe by Minimalist Baker, I had never attempted to make it at home.

Fresh basil, pine nuts, olive oil, and Parmesan cheese are the only materials needed to make it. It is also quite simple to prepare.

How is homemade pesto made?

  • Clean the greens thoroughly. No grit should be present in your pesto.
  • Use cold water, not warm, to wash your greens. They will wilt in warm water. They can be thoroughly dried in a salad spinner or between sheets of paper towels.
  • Reduce the amount of basil you use a little and fill in the gaps with parsley. We know you’ll adore the lighter note this will add.
  • How much garlic you add should be carefully considered. The recipe that follows specifies 1-2 cloves. If you enter with two, the pesto will be garlicky. If you continue with option 1, it will be kinder and more symmetrical. But why recommend the addition of 2 if it’s already more balanced with 1? I suppose I prefer garlic to balance. My pesto is constantly quite garlicky. Maybe I’ve even been known to use THREE cloves.
  • Pesto is traditionally made with pine nuts, but they are expensive. Pecans or walnuts can be used in their place. Whatever nut you decide to use, toast it first. Get out a small pan, add the nuts, and cook them, stirring frequently, until you can smell them.
  • Pick an olive oil whose flavor you enjoy on its own. If in doubt, drizzle some olive oil on a plate, season with salt and pepper, and then dunk some bread in it. Think about whether you would be content to consume it in a restaurant before a dinner while sipping a glass of pinot. If the answer is yes, your olive oil is good. Try it out.
  • Don’t just whirl everything up in the food processor. As a result, the basil leaves become bruised and the nuts release an excessive amount of oil, which causes the sauce to become rather pasty. Instead, first finely chop the basil, nuts, and garlic. After that, add them to the blender along with the olive oil, salt, and pepper (not the cheese). Just a few pulses will do. Pesto shouldn’t be very smooth; it should have some texture. So let it stand.
  • Even though Parmesan is optional, you will still need a firm, salty cheese for this dish. like, don’t try to add brie or mozzarella. Simply said, they won’t fit in well. Another cheese suggestion is to not blend it with the other ingredients in the food processor. Instead, finely grind it and add it in last.
  • When it comes to keeping basil, the primary problem to be aware of is that it might turn brown. Pour some olive oil on top of your pesto if it’s nice and thick, as it should be, to keep air from getting in and oxidizing it. As an alternative, you can directly press plastic wrap onto the pesto’s surface. Once closed, keep the container in the refrigerator for up to 5 days.
  • Beautifully, pesto can be frozen. If you have enough ice cube trays, you can use that method. Simply pour pesto into the trays and freeze. When the cubes are frozen, remove them and place them in a freezer bag. Instead of using ice cube trays, I normally place the unfrozen pesto in a freezer bag. Every hour or so, go to the freezer and move it around flat. I shred it inside the bag when it is almost completely frozen. Then those parts will eventually be used to make pesto. (Don’t worry if you fail to stir the pesto up before it solidifies. Take it out and give it a quick defrost. After that, crumble it and put it back in the freezer.

You are now prepared to make the finest pesto ever. Here is our recipe for perfection:

What components make up a simple pesto sauce?

The abundance of fresh herbs that are right outside my door is one of my favorite aspects of summer. Any meal is instantly more tasty and appealing when fresh herbs are used. In addition to sprinkling them on everything, I like to create pesto with all of those fresh herbs. It works especially well for cooking lazily in the summer. I enjoy spreading it liberally on grilled vegetables, pasta, spaghetti squash, salads, eggs, toasted bread, pizza, sandwiches, and so on. Whether you feel like cooking or not, anything can be turned into an instant great supper with only a few simple steps.

What is pesto, and how do I make it?

Fresh basil, garlic, pine nuts, extra virgin olive oil, and Parmesan cheese are the main ingredients in traditional pesto. It comes together quickly using a food processor:

  • The nuts, lemon juice, and garlic should all be coarsely minced in the food processor.
  • Re pulse after adding the basil.
  • Olive oil should then be added while the food processor’s blade is still operating.
  • Then, add the grated Parmesan cheese and mix just long enough to blend. Leaving out the cheese will make the pesto vegan.

I’m done now! It’s quite easy to create, and you can easily change it up depending on the time of year or your mood. It can be stored for a few days in the refrigerator in an airtight container, but its surface may start to brown. Therefore, before sealing your container, it’s ideal to cover your pesto with a thin layer of plastic wrap or an additional sprinkle of oil. This will keep it vibrantly green and fresh.

