Fresh Homemade Basil Pesto made with pecans instead of pine nut to give it some extra body, but the same great herby flavor!
So… tomorrow is my birthday.
But its not just any birthday, its my 30th birthday!
I’m kinda sad about it. Well.. maybe not sad but more in shock that I am actually 30! I still feel like I just graduated from college and got married. But I didn’t! I graduated 8 years ago and have been married for 8 years! I’m starting to feel a little old.
Instead of sulking in misery over my pending 20’s demise. I thought I would turn my frown upside down and just eat pesto by the spoonful. 🙂
On a side note, I seriously could eat this stuff by the spoonful. Pesto is one of those things that puts me in a happy place no matter what.
Why you ask? Well…
It is made with all fresh and natural ingredients, so definitely guilt free.
It can be done in less than 5 minutes because you can make it in the blender.
It is super versatile and can be made with any variation of products that you have on hand. Roasted Red Pepper, Artichoke, Kalamata Olives, Spinach… you name it… it will work.
Pesto is one of those sauces that you can put on just about anything, on a pizza, pasta, sandwich, fried eggs, roasted vegetables, or just a sauce to dip your bread in. It is basically the ultimate sauce!
This Homemade Basil Pesto Sauce I have for you today is very basic, but believe me it can definitely be messed around with. If you are a newbie in the kitchen, Pesto is the perfect sauce to be experimental with. You can’t really mess it up. Just substitute your favorite vegetable for the basil or sub out the nuts with a different nut. Whatever you want. Have fun with it!
Homemade Basil Pesto
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 1 cup 1x
- Category: Sauce, Vegetarian, Gluten Free
- Method: No-Cook
- Cuisine: Italian
This fresh homemade Basil Pesto is made with pecans instead of pine nut to give it some extra body, but the same great herby flavor!
- 2 cups fresh packed basil
- 1/4 cup pecans
- 1/2 tsp. salt
- 1/4 tsp. pepper
- clove garlic
- 1 tsp. lemon zest
- 1/2 cup of olive oil (or 2/3 cup depending on the type of consistency you like)
- 1/3 cup of shredded parmesan cheese
- Blend basil, pecans, garlic, salt, pepper, and lemon zest.
- Slowly add the olive oil till smooth.
- Once completely blended stir in the parmesan cheese.
Keywords: homemade pesto, pesto genovese, basil pesto
I just found your recipe today (via the Basil Pesto Pasta recipe you have) and it was delicious. I substituted the pecans with roasted pumpkin seed and it was still awesome.
awesome! so glad you liked it Yvo! the roasted pumpkin seeds sound delicious!
This was great! We had it tonight with your roasted veggie pasta dish!
HOWEVER, I only used 2 Tbs oil and it was plenty oily. I can’t imagine using 1/2 cup! I also didn’t have any fresh lemons to zest so I just used 1/2 tsp lemon juice. Delish!
Happy Belated Birthday!! I hope you had a great one. Your thirties aren’t bad. You just enter a new phase of your life. I love pesto, but I’ve never attempted to make it. Thanks so much for the recipe!!
Yeah, I’m learning that! Loving my 30’s thus far.. feel wiser. 🙂
Glad you enjoyed the pesto Crystal, it is one of my favorites. So light and fresh, perfect for summer!
I definitely much try this recipe ASAP 😉
🙂 Thanks Olivia, I hope you do. Its soo good!
Oooo I love pesto! Especially love how you added in pecans and lemon zest! Have to try that! And Happy 30th!!! I’m turning 30 next month too… I’m right there with ya!
Thanks Chris! Glad you liked it and happy 30th to you too, yeah for the 30s! 🙂
I honestly think I could eat this by the spoonful too, love it. And so easy to make!
haha.. I know right! That stuff is so good!
Well Happy Birthday!!!!!!!!! That’s exciting!!!!!
I love this recipe – I usually stay away from pesto because I’m not a fan of the aftertaste of pine nuts. I MUST try this!!
Thanks Gina! You will love this one then. I’m not a big fan of pine nuts either.. hence the pecans. 🙂 hehe Hope you enjoy it!
I like pine nuts but they are expensive. Lots of recipes use walnuts instead. Those have an after taste to me. Never tried pecans, but I do like them. Instead, I leave the nuts out altogether. Less calories. I often add arugula to my pesto. However I make it, my family loves it.
I love that you add arugula to it. I need to try that, would give it a bit of a spicy kick. 🙂