Homemade Pesto Sauce

Name: Homemade Pesto Sauce
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 1 cup fresh basil leaves; 1 teaspoon fresh garlic; 2 tablespoons pine nuts; ½ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ¼ cup olive oil; ¼ cup parmesan

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
4 servings
Calories
180 kcal
Course
Side Dish
Cuisine
Italian

Homemade Pesto Sauce

Winston Campbell

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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.

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Ingredients

Servings

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
¼ teaspoon black pepper freshly ground
¼ cup olive oil extra-virgin
¼ cup parmesan grated

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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, refrigrate, and allow the flavors to meld for a few hours. Stir again before using.

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 the fridge in an airtight container 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.