Pesto Recipe Variations

Once you’ve created the traditional basil pesto recipe, experiment with variations! Vegetables, leafy greens, and various nuts and seeds can be used to create delectable variants. Some of my favorites are listed here:

  • Replace the pine nuts with any other nut of your choosing! Almonds, pistachios, and walnuts are my three favorite nuts.
  • Use pepitas or hemp seeds to make nut-free pesto.
  • Change your herb. Try substituting mint, cilantro, or parsley for the basil.
  • less herbs, perhaps. Change one cup of arugula, kale, or finely chopped zucchini for half the basil. Instead of half the basil, pulse in four artichoke hearts, a roasted red pepper, or half an avocado for a more flavorful variation.
  • Don’t throw away your vegetable stems. In place of half the basil, blanch 1/2 cup of kale stems and add them to the pesto.
  • Improve the flavor! Add a roasted jalapeo, nutritional yeast, two to four sun-dried tomatoes, or a dash of red pepper flakes.

I made pesto! Now what do I do with it?

Pesto and spaghetti go together naturally, but it isn’t your only option. You can add it to this delicious zucchini casserole, top it with a grain bowl, serve it over spaghetti squash or mac and cheese, or spoon it over a Caprese salad. We also enjoy it on homemade pizza and polenta. Even on scrambled eggs, it tastes fantastic! Have you got a go-to pesto recipe? Comment below and let me know!

Is there raw garlic in pesto?

To describe pesto as a topping or sauce seems like a slight. In my opinion, adding pesto to a dish elevates it. When served over pasta, the pesto is what draws you in and keeps you coming back. It is made with basil, garlic, pine nuts, and cheese and has a rich, powerful flavor that grabs attention.

When prepared properly, pesto is a flavor marvel that enhances the flavors of everything it comes in contact with.

Unfortunately, perfect pesto doesn’t always happen. It can go wrong in a number of ways, including becoming overpoweringly garlicky, distractingly greasy, or burnt and mushy around the edges. None of these options will result in a tasty meal.

Fortunately, the majority of the typical reasons for pesto problems can be quickly fixed.

How nutritious is pesto sauce?

Pesto has various culinary applications and advantages because to its vibrant flavors, color, and scent. Small amounts of food can completely change a dish, add a fresh flavor, and inspire picky eaters to try new things.

There are health advantages to pesto. It is a component of the Mediterranean diet because it is Italian. This eating regimen is associated with a lower incidence of several chronic health diseases, particularly (5): Fresh herbs, olive oil, and almonds, some of the ingredients in pesto.

  • stroke, heart attack, and heart disease
  • diabetes
  • several cancers, including liver, pancreatic, stomach, and breast cancer
  • The conditions dementia and Alzheimer’s

Additionally, research suggests that some of the elements in pesto may have health advantages (6, 7).

Olive oil and pine nuts include beneficial lipids, antioxidants, and other substances that can prevent your body from producing substances that cause inflammation. Additionally, consuming more of these meals may lower cholesterol, blood pressure, and blood sugar levels (6, 7).

Olive oil can also stop the growth of bacteria and other microorganisms, and possibly even some malignancies, according to laboratory studies (6).

Meanwhile, research on the plant components in garlic has revealed that they can decrease cholesterol and blood pressure. Garlic has antibacterial effects similar to olive oil (8).

Additionally, recent research on animals and in test tubes indicates that some chemicals in garlic may inhibit the growth of cancer cells or even kill them (8).

Last but not least, fresh basil has positive health effects as well. Antioxidants and essential oils from basil leaves, for instance, have been linked to reduced blood sugar levels and the suppression of the growth of foodborne pathogens in test-tube and animal experiments (9).

In addition to delivering fresh flavor, pesto is healthy. The Mediterranean diet, which is heart-healthy, includes some of its elements. In addition, certain nutrients may lower your chance of developing cancer, diabetes, and heart disease.

Which foods complement pesto?

The ideal dressing for pasta, chicken, and tuna salads is made from mixing pesto with olive oil or mayonnaise. When blended with rice, risotto, or mashed potatoes or drizzled over hot vegetables like cauliflower, it can transform ordinary food into something extraordinary.

How can you improve the flavor of pesto?

It’s incredibly simple to create homemade pesto with basil! With this recipe, you can learn how to prepare basil pesto, as well as how to correctly combine it with pasta and freeze any leftovers. One cup of pesto from the recipe is plenty to combine with 12 ounces of pasta.


