Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Basil Pesto (Fresh, Garlicky & Ready in 5 Minutes!)

Sarah Smith
Dec 2, 2025
2 min read

Updated: 19 hours ago

Glass jar of green pesto with a spoon, surrounded by basil leaves, a lemon slice, pine nuts, and shredded cheese on a light surface.

This fresh Basil Pesto is bright, garlicky, and incredibly flavorful — the perfect quick sauce for pasta, sandwiches, flatbreads, and grilled chicken. It blends in minutes and tastes amazing stirred into Creamy Tomato Basil Soup, drizzled over Chicken Pesto Flatbreads, tossed with One-Pot Sausage Pasta, or spooned onto roasted veggies for an easy, cozy upgrade.

Why You’ll Love This

Fresh basil pesto with bright, herby flavor
Smooth, vibrant sauce made with simple ingredients
Better-than-store-bought taste in minutes
Perfect for pasta, sandwiches, bowls, or drizzling over vegetables

Recipe Card

Prep Time: 5 minutes Total Time: 5 minutes Servings: 1 cup

Ingredients

2 cups fresh basil leaves, packed

¼ cup pine nuts (or walnuts)

2–3 garlic cloves

½ cup freshly grated Parmesan

½ cup olive oil

1 tbsp lemon juice (optional)

½ tsp salt

¼ tsp black pepper

Optional add-ins:

• 1–2 tbsp water (for thinner pesto)

• Extra Parmesan for richness

• Red pepper flakes for a kick

Instructions

1. Prep the Basil

Wash and dry basil thoroughly — moisture can make pesto dark.

2. Blend the Base

In a food processor, combine:

• Basil

• Pine nuts

• Garlic

• Parmesan Pulse until finely chopped.

3. Add the Olive Oil

With the machine running, drizzle in olive oil until smooth and creamy.

4. Season

Add salt, pepper, and lemon juice. Taste and adjust.

5. Serve

Use immediately or refrigerate until needed.

Ways to Serve Basil Pesto

• On Chicken Pesto Flatbreads

• Tossed with warm pasta

• Drizzled over Roasted Potatoes

• Spread inside Chicken Caesar Wraps

• Stirred into soups like Creamy Tomato Basil Soup

• As a marinade for chicken or shrimp

Storage

Refrigerator: Up to 5 days (cover with a thin layer of olive oil to keep it green)Freezer: Up to 3 months (freeze in an ice cube tray)

FAQ

Can I substitute pine nuts?

Yes — walnuts, almonds, cashews, or pistachios all work well.

Why did my pesto turn brown?

Exposure to air darkens pesto. Add lemon and store with oil on top.

Can I make this dairy-free?

Yes — omit Parmesan and add 1–2 tbsp nutritional yeast.

Can I make pesto without a food processor?

Yes — use a blender or chop finely by hand (traditional method!).

How do I thin pesto for pasta?

Mix in a splash of warm pasta water or olive oil.

Can I use frozen basil?

Fresh is best, but frozen basil works if blended while still slightly frozen.

Conclusion

This fresh Basil Pesto is vibrant, buttery, garlicky, and ready in just minutes — the perfect all-purpose sauce to brighten pasta, chicken, flatbreads, and cozy comfort meals. Once you make it at home, you’ll never want store-bought pesto again!