This classic basil pesto sauce recipe can elevate any pasta, sandwich, or soup! And it’s so easy to make, you may never purchase store-bought again.
I made this chicken dish again for dinner the other night, and for some reason I bought way too much basil. By the looks of it, you’d think I was feeding a crowd. But no. So, I put it to good use by whipping up a batch of pesto sauce.
No worries, though. We go through it so fast in my house. Haley and Trevor love it just as much as red sauce.
12 Great Ways to use Pesto Sauce beyond pasta
- Spread on a sandwich
- whisk into a vinaigrette
- spread on corn on the cob
- use as a pizza dough sauce
- dollop on baked potatoes
- add to cornbread batter
- use as a marinade
- add to scrambled eggs
- add to potato salad
- mash into herb butter
- whisk into soup
- top on burgers
I also often mix it with a little mayonnaise as a sandwich spread, too (<< don’t knock it ’til you try it!)
Other pasta sauce recipes we love!
- 4 cups loosely packed fresh basil leaves
- 1/3 cup toasted pine nuts
- 2 cloves garlic , chopped
- 1/2 teaspoon kosher salt
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
Place all of the ingredients (except the olive oil) in the bowl of a food processor. Process until pureed.
With the machine running, gradually pour in the olive oil in a steady stream, to emulsify.
That’s it! Taste and adjust the seasoning, if desired.
- You don't have to toast the pine nuts, but toasting them does add a depth of flavor.
- Refrigerate any leftover pesto up to 5 days or 1 month in the freezer.