Ina Garten’s Enchanting Summer Pesto Recipe: Garden-Fresh Magic

Summertime calls for fresh, vibrant dishes that burst with Mediterranean flavors, and this pesto recipe captures that essence perfectly.

Ina Garten’s pesto recipe delivers a classic blend of basil, garlic, and pine nuts that dance on your palate.

The rich, herbaceous sauce comes together in mere minutes, promising restaurant-quality results right in your kitchen.

Each ingredient plays a crucial role in creating a harmonious and deeply satisfying condiment.

Pine nuts add a delicate crunch while parmesan cheese brings a salty depth that lingers beautifully.

Olive oil smooths everything into a luscious, emerald-green sauce that promises to elevate any pasta, sandwich, or grilled dish.

Grab your food processor and get ready to enjoy a sauce that will become your summer staple.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: 480 kcal

Servings: 4

What You Need for Ina Garten Pesto Recipe

• Walnuts: Adds rich, earthy depth and creamy texture to the pesto with a subtle nutty undertone.
• Pine Nuts: Provides a delicate, buttery flavor and classic Mediterranean pesto character.
• Garlic: Delivers a sharp, pungent kick that amplifies the overall taste profile of the sauce.

• Basil Leaves: Brings vibrant, fresh green color and quintessential herbal brightness to the pesto.
• Kosher Salt: Enhances and balances the complex flavors of all ingredients.
• Black Pepper: Adds gentle warmth and subtle spiciness to complement the other ingredients.

• Olive Oil: Creates smooth, silky consistency and carries the harmonious blend of flavors.
• Parmesan Cheese: Introduces savory, umami depth and helps create a luxurious, creamy texture.

Kitchen Tools for Ina Garten Pesto Recipe Prep

• Food processor: Essential for blending nuts, garlic, basil, and creating smooth pesto texture.
• Steel blade: Crucial attachment for the food processor to chop and mix ingredients efficiently.
• Measuring cups: Helps accurately measure olive oil and other ingredients.
• Measuring spoons: Precise for measuring salt and pepper.
• Grater: Used for grating fresh Parmesan cheese.
• Airtight container: Needed for storing pesto and keeping it fresh.
• Spatula: Helpful for scraping down sides of food processor and transferring pesto.

How to Make Ina Garten Pesto Recipe From Scratch

• Nutty Foundation

Toss walnuts, pine nuts, and garlic into a food processor, creating a coarse blend that releases rich, earthy aromatics. Pulse until the mixture looks crumbly and fragrant.

• Herbal Infusion

Scatter fresh basil leaves into the processor, sprinkling in salt and pepper. This vibrant green addition transforms the nutty base into a more complex flavor profile.

• Silky Texture

Stream olive oil slowly while the processor whirls, allowing the ingredients to emulsify into a smooth, glossy sauce. The oil helps bind everything together, creating a luxurious consistency.

• Cheesy Finale

Sprinkle Parmesan generously, blending until the pesto reaches a creamy, velvety state. The cheese adds a salty, tangy depth that elevates the entire mixture.

• Preservation

Transfer the pesto to a storage container, topping with a delicate olive oil layer to maintain its bright color and prevent oxidation. Refrigerate or freeze for future culinary adventures.

Smart Tweaks for Ina Garten Pesto Recipe

• Cooking Tips & Variations
• Replace traditional pine nuts with almonds, cashews, or pistachios for a unique flavor twist that keeps your pesto exciting and budget-friendly.
• Experiment with different hard cheeses like pecorino romano or aged gouda to add depth and complexity to your pesto's classic taste profile.
• Expand beyond basil by incorporating other fresh herbs like parsley, cilantro, or arugula to create vibrant, unexpected pesto variations that surprise your taste buds.
• Freeze pesto in ice cube trays for convenient single-serving portions that can be quickly thawed and added to pasta, sandwiches, or marinades anytime you crave a burst of fresh flavor.
• For a chunkier pesto, pulse ingredients briefly and reduce processing time to maintain more texture and visible herb and nut pieces, giving your sauce a rustic, homemade feel.

