Fresh Pesto Sauce

This amazing Fresh Pesto sauce is just 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 with considerably less salt. It is delectable in chicken salad, egg salad, and potato salad.

With so much flavor packed in this sauce there are so many great dishes for serving it with.  I often serve it with Zucchini Noodles, Air Fryer Salmon, and Grilled Shrimp Kebabs.

How to make Pesto Sauce

Start by toasting the pine nuts in a skillet over medium heat.  Then remove them to a plate and let them cool.  Next add the a little olive oil to same skillet over medium low heat.  Then add the minced garlic and sauté for about 1 minute stirring constantly.  Remove the garlic to a small bowl to cool.

Then combine the fresh basil and toasted pine nuts in a food processor or blender and pulse for about 10 seconds.  Now add the garlic and Parmesan cheese and pulse a few more seconds.  Then with the food processor running slowly drizzle in the olive oil.  Now season with salt and pepper to taste.

Recipes notes

• Other herbs can be added like cilantro, parsley, kale, or mint.
• Walnuts can be substituted for the pine nuts or use a mixture of the two.
• Add a little pizzazz with a pinch of red pepper flakes.
• You can still use a mortar and a pestle but it is so much easier with a food processor or a blender.
• Pesto has a short refrigerator life 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 cheese and use in your favorite recipe.
• Store in an airtight container in the fridge for up to 5 days.

Uses for pesto sauce

• Pasta – penne, ziti, fettucine, spaghetti, and fusilli
• Vegetables – roasted, grilled, zoodles (zucchini noodles), cauliflower, cauliflower gnocchi
• Protein – chicken, pork, seafood, steak, and meatloaf
• Other goodies – pizza, sandwiches, French or Italian bread

Other sauces you will love!

Fresh Pesto Recipe

A quick and 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.

5 from 22 votes

Print Pin Rate

Course: sauce

Cuisine: Italian

Prep Time: 10 minutes minutes

Servings: 1 cup

Calories: 1475kcal

Author: Beth Pierce

Ingredients

• ⅓ cup pine nuts
• 1/2 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 2-3 minutes stirring very frequently. Plate them to cool.
• Heat 1/2 tablespoon olive oil in same skillet over medium low heat.  Cook garlic 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 2-3 seconds.
• With the food processor running slowly drizzle in the 1/2 cup olive oil.  Season with salt and pepper to taste.

Notes

• Other herbs can be added like cilantro, parsley, kale, or mint.
• Walnuts can be substituted for the pine nuts or use a mixture of the two.
• Add a little pizzazz with a pinch of red pepper flakes.
• You can still use a mortar and a pestle but it is so much easier with a food processor or a blender.
• Pesto has a short refrigerator life 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 cheese and use in your favorite recipe.
• 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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