Homemade Pesto Sauce

This homemade pesto sauce is made with basil, olive oil, and parmesan. It's wonderful on pasta, and just as good as a topping for grilled meats, baked fish, and roasted vegetables.

Course Side Dish

Cuisine Italian

Prep Time 10

Total Time 10

Servings servings

Calories 180kcal

Author Vered DeLeeuw

Ingredients

1 cup fresh basil leaves packed, washed and dried, large stems removed; 35 grams
1 teaspoon fresh garlic minced
2 tablespoons pine nuts
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper freshly ground
¼ cup olive oil extra-virgin
¼ cup parmesan grated

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 of the bowl with a spatula if necessary.
Transfer the mixture to a small bowl and mix in the cheese. (See Notes below).
Use immediately, or cover and refrigerate, allowing the flavors to meld for a few hours. Stir again before using.

Video

Notes

After you're done mixing the sauce, check its consistency. If the sauce seems too dry, add a tablespoon of olive oil. If it's too liquid, add a tablespoon of parmesan.
The sauce is ready to serve immediately after mixing it, but the flavors develop more after it's had some time to rest.
You can keep the leftovers in an airtight container in the fridge for up to 5 days. You can also freeze them for 3 months. It's best to freeze this sauce in individual portions, using ice cube trays or small containers.

Nutrition