Classic Homemade Pesto Sauce is a delicious blend of crushed pine nuts, fresh basil leaves, garlic, and parmesan cheese, combined with olive oil for a rich and flavorful sauce. This fresh pesto is perfect for pasta dishes like my Creamy Tomato Chicken with Pesto!
What is Pesto?
Pesto is a vibrant green sauce originating from Italy, traditionally made by pounding or crushing ingredients. The name “pesto” comes from the Italian word for “pound” or “crush.” While you can use a mortar and pestle to make it authentically, this recipe uses a food processor for convenience.
Ingredients for Pesto
- Pine Nuts: Pine nuts have a buttery texture that becomes creamy when crushed, making them perfect for pesto. They come from pine cones of certain pine trees. You can roast extra pine nuts to add to salads.
- Basil: Use fresh basil leaves for the best flavor. Rinse and dry the leaves immediately before use, and remove the stems.
- Cheese: Freshly grated parmesan cheese works best for this sauce.
- Olive Oil: You can use regular or extra virgin olive oil, which is essential for a good pesto.
How to Store Pesto
This recipe makes about a cup of pesto. Store it in an airtight container in the refrigerator, where it will stay fresh for 2-3 days. After a few days, the flavor may become bitter. You can also freeze pesto for up to 6 months.
Making Pesto Without a Food Processor
For a more authentic preparation, use a mortar and pestle to blend the ingredients. Alternatively, a blender can be used if you don’t have a food processor.
Uses for Pesto
While pesto is most commonly used as a pasta sauce, it can also enhance the flavor of other dishes such as sandwiches, salads, and grilled meats.
Ingredients
- ¼ cup (34 grams) pine nuts
- 2 cups (48 grams) fresh basil leaves, stems removed
- ½ cup (50 grams) parmesan cheese, grated
- 1 tablespoon lemon juice
- 2 teaspoons garlic, minced
- ½ teaspoon kosher salt
- ⅓ cup (71 grams) olive oil
Instructions
Combine Ingredients:
In the bowl of a food processor, add pine nuts, basil leaves, parmesan cheese, lemon juice, garlic, and salt. Pulse until finely minced, scraping down the sides of the bowl as needed.
Add Olive Oil:
Turn the food processor to the lowest setting and slowly drizzle in a small continuous stream of olive oil. Continue mixing until the ingredients are fully incorporated, with a few small pieces of basil remaining.
Store:
Transfer the pesto to an airtight container and store in the refrigerator for up to 3 days.
Enjoy your Classic Homemade Pesto Sauce with pasta, on sandwiches, or as a flavorful addition to your favorite dishes!