  • a third of a cup of raw pepitas, almonds, walnuts, pecans, or pine nuts
  • 2 cups of fresh basil leaves packed (about 3 ounces or 2 large bunches)
  • grated Parmesan cheese, 1/4 cup
  • one teaspoon of lemon juice
  • 2 garlic cloves, coarsely chopped
  • 0.5 teaspoons of sea salt, fine
  • Extra virgin olive oil, half a cup


  • For an additional flavor boost, toast the nuts or seeds in a medium skillet over medium heat for 3 to 5 minutes, stirring regularly to prevent burning (optional). Place them in a basin to cool for a short while.
  • In a food processor or blender, combine the basil, cooled nuts and seeds, Parmesan, lemon juice, garlic, and salt to make the pesto. Drizzle the olive oil in gradually while the machine is operating. Stop processing occasionally to scrape down the sides until the mixture is thoroughly combined but retains some texture.
  • Taste, and if required, adjust. If the basil is too bitter or the pesto lacks flavor, add a pinch of salt. If you prefer your pesto to be creamier or cheesier, add additional Parmesan. You can add more olive oil to the pesto to thin it out if you’d like. (Keep in mind, though, that you can thin the pesto with a few squirts of the conserved pasta boiling water to bring it all together if you’re serving it with pasta. Details can be found in the notes.)
  • For up to a week, keep pesto leftovers covered in the refrigerator. My preferred method for freezing pesto is in ice cubes. Transfer the frozen item to a freezer bag so that you can later thaw only the amount you require.


Replace the Parmesan with 1 tablespoon nutritional yeast to make it dairy-free and vegan.

Use pepitas, sunflower seeds, or pine nuts to make it nut-free. (Although technically seeds, pine nuts may cause an adverse reaction if you are allergic to nuts.)

Due to the presence of animal rennet, the majority of Parmesans are not considered vegetarian; however, vegetarian Parmesan is available from the Whole Foods 365 and BelGioioso brands.

How to mix pesto with pasta: Set a liquid measuring cup in the sink before draining your pasta. After draining off the remaining water, add about 1 cup of the pasta boiling water to the measuring cup. That water used to cook the pasta is pure gold; it includes starches that assist the sauce cling to the pasta by forming a creamy emulsion. Once the pasta has finished cooking, remove it from the fire and toss it with the pesto and a few drops of the conserved pasta cooking water until you are happy with the consistency (I used about 1/3 cup for half a pound of spaghetti).

Nutrition Information

An online nutrition calculator provides an estimate for the data displayed. It shouldn’t be used as a replacement for guidance from a qualified dietitian. View our complete nutrition statement here.

The ideal cheese for pesto?

Keep in mind that pesto is always created to taste, using the components available. To suit your preferences, modify the components.

The majority of pesto recipes call for Parmesan cheese, but we frequently use Romano because it has a richer flavor. Pine nuts are frequently used in recipes for basil pesto, but walnuts work just as well.

A little basil goes a long way because it has a strong scent. By replacing half of the basil with fresh baby spinach leaves, you can slightly reduce the pesto’s flavor. The pesto will more readily maintain its vivid green color, and the basil flavor will still be detectable, but less strongly.

A Note About the Basil

I left out a critical component from my tests: the basil. As crucial as basil is to Genovese-style pesto, I came to the conclusion that the majority of us just have a few choices for it. You probably don’t have access to the coveted basil grown in Liguria unless you’re reading this from the region.

Lucky you if you can cultivate your own. Go for it if you have access to a reputable farmers market that sells lovely tufts of fragrant basil during the height of summer. If you have to settle for hydroponically grown herbs found in grocery store clamshells, that’s what it will be. Also, some of that material isn’t all that horrible. Basically, all you need to do is obtain the freshest fresh basil you can.

How Much of Each Ingredient Should Go Into Pesto Sauce?

It goes without saying that the proportion of ingredients is crucial in a sauce as straightforward as pesto. I had a pretty decent idea of how much of each ingredient to use because I had made pesto a lot in the past and had read dozens of recipes in books and online.

I dialed in the proportions while testing the other ingredients, carefully changing and refining with each subsequent batch until my colleagues and I agreed that I’d found the sweet spot. This resulted in what I believe to be a fantastic ratio of elements in my recipe. However, this is a matter of personal preference, so feel free to change the pesto to your desire if you prefer it with more garlic or less cheese.

What Is the Best Olive Oil for Pesto Sauce?

