Learn how to make Homemade Pesto from the garden with this simple recipe:
Homemade Pesto
Yield – 4 servings
Preparation Time – 5 minutes
Cooking Time – 0 minutes
Ingredients
- 1/3 cup pine nuts
- Handful of mint leaves
- Several handfuls of basil leaves
- Handful of spinach leaves
- 2 garlic cloves
- 3-4 Tbsp olive oil
- Salt and pepper, to taste
**Sorry I didn’t take exact measurements, as I just used what I had picked and added enough olive oil to reach the consistency I wanted.
Directions
- Add pine nuts and mint in the food processor.
- Fill the food processor with basil leaves. Then pulse a few times before adding a handful of spinach. Add olive oil until it reached the consistency I wanted plus about 1 tsp salt and a few dashes of pepper. Pulse until reaches the consistency you wish. Use immediately or freeze for use in future meal.
Because I didn’t use it right away, I froze it in 2 portions…one I plan to use for a chicken pesto recipe, and the other with pasta!
Tiff says
Seriously, I could gobbled this stuff down by spoonfuls. The mint sounds refreshing. Do you toast your pine nuts?
Kim says
I never realize how much I love pesto until I made it with part spinach (instead of all basil). I always thought it was too strong. But yours with mint in addition I think would be even better! And I never thought of making it without the parmesan, but it certainly would cost less and even be healthier. Thanks for the idea!
Dr.Kim from FamilyNatural.com
Danielle says
That looks so great! We have never had pesto in a meal before. I am going to have to try it!
Mary W says
I freeze pesto as well. I primarily freeze in small amounts to add to soup, pizza, etc. later in the year. For that I use a muffin tin. Put muffin liners in the tin and a couple of spoons of pesto. After it’s frozen take the pesto and paper liners out and freeze in a freezer bag or container. Take out as many (or few) as you need later.
I notice you didn’t add parmesan cheese. Is there a particular reason? Cheaper? Or do you add later?
dawn says
Oh Mary, that’s a great idea (the muffin liners)!!!! i made a bunch last year & i think i liked it better in march than i did fresh! someone posted a chicken-pesto quesadilla — such a simple idea — completely addictive! i’ll have to plant some spinach now, just to try this out. d’you think it’d be just as good w/ walnuts instead?
LuAnn says
Hubby LOVES pesto!
Angela says
I make a pesto with these same ingredients, and it is absolutely DELICIOUS! I add a little parmesan in mine if I have it, and either use it over chicken, pasta, or shrimp/salmon. It is absolutely delicious in summer with seafood or shellfish. Very light and simple. Of course, living on the coast we get cheap fresh seafood, so it’s easier to make a $5 dinner from seafood down here 🙂 Even my 19 month old loves pesto!
Ellen says
Pine nuts are not cheap. Can you substitute ?
Kelly says
I made this and found a stash in the freezer so I mixed it with diced, grilled chicken, and put it on low carb tortillas with tomatoes and regular greek yogurt. So good!
Erin, The $5 Dinner Mom says
That sounds divine Kelly!!!
Lynn says
I really want to make my own pesto! I will have to try your recipe. My kids gobble down a dish that I make with pesto in it. Chicken with bow tie pasta and diced tomatoes and pesto. Yum!! It will be cheaper if I make it myself!