This vibrant, smooth Trader Joes Pesto Recipe is made with packed basil leaves and parmesan cheese, ready in just 10 minutes. The bright green sauce emulsifies perfectly in the food processor, creating a rich texture that clings beautifully to any pasta. I love making a large batch of this on Sundays to use throughout the week.
What Makes This Version Different
Store-bought pesto often tastes dull or slightly bitter after sitting on the shelf for weeks. I quickly learned that using freshly grated parmesan and a splash of lemon juice preserves the bright flavor perfectly. Making it from scratch allows you to control the exact ratio of garlic to basil.
My biggest mistake early on was pouring the olive oil in all at once. Slowly drizzling it while the processor runs ensures a creamy emulsion rather than a separated oily mess. It takes just seconds but makes a massive difference in texture.
Jump to RecipeTrader Joes Pesto Recipe Ingredients
- 2 cups fresh basil leaves, tightly packed
- 1/2 cup grated parmesan cheese
- 1/3 cup pine nuts, lightly toasted
- 2 large cloves garlic, peeled
- 1/2 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
How To Make Trader Joes Pesto Recipe
- Toast the nuts: Place the pine nuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant.
- Blend the base: Add the toasted nuts, basil, garlic, parmesan, lemon juice, salt, and pepper to a food processor.
- Pulse the mixture: Pulse 5 to 6 times until the ingredients are roughly chopped and combined.
- Emulsify the oil: With the food processor running on low, slowly drizzle in the olive oil until the sauce becomes smooth and bright green.
Recipe Tips
- Dry the basil: Wet leaves will make the pesto watery and prevent the oil from emulsifying properly.
- Chill the bowl: Placing the food processor bowl in the fridge for 10 minutes keeps the basil from oxidizing and turning brown.
- Use high-quality oil: Since olive oil makes up a large portion of the sauce, a bitter oil will ruin the final flavor.
What To Serve With Pesto
Toss this fresh sauce with warm penne or fusilli for a fast weeknight dinner. It also works beautifully spread onto a grilled chicken sandwich or spooned over roasted vegetables. You can even swirl a spoonful into a bowl of hot tomato soup.
How To Store
Keep the pesto in an airtight container in the fridge for up to one week. To prevent browning, pour a thin layer of olive oil over the top before sealing. You can also freeze it in ice cube trays for up to 3 months.
FAQs
Can I make this without pine nuts?
Yes, you can easily swap the pine nuts for walnuts, almonds, or even sunflower seeds for a nut-free version.
Why did my pesto turn bitter?
Blending olive oil at high speeds for too long can extract bitter compounds. Drizzle it in at the very end to avoid this issue.
Is this pesto vegetarian?
Traditional parmesan contains animal rennet, so look for a specific vegetarian hard cheese if you need to keep the recipe strictly vegetarian.
Nutrition
- Calories: 160 kcal
- Total Fat: 16g
- Saturated Fat: 3g
- Cholesterol: 4mg
- Sodium: 240mg
- Total Carbohydrate: 2g
- Protein: 3g
Try More Recipes:
- Trader Joes Pesto Chicken Recipe
- Trader Joe’s Lemon Pesto Pasta Recipe
- Trader Joe’s Pesto Chicken Breast Recipe
Trader Joes Pesto Recipe
8
servings10
minutes10
minutesThis vibrant, smooth Trader Joes Pesto Recipe blends fresh basil, toasted pine nuts, and sharp parmesan into a rich sauce. Ready in 10 minutes, it is an incredibly easy spread or pasta coating for busy weeknight dinners.
Ingredients
2 cups fresh basil leaves, tightly packed
1/2 cup grated parmesan cheese
1/3 cup pine nuts, lightly toasted
2 large cloves garlic, peeled
1/2 cup extra virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Directions
- Toast the nuts: Place the pine nuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant.
- Blend the base: Add the toasted nuts, basil, garlic, parmesan, lemon juice, salt, and pepper to a food processor.
- Pulse the mixture: Pulse 5 to 6 times until the ingredients are roughly chopped and combined.
- Emulsify the oil: With the food processor running on low, slowly drizzle in the olive oil until the sauce becomes smooth and bright green.
