Classic Basil Pesto Sauce Recipe

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Sep 1

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**Pesto** **Sauce** is arguably one of the most well known of the Italian sauces, right after marinara. Known for its strong, bold flavour from basil, pine nuts, garlic and olive oil, it is the easiest sauce to put together a quick Italian meal.

Pesto Sauce was created by the Genoese from Italy as an ode to their locally grown basil. This basil was pounded, with pine nuts, garlic, olive oil and butter. Hence its name, pesto which comes from the Italian word pestare. As the name suggests, pesto is traditionally pounded in a mortar and pestle, but I can admit myself that we don’t always have the time to pound away if we want a quick dinner.

I use this classic basil pesto recipe in almost everything! From grilled chicken or shrimp skewers, pasta, or sandwiches. I particularly recommend you check out my Pesto Pasta with Grilled Chicken and Peas where this pesto sauce really shines! This pesto sauce is absolutely so quick to make and tastes incredible! You'll see how this is a cinch to make and I'm sure this will easily become your new go-to basil pesto recipe too.

If you’re new to Italian cuisine then this Classic Basil Pesto Sauce really is a wonderful base to get you started, and check out all of the amazing ways you can use your pesto sauce later on in this post! Make this as part of your Live to Cook one-month challenge as a destination unseen to Italy! Get started on your cooking journey for free by signing up to my email newsletter, plus all of my new recipes will be sent right to your inbox!

For a visual representation of how this basil pesto sauce comes together, don’t forget to watch the video at the bottom of this post! I would love it if you would please subscribe to my YouTube channel if you haven’t already and be sure to press the bell button so you’re notified when all of my video recipes go live! Let’s get mixing!

THis Classic Basil Pesto Sauce is…

Ready in a matter of minutes
Only 6 ingredients needed
Fresh and flavourful
Easy to make
Vegetarian

Equipment NEEDED For basil Pesto Sauce

Ingredients for Classic Basil Pesto Sauce

All ingredient quantities and the complete recipe can be saved for later by scrolling down to the FULL PRINTABLE RECIPE CARD. This Classic Basil Pesto Sauce recipe will yield 1/2 cup by default. When you scale the recipe, all individual quantities will be automatically adjusted, so you won’t have to worry about making the adjustments yourself!

Basil: You need good quality fresh basil leaves for this recipe.
Olive oil: Extra virgin olive oil is the highest quality of olive oil.
Garlic cloves: No need to mince the garlic since we’ll be adding everything right into the blender.
Pine nuts: A staple for a classic pesto sauce. Check out substitution ideas later on in this post.
Salt: Be sure to add to taste.
Parmesan cheese: For best results, you’ll want to freshly grate your Parmesan cheese. Please don’t get the packaged pre-grated Parmesan! All the flavour is gone and the texture is super strange!

Tips & Tricks for Great Pesto

Pulse to finely chop: Pesto is enjoyed best when you can feel the course texture from the basil, garlic and pine nuts with the pasta. It adds body to the sauce and adds to the rustic, authenticity of this delicious sauce.
Mix in the cheese: Instead of adding the cheese to the food processor, pulse everything except the cheese. Once processed, add the cheese and gently fold the cheese into the sauce. It will add to the texture in the pesto and make it creamy.

Can I Substitute Pine Nuts?

While traditionally pesto is prepare with pine nuts, over the years I have enjoyed making pesto with peanuts. It’s best to use unsalted peanuts so you can control the seasoning.

Lightly roasting the peanuts is also a great way to add extra flavour if you are substituting pine nuts.

Another excellent substitution for pine nuts in pesto is walnuts!

How to Store basil Pesto?

Pesto is quite similar to guacamole when it comes to storage. Any excess air exposure will cause the pesto to oxidize, which will make the colour darker. The best way to store pesto is in a resealable mason jar. Otherwise, you can use a bowl or ramekin covered with a plastic wrap.

Store in the refrigerator for up to 1 week.

Pesto can also be frozen for several months, however try to make just enough and make it fresh!

How to prepare Classic Basil Pesto Sauce

1. Transfer basil, pine nuts, garlic, salt and olive oil to a blender and pulse until finely chopped.

2. Using a spatula, transfer pesto to a bowl and mix in the parmesan cheese. Serve immediately with pasta, as a marinade for protein, or transfer to a container to set aside for later. The pesto sauce will stay fresh in the fridge for about 2 weeks.

