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Classic Basil Pesto Sauce
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Classic Basil Pesto Sauce

15 min 8 servings Easy
Pesto sauce is a classic Italian condiment that has found its way into the hearts of many with its vibrant green hue and rich flavour. Originating from the Liguria region of Italy, this sauce traditionally combines fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. Whether you're tossing it with pasta, spreading it on a sandwich, or using it as a dip, pesto adds a burst of flavour that elevates any dish. Making pesto at home is simple and allows you to adjust the ingredients to suit your taste.

Instructions

1

Prepare the basil

Rinse and dry the basil leaves thoroughly to ensure no water dilutes the sauce.

Pro tip: Use a salad spinner to dry the leaves effectively.

2

Toast the pine nuts

In a dry skillet over medium heat, toast the pine nuts until golden, about 3 minutes. Stir frequently to prevent burning.

Pro tip: Watch closely as pine nuts can burn quickly.

3

Blend the ingredients

In a food processor, combine basil, toasted pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.

Pro tip: Scrape down the sides of the bowl to ensure even blending.

4

Add olive oil

With the processor running, slowly drizzle in olive oil until the mixture is smooth and emulsified.

Pro tip: Adjust the amount of oil for a thicker or thinner sauce as desired.

5

Season the pesto

Season with salt and freshly ground black pepper to taste.

Pro tip: Start with a small amount of salt and add more as needed.

6

Store the pesto

Transfer the pesto to an airtight container. If storing, cover the top with a thin layer of olive oil to prevent browning.

💡

Tips & Tricks

  • Use fresh basil leaves for the best flavour and aroma.
  • Toast the pine nuts for a nuttier flavour.
  • Add olive oil slowly to ensure a creamy consistency.
  • Store in an airtight container to preserve freshness.

Frequently Asked Questions

How do I make pesto?

Combine fresh basil, Parmesan cheese, pine nuts, garlic, and olive oil in a food processor. Blend until smooth.

Can pesto be frozen?

Yes, pesto can be frozen. Spoon it into ice cube trays for easy portioning and store in a freezer bag.

What can I use instead of pine nuts in pesto?

You can substitute walnuts, almonds, or cashews for pine nuts in pesto.

How long does homemade pesto last?

Homemade pesto lasts up to a week in the refrigerator if stored in an airtight container with a layer of olive oil on top.

What is the best cheese for pesto?

Parmesan cheese is traditionally used, but Pecorino Romano can also be used for a sharper flavour.

Serving Suggestions

This pesto sauce can be made ahead and stored in the refrigerator for up to a week. To prevent browning, add a thin layer of olive oil on top before sealing. Pesto also freezes well; spoon it into ice cube trays for easy, portioned use. Serve your pesto over pasta, mixed into a salad, or as a topping for grilled meats and vegetables. Pair it with a crisp white wine like Sauvignon Blanc to complement its fresh, herbal notes.

Nutrition per serving

200

Calories

4g

Protein

20g

Fat

2g

Carbs

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