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Pesto sauce

pesto sauce

Pesto sauce brightens up any meal. Discover my healthier pesto recipe full of Mediterranean flavor and ready in minutes!
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Total Time 16 minutes
Servings: 4 servings
Course: Sauce
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cup fresh basil leaves
  • 0.25 cup extra virgin olive oil
  • 0.25 cup grated parmesan cheese use Pecorino for a more authentic flavor
  • 0.25 cup pine nuts can substitute with walnuts or cashews
  • 2 clove garlic
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon black pepper
  • 1 tablespoon lemon juice optional, for a fresher taste

Method
 

  1. Wash and dry the basil leaves thoroughly to prevent excess moisture in your pesto.
  2. Combine basil, pine nuts, and garlic in a food processor. Pulse a few times until coarsely chopped.
  3. Add grated Parmesan cheese to the mixture. Pulse again to incorporate.
  4. While the processor is running, slowly drizzle in the olive oil until the pesto reaches a smooth, creamy consistency.
  5. Season with salt, black pepper, and lemon juice (if using). Pulse briefly to mix.
  6. Taste and adjust seasonings as needed. Add more olive oil for a thinner texture, if desired.
  7. Serve immediately, or store your pesto sauce in an airtight container in the refrigerator for up to one week.

Notes

Few sauces are as versatile or beloved as pesto sauce. Its explosion of fresh basil and nutty notes elevates everything from pasta to salads, grilled sandwiches, pizza, or even as a marinade for chicken and vegetables. The recipe's simplicity lets you whip up a batch in minutes, making it perfect for busy nights or impromptu gatherings.

Pesto Preparation Tips & Tricks

  • Choose the freshest basil available: Older leaves can taste bitter. Pick bright green, tender leaves for the best flavor.
  • Prevent browning: If you're not using your pesto immediately, drizzle a thin layer of olive oil on top before refrigerating. This helps maintain its vibrant green color.
  • Pine nut swaps: Pine nuts are traditional but pricey. Walnuts, almonds or cashews offer excellent alternatives for different flavor profiles and a lower-cost sauce.
  • Extra creamy pesto: Add a spoonful of ricotta cheese or a splash of cream for a silkier texture; perfect for spreading on crostini.

Technique & Texture Advice

  • Don’t over-process: Pulse ingredients just until integrated. Over-blending can make the pesto dense and lose the bright, punchy notes.
  • Mortar and pestle authenticity: If you have time, try making pesto the old-fashioned way using a mortar and pestle—this technique gently bruises the basil and releases even more aroma.

Serving Suggestions & Variations

  • Spread on sandwiches for a lively twist in place of mayonnaise.
  • Mix into Greek yogurt or cream cheese for a fresh dip.
  • Try arugula or spinach for part of the greens for a peppery or milder pesto.
  • Vegan variation: Use nutritional yeast instead of Parmesan and extra nuts for depth and creaminess.
Let your imagination guide you—pesto is incredibly accommodating and always welcomes a creative spin. Enjoy your fresh, homemade creation!