How to Use Basil Pesto?

As I mention in my free guide to motivate you in the kitchen, Make Cooking Fun!, you should use the ingredients in your pantry and fridge to guide you into what to cook if you’re stumped for ideas. This pesto sauce recipe will make a fair amount, and you can double or triple the recipe if desired. If you’ve made a big batch of pesto and you’re wondering what to do with it, then the search is over! This is only a small list of ideas that you can note down for meal ideas. Comment your favourite way to enjoy pesto sauce!

Pasta: Of course this is a staple! You can pair it with protein or simply cover your pasta in this delicious sauce!
Pizza: I find pesto pizzas totally underrated. Switch up your typical tomato-based pizza sauce for pesto and enjoy pizza in an entirely new way!
Protein: This can be a wonderful topping for chicken, fish, pork and beef. You can also use pesto for a flavourful marinade.
Crepes: This can be a super tasty sauce to add in your Creamy Chicken Crepes.
Soup: You can throw pesto sauce into a variety of soups, such as creamy chicken orzo soups or white bean soups. Try adding a bit to your Minestrone!
Dipping: You can dip a variety of breaded snacks, such as Garlic Parmesan Wings or Crispy Fried Mini Mozzarella Balls in pesto sauce. In fact, nothing wrong with dipping your French fries in as well!
As a spread: Spread simply on some toast or bagels or even crackers!
Bruschetta: I have a fusion Mexican Chicken Bruschetta recipe that has guacamole as the base. Try substituting with pesto for a unique Italian bruschetta!
Salads: Try topping your Grilled Chicken Caesar Salad with pesto for an extra boost of flavour!
Sandwiches & wraps: The possibilities for adding pesto into your favourite sandwiches and wraps are endless! You can substitute the red pepper pesto for basil pesto in my Pesto Air Fryer Cajun Chicken Wrap for just one idea!
Grilled Cheese: Want to enhance your Grilled Cheese Sandwich? Add in some pesto sauce! This can also be a superb addition to a classic Croque Monsieur or Croque Madame Sandwich.
Breakfast: Try throwing in some pesto to add a new twist to your Sausage McMuffin, top over an omelette, or mix it in scrambled eggs!

More Easy Sauces from Scratch!

Indian Cucumber Raita: A cool refreshing Indian condiment that’s the perfect side for your favourite curries or skewers.
Spicy Aioli: Also known as Spicy Mayonnaise, this is my go-to sauce for my favourite sandwiches. Ready in just a matter of minutes with no prep required!
Homemade Yogurt Caesar Dressing: A lighter take on the classic Caesar dressing without the mayonnaise or eggs. This yogurt Caesar dressing is packed with protein and it’s super quick to make!
Chunky Mango Guacamole: The mangoes add such a nice refreshing flavour to your classic guacamole. Amazing to serve with seafood or in sandwiches.
Greek Tzatziki Sauce: Thick and tangy, perfect to pair with potatoes, meat and rice!

Watch How to Make Classic Basil Pesto Sauce Recipe here:

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sauces & condiments, vegetarian

Italian

Yield: 1/2 Cup

Author: Anadi

Classic Basil Pesto Recipe

I use this classic basil pesto recipe in almost everything! From grilled chicken or shrimp skewers, pasta or sandwiches. This is absolutely so quick to make and tastes incredible!

Prep time: 15 MinTotal time: 15 Min

Cook modePrevent screen from turning off

Ingredients

1 Cup basil leaves, tightly packed
1 1/2 Tbsp pine nuts
2 garlic cloves, minced
4 Tbsp olive oil
1 Cup Parmigiano-reggiano, finely grated
salt to taste

Instructions

Transfer basil, pine nuts, garlic, olive oil and salt to a blender and pulse until finely chopped.
Using a spatula, transfer pesto to a bowl and mix in the parmesan cheese. Serve immediately with pasta, as a marinade for protein, or transfer to a container to set aside for later. The pesto sauce will stay fresh in the fridge for about 2 weeks.

Notes

After pouring in the olive oil, do not pulse for an extended period of time. To some people olive oil may taste bitter if mixed excessively. I have personally not noticed this. Mixing the parmesan cheese with a spatula helps with improving the texture and flavour in the pesto. Dilute the sauce before serving with pasta water.