Fresh, vibrant, and packed with herbaceous flavor, this homemade Pine Nut Pesto Recipe is a classic Italian sauce that comes together in just minutes. Made with fresh basil, pine nuts, Parmesan or Romano cheese, garlic, and extra virgin olive oil, this versatile pesto is perfect for tossing with gluten-free pasta, spreading on sandwiches, drizzling over grilled vegetables, or using as a flavorful marinade. It is easy to make, naturally gluten-free, and tastes far better than store-bought pesto.
Prep Time
10 minutes
Cook Time
0 minutes
Total Time
10 minutes
Yield
About 1½ cups
2 cups packed fresh basil leaves
1 cup baby spinach leaves, optional, to replace half of the basil
½ cup freshly grated Parmesan or Romano cheese
⅓ cup pine nuts
½ cup extra virgin olive oil
3 cloves garlic, minced
¼ teaspoon salt, plus more to taste
⅛ teaspoon freshly ground black pepper, plus more to taste
Step 1: Toast the Pine Nuts
For the best flavor, place the pine nuts in a dry skillet over medium-low heat. Stir frequently for 3 to 5 minutes until they are lightly golden and fragrant. Allow them to cool completely before using.
Step 2: Add the Ingredients
Place the basil, spinach if using, toasted pine nuts, grated Parmesan or Romano cheese, minced garlic, salt, and black pepper into a food processor or high-powered blender.
Step 3: Pour in the Olive Oil
While the food processor is running, slowly drizzle in the extra virgin olive oil. Continue processing until the pesto becomes smooth and creamy. If you prefer a chunkier texture, pulse a few times instead of blending continuously.
Step 4: Adjust the Seasoning
Taste the pesto and add additional salt or freshly ground black pepper if desired. If the pesto is thicker than you prefer, blend in another tablespoon or two of olive oil until it reaches your desired consistency.
Step 5: Serve or Store
Use the pesto immediately with gluten-free pasta, grilled chicken, seafood, roasted vegetables, sandwiches, pizza, or as a dip. Transfer any leftovers to an airtight container and pour a thin layer of olive oil over the surface to help preserve its vibrant green color. Refrigerate for up to 1 week or freeze for up to 3 months.
For a more budget-friendly version, substitute chopped walnuts for the pine nuts.
Baby spinach creates a milder flavor and helps maintain the pesto’s bright green color.
Freshly grated cheese produces a smoother texture and richer flavor than pre-shredded cheese.
If freezing, divide the pesto into small containers or ice cube trays for convenient single-serving portions.
For a dairy-free version, replace the cheese with your favorite dairy-free Parmesan alternative or nutritional yeast.
