Basil Pesto Sauce

This Basil Pesto Sauce recipe can elevate any pasta, sandwich, pizza, or soup! It’s so easy to make, you may never buy store-bought again.

Prep Time: 10 mins

Total Time: 10 mins

Servings: 8 (2 tablespoons each)

Ingredients

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 freshly grated Parmesan cheese
1/2 cup extra-virgin olive oil

Instructions

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.
Refrigerate any leftover pesto up to 5 days or 1 month in the freezer.

Nutrition

Calories: 188kcal · Carbohydrates: 2g · Protein: 4g · Fat: 19g · Saturated Fat: 3g · Cholesterol: 6mg · Sodium: 242mg · Potassium: 77mg · Fiber: 1g · Sugar: 1g · Vitamin A: 687IU · Vitamin C: 2mg · Calcium: 92mg · Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Condiment

Cuisine: Italian

Keyword: basil pesto, pesto recipe, pesto sauce