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Homemade Pesto 3 ways
dani
If you love a great pesto recipe, then check out these three tasty versions. I’ll show you how easy it is to make basil, parsley, and sun-dried tomato pesto. Make a huge batch of each and freeze for summer through winter goodness!
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Prep Time
15
minutes
mins
Freezing time
4
hours
hrs
Total Time
4
hours
hrs
15
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
8
servings each
Calories
130
kcal
Equipment
1 food processor
small freezer containers or ice cube trays
Ingredients
Basil Pesto
2
cups
firmly packed italian sweet basil
2
cloves
garlic
1/2
cup
toasted pine nuts
1/2
tsp
salt
olive oil
Italian Parsley Pesto
2
cups
firmly packed Italian flat leaf parsley
2
cloves
garlic
1/2
cup
toasted walnuts
1/2
tsp
salt
olive oil
Sun-dried Tomato Pesto
14
oz
sun-dried tomatoes w/oil
2
cloves
garlic
1/2
cup
packed Italian basil
1/4
cup
toasted pine nuts
1/2
tsp
salt
olive oil
Instructions
To Make Basil, Italian Parsley, OR Sun-dried Tomato Pesto
Add basil, Italian parsley, OR sun-dried tomatoes to the bowl of a food processor
Add garlic, nuts, and salt
Pulse until well combined
With processor running, drizzle olive oil in until mixture separates from sides of bowl and is processing freely
Scoop into small freezer containers or ice cube tray and freeze for 4 hours or overnight
For cube trays, remove once frozen and place into a freezer bag, seal and store in freezer
Keyword
basil pesto, italian parsley pesto, sun dried tomato pesto