It's surprisingly easy to make a homemade pesto sauce. It's wonderful on pasta, and just as good as a topping for grilled meats, grilled or baked fish, and vegetables.
I love the flavor of basil. One of my favorite appetizers is caprese salad, and the basil is a big part of why I'm so enamored with this fresh-tasting salad. So it's no wonder I love basil pesto sauce.
This homemade pesto 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 this delicious sauce!
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Ingredients
You'll only need a few simple ingredients to make this tasty sauce. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Fresh basil leaves. You'll need about 1 cup of them, packed. Wash and dry them before using them.
Minced garlic. You can mince a garlic clove or use the stuff that comes in a jar.
Pine nuts. Just 2 tablespoons add lots of flavor and a great texture.
Kosher salt and black pepper. If using fine salt and not kosher salt, use about half the amount listed.
Extra-virgin olive oil. It's OK to use regular olive oil, but the extra-virgin is tastier.
Grated parmesan cheese. Make sure you use finely grated cheese and not shredded cheese. There's a difference.
Instructions
Making pesto sauce at home is surprisingly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
You start by placing basil leaves, garlic, and pine nuts in your food processor. Process just a few seconds, until coarsely chopped.
Next, you add kosher salt, black pepper, and olive oil. Process until smooth and fully combined, about 30 seconds, stopping to scrape the sides with a spatula if needed.
Now, transfer the mixture to a bowl and mix in some parmesan cheese. That's it! The sauce is ready to serve. Although the flavors actually develop more after it's had some time to rest.
Frequently asked questions
I decided to make this recipe after I looked for a jarred pesto sauce in the supermarket, and discovered that inexplicably, all of them are made with soybean oil.
I'm not sure why, as the classic sauce is made with olive oil, which is so much tastier. Actually, of course I know why - to cut costs! Luckily, it's very easy to make this classic sauce at home. The food processor does all the work for you.
The obvious answer is pasta and pasta salad. But this sauce is also great with proteins. It's excellent with chicken for example. This simple baked pesto chicken is wonderful. And it also goes well with seafood - check out this easy recipe for pesto shrimp.
You can keep it in the fridge, in an airtight container, for about 5 days. You can also freeze it for 3 months. It's best to freeze it in ice cube trays or in small containers.
Variations and substitutions
One way to vary the original recipe is to use cashews instead of pine nuts.
You can also try using light olive oil instead of extra-virgin oil, especially if you find that your pesto is bitter.
If you'd like to make pesto without basil, you can use spinach. It won't be as good, but it's still very tasty.
And if you'd like to try a different cheese, you could try asiago or pecorino romano instead of parmesan.
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Recipe card
Homemade Pesto Sauce
INGREDIENTS
- 1 cup packed fresh basil leaves, washed and dried (40 grams)
- 1 teaspoon minced fresh garlic
- 2 tablespoons pine nuts
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup extra virgin olive oil
- ¼ cup grated Parmesan
INSTRUCTIONS
- Place the basil, garlic, and pine nuts in your food processor. Process for a few seconds, until coarsely chopped.
- Add the salt, pepper, and oil. Process until smooth and fully combined, about 30 seconds, stopping to scrape the sides with a spatula if necessary.
- Transfer the mixture to a bowl and mix in the cheese.
- Use immediately, or cover, refrigrate, and allow the flavors to meld for a few hours. Stir again before using.
NOTES
- Use cashews instead of pine nuts.
- You can also try using light olive oil instead of extra-virgin oil, especially if you find that your pesto is bitter.
- If you'd like to make pesto without basil, you can use spinach. It won't be as good, but it's still very tasty.
- If you'd like to try a different cheese, you could try asiago or pecorino romano instead of parmesan.
NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 