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–+ servings
Basil Pesto

Fresh Basil Pesto Sauce

This vibrant green sauce made with fresh basil and Parmesan transforms ordinary dishes into culinary masterpieces with minimal effort. The aromatic combination of basil, pine nuts, garlic, and olive oil creates a versatile sauce that's been delighting palates for centuries.
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Course: Sauce
Cuisine: Italian
Keyword: Pesto, Basil Pesto, Fresh Herb Sauce, Homemade Pesto
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 1 cup
Calories: 120kcal

Equipment

  • Food Processor
  • Skillet
  • Salad Spinner

Ingredients

  • 2 cups fresh basil leaves packed (about 2 large bunches)
  • 1/2 cup Parmesan-Reggiano cheese freshly grated
  • 1/3 cup pine nuts can substitute with walnuts for a more budget-friendly option
  • 3 garlic cloves medium-sized, minced
  • 1/2 cup extra virgin olive oil use high-quality for best flavor
  • 1/4 tsp salt more to taste
  • 1/8 tsp freshly ground black pepper

Instructions

  • Wash the basil leaves thoroughly and dry completely using a salad spinner or paper towels. For maximum aroma, tear larger leaves rather than cutting them with a knife.
  • Heat a dry skillet over medium heat and add pine nuts. Stir constantly for 2-3 minutes until lightly golden and fragrant. Transfer immediately to a plate to cool.
  • Add the garlic, pine nuts, and cheese to your food processor. Pulse 5-6 times until coarsely chopped but not completely smooth.
  • Add the basil leaves and pulse 2-3 times to incorporate. While the processor is running, slowly drizzle in the olive oil through the feed tube in a steady stream. Process just until smooth, about 30-45 seconds.
  • Add salt and pepper, then pulse briefly to incorporate. Taste and adjust seasoning as needed. If the pesto seems too thick, add 1-2 tablespoons of warm water to achieve your desired consistency.

Notes

To maintain freshness, transfer pesto to an airtight container and drizzle a thin layer of olive oil on top to prevent oxidation. Refrigerate for up to 5 days or freeze in ice cube trays for convenient portion control. For a lighter version, replace half the olive oil with low-sodium vegetable broth, or substitute part of the Parmesan with nutritional yeast for lower sodium content.

Nutrition

Calories: 120kcal | Carbohydrates: 1g | Protein: 3g | Fat: 12g | Saturated Fat: 2.5g | Sodium: 150mg
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