Homemade Basil Pesto Sauce Recipe

Original Post: https://www.evolvingtable.com/basil-pesto/

A metal spoon is lifting some healthy, fresh basil sauce.

4.80 from 5 votes

Homemade Basil Pesto Sauce Recipe

This Homemade Basil Pesto Sauce has so much flavor, you’ll be putting it on everything! It’s so quick and easy to mix together fresh basil, pine nuts, Parmesan cheese, olive oil, and garlic for a delicious addition to so many dishes. What better way to use up all that extra basil from your home garden?

Prep Time5

Total Time5

Course: Dinner, lunch, sauce

Cuisine: Italian

Servings: servings

Author: London Brazil

Ingredients

2 cups basil stems removed
⅓ cup pine nuts lightly toasted
½ cup grated Parmesan cheese grated
2 cloves garlic crushed
¼ tsp. salt
Pinch of black pepper
½ cup olive oil

Get Recipe Ingredients

Instructions

Place basil leaves, pine nuts and garlic in a large food processor. Pulse 20-30 times or until basil is finely chopped.
2 cups basil, ⅓ cup pine nuts, 2 cloves garlic
Turn the food processor on and slowly drizzle in the olive oil.
½ cup olive oil
Add the Parmesan cheese, salt, and pepper. Pulse until just combined and your desired consistency is reached.
½ cup grated Parmesan cheese, ¼ tsp. salt, Pinch of black pepper
Serve pesto immediately or store covered with a piece of plastic wrap in an airtight container in the refrigerator for up to a week.

Notes

This recipe makes ~¾-cup of pesto. 1 serving is 1 tablespoon of pesto.
Parmiggiano-Regiano and Pecorino can be used interchangeably.
Walnuts, pecans, or almonds can be substituted for the pine nuts, if desired.

Prep-Ahead Instructions:

Serve pesto immediately or refrigerate it for up to an hour if you prefer to serve it chilled.

Storage Directions:

If you have leftover pesto, place it in an airtight container and cover it tightly with a piece of plastic wrap. Placing the wrap directly over the pesto slows down the oxidation process thus keeping it from turning brown. Homemade pesto will last for up to a week if store in the refrigerator, or up to 6 months in the freezer

A great way to freeze basil pesto is to place it in 1 tablespoon increments into an ice cube tray. Freeze for 2-4 hours, or until firm, and then place the cubes into a gallon-sized storage bag. When you need a little pesto flavor in your favorite soups, stews, or pasta sauces, simply grab a cube and pop it into your dish!

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