The Best Homemade Pesto Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are a healthier nut option, while sunflower seeds are more affordable.

Cut the tough ends off the garlic scapes and chop them into smaller pieces.

Add the chopped garlic scapes to a Ninja food processor.

Add 2/3 cup of cashews to the food processor.

Add 2/3 cup of grated parmesan cheese to the food processor.

Pour in about 3 tablespoons of lemon juice, adjusting to taste.

Season with salt and black pepper to taste.

Add 2/3 cup of neutral oil (or extra virgin olive oil) to the mixture.

Start blending at the lowest setting, gradually increasing the speed.

Stop halfway through to scrape down the sides of the food processor for even blending.

Blend until the mixture reaches a smooth consistency, adjusting with more oil or lemon juice if needed.

Cook dried pasta noodles in boiling water according to package instructions.

Once the pesto is ready, scoop it into ice cube trays and freeze for later use.

To serve, mix a blob of pesto with cooked pasta, or add a frozen cube directly to the pasta.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens