Pesto Sauce
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Homemade pesto sauce is easy to whip up and delicious on just about everything—from pastas and pizzas to salads and sandwiches.
One of my favorite things about summer cooking is stepping out my back door to pick fresh herbs from my potted herb garden. It always amazes me how the tiny seedlings I plant in May grow into more herbs than I can possibly use up by August. When the basil is overflowing, it’s pesto time! Pesto, or pesto alla Genovese, is a vibrant, garlicky green sauce from Genoa, Italy. While the traditional method uses a mortar and pestle, these days, a food processor makes it a breeze. This versatile sauce is fantastic on everything—from pastas and pizzas to salads, vegetable soup, and sandwiches. What’s even better? It freezes like a dream, so you can enjoy a taste of summer all year long!
What You’ll Need To Make Pesto Sauce
Traditional pesto is made with garlic, nuts, salt, basil leaves, Parmigiano-Reggiano, and extra-virgin olive oil. It’s important to use top-quality ingredients, as the flavors really shine through.
For the cheese, be sure to use authentic Parmigiano-Reggiano from Italy; domestic Parmesan is not the same thing. You can always tell if the cheese is authentic by looking at the rind, which is embossed with the name over and over. If the cheese is already grated, it should be labeled “Parmigiano-Reggiano,” not “Parmesan.”
For the nuts, I use walnuts instead of the more traditional pine nuts for a few reasons. First, I always seem to have walnuts in the house (pine nuts can be very pricey). Second, in recent years an increasing number of people, including me, have fallen prey to a bizarre problem with pine nuts called Pine Mouth Syndrome, a bitter, metallic taste in the mouth that develops a day or two after eating pine nuts. It can last for weeks and make eating or drinking anything very unpleasant. (You can use pecans or almonds, too.)
Step-by-Step Instructions
To begin, combine the walnuts and garlic in the bowl of a food processor and pulse until coarsely chopped.
Add the basil leaves, salt, and pepper.
Process until finely chopped.
Then, with the food processor running, add the olive oil through the feed tube in a steady stream.
Add the Parmigiano-Reggiano.
Process again until smooth, and that’s your pesto sauce.
How To Store & Freeze Pesto
Use the pesto immediately or store it in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the sauce from oxidizing, which would turn it an ugly brown color). It will keep in the refrigerator for about a week.
Pesto can also be frozen in an airtight container for up to 6 months. I suggest dividing it into the compartments of an ice cube tray and freezing. Once frozen, remove the cubes from the tray and put in a sealable plastic bag or airtight container. You can add the defrosted cubes to vegetable soup, pasta salad with pesto, zucchini noodles, pesto pizza, eggs, sandwiches, and baked potatoes.
Video Tutorial
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The Best Basic Pesto
Homemade pesto sauce is easy to whip up and delicious on just about everything—from pastas and pizzas to salads and sandwiches.
Ingredients
- ⅓ cup walnuts
- 2 large garlic cloves, roughly chopped
- 2 cups packed fresh basil leaves
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅔ cup extra virgin olive oil
- ½ cup grated Parmigiano-Reggiano
Instructions
- Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds. Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process a minute more. Use pesto immediately or store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the pesto from oxidizing, which would turn it an ugly brown color). It will keep in the refrigerator for about a week.
- Freezer-Friendly Instructions: Pesto can be frozen in an airtight container for up to 6 months. You can also divide your prepared pesto into the compartments of an ice cube tray and freeze. Once it’s frozen, remove the pesto cubes from the tray and put in a sealable plastic bag or airtight container. You can add the defrosted pesto cubes to soups, pasta dishes, eggs, sandwiches, and potatoes.
Nutrition Information
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- Serving size: 2 Tbsp.
- Calories: 159
- Fat: 17 g
- Saturated fat: 3 g
- Carbohydrates: 1 g
- Sugar: 0 g
- Fiber: 0 g
- Protein: 3 g
- Sodium: 161 mg
- Cholesterol: 4 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Just made this because I had more basil than I knew what to do with. It was so delicious!!!! I love the use of walnuts because we almost always have them on hand. I put this over pasta and garnished with freshly diced tomatoes. Delicious!
Love all of your recipes and I’m sure this one is no different. Unfortunately, due to dental work I’m on liquid diet so I can’t try it. However, questioning why my pesto, right from the food processor was a deep green vs. the vibrant and fresh looking one in your pics. I used the best ingredients and fresh basil from my garden. I followed the directions to a T. Any ideas what could have gone wrong? I did use a mini processor. Perhaps too cramped and basil got bruised??
Hi Neil, That’s a bit of a head scratcher. I don’t think the mini food processor would cause it. Olive oil can come in a variety of shades ranging from yellow to green to brown. Is your olive oil a bit of a darker color?
made this exactly written, with fresh from our garden basil. It was soooooo delicious. I used walnuts too. Husband said he could never get pesto this good in a restaurant! Thank you Jenn for this perfect pesto recipe.
This is my go to pesto! I love it!
I bought a bunch of organic basil, rinsed off and patted dry, then placed them flat between parchment before placing in freezer. My question: can frozen basil be used to make pesto, or will the frozen state make for an unattractive pesto?
BTW: I love that you use walnuts which are so rich in omegas!
Hi Iris, I haven’t done it before, but I think it’s fine to use basil that’s been frozen. Hope you enjoy!
Jenn, your pesto is an absolute flavour bomb. I love that I can use walnuts rather than overpriced pine nuts. I get to enjoy the flavours of summer all winter, since this pesto freezes so well.
I’ve made this at the end of summer 2 years in a row with the rest of my basil before the first frost. It’s AMAZING!! I love using walnuts because I always have them in the freezer.
I found large 4 ounce ice cube trays at the 99 Cent store. They have a silicone bottom and I push the cubes out and freeze. Perfect amount anytime I like. And it tastes so great even after frozen!!
I love this recipe as it is simple and easy to use. I have frozen it and look forward to seeing what it does for the flavour. Thank you Jenn
The ingredient amounts were perfect. Good consistency and flavor.
This is wonderful. I used a small cloves of garlic because I don’t love garlic and a little less olive oil because I ran out! It was perfect. Not too salty – I actually added a pinch more because I love salt. Thanks for a great recipe.