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Close-up view of a jar filled with green pesto sauce, showing a thick, textured mixture with visible bits of herbs and nuts.

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
Total Time 10 minutes
Servings: 24 tablespoons
Course: Dressing/Condiment, sauce
Cuisine: Italian Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

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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