An easy recipe for pesto sauce. Wonderful on pasta, and just as wonderful as a topping for grilled meats, grilled or baked fish, and vegetables.
Pesto sauce is so delicious and fresh tasting. It’s one of my favorite condiments. Whenever I see a bunch of fragrant, fresh basil leaves at the store, I just have to buy them and make me some pesto!
Why bother with homemade when you can buy it at the store?
I decided to make homemade pesto sauce after I looked for a jarred one in the supermarket, and discovered that inexplicably, all of them are made with soybean oil!
I’m not sure why, as the classic pesto is made with olive oil. Actually, of course I know why – to cut on costs! Luckily, it’s very easy to make homemade pesto sauce – the food processor does all the work for you.
What is pesto sauce used for?
The obvious answer is pasta, and pasta salad. That’s how I started making this recipe. My friends S. and J. taught me how to make an amazing pasta salad with pesto sauce.
But this sauce is also great for low carbers. It’s wonderful with chicken for example. These pesto chicken kabobs are so juicy and flavorful, and I also like to make simple baked pesto chicken.
This sauce is also great with seafood – check out this easy recipe for pesto shrimp. And it’s wonderful with vegetables! One of my favorite party appetizers is these very flavorful (and easy to make) pesto stuffed mushrooms.
Is pesto sauce healthy?
I believe it is, as long as you don’t make it with highly processed vegetable oils. Basil is very healthy, as are the other whole-food ingredients in this recipe. But do use olive oil. It’s not just healthier, it also tastes better than vegetable oils.
How long can you keep pesto sauce?
Pesto sauce keeps in the fridge for about 5 days, and can be frozen for 3 months. You can freeze it in ice cube trays or in plastic containers.
Pesto Sauce
INGREDIENTS
- 1 cup packed fresh basil leaves, washed and dried (40 grams)
- 1 teaspoon minced garlic
- 2 tablespoons pine nuts
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 1/4 cup grated Parmesan
INSTRUCTIONS
- Place the basil, garlic and pine nuts in food processor. Process a few seconds, until coarsely chopped.
- Add the salt, pepper and oil and process until smooth and fully combined, about 30 seconds, stopping to scrape the sides with a spatula if necessary.
- Transfer to a bowl and mix in the cheese.
