HOMEMADE PESTO
- WineCheeseScallops
- Jul 2
- 5 min read
There’s nothing quite like the bold, herby punch of Homemade Pesto—especially when it’s made fresh from the garden! This vibrant green sauce is a celebration of summer basil, blended with toasted nuts, garlic, and rich Parmesan into a silky, aromatic spread that’s incredibly versatile. Whether you’re spooning it over pasta, spreading it on sandwiches, or dolloping it onto roasted veggies, this pesto adds a fresh, flavorful burst to just about anything.
We’ve taken the classic Italian formula and given it a slightly nutty twist, using both walnuts and pine nuts for extra depth. With a food processor and a handful of pantry staples, you’ll have a batch of emerald-green pesto that tastes like it came straight from a trattoria in Tuscany.
We’re excited to announce that Wine Cheese Scallops is now an affiliate with Thrive Market! 🎉 By signing up through our special link, you’ll not only help support our blog, but you’ll also score 20% off your order and a $60 free gift! Thrive Market offers amazing organic and sustainable products delivered right to your door. Shop smarter, save big, and enjoy delicious, high-quality ingredients in your home-cooked meals.
Fresh Basil:
The heart and soul of any true pesto! Basil brings its sweet, peppery, and slightly minty essence to the sauce. It’s best used fresh and packed tightly to give your pesto a bright green color and vibrant flavor. Bonus: basil is high in antioxidants and anti-inflammatory properties.
Pine Nuts & Walnuts:
We love the mix of both nuts in this recipe. Pine nuts offer a classic buttery richness, while walnuts bring a mild earthiness that balances the brightness of the basil. Toasting them beforehand (if you like) deepens their flavor and gives the pesto a velvety texture.
Sponsored Ad
Recipe Origin | HOMEMADE PESTO
Pesto originated in Genoa, Italy, and the word itself comes from the Italian “pestare,” meaning “to pound” or “to crush.” Traditionally, it was made with a mortar and pestle—hence the name. Our version leans on the convenience of a food processor but still delivers on the old-world charm and intensity of flavor.
Tara first made this pesto using basil from her herb garden. Inspired by the abundance of leaves that were growing faster than she could keep up with, she tossed in a few garlic cloves, added a mix of nuts, and pulsed everything together with olive oil and cheese. The result was so good, it never made it to the fridge—it went straight onto pasta, grilled chicken, and fresh baguette slices. Now it’s a summer staple in our kitchen.
Sponsored Ad
Tips, Serving Suggestions, or Storage Advice
Use fresh, vibrant basil: Avoid basil with dark or wilted leaves to keep your pesto bright and flavorful.
Toast your nuts: Toasting walnuts and pine nuts enhances their flavor and adds depth.
Grate Parmesan fresh: It melts better and gives a sharper, more pronounced flavor.
Use high-quality olive oil: A good EVOO makes a huge difference in taste and texture.
Store with a thin oil layer: This prevents the top from oxidizing and turning brown.
Freeze in small portions: Use ice cube trays for perfect serving sizes.
Mix into pasta: Toss with warm pasta and a splash of pasta water for a creamy coating.
Spread on sandwiches or wraps: Adds tons of flavor to grilled chicken or veggie sandwiches.
Use as a marinade: Mix with yogurt or olive oil to marinate chicken, shrimp, or tofu.
Drizzle over roasted vegetables: Adds a fresh kick to everything from potatoes to carrots.
Sponsored Ad
Unique Recipe Qualities
Combines two nuts for a richer, deeper flavor.
Made with just a food processor—no mortar and pestle required.
Easy to freeze and store for later use.
Ready in under 10 minutes.
Bursting with fresh summer basil flavor.
Uses pantry staples you likely already have.
Naturally gluten-free and vegetarian.
Versatile enough for sauces, spreads, dips, and marinades.
A great way to use up excess basil from your garden.
Customizable—swap the nuts, cheese, or herbs for creative twists.
🎉 Exciting News for Wine Cheese Scallops! 🎉 We’re now officially Amazon Affiliates! If you’re planning any Amazon shopping, you can support our blog just by using our link – no extra cost to you, no matter what you’re buying! 🛒💖
🔗 AMAZON.COM 🔗
So whether it’s kitchen gadgets, books, holiday gifts, or anything else you need, every purchase through our link helps us keep sharing delicious recipes, foodie tips, and restaurant finds! 🌟 Thank you for being part of our journey!
Homemade Pesto
Ingredients:
¼ cup walnuts
¼ cup pine nuts
3 tablespoons chopped garlic (about 8 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1½ cups good-quality olive oil
1 heaping cup freshly grated Parmesan cheese
Instructions:
Place the walnuts, pine nuts, and garlic into the bowl of a food processor fitted with a steel blade. Process for 30 seconds until finely chopped.
Add the basil, salt, and pepper. With the processor running, slowly drizzle in the olive oil through the feed tube until fully combined and smooth.
Add the Parmesan cheese and process for an additional minute until well blended.
Use immediately or store in the refrigerator or freezer. To store, place in an airtight container and top with a thin layer of olive oil to prevent browning.
MUST-HAVE TOOLS FOR THIS RECIPE
We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!
Sponsored Ad
FAQ Section
Can I use only one type of nut?
Absolutely! You can use just pine nuts or walnuts, or even substitute almonds, cashews, or pecans.
Do I need to toast the nuts first?
It’s optional but recommended for extra flavor.
How long does homemade pesto last?
In the fridge: about 5–7 days (with a thin layer of olive oil on top). In the freezer: up to 3 months.
Can I make it without cheese?
Yes! Omit the Parmesan for a dairy-free version. You can also try nutritional yeast for a vegan alternative.
What if I don’t have a food processor?
A blender works in a pinch, but the texture may be smoother. Or use a mortar and pestle for the traditional method.
Why is my pesto turning brown?
Oxidation. Be sure to cover the surface with olive oil and keep it sealed in the fridge.
Can I freeze pesto in a jar?
Yes, but leave space at the top for expansion. Ice cube trays or small containers work great too.
What kind of Parmesan is best?
Use freshly grated Parmigiano-Reggiano for the best flavor and texture.
Can I substitute basil with another herb?
You can try arugula, parsley, cilantro, or a mix of greens for fun variations.
Can I thin it out for drizzling?
Yes—just stir in a little warm water or extra olive oil until you reach the desired consistency.
For the freshest ingredients to recreate dishes like these at home, we always visit our local gem, General Steak and Seafood.
Their high-quality selection never disappoints!
Sponsored Ad
Comments