Martha Stewart’s Pesto

Martha Stewart’s pesto is a fresh, vibrant sauce made with fragrant basil, Parmesan cheese, garlic, pine nuts, and olive oil blended into a silky, rich paste. It has a bright herbal flavor with a nutty, cheesy finish that instantly lifts pasta, sandwiches, grilled vegetables, and more. This classic homemade pesto is incredibly easy to prepare and comes together in just minutes, making it perfect for quick weeknight meals or summer entertaining. With its smooth texture and bold flavor, this pesto recipe delivers restaurant-quality results with minimal effort.

What Is Martha Stewart’s Pesto?

Martha Stewart’s pesto is a traditional Italian-style basil sauce prepared with fresh basil leaves, Parmesan cheese, garlic, pine nuts, olive oil, and a touch of salt and pepper. The sauce is blended until smooth yet slightly textured, creating a creamy consistency that coats pasta beautifully while also working wonderfully as a spread or dip.

The flavor is fresh and aromatic with a balance of nutty richness, salty Parmesan, and peppery garlic. Unlike store-bought pesto, homemade pesto tastes brighter and cleaner, with a vibrant green color and silky texture that makes every bite feel fresh and satisfying.

Martha Stewart’s Pesto Ingredients

For the Pesto

• 2 cups fresh basil leaves, packed
• ⅓ cup pine nuts
• 2 garlic cloves
• ½ cup freshly grated Parmesan cheese
• ½ cup extra virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice (optional)

Optional for Serving

• Cooked pasta
• Extra Parmesan cheese
• Fresh basil leaves
• Toasted pine nuts

Kitchen Equipment

• Food processor or blender
• Measuring cups and spoons
• Rubber spatula
• Serving bowl or jar

Preparation and Cooking Time

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 6 servings

How to Make Martha Stewart’s Pesto

• Prepare the basil: Rinse the basil leaves gently under cold water and dry thoroughly using paper towels or a salad spinner. Removing excess moisture helps the pesto stay rich and prevents it from becoming watery.
• Toast the pine nuts: Place the pine nuts in a dry skillet over medium heat. Toast for 2 to 3 minutes, stirring often, until lightly golden and fragrant. Allow them to cool slightly before blending.
• Add the base ingredients: Place the basil leaves, toasted pine nuts, and garlic cloves into a food processor. Pulse several times until the ingredients are finely chopped.
• Mix in the cheese: Add the grated Parmesan cheese to the processor and pulse again until evenly combined with the basil mixture.
• Pour in the olive oil: With the food processor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy. Scrape down the sides if needed.
• Season the pesto: Add the kosher salt, black pepper, and lemon juice if using. Blend briefly to combine. Taste and adjust seasoning if necessary.
• Serve or store: Spoon the pesto into a serving bowl or airtight container. Serve immediately with pasta, bread, sandwiches, or grilled vegetables.

Tips for the Best Homemade Pesto

How do I keep pesto bright green?

Use completely dry basil leaves and avoid overprocessing the sauce. Adding a small squeeze of lemon juice also helps preserve the vibrant color.

Can I use walnuts instead of pine nuts?

Yes, walnuts work beautifully and create a slightly earthier flavor. Almonds or cashews are also excellent alternatives.

Why is my pesto bitter?

Overblending basil or using very old olive oil can create bitterness. Blend only until smooth and use fresh, high-quality olive oil for the best flavor.

Should pesto be smooth or chunky?

Traditional pesto usually has a slightly textured consistency rather than being completely smooth. Pulse gradually until you reach your preferred texture.

Can I make pesto without cheese?

Yes, you can omit the Parmesan for a dairy-free version. Add a little extra olive oil and nuts for richness.

Serving Suggestions

• Toss with hot pasta and extra Parmesan cheese
• Spread over toasted sourdough or sandwiches
• Serve alongside grilled chicken or fish
• Drizzle over roasted vegetables
• Use as a pizza sauce alternative
• Stir into soups for extra flavor

Storage

Room Temperature

Pesto should not sit at room temperature for more than 2 hours because of the fresh basil and cheese.

Refrigerator

Store pesto in an airtight container in the refrigerator for up to 5 days. Pour a thin layer of olive oil over the top before sealing to help prevent discoloration.

Freezing

Freeze pesto in ice cube trays or small airtight containers for up to 3 months. Thaw overnight in the refrigerator before using.

Nutrition

• Calories: 240 kcal
• Carbohydrates: 3g
• Protein: 5g
• Fat: 24g
• Saturated Fat: 4g
• Sodium: 280mg

Nutrition values are estimates and may vary depending on ingredient brands and portion sizes.

FAQs

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