Standing in my kitchen with unexpected dinner guests minutes away, I discovered I was out of olive oil just as I was about to make pesto. In a moment of culinary improvisation, I grabbed vegetable oil instead and accidentally created the most flavorful pesto I’d ever tasted. This budget-friendly adaptation delivers all the aromatic basil flavor and creamy texture you expect from restaurant pesto without the premium price tag of extra-virgin olive oil.
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Table of Contents
Why This Recipe Works
This homemade pesto achieves its distinctive flavor through the perfect balance of fresh basil, garlic, and toasted pine nuts. The surprising substitution of vegetable oil for traditional olive oil creates a lighter base, allowing the basil flavor to shine more prominently. The food processor does all the work, transforming simple ingredients into a vibrant sauce in minutes, making this perfect for last-minute meals or when unexpected guests arrive.
Ingredients
- Black pepper – Adds subtle warmth and complexity
- Fresh basil leaves – Provides the essential aromatic flavor that defines pesto
- Pine nuts – Contributes richness, creaminess, and subtle nutty flavor
- Parmesan cheese – Adds savory depth and helps thicken the sauce
- Garlic cloves – Delivers pungent aroma and characteristic bite
- Vegetable oil – Creates a neutral base that allows basil flavor to shine
- Salt – Enhances and balances all flavors
Ingredient Notes
- Basil: Use only fresh basil leaves, not dried. Remove stems as they can create bitterness.
- Pine Nuts: Toast lightly before adding for enhanced flavor. Can be substituted with other nuts.
- Parmesan: Freshly grated provides superior flavor compared to pre-packaged versions.
- Vegetable Oil: Any neutral-flavored oil works well. Canola or sunflower oil are excellent choices.
Step-by-Step Instructions
- Remove basil leaves from stems and wash thoroughly.
- Pat basil leaves dry with paper towels or use a salad spinner.
- Toast pine nuts in a dry skillet over medium heat until lightly golden, about 3-4 minutes.
- Add basil, toasted pine nuts, and garlic to food processor.
- Pulse several times until coarsely chopped.
- Add grated Parmesan cheese to the mixture.
- With processor running, slowly pour vegetable oil through the feed tube.
- Process until desired consistency is reached (slightly chunky or smooth).
- Season with salt and black pepper to taste.
- Transfer to a serving bowl or storage container.
Classic Homemade Basil Pesto with Vegetable Oil
Ingredients
- 1 cup fresh basil tightly packed
- 3 teaspoons garlic
- 1/2 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 1/2 cup vegetable oil (you can use traditional extra virgin olive oil)
- 1 teaspoon kosher salt
Instructions
- Wash basil leaves and pat dry. In a food processor with a steel blade add garlic, pine nuts, salt, and pulse several times to chop ingredients into a fine paste, add basil leaves and salt. With the food processor running constantly drizzle in olive oil, and Parmesan cheese, and combine well.
Notes
Nutrition
Recipe Variations
Pecan Pesto
Replace pine nuts with an equal amount of pecans for a Southern-inspired twist with slightly sweeter notes.
Herb Garden Pesto
Add 1/4 cup of fresh parsley and 1 tablespoon each of fresh thyme and rosemary, along with the basil, for a more complex herbal profile.
Lemon Pesto
Add one teaspoon of lemon zest and one tablespoon of fresh lemon juice for a bright, citrusy version that’s perfect for fish dishes.
Walnut Pesto
Substitute walnuts for pine nuts for a more economical option with a slightly stronger flavor.
Vegan Pesto
Omit the Parmesan cheese and add 2 tablespoons of nutritional yeast, plus 1 tablespoon of extra pine nuts, for a similar savory depth.
Storage and Reheating
Refrigeration (Up to 1 Week)
- Transfer pesto to an airtight container.
- Pour a thin layer of oil on top to prevent oxidation and browning.
- Cover tightly and refrigerate for up to 7 days.
- Stir before using as separation may occur.
Freezing (Up to 6 Months)
- Portion pesto into ice cube trays (about 1 tablespoon per cube).
- Freeze until solid, about 2-3 hours.
- Transfer frozen cubes to freezer bags, removing as much air as possible.
- Label with date and use within 6 months.
- Thaw individual cubes as needed.
Using Frozen Pesto
- Add frozen pesto directly to hot pasta and stir until melted.
- For cold applications, thaw in refrigerator overnight before using.
- Do not microwave to thaw as this will affect flavor and texture.
I used this for a dip for sour dough. The flavor was great, but it was a little salty for us. Next time I will use less salt. Very easy to make.
Your work is time-consuming but you know that it is well done!
I loved this pesto.
I like easy recipes that do not take a lot of time.
Hi Stephanie, can you recreate PESTO CREAM PENNE from CPK? that would be awesome!! thanksss
That’s a great idea! Thanks!
I used walnuts instead of pine nuts because pine nuts were super expensive at my grocery store still super delicious thank you for awesome recipie
Thanks Steph what kind of pasta is under the chicken or is that rice?
It was a mixture of pasta, some cork skrew pasta, and some macaroni pasta. I keep a large airtight container of non-spaghetti type of pasta so it can be anything in there. Stephanie