I am currently obsessed with fresh basil pesto sauce, not sure if it has anything to do with the hot summer weather. You will catch me using this homemade condiments on almost everything, as a spread in sandwiches, toast, salads, dips, on eggs, pasta, and many more.
Let me show you how to make this quick and easy homemade basil pesto sauce in simple steps and it doesn’t involve mortar and pestle.
Homemade basil pesto sauce recipe
Ever wondered how to make your own fresh basil pesto sauce, I have got you covered with this quick and easy recipe. Get your DIY cap on and let’s make the best pesto sauce from scratch in 10 minutes. This will give your store-bought a run for its money. It is 100 times better if you make it yourself.
Once you make this condiment the first time, you will be able to make it again without any measurement. One of the reason pesto it is great is because you can make it to taste i.e. the ingredients can be adjusted to preference.
While pine nut is the original nut used in making pesto, you can swap it for other types of nuts such as walnut in case you are allergic to pine nuts.
What describes this homemade condiment the best
- Vibrant and Fresh
- Creamy and delicious
- Aromatic! thanks to the fresh basil
My homemade basil pesto sauce recipe is made with the following ingredients
Parmesan cheese: substitute with Pecorino or Grana Padano.
Garlic: fresh garlic all the way here
Extra virgin Olive oil: substitute with grapeseed oil
Pine nut kernels: this is the traditional ingredients used for this recipe but you can substitute with walnut or even cashew nut.
Salt and black pepper to taste
While fresh basil and pine nuts are the classic ingredients to use in making this green condiment, you can make it using other green vegetables of choice.
Kale and spinach are a great substitute for basil or you can make it half and a half if you wouldn’t like it to be very aromatic. You can also use other types of greens but the two mentioned are the ones I have tried before they worked.
Make it vegan by using vegan cheese or nutritional yeast.
Food processor or immersion blender for a smoother pesto.
How to make basil pesto sauce
Place the fresh basil leaves, garlic, and pine nuts in a food processor and blitz just until combined. (scrape the sides of the food processor from time to time for even consistency) Add parmesan cheese, salt, pepper, olive oil, and process until combined and emulsified. If the sauce is too thick, you can add a little bit of olive oil to loosen it.
Can I make basil pesto without pine nuts
Yes, you can by substituting pine nuts with walnut, almonds, or cashew nuts.
What is basil pesto good for
It is a versatile sauce that can be used on almost every dish, pasta being a popular one. You can use it as a marinade in chicken, meatballs, beef, or even vegetables. It can be used on any grilled or roasted meat or seafood.
Is pesto sauce healthy
Yes, it is healthy if eaten in moderation. Pesto should not be eaten on its own as a meal and a little goes a long way to whatever you add it to.
To make this recipe healthier, reduce the amount of oil, nuts, and cheese used.
More uses for pesto includes
Add to meatballs for some Italian flavors
Garlic bread topping, it is great on pull cheese bread too.
Stir into scrambled eggs or use on top of your sunny side up eggs
Stir into soups for additional flavor
Use as a spread for sandwiches
As it to pork sausages for your homemade sausage rolls
How to store basil pesto
Homemade pesto would last for up to 7 days in the fridge if stored in an airtight container. note: the pesto will likely change colour as it sits in the fridge,
In the freezer: for the best result make the pesto without parmesan cheese, this can be added to the pesto at the of use. Pour the pesto into an ice tray so that it is easy to use without having to thaw the whole condiments. Store for up 3 months in the freezer.
More recipes you will love
Fresh Basil Pesto Sauce Recipe
- food processor
- 2 cups fresh basil leaves
- ⅓ cup parmesan cheese substitute with Pecorino or Grana Padano.
- 2 large garlic cloves
- ¼ cup pine nut kernels substitute with walnut or even cashew nut.
- ⅓ cup extra virgin Olive oil
- Salt and pepper to taste
- Place the fresh basil leaves, garlic and pine nuts in a food processor and blitz just until combined. (scrape the sides of the food processor from time to time for even consistency) Add parmesan cheese, salt, pepper, olive oil and process until combined and emulsified. If the sauce is too thick, you can add a little bit of olive oil.
- Transfer the processed pesto into an airtight jar and store in the fridge.