Homemade Pesto
Fall may be upon us with cooler weather and back-to-school routines, but access to fresh herbs and produce may still be around just a bit longer! With such a short growing season in Alberta, I’m all for savouring our local produce for as long as I can. If you have a herb garden or frequent local farmers markets, you likely will still have access to some fresh herbs like basil! If you are wondering what to do with this late summer/early fall harvest, I have the perfect recipe for you.
Pesto is a versatile and delicious recipe that can be made in bulk and used for a variety of recipes. I personally love using fresh pesto in pasta (pairs great with proteins like chicken or shrimp), homemade pizza (goat cheese is delicious with pesto) or as a tasty addition to a sandwich.
Before we dive into the recipe, I just want to add a quick note on herbs. As a dietitian, I love helping clients finds easy ways to boost their overall nutrition and get more plants in their diet. Herbs are highly underrated! Both fresh and dried herbs provide nutrients and many are good sources of antioxidants. They can be a great addition to a plant-forward and anti-inflammatory pattern of eating. Making pesto which also uses olive oil and nuts (heart healthy fats) is a great way to take your meals to the next level!
Homemade pesto in a glass jar
Ingredients:
2 cup fresh basil leaves, washed and pat dried
1 clove garlic (or more if you like) or you can use 1/2 tsp of garlic powder
1/3 cup walnuts (or 1/4 cup of pine nuts)
1/2 cup freshly grated parmesan cheese (fresh makes a big difference!)
1/3 cup olive oil
Salt and black ground pepper to taste
Instructions:
Yield: 3/4 C pesto
Prep time: 10 minutes
Place all ingredients in a food processor except oil (can be added gradually in a stream). *
Pulse briefly to blend to avoid heating the pesto or over processing it. It’s done when the nuts and leaves are roughly crushed.
Stir with a spoon to ensure all ingredients are mixed well.
Add salt and pepper to taste and extra olive oil if you desire a thinner consistency.
*If you don’t have a food processor, this can also be made in a small blender (the ones that you can use to make smoothies). However, you need to be more careful to not over blend or heat the pesto leaves as this will impact the flavour.
Tips:
Avoid heating pesto as it will lose flavour- add it at the end of the recipe.
Homemade pesto can be stored in a container in the fridge for 2-3 days.
You can also freeze it in ice cube trays - defrost and use later.
Ingredients can be adjusted to taste - add more or less garlic, oil or salt.
You may need a bit more olive oil when adding to certain recipes (spreading on a pizza).
Ideas for using pesto:
Pasta sauce with shrimp or chicken
Pizza sauce (goes great with chicken and goat cheese)
Use as a salad dressing - mix a small amount with chickpeas, tomatoes, cucumber and feta for a tasty and refreshing salad.
Mix into scrambled eggs while cooking
Spread on toast as part of a chicken and brie sandwich
Looking For Support With Personalized Nutrition?
Clients often tell me they are interested in using more herbs and spices to add flavour to their meals but don’t know where to start. I love sharing ideas and strategies to increase flavour and enjoyment in eating!
If you live in Alberta and are looking for personalized nutrition support to improve your eating or help manage a health condition, I would love to help! I work with clients to provide personalized recommendations and help them reach their health goals while making sustainable changes that work for them.
If you would like to learn more about services offered, feel free to browse my website or reach out to book a discovery call!
What’s your favourite way to enjoy pesto? Let me know in the comments below!
About The Author
I'm Anna Maria Campbell, a registered dietitian and nutritionist (RD, MHSc, CDE), and I offer personalized nutrition counselling to help you improve your health and feel your best. Whether you're managing diabetes, dealing with digestive issues, working on your cholesterol, or supporting your liver health, we'll build a plan that fits your life—not the other way around.