Classic Pesto Sauce Recipe

Introduction

Classic pesto sauce is a vibrant and flavorful Italian sauce made from fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil. It’s incredibly versatile and perfect for spreading on pizza, mixing with pasta, or adding a burst of flavor to sandwiches.

Ingredients

• 4-5 cups lightly packed fresh basil leaves
• 1/2 cup pine nuts
• 1/2 cup grated Parmesan cheese
• 1 tablespoon minced garlic (or 1-2 cloves)
• 1/2 cup extra virgin olive oil
• Salt to taste

Instructions

1. Step 1: In a food processor or blender, pulse the basil, pine nuts, Parmesan cheese, garlic, and salt until finely chopped and well combined. Pause occasionally to scrape down the sides for even mixing.
2. Step 2: With the processor running, slowly drizzle in the olive oil. Adjust the amount of oil to your preferred consistency—using less oil will create a thick paste ideal for spreading, while more oil will produce a loose sauce perfect for tossing with pasta.
3. Step 3: Taste your pesto and add more salt or cheese if needed. Use immediately, or proceed to store as desired.

Tips & Variations

• For a nuttier flavor, lightly toast the pine nuts before adding them to the processor.
• Try substituting walnuts or almonds for pine nuts to change the flavor profile.
• Add a squeeze of lemon juice to brighten the sauce and preserve the fresh green color.
• If making pesto for one pizza, simply halve the recipe to avoid waste.

Storage

Store pesto in an airtight container in the refrigerator for up to one week. To prevent discoloration, pour a thin layer of olive oil over the surface before sealing. For longer storage, freeze pesto in small portions and thaw as needed. Reheat gently or use directly from thawed for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried basil instead of fresh basil?

Fresh basil is essential for the bright, herbal flavor and vibrant color of traditional pesto. Dried basil lacks the same aroma and will not produce the authentic taste or texture.

How do I prevent pesto from turning brown?

To keep pesto bright green, store it with a thin layer of olive oil on top to limit air exposure and keep it refrigerated. Using fresh, high-quality basil and promptly refrigerating or freezing also helps maintain its color.

Classic Pesto Sauce Recipe

Print Recipe

★★★★★

4.9 from 123 reviews

This Classic Pesto Sauce is a vibrant, flavorful blend of fresh basil, pine nuts, Parmesan cheese, garlic, and extra virgin olive oil. Perfect as a spread for pizzas and sandwiches or as a sauce to toss with pasta, this recipe is easy to prepare using a food processor or blender and can be adjusted to your preferred consistency and taste.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: Approximately 1 cup of pesto sauce 1x
• Category: Sauce
• Method: Blending
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 4–5 cups lightly packed fresh basil leaves
• 1/2 cup pine nuts
• 1/2 cup grated Parmesan cheese
• 1 tablespoon minced garlic (or 1–2 cloves)
• 1/2 cup extra virgin olive oil (adjustable for consistency)
• Salt to taste

Instructions

1. Prepare the ingredients: Gather fresh basil leaves, pine nuts, grated Parmesan cheese, minced garlic, salt, and extra virgin olive oil. If using whole garlic cloves, finely mince or crush them for better incorporation.
2. Pulse the base ingredients: In a food processor or blender, combine the basil, pine nuts, Parmesan cheese, garlic, and salt. Pulse the mixture several times until the ingredients are well chopped and uniformly mixed, stopping occasionally to scrape down the sides to ensure even blending.
3. Add olive oil gradually: With the processor running on low speed, slowly pour in the extra virgin olive oil. Continue blending until the mixture reaches your desired consistency. Use less oil for a thick paste ideal for spreading or more oil for a looser sauce perfect for tossing with pasta.
4. Taste and adjust: Using a spoon, sample your pesto and adjust the salt or cheese as needed to suit your palate.
5. Serve or store: Use the pesto immediately or store it in an airtight container. For storage, pour a thin layer of olive oil on top to help seal and preserve freshness before refrigerating or freezing.
6. Enjoy your pesto: Serve it on pizzas, sandwiches, or mixed into pasta for a delicious, fresh flavor boost.

Notes

• For a nuttier flavor, you can toast the pine nuts lightly before blending.
• If you prefer a dairy-free version, substitute Parmesan with nutritional yeast or omit it entirely.
• Freshness of basil is key for vibrant flavor; try to use basil harvested the same day.
• Pesto can be refrigerated for up to one week or frozen for up to three months.
• Adjust garlic quantity according to your preference; more garlic adds a robust flavor.

Keywords: Classic pesto sauce, basil pesto, homemade pesto, Italian sauce, pesto recipe, pine nuts, Parmesan cheese, garlic, olive oil