Delicious Pairings for Ina Garten Pesto Recipe

• Spread the Love: Dollop this vibrant pesto on warm, crusty bread for an instant flavor explosion.
• Pasta Partner: Toss the pesto with al dente pasta, creating a quick and delicious weeknight meal that feels like a gourmet treat.
• Grilled Companion: Drizzle over grilled chicken, fish, or vegetables to transform simple proteins into restaurant-worthy dishes with minimal effort.
• Dip and Delight: Use as a zesty dipping sauce for roasted vegetables, crispy breadsticks, or as a sandwich spread that adds instant excitement to your meal.

Storing Ina Garten Pesto Recipe the Right Way

• Refrigerate with Care: Transfer the pesto to a clean, airtight glass container, leaving about 1/2 inch of space at the top to prevent air exposure.
• Freeze for Future Meals: Pour pesto into ice cube trays for perfect portion-sized servings that can be stored up to 3 months in the freezer.
• Prevent Discoloration: Drizzle a thin layer of olive oil on top of the pesto to create a protective barrier that prevents oxidation and maintains vibrant green color.
• Maximize Freshness: Consume refrigerated pesto within 5-7 days for the best flavor and texture, ensuring maximum taste and nutritional quality.

Vibrant Ina Garten Pesto Recipe

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4.8 from 17 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Ina Garten’s classic pesto recipe blends fresh basil, garlic, pine nuts, and parmesan into a creamy Italian sauce. Chefs can easily mix these ingredients for a quick, flavorful pasta companion that elevates simple meals with Mediterranean charm.

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Ingredients

Scale 1x2x3x

• 5 cups (1180 ml) fresh basil leaves, packed
• 1 cup (240 ml) freshly grated Parmesan cheese
• 1.5 cups (360 ml) olive oil
• ¼ cup (30 g) walnuts
• ¼ cup (30 g) pignolis (pine nuts)
• 3 tbsps (45 ml) chopped garlic (9 cloves)
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper

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Instructions

1. Nutty Foundation: In a food processor, pulverize walnuts, pine nuts, and garlic until achieving a rough, granular texture that releases aromatic oils and creates a robust base for the pesto.
2. Herbal Infusion: Add basil leaves, kosher salt, and black pepper, pulsing to distribute flavors and unlock the herb’s vibrant essence while creating a harmonious initial blend.
3. Emulsification Process: Steadily drizzle extra virgin olive oil through the feed tube while processing, transforming the mixture into a silky, emerald-green sauce with a luxurious, glossy consistency.
4. Cheese Integration: Introduce Parmesan cheese, blending thoroughly until the sauce reaches a creamy, uniform texture that balances nutty, herbal, and salty dimensions.
5. Storage and Preservation: Transfer pesto to an airtight glass container, smoothing the surface and layering a protective olive oil film to prevent discoloration. Refrigerate for up to one week or freeze in portioned containers for extended enjoyment.

Notes

• Maximize Nut Flavor: Toast walnuts and pine nuts briefly before processing to enhance their nutty depth and release natural oils, intensifying the pesto’s overall taste.
• Prevent Basil Browning: Process basil leaves quickly to maintain bright green color and prevent oxidation, which can cause bitter undertones and dull appearance.
• Olive Oil Quality Matters: Use high-quality extra virgin olive oil for authentic flavor; lower-grade oils can introduce harsh or flat taste profiles.
• Storage Smart Technique: Always cover pesto’s surface with a thin olive oil layer when storing to prevent discoloration and preserve fresh herbal essence.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Snacks, Appetizer, Lunch, Dinner
• Method: Blending
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 480
• Sugar: 0 g
• Sodium: 240 mg
• Fat: 54 g
• Saturated Fat: 8 g
• Unsaturated Fat: 46 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 20 mg