Pantry basic: pesto is a five-minute blender sauce that earns its place in every fridge. Basil, pine nuts, garlic-free brightness, and good olive oil blitz into a vivid green paste that lifts chicken, shrimp, and salads alike. It's the paleo answer to the Parmesan classic and you genuinely won't miss it.
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.
Pro Tips
- Stream the olive oil in with the blender running — that's what emulsifies the pesto into a silky sauce rather than a oily pile of chopped leaves.
- Blanching the basil for ten seconds in boiling water keeps the pesto vivid green for days; straight-from-the-bag basil darkens within hours.
- Toast the pine nuts lightly first for deeper flavour, or swap in walnuts entirely — they're cheaper and traditional in many regional pestos.
- Pour a thin layer of olive oil over the surface before sealing the jar; it keeps the air out and the colour bright for the full week.
Frequently Asked Questions
How long does homemade pesto last?
Up to seven days refrigerated under a film of olive oil, or three months frozen — pour it into ice cube trays for ready-made portions.
Is pesto really paleo without Parmesan?
Yes. The nuts and olive oil give it body and richness; most tasters can't identify the missing cheese, especially over warm food.
Can I use a food processor instead of a blender?
You can, though the texture will be slightly coarser. A blender gives that super-fine chop the recipe favours.
What can I do with leftover pesto?
Stir it into scrambled eggs, spoon it over grilled fish, or thin it with lemon juice for an instant salad dressing that feels intentional.
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.
