Fresh Basil Pesto Sauce Recipe
Homemade fresh basil pesto sauce is a perfect condiment for all dishes. 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.
Equipment
- food processor
Ingredients
- 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
Instructions
- 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.
Notes
How to store
Homemade pesto would last for up to 7 days in the fridge if stored in an airtight container.
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.
FAQS
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, meat, or even vegetables. It can be used on any grilled or roasted meat or seafood.
Nutrition
Calories: 789kcalCarbohydrates: 4gProtein: 14gFat: 81gSaturated Fat: 15gPolyunsaturated Fat: 8gMonounsaturated Fat: 55gCholesterol: 23mgSodium: 538mgPotassium: 199mgFiber: 1gSugar: 1gVitamin A: 2793IUVitamin C: 11mgCalcium: 491mgIron: 2mg
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