Quick & Easy Pesto Sauce

A vibrant, fresh pesto made with basil, pine nuts (or nuts of choice), garlic, and Parmesan, good for pasta, salads, dips, and more.

Why You'll Love Quick & Easy Pesto Sauce

Blanching the basil briefly keeps the pesto bright green instead of the dull olive it turns otherwise. Toast the nuts first for a deeper flavor, and add the olive oil slowly while blending to control the texture.

Tips and Tricks

• Blanch basil briefly to keep the pesto bright green and fresh-tasting.
• Toast nuts lightly to add a deeper, nuttier flavor.
• Slowly add olive oil while blending to control pesto consistency perfectly.

Variations

• Swap pine nuts with toasted walnuts, blanched hazelnuts, pili nuts, pepitas, or sunflower seeds.
• Add a squeeze of lemon juice for extra brightness.
• Mix in ricotta cheese for a creamy pesto dip.

Substitutions

• Use vegan parmesan or nutritional yeast for a dairy-free version.
• Swap garlic clove for roasted garlic for a mellower flavor.
• Replace basil with spinach or arugula for a different green twist.

Best Served With

• Fresh pasta or gnocchi
• Caprese salad (mozzarella, tomato, basil)
• Grilled or baked salmon
• Stuffed squash blossoms or roasted vegetables

How to Store Leftovers

• Store leftover pesto (without parmesan) in an airtight container in the fridge for 2-3 days or freeze for up to 4 weeks. Add parmesan fresh before serving for best flavor and texture.

Common Questions

Quick & Easy Pesto Sauce

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A vibrant, fresh pesto made with basil, pine nuts (or nuts of choice), garlic, and Parmesan. Great for pasta, salads, dips, and more.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 24 tablespoons

Course: Dressing/Condiment, sauce

Cuisine: Italian Inspired

Calories: 2246

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 cups basil packed leaves
• ¼ cup pine nuts can substitute blanched hazelnuts, toasted walnuts, pili nuts, pepitas, or sunflower seeds
• 1 small garlic clove
• ¼ cup Parmesan grated
• 1 cup extra virgin olive oil
• Kosher salt to taste

Equipment

• Blender or food processor
• Strainer or sieve
• Medium Pot

Method

 

1. Bring a medium pot of water to a boil. Blanch basil leaves for 10 seconds (optional - this intensifies the green color). Immediately transfer basil to a bowl of ice water, then strain well to remove excess moisture.
2. In a blender or food processor, pulse pine nuts and garlic clove a few times. Add the blanched basil.
3. With the processor running, slowly drizzle in olive oil until you reach your desired consistency.
4. Season with kosher salt. Remember Parmesan adds saltiness, so start light.
5. Stir in the grated Parmesan just before serving. Reserve any leftover pesto without Parmesan for up to 2-3 days refrigerated or freeze for 3-4 weeks.

Nutrition

Calories: 2246kcalCarbohydrates: 7gProtein: 15gFat: 246gSaturated Fat: 36gPolyunsaturated Fat: 35gMonounsaturated Fat: 166gCholesterol: 17mgSodium: 407mgPotassium: 368mgFiber: 2gSugar: 2gVitamin A: 2737IUVitamin C: 9mgCalcium: 389mgIron: 5mg

Notes

Storage: Keep the pesto without the Parmesan stirred in yet, that keeps it freshest, in an airtight jar in the fridge for 2-3 days with a thin layer of olive oil on top to prevent browning. It also freezes well for 3-4 weeks; ice cube trays make it easy to thaw just what you need.

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