Homemade Pesto 3 ways
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!
Print Recipe
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
Servings: 8 servings each
Calories: 130kcal
