Joanna Gaines Pesto Recipe

Joanna Gaines’ pesto recipe is a must-try for any home cook who loves fresh, vibrant flavors.

You only need a few ingredients to make this pesto, but you get an incredible depth of taste in return.

Using fresh basil is key to achieving the best flavor.

One trick I’ve found helpful is to toast the pine nuts lightly before adding them to the food processor.

This step brings out a richer, nuttier taste.

I love how versatile this pesto is—it can be used on pasta, pizza, or even as a sandwich spread.

Don’t forget to slowly drizzle in the olive oil for a smooth, creamy consistency.

How to Make Joanna Gaines Pesto Recipe

Ingredients

• 2 cups Basil Leaves (fresh)
• 1/2 cup Olive Oil
• 1/3 cup Pine Nuts
• 3 cloves Garlic (peeled)
• 1/2 cup Parmesan Cheese (grated)
• 1/4 teaspoon Salt

Step-by-Step Instructions

Step 1:

Gather all your ingredients and prepare them for blending.

Fresh basil leaves and peeled garlic cloves are essential.

Step 2:

In a food processor, add the basil leaves, garlic, and pine nuts.

Pulse for 10 to 15 seconds until they are roughly chopped.

Step 3:

With the food processor running, slowly add the olive oil.

This will help the mixture turn smooth and combine well.

Step 4:

Add the grated Parmesan cheese and salt to the mixture.

Pulse a few more times until everything is well blended.

Step 5:

Taste the pesto and adjust the seasoning if needed.

You might want to add a bit more salt or cheese based on your preference.

Tips and Tricks for Making This Recipe

Use Fresh Ingredients

Fresh basil leaves and garlic are key to making an aromatic and flavorful pesto.

You’ll notice a big difference in taste compared to using dried or old ingredients.

Toast Your Pine Nuts

Toasting the pine nuts before blending can enhance their flavor.

Just heat them in a dry skillet over medium heat until they’re golden brown.

Storing Pesto

Store your pesto in an airtight container in the refrigerator.

Pour a thin layer of olive oil on top to keep it from turning brown.

Blending Consistency

Pulse the ingredients in the food processor instead of blending them continuously.

This helps maintain a slightly chunky texture rather than making it completely smooth.

Parmesan Alternatives

If you prefer, you can use Pecorino Romano cheese instead of Parmesan.

It has a sharper taste that some people may enjoy more in their pesto.

What to Serve with Joanna Gaines Pesto Recipe

Grilled Vegetables

You can serve Joanna Gaines’ pesto with a medley of grilled vegetables like zucchini, bell peppers, and eggplant.

Lightly brush them with olive oil and season with salt and pepper before grilling to bring out their natural flavors.

The smoky taste of the grilled vegetables complements the fresh, herby pesto perfectly.

Tomato Mozzarella Salad

A simple tomato mozzarella salad pairs wonderfully with basil pesto.

Slice fresh tomatoes and mozzarella, arrange them on a plate, and drizzle with olive oil and balsamic vinegar.

Sprinkle with a bit of sea salt and freshly cracked black pepper, and garnish with some fresh basil leaves.

Roasted Beets with Goat Cheese

Roasted beets drizzled with goat cheese and a splash of balsamic reduction can be a delightful side dish.

The earthy flavor of the beets and the tangy goat cheese offer a delicious contrast to the vibrant pesto.

Quinoa Salad

A quinoa salad with cucumbers, cherry tomatoes, red onion, and a touch of lemon juice offers a light and refreshing side.

Mix in some chickpeas for added protein.

This provides a nice texture counterpoint to the creamy pesto sauce.

Smashed Potatoes

Crispy smashed potatoes drizzled with a bit of olive oil and sprinkled with sea salt are a perfect accompaniment.

Bake until golden and crispy, and serve them hot alongside your pesto dish.

The crispy exterior and fluffy interior of smashed potatoes work beautifully with pesto.

Variations and Substitutions

Herbs

You don’t need to stick to just basil when making pesto; you can easily swap in herbs like mint, parsley, or cilantro for a completely different flavor profile.

Spinach or arugula can be great alternatives if you’re looking to add a different kind of green to your pesto.

Nuts

Pine nuts can be a bit pricey, so feel free to use other nuts like walnuts, pecans, or even almonds.

Pistachios also work wonderfully but can be as costly as pine nuts, adding a unique twist to the traditional pesto flavor.

Cheese

For a vegan pesto, simply omit the Parmesan cheese and add a bit of nutritional yeast for a cheesy flavor.

You could also use dairy-free cheese alternatives available in stores to maintain a similar texture.

Oils

Olive oil is classic, but you can experiment with other oils like avocado or walnut oil to give your pesto a different taste and richness.

These oils can also introduce new textures that might make your pesto creamier or more robust.

Additional Flavorings

Adding a squeeze of lemon juice can brighten up your pesto and add a refreshing zing.

You can also experiment with a bit of red pepper flakes if you’re looking for a touch of heat.

Texture Adjustments

If you like your pesto a bit chunkier, you can pulse the food processor less.

For a smoother sauce, let the processor run a bit longer until you reach your desired consistency.

How to Store Leftover Pesto

Refrigeration

Place leftover pesto in an airtight container.

Cover the surface of the pesto with a thin layer of olive oil.

Refrigerate it and use within a week.

Freezing

Spoon pesto into ice cube trays for portioned servings.

Once frozen, transfer the cubes to a resealable plastic bag.

Use within three months for the best quality.

Preventing Discoloration

Cover with plastic wrap directly on the surface before sealing.

This helps to minimize exposure to air and prevents browning.

Common Mistakes to Avoid

Using Pre-Packaged Basil

You might think pre-packaged basil saves time, but fresh leaves make a huge difference in flavor.

When using dried basil, your pesto can end up tasting flat and lack that vibrant green color.

Get fresh basil from the market; it’s worth the effort, trust me.

Skipping the Toasting Step for Pine Nuts

Toasting pine nuts might seem like an extra step, but it adds a wonderful depth to your pesto.

If you use raw pine nuts, you’ll miss out on that rich, nutty flavor that makes the pesto unique.

Just a quick toast in a dry skillet will do the trick and boost the overall taste.

Adding All Ingredients at Once

Dumping all your ingredients into the food processor simultaneously can lead to uneven texture.

Start with the garlic, basil, and pine nuts first, and pulse until roughly chopped before adding oil.

Add your olive oil slowly while the processor is running to create a smooth, emulsified pesto.