If you’ve only been buying pesto at the grocery store, you’re in for a treat. Homemade Pine Nut Pesto is brighter, fresher, and packed with incredible flavor that simply can’t be matched by the jarred version. Made with fragrant basil, baby spinach, toasted pine nuts, Parmesan cheese, fresh garlic, and olive oil, this classic sauce comes together in minutes and instantly elevates everything from pasta and pizza to grilled chicken, seafood, sandwiches, and roasted vegetables. During basil season, I always keep a batch in the refrigerator, and another tucked away in the freezer, because once you taste homemade pesto, there’s no going back.
Can I Make Pesto Without Pine Nuts?
Absolutely! If you have a nut allergy or simply don’t have pine nuts on hand, you can still make delicious homemade pesto. Omit the nuts altogether or substitute them with roasted sunflower seeds or pepitas for a similar texture. The basil, Parmesan cheese, garlic, and olive oil still create a fresh, flavorful sauce that’s perfect for pasta, sandwiches, grilled meats, seafood, and vegetables.
Easy Pine Nut Pesto Recipe
Homemade pesto is one of those simple recipes that delivers big flavor with very little effort. While traditional basil pesto is often associated with Italian cooking, it’s right at home in a Southern kitchen, too.
In this recipe, I use both fresh basil and baby spinach along with the toasted pine nuts, Parmesan cheese, garlic, and olive oil to create a rich, vibrant sauce that’s perfect for tossing with pasta, spreading on sandwiches, spooning over grilled chicken, or adding a burst of fresh flavor to garden vegetables. During the summer, when basil is growing faster than I can pick it, making a batch of homemade pine nut pesto is one of my favorite ways to preserve that fresh-from-the-garden flavor.
Key ingredients you’ll need to make Basil Pine Nut Pesto: (Scroll down for the full printable recipe card and quantities.)
- Nuts – Toasted pine nuts for a nutty flavor.
- Basil and Spinach – Baby spinach and fresh basil add bulk and a fresh flavor. And of course, a gorgeous color!
- Onion – Diced red onion for a hint of onion flavor.
- Cheese – Shredded parmesan-romano cheese for a salty bite.
- Lemon – Fresh lemon juice and lemon zest help delay oxidation and acidic taste to balance the flavor.
- Spices – Table salt or sea salt,, black pepper, red pepper flakes.
- Oil – Olive oil brings the pesto ingredients together.
How to Make Pine Nut Pesto Recipe
- Toast the Pine Nuts – Spread the pine nuts onto a baking sheet. Toast in a preheated 350 degree f oven per the recipe until lightly golden brown, then set aside to cool.
- Process – Transfer pine nuts, spinach, basil, onion, shredded cheese, lemon juice, lemon zest, sea salt, garlic cloves, pepper and red pepper flakes. Pulse a few times in short bursts.
- Add Oil – Drizzle the olive oil in through the tube at the top. Stop and scrape the side of the bowl at least once so, that everything blends together.
- Serve – Use immediately tossed over warm pasta, as a spread for toasted garlic bread or as a dip.
Kitchen Equipment to make Recipe Pesto with Pine Nuts
- Food processor or stand blender.
- Cheese grater.
- Baking sheet pan to toast the pine nuts.
- Measuring cups and measuring spoons.
- Sharp knife and cutting board.
Recipe Variations, Tips and Substitutions
- Toasting Pine Nuts – Toasting the pine nuts adds a depth of flavor to the basil pesto overall. It’s well worth the small amount of effort that it takes to do so, don’t skip it.
- Nuts – You can also make pesto with walnuts, pistachios, almonds or pecans.
- Use Fresh Spinach – Fresh spinach should be super fresh. Remove any wilted leaves or brown spots. You could use kale for a stronger flavor.
- Oil – You can use extra virgin olive oil or vegetable oil. Olive oil will give you the best flavor.
- Use Fresh Basil Leaves – The same rule applies to the basil. Use fresh bright green basil with no blemishes.
- Basil – You can also make pesto using fresh cilantro or parsley.
