I’ve always been a fan of Joanna Gaines’ approach to cooking, and her pesto recipe is no exception. This fresh basil pesto is a game-changer for any pasta dish or as a dip. ✨ The combination of fresh basil, garlic, and parmesan creates a rich and vibrant flavor.
The secret to this pesto is using high-quality ingredients and not over-processing the basil. I use a food processor to blend the ingredients until they reach the perfect consistency. The result is a smooth and creamy pesto that’s perfect for topping pasta or using as a dip.
This recipe makes about 1 cup of pesto, which can be stored in an airtight container in the fridge for up to a week. You can also freeze it for longer storage. Let’s get started on making this delicious pesto!
Ingredients for joanna gaines pesto
These fresh ingredients blend into vibrant, restaurant-quality basil pesto in just minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Basil Leaves 🌿 | 2 cups | Packed, stems removed |
| Pine Nuts 🥜 | ½ cup | Toasted for richness |
| Garlic Cloves 🧄 | 3 cloves | Peeled, rough chopped |
| Parmesan Cheese 🧀 | ¾ cup | Freshly grated preferred |
| Extra-Virgin Olive Oil 🫒 | ¾ cup | High quality, fruity |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Sea salt preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
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Find fresh basil at farmers markets or grocery stores—look for bright green leaves without dark spots or wilting. Pine nuts can be pricey; Trader Joe's and Costco offer better prices than regular supermarkets. For the best Parmesan, buy Parmigiano-Reggiano from the deli counter and grate it fresh.
Can't find pine nuts? Substitute walnuts, almonds, or cashews for a different but delicious flavor profile. If basil is expensive, use half basil and half fresh parsley to stretch your batch. Pecorino Romano can replace Parmesan for a sharper, saltier flavor.
Store pesto in an airtight container with a thin layer of olive oil on top to prevent browning. It keeps for up to 1 week refrigerated. You can freeze pesto in ice cube trays for up to 6 months.
Step-by-Step Instructions for Joanna Gaines’ Pesto Recipe
Follow my detailed guide to create Joanna Gaines’ signature pesto, perfect for pasta, dips, or as a flavorful sauce.
👨🍳 Step 1: Toast the Pine Nuts for Enhanced Flavor
Preheat your oven to 350°F. Spread the 0.5 cup pine nuts on a baking sheet in a single layer. Toast in the oven for 5-7 minutes, stirring halfway through, until they’re lightly browned and fragrant. Watch closely as pine nuts can go from perfectly toasted to burnt quickly.
Remove the pine nuts from the oven and let them cool completely on the baking sheet. This step enhances their natural oils and gives the pesto a richer flavor. I find that toasting pine nuts makes a noticeable difference in the overall taste of the pesto.
👨🍳 Step 2: Prepare the Basil and Garlic
Rinse the 2 cups fresh basil leaves and pat them dry with a clean kitchen towel. Remove any stems and tear the leaves into smaller pieces to help release their oils. I like to use a mix of Genovese and sweet basil for the best flavor.
Peel the 3 garlic cloves and chop them roughly. The amount of garlic can be adjusted to taste, but Joanna Gaines’ recipe calls for three cloves, which provides a nice balance without overpowering the basil.
🍳 Step 3: Blend the Pesto Ingredients
In a food processor, combine the cooled 0.5 cup pine nuts, 2 cups fresh basil leaves, and 3 garlic cloves. Process for about 30 seconds until the mixture is well combined and the basil is finely chopped. You’ll need to stop and scrape down the sides a few times to ensure everything gets incorporated.
With the processor running, slowly pour in the 0.75 cup extra-virgin olive oil through the top. Continue processing until the pesto reaches your desired consistency, usually another 30-60 seconds. You may need to stop and scrape down the sides again.
👨🍳 Step 4: Add Cheese and Seasonings
Transfer the basil mixture to a bowl and stir in the 0.75 cup Parmesan cheese. I prefer using freshly grated Parmesan for the best flavor and texture. Add the 1 tbsp lemon juice, 0.5 tsp salt, and 0.25 tsp black pepper, stirring until well combined.
Taste the pesto and adjust the seasoning as needed. If it’s too thick, you can add a little more extra-virgin olive oil. If it needs more brightness, add a squeeze of fresh lemon juice.
🥘 Step 5: Store Your Fresh Pesto
Transfer the pesto to an airtight container. I like to use glass jars with tight-fitting lids to preserve the flavor. Drizzle a thin layer of extra-virgin olive oil on top to prevent browning. Store in the refrigerator for up to 1 week.
When you’re ready to use it, give the pesto a good stir and add it to your favorite pasta dishes, use it as a dip, or spread it on sandwiches. The pesto will keep its vibrant color and fresh flavor for several days when stored properly.
Joanna Gaines’ pesto recipe is a game-changer for anyone who loves the taste of fresh basil 🌿. This classic Italian sauce is made with just a few simple ingredients, including fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil. The result is a deliciously vibrant and aromatic pesto that’s perfect for tossing with pasta, using as a dip, or as a sauce for grilled meats or vegetables.
Let’s Get Started: Preparing the Ingredients 🔪
To make Joanna’s pesto, you’ll need to start by gathering your ingredients. You’ll need:
- 2 cups of fresh basil leaves
- 1/3 cup of pine nuts (or walnuts or almonds)
- 1/2 cup of grated Parmesan cheese
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of extra virgin olive oil
- 2 cloves of garlic, minced
Blending the Pesto ⏰
Once you have your ingredients ready, it’s time to blend them together. In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, salt, and black pepper. Process until the mixture is well combined and the basil is finely chopped. Then, with the processor running, slowly pour in the olive oil through the top. Continue processing until the pesto reaches your desired consistency. Finally, add the minced garlic and process until well combined.
💡 Pro tip: To prevent the pesto from turning brown, you can add a squeeze of fresh lemon juice or a tablespoon of white wine vinegar to the mixture.
Tips & Tricks for Perfect Pesto
Here are my top tips to help you create delicious and vibrant pesto just like Joanna Gaines.
Pine Nut Toasting: In Step 1, when toasting pine nuts, keep an eye on them as they can go from perfectly toasted to burnt quickly. Stir halfway through the 5-7 minutes to ensure even browning. This enhances their natural oils and gives the pesto a richer flavor. 💡
Basil Preparation: For Step 2, make sure to pat the 2 cups fresh basil leaves dry with a clean kitchen towel after rinsing. Excess moisture can lead to a watery pesto. I like to use a mix of Genovese and sweet basil for the best flavor.
Pesto Consistency: When blending the pesto in Step 3, slowly pour in the 0.75 cup extra-virgin olive oil while the processor is running. This helps achieve a smooth and creamy consistency. Stop and scrape down the sides as needed to ensure everything gets well incorporated.
Storage Tips: After making the pesto, transfer it to an airtight container and drizzle a thin layer of extra-virgin olive oil on top to prevent browning. Store in the refrigerator for up to 1 week. This helps maintain the vibrant green color and fresh flavor.
Nutrition Facts
190kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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