Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Delightful Homemade Kosher Pesto Spread

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✓ Pesach-friendly. Look for a Pesach hechsher on: cheese. Pesach recipes and menu planner

Dairy (Milchig)

Pesto, a beloved sauce originating from Genoa, Italy, has made its way into kitchens around the world with its vibrant, aromatic flavors. Traditionally made with basil, pine nuts, garlic, Parmesan cheese, and olive oil, this spread can transform any dish from ordinary to extraordinary. Our kosher version maintains the essence of this classic while ensuring it adheres to dietary laws, making it perfect for any occasion. Whether you’re hosting a Shabbat meal or looking for a quick appetizer, this pesto spread is guaranteed to impress with its rich taste and fresh notes.

Tips for Bright Green Pesto

Toast the pine nuts lightly for a deeper flavor, but let them cool before blending. Add the oil in a slow stream so the pesto emulsifies, and press plastic wrap directly onto the surface when storing it so the top doesn’t darken.

Kosher Notes

This pesto is dairy (milchig) because it contains Parmesan, so serve it with pasta, fish or vegetables at a dairy meal, not with chicken or meat. Use cheese with a reliable hechsher. To make it pareve for a meat meal, leave out the Parmesan and add a tablespoon of nutritional yeast and a little extra salt. Check basil leaves for insects.

Storage

Refrigerate pesto for up to 1 week, or freeze it in ice cube trays for up to 3 months and add a cube straight to hot pasta or soup.

Delightful Homemade Kosher Pesto Spread
Pesto, a beloved sauce originating from Genoa, Italy, has made its way into kitchens around the world with its vibrant, aromatic flavors. Traditionally made with basil, pine nuts, garlic, Parmesan cheese, and olive oil, this spread can transform any dish from ordinary to extraordinary. Our kosher version maintains the essence of this classic while ensuring it adheres to dietary laws, making it perfect for any occasion. Whether you're hosting a Shabbat meal or looking for a quick appetizer, this pesto spread is guaranteed to impress with its rich taste and fresh notes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh basil leaves packed
  • 1/2 cup pine nuts lightly toasted
  • 2 cloves garlic minced
  • 1/2 cup kosher Parmesan cheese grated
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 1 tablespoon lemon juice freshly squeezed

What I use for this recipe

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Method
 

  1. In a food processor, combine the basil leaves, pine nuts, and garlic. Pulse until the ingredients are finely chopped.
  2. Add the grated kosher Parmesan cheese to the food processor and pulse a few times to combine.
  3. With the food processor running, slowly add the extra-virgin olive oil in a steady stream. This will help emulsify the ingredients and create a smooth, creamy texture.
  4. Season with kosher salt and freshly ground black pepper to taste. Add the freshly squeezed lemon juice to brighten the flavors.
  5. Taste and adjust seasoning if necessary. If the pesto is too thick, you can add a bit more olive oil to reach your desired consistency.
  6. Transfer the pesto spread to a serving bowl and enjoy immediately, or store in an airtight container in the refrigerator for up to a week.

Notes

For a nut-free version, substitute sunflower seeds for pine nuts. To keep the pesto's vibrant color, blanch the basil leaves in boiling water for 10 seconds and then plunge them into ice water before using.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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