Easy Basil Pesto Recipe with Toasted Pine Nuts and Persimmon Vinegar

A Fresh Twist on Classic Pesto

When warmer weather hits, we like to start thinking about fresh spring recipes that utilize the best of seasonal produce and what's good at the farmers market — like fresh herbs, local olive oil, lemons, and garlic. A bold, bright pesto recipe can be the perfect star to toss up a vibrant pesto pasta, layer in a pesto grilled cheese, or spread it on a Caprese sandwich. With clean, nutrient-rich ingredients and vinegar made from regenerative agriculture, this pesto will make your next meal shin and support better food systems.

We like ours with a splash of Figure Ate’s persimmon vinegar for a lightly sweet kick and the right amount of tangy acidity to make every dish shine. Made from organic California-grown persimmons and naturally fermented, our vinegar brings balance, brightness, and better-for-you nutrients to your kitchen. Order Figure Ate persimmon vinegar online for direct delivery, or find a store near you to make this perfect summer recipe.

How to Toast Pine Nuts

Toasted pine nuts are one of the ingredients for this pesto that gives it a rich, earthy flavor. To toast pine nuts, heat a dry skillet over medium heat, add your pine nuts, and stir continuously for about 3 minutes, or until golden and fragrant. Be sure to keep them moving—pine nuts can quickly burn if left unattended.

Serving Ideas

  • Toss into hot pasta for an easy pesto pasta recipe.

  • Spread on sourdough for a next-level pesto grilled cheese.

  • Use as a sauce for pesto chicken or roasted veggies.

  • Layer into a Caprese sandwich for bonus flavor.


Ingredients:

  • 3 cups fresh basil

  • 1–2 tablespoons Figure Ate persimmon vinegar

  • ½ cup grated Parmesan cheese

  • 3 garlic cloves

  • ¼ teaspoon salt

  • ½ cup toasted pine nuts

  • ½ cup olive oil

  • Optional: juice from half a lemon 

Directions:

  1. Toast pine nuts over medium heat in a skillet for about 3 minutes. Let cool.

  2. In a food processor, combine basil, persimmon vinegar, Parmesan, garlic, salt, pine nuts, olive oil, and lemon juice.

  3. Blend until smooth. Adjust seasoning with additional vinegar or salt as needed.

  4. How long is pesto good in the fridge? You can freeze or keep this homemade pesto in your fridge for up to 1 week. 

 

💡 Tip: Reserve some pasta cooking water to mix with the pesto for a creamier sauce that clings perfectly to your noodles!


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