Homemade Pesto


I'm always a fan of things I can make ahead. This post also serves as a movement to end purchasing bottled goop that pass as pesto on the shelves of grocery stores. There are a lot of preservatives in them and the taste is just wrong. Pesto is super easy to make, all you need is a blender and 10 minutes of your time. When bottled properly, it lasts about a week in the refrigerator.

A few simple dishes where I've used this pesto recipe in (Sorry, we gobbled it up quickly so there aren't any photos!):

  • Stir fry some garlic, zucchini and cherry tomatoes in olive oil, add the pesto at the last minute when all the vegetables are cooked through.
  • On days when I crave for a flavorful meal but still want it to be healthy, I warm up cooked quinoa, add shredded cooked chicken meat and mix in the pesto. (You can also use whole wheat pasta to replace quinoa for this recipe)
  • Mix the pesto with cream cheese and some heavy cream and you have an instant dip! Now all you need are chips/crackers!

So I hope I've convinced you enough to take only 10 minutes of your week. If you do, nutty and woodsy vegetable/pasta/meat dish(es) are within arm's reach for 7  days! Enjoy!

 Notice that adorable 4 oz. ball jar, that's from Paper Straw Love


Homemade Pesto


  • A big handful of Basil leaves
  • 3-4 Tbsp. Olive oil, more if needed
  • 1/4 cup Parmesan cheese, grated
  • A handful of toasted Pine nuts (But since I had cashew nuts in my pantry, that's what I used for this recipe)
  • 2 garlic cloves, crushed
  • Juice of half a lemon
  • Salt and Pepper


  1. Place the garlic and nuts on the blender and pulse until nuts are finely chopped.
  2. Combine the rest of the ingredients in the blender and pulse until everything has come together. Add more olive oil if mixture is too dry.
  3. Season with salt and pepper.