basil pesto sauce recipe
The Best basil pesto sauce recipe
I also love how nutritious it is. The fresh basil, garlic, and olive oil aren’t just tasty—they’re packed with antioxidants and healthy fats. It’s a great way to sneak in extra veggies if you’re not a big eater, and the olive oil adds heart-healthy benefits. Plus, it’s perfect for meal prep. You can make a big batch and store it in the fridge for a few days, or freeze it for later. It’s a no-fuss way to add a burst of flavor to almost anything—whether you’re serving it over pasta, mixing into soups, or even using it as a marinade for chicken. It’s not just a recipe; it’s a pantry essential.
Classic Basil Pesto Sauce
A vibrant, fresh pesto sauce made with fresh basil, garlic, and Parmesan cheese that pairs perfectly with pasta, sandwiches, or as a dip for veggies. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups fresh basil leaves
- ½ cup grated Parmesan cheese
- ¼ cup extra-virgin olive oil
- 2 cloves garlic
- ¼ cup pine nuts (or walnuts for a nut-free option)
👨🍳Directions
-
1
Wash and dry the basil leaves thoroughly. Remove any stems. -
2
In a food processor, combine the basil, Parmesan cheese, garlic, and pine nuts. Pulse until finely chopped. -
3
Slowly drizzle in the olive oil while pulsing until smooth and creamy. -
4
Transfer the pesto to a large mixing bowl and whisk until fully combined.
🔧Equipment
- Food processor
- Large mixing bowl
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Basil Pesto Sauce Works
❓ Frequently Asked Questions About Basil Pesto Sauce
How do I store homemade basil pesto?
Store leftover basil pesto in an airtight container in the refrigerator for up to five days. For longer storage, freeze it in portions for up to three months. Thaw overnight in the fridge before using.
Can I substitute pine nuts for walnuts in this recipe?
Yes, you can use pine nuts if walnuts aren’t available. They’ll still work well, though they may have a slightly different texture. Just use the same quantity as directed.
What if my basil isn’t perfectly ripe?
Fresh but slightly wilted basil is fine—just give it a quick rinse and pat dry. The flavor will still be vibrant, and the texture won’t be affected. If it’s very limp, you can squeeze out excess water before blending.
How do I make this pesto creamy instead of grainy?
To achieve a smoother texture, blend the ingredients for an extra 30 seconds after adding the olive oil. If it’s still too thick, add a splash of warm water or milk (dairy or plant-based) to loosen it up.
