Classic Pesto

Pesto is one of those sauces that is great to have on hand because it goes well on so many things! I love to make a big batch of it and keep some in the fridge for the week and then freeze the rest in little containers so I have it on hand when I’m in a pitch. It is really easy to make and has very few ingredients- most of which you will probably already have in your fridge and pantry! This is a good classic recipe to go by and can be used to swap out with lots of other ingredients. I have used a combination of arugula and basil as well as kale and they have both turned out delicious! You can also play around with different nut options if walnuts aren’t your thing. I use this pesto tossed with pasta, roasted on chicken or salmon, as a dressing for salads, a sauce on protein bowls- it really is so versatile! Enjoy!


Classic Pesto

  • Prep Time: 10m
  • Total Time: 14m
  • Yield: 1 1/2 cups pesto


  • 1/3 c walnuts or pine nuts, toasted
  • 4 garlic cloves, crushed
  • 3 c of basil, can substitute with some spinach
  • 3 lemons, juiced
  • 1 lemon, zested
  • 1/3 c parmesan
  • 1/4 c EVOO
  • salt and pepper, to taste


  1. To make the pesto, first toast the nuts. Pour the nuts in a dry, nonstick skillet and let cook for 5 to 8 minutes on medium heat. You want them golden but not burnt. You will be able to smell them when they are ready.
  2. Next, add the garlic to the food processor and pulse until finely minced. When the garlic is chopped, add in the basil. Pulse everything until finely chopped as well. Add in the lemon zest, juice, walnuts, salt and pepper and blend everything to combine.
  3. Lastly, add in the parmesan and blend while slowly drizzling in the olive oil. You may need more or less olive oil, just depending on how thick you want the pesto.
  4. Taste the pesto to adjust any necessary seasonings. Enjoy!

xo, Rachel

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