Homemade Basil Pesto Sauce (Printer-Friendly)
Fresh basil, parmesan, pine nuts and olive oil come together in this flavorful, vibrant, homemade Italian-style sauce.
# What You’ll Need to Cook:
→ Main Ingredients
01 -
60 g fresh basil leaves
02 -
20 g fresh spinach leaves
03 -
40 g grated Parmesan cheese
04 -
30 g toasted pine nuts
05 -
2 garlic cloves
06 -
80 ml extra virgin olive oil
07 -
1/4 teaspoon fine sea salt
08 -
1/8 teaspoon freshly ground black pepper
# Steps to Prepare:
01 -
In a dry skillet over medium heat, toast pine nuts until golden brown, stirring frequently. Allow to cool completely before using.
02 -
Add basil leaves, spinach, and cooled toasted pine nuts to the bowl of a food processor. Pulse several times until roughly chopped and combined.
03 -
Add grated Parmesan cheese, garlic cloves, salt, and black pepper. Pulse again, scraping down the sides as needed, until incorporated but still textured.
04 -
With the food processor running, slowly drizzle in olive oil, pausing to scrape down the sides, until the mixture becomes smooth and cohesive.
05 -
Taste and adjust seasoning as needed. Use immediately or transfer to an airtight container for storage.
# Extra Cooking Tips:
01 -
Store pesto covered in an airtight container in the refrigerator for up to 1 week, keeping surface covered with a thin layer of olive oil to maintain vibrant color.
02 -
For freezing, omit cheese and divide pesto into ice cube trays; once frozen, transfer cubes to a sealed bag and add cheese after thawing.