This pesto recipe from Joanna Gaines instantly improves whatever it touches, including pasta, chicken, fish, sandwiches, veggies, eggs, salads, and more. It is scrumptiously cheesy, garlicky, and herbaceous, filled with basil that is spicy, Parmesan that is salty, pine nuts that are nutty, garlic that is zippy, and olive oil that is rich.
Try More Recipes From us:
- Joanna Gaines Pumpkin Pie Recipe
- Joanna Gaines Classic Cheesecake Recipe
- Joanna Gaines Pumpkin Pie Recipe
Why You’ll Love This Joanna Gaines Pesto Recipe
- The abundance of fresh ingredients in this handmade pesto makes it far superior to any store-bought jar. It’s a fragrant, dazzling flavor explosion that packs a serious punch despite having no artificial ingredients or preservatives.
- The greatest pesto can be made with my little-known tricks. Basil pesto is kept from turning bitter by not over-processing the oil and by adding a squeeze of lemon juice, which both brightens the color and amplifies the flavor of the fresh basil. If you give it a shot with these modifications, you won’t be able to succeed with any other approach.
- When you make your own pesto. you may tailor it to your preferences in terms of consistency, flavor (more or less garlic, cheese, lemon, etc.), and appearance.
- It’s so simple, it’ll blow your mind. This revolutionary basil pesto recipe requires only a handful of basic ingredients and a short amount of time to prepare.
- Put an end to the monotony. Having a sauce that packs a serious punch is the key to taking your food to the next level. Bright, herby, garlicky, nutty flavor is amplified in everything you put this basil pesto on. It shines as a condiment whether it’s being used to mop up steak, chicken, fish, or vegetables, drape over eggs, pasta, or pizza, spread on sandwiches, burgers, wraps, paninis, dipping vegetables, bread, and more. When you finally get it, you won’t know how you ever got by without it!
- This homemade pesto is great to have on hand in the freezer. Pesto that retains its freshness and robust taste after being frozen? Make a double or triple batch and store some in ice cube trays for later.
- This pesto recipe can be used in a wide variety of ways. You can use any greens, herbs, or nuts you like in this dish, which is one of its best features. Every batch of pesto you produce can be unique! After this point in the post, you’ll find a ton of alternatives.
What Is Pesto?
To relate to the original meal, the sauce is called “Pesto alla Genovese,” after the city of Genoa in Liguria, Italy, where it was first created. It is usually made by combining olive oil with crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese like Parmigiano-Reggiano or Pecorino Sardo.
Joanna Gaines Pesto Recipe Ingredients
- Basil. It’s true, there are 160 distinct kinds of basil, and they run the gamut from fiery to sweet. Basil, or “sweet basil” as it is more commonly known, is the basil most commonly used in Western cooking since it is the most widely available basil species in the United States and is the one typically used to make pesto. Sweet basil, specifically Genovese basil, is what is used most often in Italian pesto sauce. The leaves of Genovese basil are velvety smooth and vibrantly green, and it has a light, floral fragrance. Pesto will turn out black and stringy if you use basil from plants with thick leaves that have noticeable veins and brown patches.
- Cheddar cheese with Parmesan. Use freshly grated Parmigiano-Reggiano from a block instead of any powdered or pre-shredded cheeses for the greatest pesto. The Parmesan known as Parmigiano-Reggiano comes from one of the following regions in Italy. A two-year-aged Bologna, Mantua, Modena, or Parma. You can still obtain some good “Parmesan” in the United States, but it is not governed by strict standards and is usually only aged for 10 months, making it less flavorful and complex.
- Pinyon Nuts. Get rid of the salt and use raw pine nuts. While any pine nut can do in a pinch, splurging on some fresh from the Mediterranean or Italy will yield the best results. These are usually the Pinus Pinea species, often known as the ‘Stone Pine’ and are noticeably sweeter without any metallic flavor or leaving you with “pine mouth.” Pesto made with Italian pine nuts also has a smoother, creamier foundation. In place of pine nuts, cashews and garlic make an excellent alternative. Fresh garlic from young heads should be plump and juicy, delivering the best possible pungent flavor. Depending on how garlicky you prefer your handmade pesto, adjust the amount used accordingly.
- Lemon juice. Lemon is not an ingredient in conventional basil pesto, so feel free to take it or leave it, but we enjoy the way it brightens the entire herb sauce, enlivening the components without making the sauce taste “lemon-y.” The finest flavor comes from fresh lemon juice, but bottled will do in a pinch.
- Extra virgin olive oil. Depending on your taste, you can use either standard olive oil, which has a softer flavor, or extra virgin olive oil, which has a stronger flavor.
- Salt and pepper. Adding salt and pepper to your food is a must. Add more or less seasoning as desired.
How To Make Joanna Gaines Pesto Recipe?
- Warm a skillet that doesn’t stick over moderate heat (without any oil). Toss in pine nuts, and toast until they’re evenly browned. Immediately take them out of the pan so they don’t keep cooking.
- To make the pesto, place all of the ingredients except the olive oil in a food processor (basil through pepper).
- Finely chop by pulsing in a food processor.
- Drizzle the olive oil in while the food processor is running, and keep doing so until everything is incorporated.
- If you like your pesto thinner or smoother, add more oil after you’ve tried it with half a cup. Salt, pepper, and/or lemon juice can be added to personal preference.
- Make it consistent with your preferences. To adjust the consistency of the pesto to your liking, use more or less olive oil. Pesto can be used as a spread or tossed with pasta; for pasta, a thinner consistency is preferred. After the pesto has been processed, if you want to add more olive oil, mix it in rather than blending it to prevent the oil from becoming bitter from over-oxidation.
