Classic Pesto Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Taste and adjust: Using a spoon, sample your pesto and adjust the salt or cheese as needed to suit your palate.
- 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.
- 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
Find it online: https://cookcrisis.com/classic-pesto-sauce-recipe/
