One of my favorite summer sauces is Homemade Pesto in a Blender. Why use a blender? Because I hate pulling out my food processor, and my blender is always out and ready for use (I am a lazy cook!).
My mom always plants basil in her herb garden in the summer, so she always has a ton of fresh basil to use up. The best thing about pesto though is you don’t have to just use basil. You can add spinach, sun-dried tomatoes, parsley… the options are endless.
I love topping my pizzas with pesto, using it as a spread on sandwiches, and of course pouring it over a big bowl of pasta!
How to make Homemade Pesto in a Blender:
- Dump basil, pine nuts, Parmesan cheese, lemon, and salt into a blender.
- Pulse the blender while slowly pouring in the olive oil.
- Blend for another 30 seconds or so, until everything is thoroughly combined.
Here are some other ingredients you could add or swap out:
- Add a couple cloves of garlic
- Add a handful of spinach or kale
- Swap out pine nuts for walnuts, pecans, or almonds
- Add sun-dried tomatoes
If you love this recipe I would love to know! You can rate this recipe and leave a comment, and tag a photo on Instagram @hungrywaitress! Here’s the recipe:
PrintHomemade Pesto in a Blender
Making Homemade Pesto in a Blender is an easy way to enjoy this summery sauce. Enjoy Pesto over pasta, sandwiches, or pizza! It’s so versatile.
Ingredients
- 2 cups packed basil leaves, if you don’t have enough basil, you can mix in spinach or parsley
- ¼ cup pine nuts
- 1/2 cup parmesan cheese, grated
- Juice of one lemon
- ⅛ tsp salt
- ½ cup extra virgin olive oil
Instructions
- Dump the basil, pine nuts, Parmesan cheese, lemon, and salt into a blender.
- Pulse the blender while slowly pouring in the olive oil.
- Blend for another 30 seconds or so, until everything is thoroughly combined.
Top this Sun-Dried Tomato Pesto Zucchini and Mushroom Pasta (to make this pesto vegan just skip the Parmesan Cheese)
Or this Gnocchi with Mushrooms and Artichokes!
Or this Easy Chicken Pesto
Excellent, I’m also a lazy cook, thanks for the receipe
You’re welcome!
I just made this in my blender, it worked! I excitedly bought all the ingredients for pesto but later dreaded pulling out my giant food processor. I roughly chopped my basil & nuts (I used walnut) before adding them to blender. I needed my rubber spatula to work the leaves down after each of the first few pulses before it would really catch. Thank you for letting me leave my food processor hidden away.
★★★★
Haha! I feel the same way about my food processor… that’s why I throw everything in the blender!
No garlic?
Of course you can add garlic! As much as you like.
Juice of one small lemon was just perfect
Good! Thank you!
Made alot of pesto before and none was really that amazing. this recipe was a knock out! Love it so much! Thank you! Added juice of 1/2 of a lemon and some garlic and it was perfection.
★★★★★
Thank you!
Can I freeze
Yes! You can freeze this pesto for about 3-4 months
How hard was it to clean the blender? I have a vitamax but only use it for smoothies.
It’s not too bad. I have a Ninja and it only takes a few minutes to rinse out and clean. I do make sure to get all of the olive oil out using a paper towel.
How many servings does this make? Will it be enough for about 9 servings of pasta?
I’d say it’s enough for one pound of pasta (which is four servings) … if you like a lot of sauce. A trick I use if I don’t have enough sauce is reserve a cup of the pasta water before you drain it, and add it to the pasta after you toss it with the sauce. It will spread the sauce a little farther.
Had lots of Spring mix lettuces and some leftover basil leaves. Toasted pine nuts first on stove. Finally after all in blender it finally started blending! Delicious and added some smoked sea salt and 3 cloves garlic! Will freeze! Thank you for inspiration!!!
★★★★★
Yum! You’re welcome!