Easy Pesto Sauce Recipe

Side view of a clear glass jar of pesto with a wooden spoon in it. Next to the jar of pesto is fresh basil leaves and some slices of bread.

A homemade pesto sauce recipe is a quick and easy way to add flavor to any dish. You'll learn how to make this Easy Pesto Recipe that has fresh, healthy ingredients for maximum flavor.

Course Side Dishes

Cuisine Italian

Keyword easy pesto recipe, homemade pesto recipe, pesto, pesto recipe, pesto sauce

Prep Time 15

Cook Time 0

Total Time 15

Servings servings

Calories 205kcal

Author Michele @ Flavor Mosaic

Equipment

1 Food Processor

Ingredients

2 cups fresh basil leaves tightly packed
1/2 cup pine nuts
1/2 cup grated Parmesan cheese
1 tablespoon minced garlic about 3 cloves garlic, adjust to your liking
1/4 teaspoon salt or more to taste
Pinch of black pepper
1/2 cup extra-virgin olive oil or more to thin as needed

Instructions

In a food processor or blender, combine the pine nuts, Parmesan cheese, garlic, salt, and pepper. Pulse several times to break down the ingredients. Add the basil and pulse to combine.
With the machine running, gradually add the olive oil in a slow and steady stream until the mixture is smooth and creamy. Stop to scrape down the sides of the bowl as needed.
Taste the pesto and adjust the seasoning as needed with more salt or garlic.
Transfer the pesto to a clean glass jar or container with a lid. The recipe makes approximately 1 cup of pesto.

Notes

Here are some tips and variations to keep in mind when making and using pesto:

Toasting the pine nuts is optional, but it adds a nuttier flavor to the pesto.

To make this pesto vegan, use nutritional yeast instead of Parmesan cheese.

You can substitute other nuts, such as walnuts or almonds, for the pine nuts if desired.

For a nut-free pesto, use sunflower seeds or pepitas (pumpkin seeds) instead of nuts.

Use a high-quality extra-virgin olive oil for the best flavor.

If the pesto is too thick, add more olive oil to thin it out to your desired consistency.

You can use this pesto in various dishes such as pasta, sandwiches, and pizza or as a dip for vegetables.
If not using immediately, store in the refrigerator for up to 1 week or freeze for up to 3 months.

Nutrition