This amazing Fresh Pesto sauce is bursting with flavor from fresh basil, toasted pine nuts, sautéed garlic, and fresh Parmesan Cheese. It takes just minutes to make, and I love to serve it with grilled chicken and fish.
This homemade pesto is so much better than store-bought and has considerably less salt. There are so many great dishes to serve it with. I often serve it with Zucchini Noodles, Air Fryer Salmon, or Creamy Chicken Pesto Pasta.
Ingredient Notes with Substitutions
See the complete list of ingredients on the recipe card below.
- Pine Nuts: Walnuts can be substituted for the pine nuts, or use a mixture of the two.
- Olive Oil: Use cold-pressed extra virgin.
- Herbs: Other herbs can be added, such as cilantro, parsley, kale, or mint.
- Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor.
How to Make Pesto Sauce
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Toast the pine nuts.
- Add minced garlic and sauté, stirring constantly.
- Combine the fresh basil and toasted pine nuts in a food processor and pulse. Add the garlic and Parmesan cheese and pulse again.
- Drizzle in olive oil while the food processor is running slowly.
Preparation Tips
- Add a little pizzazz with a pinch of red pepper flakes.
- You can use a mortar and a pestle, but it is so much easier with a food processor or a blender.
- Pesto has a short shelf life in the refrigerator, so freeze it in ice cube trays before adding the cheese. Once frozen, store in a freezer storage bag for up to 6 months. Remove as many cubes as you want and thaw in the fridge overnight. Then add the Parmesan cheese and use in your favorite recipes.
Uses for Pesto Sauce
- Pasta: penne, ziti, fettuccine, spaghetti, or angel hair pasta.
- Vegetables: roasted zucchini, roasted yellow squash, zoodles (zucchini noodles), cauliflower, or cauliflower gnocchi.
- Protein: grilled chicken, pork, seafood, steak, or classic meatloaf.
- Other goodies: cast iron skillet pizza, sandwiches, or French or Italian bread.
More Sauce Recipes
Fresh Pesto Recipe
A quick, easy Homemade Pesto Sauce made with five ingredients in less than ten minutes in a food processor. Enjoy it over pasta, chicken, steak, seafood, and grilled or roasted vegetables.
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Servings: 1 cup
Calories: 1475kcal
Ingredients
- ⅓ cup pine nuts
- ½ tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 2 cups fresh basil leaves
- ⅓ cup freshly grated Parmesan cheese or Pecorino Romano
- ½ cup extra virgin olive oil
- salt and black pepper to taste
Instructions
- Heat a dry skillet over medium heat. Add the pine nuts. Toast for 2-3 minutes, stirring frequently. Plate them to cool.
- Heat ½ tablespoon olive oil in the same skillet over medium-low heat. Cook garlic for 1 minute, stirring frequently. Remove from heat and cool.
- Combine the fresh basil and toasted pine nuts in a food processor and pulse for 10 seconds. Add the garlic and Parmesan cheese and pulse for 2-3 seconds.
- With the food processor running slowly, drizzle in the ½ cup olive oil. Season with salt and pepper to taste.
Notes
- Store in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 1475kcal | Carbohydrates: 11g | Protein: 20g | Fat: 155g | Saturated Fat: 24g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 95g | Cholesterol: 23mg | Sodium: 541mg | Potassium: 478mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2806IU | Vitamin C: 12mg | Calcium: 504mg | Iron: 5mg
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Reese
I love pesto sauce, especially with chicken. I love the idea of freezing it because hubby doesn’t like pesto we definitely wouldn’t eat it quick enough to keep in the fridge
Beth Pierce
Sounds like a great plan! Enjoy!