Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
How long does it keep? Can I can it and water bath it to keep longer in cupboards, or will it not need special processing due to to be the olive oil?
Hi, Michelle! I usually freeze pesto, and I’ve kept it for 6 to 9 months that I way. I use the same method outlined in the recipe — ice cube trays. This wasn’t written as a canning recipe. If you’re curious about that, Food in Jars, has great resources. Good luck!
Hi Michelle, you cannot water-bath can this recipe. You might be able to pressure-can it, though I have no idea how to do that nor how it would turn out.
I wanted to lick out the food pricessor bowl.
Perfect, clear, simple recipe, the video is totally professional, amazing website, my first visit, I will return for sure! Thank you.
I used the full amount of basil – no spinach – and I used raw almonds, because that’s what I had. The pesto is wonderful, spicy and peppery the way I wanted it to be.
Can I make this with purple basil?
You could make pesto with any kind of basil–or any herb really, so the answer is yes, Grant! Thanks for your question.
Great recipe! I also used almonds……second time making it this week……
Would it be fine if I used a blender?
Hi Indira! It’s going to depend on your blender. If it’s a high speed one like a Vitamix, you can usually make pesto in those. A standard blender’s blades and motor aren’t equipped for this kind of incorporation of ingredients, though. A food processor will give you the most pesto-like pesto in terms of texture–if that makes senses. Thanks for your question. Let us know how it goes!
Delicious! I substituted sunflower seeds for the pine nuts and it turned out fabulous.
Excellent and good for your family
This was so good! I did sub 1 cup baby spinach and added more cheese so I skipped the salt. 10x better than jarred pesto!
Hi – Yes, you can freeze Pesto (with the cheese in it) – I do it all the time. There are certain cheeses that don’t do well and change texture when freezing, but the parmesan cheese will be fine when mixed with the other ingredients and then frozen. I usually make a few small batches and then freeze them; pulling them out of the freezer as needed. Enjoy! :-)
i’m italian from Genoa, where is the only real pesto…you are doing a bad wor…the original recpe wants only little leafs of basil, a pound of Sardinian pecorino cheese, a clove of garlic and pine nuts. After done the pesto, you must cover above with parmesan and put it in freezer to conservate it
It was a simple quick recipe. Easy to make and tasty. The only thing I add a zest of lemon and a dash of lemon juice. Next time I will try it with the spinach. Thanks for the recipe.
Loved this recipe, it turned out great. I will use it in the future. I used the spinach and walnut option. I would just like to know how long does it keep in the fridge?
Hi Christa, I’m so glad you like it! I would usually say a week for the pesto, but I’ve been known to keep some around for 2 weeks. The oil in it helps protect it from spoiling quickly.
Most delicious pesto I’ve ever made. I’m vegan so I usually use vegan parmesan cheese as a 1:1 swap for the regular parmesan cheese. Sometimes I use 1/4 cup nutritional yeast instead. Either way, fantastic.
Delicious simple fresh ingredients so easy to make! I added more garlic for zing! Everyone loved it!
I’m so glad you liked it Tanya!
Came out great! I didn’t have enough basil and substituted with spinach. In order to get rid of its bitterness i heated it on a pan first (no oil just the leaves) and added to the recipie when it cooled down. Put in less olive oil as well to make a bit healthier.
Lovely recipe! I blanch the basil in boiling water for 5 seconds and dunk in an ice bath. This protects the color as well as minimizing any bitterness from mature basil plants. I also add 1/8 tsp. fruit fresh to preserve color. I can freeze my pesto and it is beautiful when thawed. Thanks for all of your wonderful recipes!!!
Mine had a bitter taste, not sure why as I used sweet basil from my garden. Perhaps it is because I only made the pesto 5 days after I picked it. It was kept in container with lid in fridge?
Hi Kay, did your garlic by any chance have a green core? If so, that green bit can be quite bitter.
Hi Kay, sometimes the garlic or the oil can give a bit of a bitter aftertaste. I find using a milder extra virgin olive oil and a little less garlic helps stop that.
Perfect! I can adjust this recipe to my taste. I tried the idea of using some spinach with the basil. Delicious!