- Extra cheese, less meat, whatever. The amount of cheese added to pesto sauce depends on factors such as the individual’s taste and the method of serving. When serving pasta, use more Parmesan and when serving fish, use less. Parmesan’s intensity can also fluctuate, so that’s another factor.
- Some garlic, perhaps. For a more garlicky pesto, add up to 4 cloves of garlic. Two cloves of garlic should be enough for those with a softer palate. After the pesto has rested for 15-30 minutes, you can taste it and add additional finely minced garlic if you like.
- The lemon is optional. If you don’t want a lemony pesto, feel free to leave out the lemon, cut back on the amount, or even add more lemon or lemon zest.
- To taste. Don’t be afraid to play with with the sauce’s seasoning to get it just right, both for the intended purpose and for your own taste. You might season it with a bit more salt, pepper, or hot pepper flakes if you like.
- Don’t bother with that basil. If you’re not a fan of the typical flavor of basil, try a new kind, like lemon basil, mint basil, Greek basil, or large leaf Italian basil. Each will provide a different and interesting dimension to the final flavor of the dish.
- Attempt a color change by exchanging the greens. You can replace all of the basil with another leafy green, or experiment with a mixture of parsley, cilantro, mint, arugula, kale, spinach, etc.
- The addition of herbs is essential. Try seasoning the pesto with some marjoram, mint, thyme, or oregano in addition to the basil.
- Make a cheese swap. Toss in some Pecorino Romano for part of the Parmesan Reggiano for a more pungent, salty, tangy, and savory flavor. Cotija cheese, when combined with cilantro and toasted pumpkin seeds, makes for a delicious snack.
- Change out the nuts for something else. You can substitute other nuts for the pine nuts if you want.
- Leave out the nuts. Substitute other seeds, such as those found in pumpkins, pepitas, hemp, etc., for the pine nuts.
- Enhance the flavor by a large margin. Sun-dried tomatoes, roasted red peppers, jalapenos, red pepper flakes, anchovies, capers, olives, artichoke hearts, etc. are all great additions to pesto.
- Spicy condiments are welcome. A dash of red pepper flakes is one of my favorite additions.
- Create a pesto that’s suitable for vegans. Use a dairy-free cheese alternative or sprinkle on 3 tablespoons of nutritional yeast in place of the cheese. Nutritious yeast has a flavor profile that resembles both nuts and cheese.
What To Serve With Joanna Gaines Pesto Recipe?
- Pesto Pasta
- Pesto French Bread Pizza
- White Pesto Pizza
- Pesto Flatbread
- Pesto Chicken Salad
- Chicken Pesto Sandwich
- Pesto Panini
- Pesto Wraps
- Pesto Pasta Salad
How To Store Joanna Gaines Pesto Recipe?
In The Fridge:
Since pesto is produced from fresh, natural ingredients, it must be refrigerated after preparation. It can be stored for up to 5 days in the refrigerator if stored in an airtight container, but it is at its peak of freshness and flavor during the first 3 days. When you’re ready to use your homemade pesto, give it a quick toss to incorporate the oil that has settled on the top.
In The Freezer:
Pesto sauce can be frozen in a single flat layer in a freezer-safe bag or divided into smaller portions and frozen in separate bags. Pesto can be used at any time by letting it thaw in the fridge or on the counter, or by breaking off pieces and using them. Basil pesto can be frozen for up to three months and then thawed in the refrigerator (not the microwave) before being used.
- Seal the pesto in an airtight container by pressing plastic wrap directly onto the surface.
- Before sealing the pesto, pour a thin coating of olive oil over the top to coat the surface.
- For best results when using basil leaves in a food processor, quickly blanch them. The leaves’ vibrant green hue is preserved. The leaves of basil can be blanched by first placing them in boiling water for 5-10 seconds, and then immediately placing them in freezing water. Before you begin making the pesto, make sure the leaves are totally dry.
Is Pesto Always Basil?
Pesto Alla Genovese, the traditional method of making basil pesto, is by far the most common. In fact, basil pesto is universally understood to be meant when the word “pesto” is used without more specification in a recipe or menu description. However, pesto sauce can be made in countless different ways. Any leafy green, such as parsley, arugula, kale, or spinach, can be substituted for basil in pesto. The same goes for the nuts used: almonds, walnuts, cashews, or pistachios. Your creativity is limitless, so go crazy!
Can I Use Store-bought Shredded Or Grated Parmesan?
If you absolutely must use pre-shredded or pre-grated Parmesan, then shred it instead of grating it and use half as much as the recipe calls for rather than the full 34 cup of freshly grated Parmesan. Grated Parmesan from a jar is more dense than freshly grated Parmesan, which is more airy, so you can use less of the jarred variety.
Try More Recipes:
Joanna Gaines Pesto Nutrition Facts
Amount Per Serving
- Calories 323
- Total Fat 32g
- Saturated Fat 5.9g
- Cholesterol 15mg
- Sodium 316mg
- Total Carbohydrate 4.7g
- Dietary Fiber 0.6g
- Protein 6.9g
Nutrition Facts Source: Source
- Amount Per Serving
- Calories 323
- Calories from Fat 286
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 5.9g30%
- Trans Fat 0.2g
- Cholesterol 15mg5%
- Sodium 316mg14%
- Potassium 133mg4%
- Total Carbohydrate 4.7g2%
- Dietary Fiber 0.6g3%
- Sugars 0.5g
- Protein 6.9g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.