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
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
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Dannii
You can’t beat homemade fresh pesto. Perfect for stirring through hot spaghetti.
Shadi Hasanzadenemati
Love all the ingredients, can’t wait to try this! It looks so delicious and easy!
Kathryn
This is my new go-to pesto recipe! It was perfect with our pasta and I will make more so I can keep it frozen and handy. Thank you for sharing such an awesome recipe!
Tavog
I love pesto! Always trying new variations, thanks for sharing.
Gina
The uses for pesto are unlimited! Great basic recipe and exactly what I need because my basil plant needs to be completely harvested from the season right now!
Sandra
I love it! A new staple sauce at my house!
Catalina
I use a lot pesto sauce in my kitchen and not only with pasta. I am so curious to make it at home!
Claire
I love pesto! I can’t wait to try this!
Erik
Never knew how easy it was to make homemade pesto!
Krystle
I made this using fresh basil from my garden. Goes GREAT over pasta.
Kevin
I love a good pesto! This one is going to be one I use often! So good!
Jacqueline Meldrum
Homemade pesto is just glorious. I’ve made it with cashews for years but you’ve inspired me to try pine nuts again.
Alex
Somehow I’m so addicted to pesto that I just want to eat it with bread every day! Thanks for your recipe!
Mahy
So fresh, so yum. The best ever sauce if you ask me. And one of the best versions of it that I’ve seen!
estee
This looks like the perfect recipe for summer! grilled chicken topping on a salad! love the toasted pine nuts.
Maria
Thank you for sharing this amazing pesto sauce recipe! Pesto really makes food more flavorful and interesting, I want to try making it from scratch.
Amanda
This looks so amazing!