Pioneer Woman Best Pesto

Pioneer Woman best pesto turns fresh basil, toasted pine nuts and parmesan into a bright, creamy green sauce for pasta, sandwiches and dips in 15 minutes. This no-cook homemade pesto sauce fits summer pasta night, date night dinners, game day appetizers and easy meal prep.

Toast the pine nuts first, because the warm, nutty flavor they pick up is what sets this sauce apart. Use them raw and the pesto tastes flat and a little grassy.

Pulsing the pine nuts with the garlic and spices before the basil goes in gives you an even, finely chopped base. Streaming the oil in while the machine runs then makes the sauce smooth without bruising the leaves.

Pioneer Woman Best Pesto

0.0 from 0 votes

Course: AppetizerCuisine: American, ItalianDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking timeminutes

Calories

237

kcal

A spoonable, herby sauce with a little crunch from finely chopped pine nuts and a quiet kick from red pepper flakes. A squeeze of lemon keeps it bright and green in the jar.

Ingredients

• 1/3 c. pine nuts, toasted
  

• 1 tbsp. lemon juice (optional)
  

• 2 garlic cloves, smashed
  

• 1/2 tsp. kosher salt
  

• 1/4 tsp. black pepper
  

• 1/4 tsp. red pepper flakes
  

• 2 1/2 c. packed fresh basil leaves
  

• 2/3 c. extra-virgin olive oil
  

• 1/2 c. grated parmesan cheese
  

Directions

• Process the base: Add 1/3 cup toasted pine nuts, 2 smashed garlic cloves, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/4 teaspoon red pepper flakes to a food processor. Pulse until the nuts are finely chopped, scraping the sides with a rubber spatula.
• Add the lemon: Add 1 tablespoon lemon juice if you're using it. Then pulse again so it blends in with the nut mixture.
• Pulse in the basil: Add 2 1/2 cups packed fresh basil leaves to the processor. Pulse a few times until the leaves are chopped and mixed in with everything else.
• Stream in the oil: With the food processor running, slowly stream in 2/3 cup extra-virgin olive oil. Keep going until the sauce looks well combined and smooth.
• Add the parmesan: Add 1/2 cup grated parmesan cheese to the bowl. Then pulse just until it's mixed in so the sauce keeps a little texture.
• Store the pesto: Spoon the pesto into an airtight container and press it down. It keeps for up to 1 week in the fridge.

Tools for this recipe

• Cuisinart 14-cup food processor, OXO silicone spatula set, Ball regular mouth mason jars, 12 pack, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I freeze this pesto?

Yes, pesto freezes well for up to three months. Spoon it into an ice cube tray and freeze until solid. Then move the cubes to a zip-top freezer bag so you can pull out one or two at a time.

How do I keep pesto from turning brown?

The lemon juice in this recipe helps hold the green color. If the top starts to darken in the fridge, add another squeeze of lemon and seal the container again.

Can I leave out the red pepper flakes?

You can, since they only add a gentle background heat. The pesto will still taste fresh and herby without them.

How can I toast pine nuts without burning them?

Toast them in a dry skillet over medium heat, stirring often, until they smell nutty and turn light golden. They go from golden to burnt fast, so pour them onto a plate as soon as they're done.

What's the most common pesto mistake?

Over-processing the basil is the big one, because it can turn the sauce dull and a little bitter. Pulse the leaves briefly and stream in the oil only until everything is just combined.