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Homemade Pesto Sauce
This homemade pesto sauce is made with basil, olive oil, and parmesan. It's wonderful on pasta, but it's just as good as a topping for grilled meats, grilled or baked fish, and vegetables.
Course
Side Dish
Cuisine
Italian
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
servings
Calories
180
kcal
Author
Vered DeLeeuw
Ingredients
1
cup
packed fresh basil leaves
washed and dried, large stems removed (35 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 small bowl and mix in the cheese.
Check the consistency of the sauce. If it seems too dry, add a tablespoon of olive oil. If it's too liquid, add a tablespoon of parmesan.
Use immediately, or cover, refrigrate, and allow the flavors to meld for a few hours. Stir again before using.
Video
Notes
Possible variations:
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
Serving:
2
tablespoons
|
Calories:
180
kcal
|
Carbohydrates:
1.5
g
|
Protein:
3.5
g
|
Fat:
18
g
|
Sodium:
257
mg
|
Fiber:
0.6
g
|
Sugar:
0.2
g