I wanted to try the olive oil as the first item. I assumed going in that this would be one of the most crucial components of the sauce. Because there are dozens of kinds of olive oil available, it was impossible to examine them all, so I kept it straightforward here to test a fundamental idea: Does good Ligurian olive oil matter?

To find out, I put a bottle of expensive Ligurian oil up against a months-old big container of inexpensive all-purpose olive oil that we regularly use in the test kitchen. The only variation between the two identical batches of pesto I made was the amount of oil.

Only one taster in the workplace gravitated toward the pesto made with the less expensive oil, and the majority of the tasters (usually four or five) preferred the pesto made with the Ligurian oil. We all agreed that the differences were quite little, despite the fact that the Ligurian oil won out due to its more buttery and rounded flavor. Few people even noticed that the oil had changed, and many thought I had switched the garlic or another ingredient.

Going back to the pungency of pesto, this makes some sense: The subtleties of a fine oil become much more difficult to appreciate when it’s stuffed full of basil, garlic, aged cheeses, and nuts. The changes aren’t as pronounced as one might anticipate, but that doesn’t mean they don’t matter.

These variations will stand out more if you use an utterly terrible, rotten oil or a very, very spicy, forceful oil. However, your pesto will be good as long as you’re using a good, somewhat mild olive oil; if you feel like using an even higher-quality, moderately spicy oil, whether or not it’s Ligurian, it may be slightly better.

What Cheese Should Be Used in Pesto Sauce?

Parmigiano-Reggiano and the Sardinian sheep’s milk cheese Pecorino Sardo (or Fiore Sardo) were historically the two cheeses used to make authentic Ligurian pesto. However, Fiore Sardo wasn’t readily available when pesto initially gained popularity in the United States, so recipe authors had to make do with Pecorino Romano. But compared to Fiore Sardo, Pecorino Romano is saltier, sharper, and tangier.

Therefore, I questioned, “Does it really matter?” I prepared two batches of pesto to test this. The first had the same proportions of Parmigiano-Reggiano and Pecorino Fiore Sardo that the majority of the recipes I looked at usually call for. Parmigiano-Reggiano and Pecorino Romano were used in the other recipe, but in this one, I used 50% more Parmesan and 50% less Pecorino Romano. The answer most recipes appear to suggest to account for Romano’s more overt flavor is to use more Parm and less Romano.

The batch containing Fiore Sardo was favoured by tasters due to its somewhat sweeter, fruitier, and less sharp flavor. However, even here, the variations were barely noticeable. Once more, the Fiore Sardo will produce a little superior pesto sauce, but Pecorino Romano also produces a dang fine one (and, frankly, Parmigiano-Reggiano alone makes a great one as well).

What Nuts Go Into Pesto Sauce, and Should You Toast Them?

Pine nuts are typically used in pesto sauce recipes, however walnuts can also be used. All the recipes I looked at called for tossing the pine nuts right into the sauce, but I was curious whether there would be any advantage to toasting them first, which would heighten their nutty flavor.

The two batches I created, however, were essentially indistinguishable from one another when compared side by side; not a single taster could identify the difference. I could distinctly taste the roasted-nut flavor in the sauce’s residual aftertaste because I had cooked them and knew what flavor I was looking for, but I honestly didn’t believe it did the sauce any favors because it diminished the pleasant roundness that makes a good pesto taste delicious. But I doubt that most people would even notice if they weren’t looking for it.

Should You Add Butter to Pesto Sauce?

A small quantity of butter is mixed into the pesto in a few recipes, notably Marcella Hazan’s in The Essentials of Classic Italian Cooking at Amazon. No one could tell whether or how the batch I cooked with butter was different. When combined with pasta, it might aid a little bit to bind and emulsify the sauce, but it wasn’t found to be a necessary ingredient.

Because pesto has such a strong flavor, everything you can do to lessen its astringency and move it toward a sweeter, more rounded sauce will be beneficial. This includes using Pecorino Sardo cheese rather than Romano, choosing a decent, mild olive oil, and avoiding toasting the pine nuts. However, breaking the aforementioned guidelines won’t make your pesto bad.

The difference is significantly more pronounced when using a mortar and pestle in accordance with tradition. You can still make pesto in a food processor and it will be OK, but just fine, if there isn’t a hope in hell that you’d ever use a mortar and pestle. It won’t be noteworthy. It won’t be enchanted and lovely. Because doing it calls for certain unique mindsets, including zeal, common sense, and unquestionably some work ethic.