There’s just nothing like homemade pesto! The fresh basil, nutty cheese, and garlicky zing always get my mouth watering. But if you’ve ever made it, you know pine nuts can be crazy expensive. My go-to hack? Swap in sunflower seed kernels and mix in half spinach with the basil. It still tastes amazing, but costs way less! One batch of this Budget-Friendly Pesto can feed up to 8, and it freezes beautifully for up to 3 months. Trust me, this budget-friendly version is about to become your new favorite!
Basil pesto is traditionally made with pine nuts and all basil, but unless you grow your own basil and already have pine nuts in your pantry, that can get real expensive real quick. This version is inspired by traditional pesto but uses roasted sunflower seeds and a mix of basil and spinach to keep things budget-friendly. I’ve found they’re much more affordable, and you’d never guess it’s a twist on the original because it still packs so much flavor! The sunflower seeds add a rich, nutty depth, and the garlic, Parmesan, and fresh basil make each bite taste just right. 😋
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Gather all of your ingredients. Be sure to wash and dry the basil and spinach thoroughly before starting.
Process the ingredients: Add 3 large minced garlic cloves, ¼ cup unsalted roasted sunflower seed kernels, ½ cup grated Parmesan cheese, and 1 tsp salt to a food processor. Pulse these ingredients until chopped.
Now add the washed and dried 1½ cups fresh basil and 1½ cups baby spinach leaves. Keep processing until everything is roughly chopped.
Pour in 1 Tbsp lemon juice, and while the food processor is running, add ½ cup olive oil in a steady stream until smooth.
Now your homemade pesto on a budget is ready for you to enjoy however you like!
This homemade pesto sauce is quite adaptable, so don’t be afraid to get creative with whatever ingredients you have in your kitchen. After all, using what you’ve got is one of the easiest ways to keep things budget-friendly! Here are some variations I think you’ll like:
This pesto sauce recipe is great stirred through warm pasta, tossed with gnocchi, or mixed into dressings for an easy flavor boost. I love it in my ditalini pasta salad for a fresh, make-ahead lunch that’s perfect for picnics. It also adds so much flavor to creamy pesto chicken, and is delicious slathered on pesto cheese toast for a quick snack or brunch option.
My budget-friendly pesto is also amazing in a pesto potato salad (great for cookouts!), as well as our pesto chicken and broccoli salad, which is packed with protein and perfect for meal prep.
Homemade pesto, when stored properly in the refrigerator, typically lasts for up to 1 week. Keep it in an airtight container and stir before using again.
To extend its shelf life, you can freeze this recipe for up to 2-3 months. I personally like to freeze individual servings in an ice cube tray. Just make sure to cover each serving of pesto with a drizzle of olive oil to protect the fresh herbs from freezer burn! Once frozen, your homemade spinach and basil pesto can be removed from the tray and stored in a ziplock bag or freezer-safe container.
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