Pesto
Source: The Lighter Step-By-Step Instant Pot Cookbook: Easy Recipes for a Slimmer, Healthier You
Jump to Instructions ↓A straightforward Genovese-style pesto — fresh basil, garlic, parmesan, pine nuts, and olive oil blended until smooth. The homemade version is worth it purely for freshness: the basil flavor is brighter and more herbal than anything from a jar. Store it with a thin layer of olive oil on top to block air contact, which is what causes browning.
Ingredients
- 1.5 cups loosely packed fresh basil leaves
- 3 cloves garlic. mashed
- 1/2 cup grated parmesan cheese
- 1/3 cup extra-virgin olive oil
- 1/4 cup pine nuts, walnuts or pistachios
Note: You can replace olive oil with 1 ripe avocado and 2 tablespoons cold water, for healthier and creamier pesto
Instructions
- Combine everything and blend in food processor until smooth
Storage
- Up to 5 days refrigerated with a thin layer of olive oil on top to prevent browning. Freeze in ice cube trays up to 3 months.
Variations
- Nut-free — Replace pine nuts with sunflower seeds or pumpkin seeds.
- Walnut pesto — Use walnuts instead of pine nuts; earthier and less expensive.
- No Parmesan — Use nutritional yeast for a vegan version.
Added Aug 27, 2026 · Updated Oct 26, 2026