Homeamde Basil Pesto Sauce

5 from 4 votes

Homemade Basil Pesto Sauce is the simplest of recipes, combining fresh basil with parmesan cheese, toasted pine nuts, fresh garlic, olive oil, salt and pepper. This ultimate pesto sauce recipe should be a staple in your kitchen as it is in mine!

Course Sauce

Cuisine American, Italian

Keyword basil pesto sauce, homemade basil pesto sauce

Prep Time 10

Cook Time 5

Total Time 15

Servings 1/4 cup servings

Calories 373kcal

Author Sue Ringsdorf

Ingredients

2 cups fresh basil leaves
2/3 cup grated parmesan cheese
1/4 cup toasted pine nuts
3 cloves garlic
1/2 cup olive oil
kosher salt and freshly ground black pepper - to taste

Instructions

Clean the basil. If you are picking fresh basil, make sure you rinse it under cold water and then pat dry with a clean towel (or paper towel).
Toast the nuts. Toast the pine nuts on the stove top, until fragrant and slightly brown. Remove to cool slightly.
Shred parmesan cheese. Use a box grater to freshly shred some parmesan cheese.
Combine. Combine the fresh basil leaves, parmesan cheese, pine nuts, and garlic cloves in a food processor.
2 cups fresh basil leaves, 2/3 cup grated parmesan cheese, 1/4 cup toasted pine nuts, 3 cloves garlic
Process. Pulse for several seconds until the ingredients are ground up. Then remove the plunger on top, and drizzle the olive oil through the feed tube until the sauce is nice and creamy. Add salt and pepper to taste.
1/2 cup olive oil, kosher salt and freshly ground black pepper
Store. Store pesto sauce in an airtight container in the refrigerator for several days.

Notes

Storing - This pesto sauce stays fresh in the refrigerator for 4-5 days.

Freezing - You can freeze pesto sauce. I occasionally make a double batch, and freeze portions so I have it on hand for various recipes.

** You may need to add a bit more olive oil to the sauce (to loosen it up) after it is refrigerated or frozen.

Nutrition