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5.0 from 9 votes

Easy Pesto Sauce

Ready-made pesto is your shortcut to a delicious dinner! Just cook some pasta and toss it with the pesto for a quick and flavorful meal. It's real food with Italian flair that takes minimal effort.

Prep Time
15 mins
Additional Time
15 mins
Total Time
30 mins
Servings: 10
Calories: 224 kcal
Course: Condiments
Cuisine: Italian , American

Ingredients

  • 2 fresh garlic cloves , roughly chopped
  • 2 cups firmly packed fresh basil leaves You can substitute kale or spinach for the basil.
  • ⅓ cup cashews, pine nuts, walnuts, pecans, or almonds , roasted
  • ½ cup Parmigiano Reggiano cheese , finely grated You use Parmesan cheese or Grana Padano instead.
  • 1-½ cups extra virgin olive oil
  • ½ teaspoons kosher salt , adjust to taste
  • ¼ teaspoon ground black pepper

Instructions

    Cup of Yum
  1. Rinse the basil leaves well, dry thoroughly, and coarsely chop. In a food processor, combine the cashews, garlic, cheese, salt, and pepper.
  2. Process until the mixture is smooth. Add the basil and process until blended. With the machine running, gradually add the extra virgin olive oil.
  3. Transfer the pesto sauce to a medium bowl— taste and adjust with salt if needed. The sauce is ready to use now, or it may be refrigerated for later use.

Notes

  • How to Store & Freeze
  • Pesto sauce can be stored in the refrigerator for up to a week. To keep it fresh, transfer the sauce to an airtight container and cover it with a layer of olive oil. This will prevent the basil from oxidizing.
  • How to Freeze
  • Pesto can be frozen in an airtight container for up to 6 months. You can also freeze the pesto in an ice cube tray, with each cube serving one person. To defrost, place the frozen pesto cubes in a bowl and microwave on low power for 1 minute, stirring with a spatula halfway through the time.