PANTRY BASIC PESTO
My mom is known for her awesome pesto. We used to have pasta with pesto all the time when I was younger, but now that we’re Paleo we like to serve it on chicken, shrimp, and even salads. The original recipe had Parmesan cheese in it, but we simply skip it and you can barely tell the difference. It freezes really well (I used to bring pounds of it to college with me), so make a double batch and save some for later. MAKES ¾ CUP
PREP TIME: 5 minutes
COOK TIME: None
1 cup (240 ml) tightly packed fresh basil leaves
½ teaspoon salt
3 tablespoons (45 ml) pine nuts or walnuts
1 to 2 tablespoons (30 ml) water
3 tablespoons (45 ml) extra-virgin olive oil
- In a blender or food processor (we prefer a blender because we like ours super finely chopped), blend the basil, salt, pine nuts, and water. Keep the blender running while you stream the olive oil in.
- Transfer to a mason jar or other container with a tightly fitting lid, and store refrigerated for up to 7 days or freeze.
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Pantry basic pesto is the five-minute jar of basil magic that turns plain chicken, shrimp, or a pile of greens into something worth sitting down for. We skip the Parmesan you'd find in the classic version and honestly don't miss it — the pine nuts and olive oil carry all the richness. Blend a double batch and thank yourself all week.
Pro Tips
- Use a blender rather than a food processor if you like a finely chopped, emulsified pesto — the processor leaves it looser and more rustic.
- Stream the olive oil in only after the basil and nuts are broken down; it emulsifies into a creamy sauce instead of a pool of oil.
- Walnuts work in place of pine nuts for a budget batch and give a slightly earthier flavor — toast them first for more depth.
- Press a thin layer of olive oil over the surface before sealing the jar; it keeps the basil from oxidizing and turning brown.
- Freeze the pesto in an ice cube tray, then pop the cubes into a bag — single-serving pesto on demand for up to 3 months.
Frequently Asked Questions
How long does this pesto keep?
Up to 7 days refrigerated in a tightly sealed jar, or about 3 months frozen. Press plastic directly onto the surface to slow browning.
Is pesto really Paleo without Parmesan?
Yes — this version leans on pine nuts and olive oil for richness, and the garlic and basil keep it plenty flavorful. Most people can't tell the cheese is missing.
What can I serve Paleo pesto with?
Toss it with chicken or shrimp, spoon it over roasted vegetables, thin it with a little oil for salad dressing, or swirl it into a bowl of soup.
Can I use dried basil instead of fresh?
Fresh basil is essential here — dried basil turns the pesto dull and grassy. If basil is out of season, spinach or a basil-spinach mix makes a greener, milder pesto.
Recipe Card
Ingredients
Method
- In a blender or food processor (we prefer a blender because we like ours super finely chopped), blend the basil, salt, pine nuts, and water.
- Keep the blender running while you stream the olive oil in.
- Transfer to a mason jar or other container with a tightly fitting lid, and store refrigerated for up to 7 days or freeze.
