By Arielle Weg-Zager
A few years ago, there was a viral TikTok video where an influencer said, “Call me crazy, but I’ve never liked store-bought pesto.” The statement ended up all over the internet and quickly became a running joke across social media. While I do love a store-bought pesto (the convenience factor alone makes it something I always keep on hand), I did recently discover that the energy and effort required to make a homemade pesto is absolutely worth it. In fact, I think making homemade pesto every summer is something everyone should do.
I always thought pesto had to be made with very specific ingredients (basil, pine nuts, high-quality olive oil, and Parmesan cheese). The ingredients sounded expensive, and the technique sounded hard (do I need a mortar and pestle? Do I need to drizzle in the olive oil just right?) I’d rather just grab a jar and move on. But this all changed last summer when I found myself with a little too many herbs than I knew what to do with. I’ve often tossed them in the freezer to make homemade broth down the road, but this time, I decided to give homemade pesto a try with what I had on hand and see what happened.
I grabbed my bunch of parsley and a few leftover sprigs of basil and dill, rummaged through my pantry for all of the leftover bags of almonds, walnuts, pumpkin seeds, and pine nuts, and used my regular cooking olive oil from the counter. I grabbed my blender and gave everything a whirl. It was…perfect.
The pesto came out bright and delicious. I could add other elements to my own taste (an extra clove of garlic or the juice of half a lemon). And, it was a surprisingly versatile condiment to have on hand. The rest of the week was full of pesto-infused goodness. I used it as a sauce over pasta with a splash of pasta-cooking water and cream, and spread it over sandwiches with grilled summer veggies, like this Grilled Cheese with Zucchini and Pesto (which my husband declared was better than a restaurant). I even used it to cook eggs, like these Kale Pesto Fried Eggs, and marinated mozzarella balls and tomatoes to top salads. It was especially excellent drizzled over bowls and skillets, like this Warm Pesto Grain Salad or Pesto Steak, Asparagus, and Potato Skillet. The surprisingly quick amount of work it took to make the homemade pesto led to an entire week of flavor-packed meals at my fingertips.
And while you may think homemade pesto is more expensive than the jarred stuff, you’d be surprised. I’ve learned to always start with what I have on hand (leftover herbs in my produce drawer from a recipe or half-full bags of nuts in my pantry). Then, I opt for items that are on sale or in peak season and sold at a lower price point. Who says pesto has to be made with basil and pine nuts? I experimented with all kinds of herbs, nuts, oils, and cheeses.
Plus, homemade pesto usually makes a few cups at a time, leaving you with enough to really use over and over all week long. Just store it in an air-tight container and drizzle a little oil over the top to fully cover the pesto to protect it from turning brown. It can easily last the week, or you can freeze it in an ice cube tray and store frozen cubes up to six months.
Ready to start making your own pesto? Get the Anything Goes Pesto recipe here.
Arielle Weg-Zager is the digital editor of SavoryOnline and has been writing about food, nutrition, and health for over 9 years. She collects cookbooks and loves nothing more than cooking elaborate meals for her friends or exploring the local restaurant scene.
