A quick, fresh and healthy classic basil pesto that comes together in about five minutes using a blender or food processor. Perfect as a sauce, marinade, sandwich spread or a pasta topper—this versatile pesto is a weeknight lifesaver.
When I plan a quick grocery run for the week, I always make sure to pick up a few staple ingredients that can be pulled together in minutes. This 5-minute basil pesto is one of those staples: bright, herbaceous and adaptable. It’s simple to make, stores well in the refrigerator, and can be used in many ways to add flavor and nutrition to everyday meals.
I’ve been making this pesto for years. The classic version with pine nuts and basil is my go-to, but it’s easy to vary depending on what I have on hand. Walnuts make a great substitute for pine nuts, and swapping half the basil for arugula or adding a handful of spinach gives extra greens and a slightly different peppery or mild note. No matter the variation, it always turns out vibrant and delicious.
This pesto is a terrific all-purpose condiment. Spread it on sandwiches for instant flavor, toss it with pasta and a splash of pasta water and cream for a quick weeknight dinner, or use it as a marinade for chicken or fish. It also makes a flavorful mix-in for scrambled eggs or omelets—kids love the bright green color, and sneaking extra vegetables into their diet becomes effortless when they’re eating something that looks fun.
For pasta, I usually reserve a small cup of cooking water, then finish with a splash of half-and-half or cream and a ladle of the starchy pasta water to get a silky sauce that clings to the noodles. Sprinkle with a little extra grated Parmesan and cracked black pepper for a fast yet satisfying meal. For sandwiches, mixing pesto with a little mayo or plain Greek yogurt creates a creamy spread that pairs beautifully with grilled chicken, roasted vegetables or fresh mozzarella and tomato.
Storage is simple: keep the pesto in an airtight container in the refrigerator for up to a week. To limit browning, smooth the surface and pour a thin layer of olive oil over the top before sealing. You can also freeze pesto in ice cube trays for single-use portions—defrost a cube to brighten up soups, sauces or dressings.
Ingredients and basic instructions are below. The method is intentionally straightforward: combine the herbs, cheese, nuts and garlic, then stream in olive oil while blending until you reach your preferred consistency. Adjust salt, pepper and oil to taste.
5 Minute Basil Pesto
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Ingredients
- 3/4 cup fresh basil leaves (packed)
- 1 handful baby spinach leaves (optional, for extra color and nutrients)
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts (or walnuts as a budget-friendly substitute)
- 2 cloves garlic, peeled
- Salt and freshly ground black pepper, to taste
- 1/3 cup extra virgin olive oil, plus more if needed
Instructions
- Add the basil leaves, spinach (if using), grated Parmesan, pine nuts and garlic into a food processor or blender. Season lightly with salt and pepper.
- Pulse to start breaking down the ingredients, then blend continuously. With the machine running, drizzle in the olive oil slowly until the mixture reaches your desired consistency—chunky or smooth.
- Taste and adjust seasoning. If the pesto seems too thick, add a little more olive oil or a splash of water to loosen it. Use immediately or transfer to an airtight container and refrigerate.
Tips and variations: Try swapping half the pine nuts for toasted almonds or cashews for a different texture and flavor. Add a squeeze of lemon juice for brightness if you plan to use the pesto as a dip or spread. For a creamier finish with pasta, stir in a little reserved pasta water and a tablespoon of cream or crème fraîche.
Serving ideas: Toss with hot pasta and sautéed cherry tomatoes, spoon over grilled fish or chicken, spread on crostini with fresh mozzarella, or use as a flavorful base for grain bowls and roasted vegetables.
***Originally posted June 12th 2013***