This recipe for homemade pesto is so easy to make and tastes so much better then the jarred stuff you will find at the grocery.
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Pesto is one of my all time favorite sauces. I swear that I can (and have) eaten it by the spoonful. It has such a great flavor and goes well with so many protein and veggie combos.
This homemade version is absolutely delicious and so easy to make. You can easy halve, or double the recipe to suit your needs. If you have any extra, it will keep in a tightly sealed container for 10 days to 2 weeks.
It also freezes really well. At the end of the summer, I like to use up all the basil left in my garden (which is actually just a single pot of herbs on my front porch) to make a BIG batch of pesto.
Then, I freeze it in an ice cube tray and transfer the cubes to a freezer bag. This makes it super easy to portion for meals and it thaws in no time at all!
A truly great sauce should be developed over time. My hope is that you will use my recipe as a base to build your own. With that said almost all of the ingredients can be left out or swapped with something else.
- Basil – You can use all basil as I have done in this recipe, or use half basil and half spinach or kale. Both spinach and kale will give your pesto a milder flavor.
- Parmesan cheese can be increased, decreased or swapped with Romano cheese. If you want to keep this recipe dairy free you can use a vegan parmesan cheese or nutritional yeast.
- Garlic Cloves – You can increase or decrease the garlic to suit your taste. In a pinch, you can even use garlic powder in place of the fresh garlic.
- Lemon Juice – This ingredient is totally optional but I think it adds a much-needed pop of acid. It also helps to extend the life of your pesto, so if you plan on storing it in the fridge for a little while, you will want to be sure to use the lemon juice.
- Pecans – Traditionally pine nuts are used in pesto. You can sub the pecans with pine nuts or just about any nut variety. I’ve used walnuts and macadamia nuts which are both great alternatives.
Be sure to check out these other great recipes:
- Chicken Pesto Lasagna with Zucchini Noodles
- Easy Low Carb Mason Jar Salads
- Easy Low Carb Marinara Sauce
Homemade Pesto with Pecans | Low Carb
- Place all of the ingredients into the bowl of a blender or food processor. Pulse until everything is smooth, occasionally stopping to scrape the sides with a rubber spatula.
- Enjoy immediately, store in a tightly sealed container in the fridge for up to two weeks or freeze until ready to eat.