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