- How to Serve Basil Pesto – You can serve this pesto as a sauce on grilled meat, chicken, pork or seafood like pesto salmon. You can also toss this pesto with your favorite variety of pasta as a hot pesto pasta for an entree or a side dish with your favorite Italian entrées. It’s scrumptious served with cream cheese and pita chips as an appetizer spread or an alternate for dipping mozzarella sticks. The sky’s the limit for serving fresh basil pesto!
Storage and Leftovers
- Leftovers – Store homemade pine nut pesto in an airtight container in the refrigerator for up to 5 days. To help preserve its bright green color, pour a thin layer of olive oil over the surface before sealing the container and place a piece of plastic wrap over the opening. This minimizes exposure to air and slows oxidation.
- Can You Freeze Pine Nut Pesto? Yes! Pesto freezes beautifully, making it a great way to preserve an abundance of fresh basil. Freeze it in an airtight container for up to 3 months, or portion it into ice cube trays for convenient single servings. Once frozen, transfer the cubes to a freezer-safe bag or container. Thaw overnight in the fridge or stir frozen pesto cubes directly into hot pasta, soups, or sauces.
More Easy Sauces and Condiments to Make
- Japanese Steakhouse Yum Yum Sauce.
- My recipe for Copycat Chick Fil A Sauce is simple to make using pantry staples.
- Homemade Dr Pepper Barbecue Sauce is the perfect option for dressing pork, chicken. kabobs, brisket and beyond.
- My Special Burger Sauce is another copycat recipe you can make at home.
- Homemade Cocktail Sauce for your next back of peel and eat shrimp.
- The best ever Ranchero Sauce recipe.
- Southern Comeback Sauce is delicious for dipping seafood, chicken, vegetables and more.
- Bechamel Sauce from Foodie Crush.
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Helpful Kitchen Items:
Pine Nut Pesto
Ingredients
- 1/2 cup pine nuts toasted
- 3 cups firmly packed baby spinach leaves
- 1/2 cup packed fresh basil
- 2 Tbsp chopped red onion
- 1 cup shredded parmesan-romano cheese (OR Parmesan cheese)
- 2 Tbsp fresh lemon juice
- 1 tsp salt (sea salt or table salt)
- 1 tsp lemon zest
- 4-6 medium garlic cloves peeled
- 1/4 tsp black pepper
- 1/8 tsp crushed red pepper flakes adjust to taste
- 1/2 cup olive oil
Instructions
- Preheat the oven to 350°F. Spread the pine nuts onto a baking sheet. Toast in the oven for 6-7 minutes until golden then set aside to cool.
- In a large food processor place the pine nuts, spinach, basil, onion, shredded cheese, lemon juice, lemon zest, sea salt, garlic cloves, pepper and red pepper flakes.
- Pulse in short bursts to process.
- Drizzle the olive oil in through the tube at the top. Stop and scrape the side of the bowl at least once so that everything blends together.
- Use immediately tossed over warm pasta, as a spread for toasted garlic bread or as a dip.
- Chill in an airtight container until using.
Notes
- Toasting Pine Nuts – Toasting the pine nuts adds a depth of flavor to the basil pesto overall. It’s well worth the small amount of effort that it takes to do so, don’t skip it.
- Nuts – You can also make pesto with walnuts, pistachios, almonds or pecans.
- Use Fresh Spinach – Fresh spinach should be super fresh. Remove any wilted leaves or brown spots. You could use kale for a stronger flavor.
- Oil – You can use extra virgin olive oil or vegetable oil. Olive oil will give you the best flavor.
- Use Fresh Basil Leaves – The same rule applies to the basil. Use fresh bright green basil with no blemishes.
- Basil – You can also make pesto using fresh cilantro or parsley.
- How to Serve Basil Pesto – You can serve this pesto as a sauce on grilled meat, chicken, pork or seafood like pesto salmon. You can also toss this pesto with your favorite variety of pasta as a hot pesto pasta for an entree or a side dish with your favorite Italian entrées. It’s scrumptious served with cream cheese and pita chips as an appetizer spread or an alternate for dipping mozzarella sticks. The sky’s the limit for serving fresh basil pesto!
Nutrition
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