Best Pesto Sauce Recipe

Best Pesto Sauce Recipe

« Lorem ipsum dolor sit amet, consectetur adipisci elit, sed eiusmod tempor incidunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrum exercitationem ullam corporis suscipit laboriosam, nisi ut aliquid ex ea commodi consequatur. Quis aute iure reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint obcaecat cupiditat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum. »

Best Pesto Sauce Recipe

Traditional pesto is made by hand using a mortar and pestle. Gently pound fresh basil leaves, fresh garlic cloves, extra virgin olive oil, roasted pine nuts and Parmigiano-Reggiano cheese to create the best pesto sauce. Pesto's versatility extends far beyond pasta. Serve pesto sauce with zucchini noodles or 'zoodles', mix into sauteed vegetables, brush it on chicken before baking,

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Sauces

Cuisine Italian

Servings 4

Calories 457 kcal

Equipment

• 1 Mortar & Pestel or food processor

Ingredients

  

1x2x3x4x

• 2 cups fresh basil leaves, packed
• 4 cloves garlic
• 1/2 cup pine nuts
• 1 cup Parmigiano-Reggiano cheese finely shredded and packed
• 1/2 cup extra virgin olive oil

Instructions

 

• Preheat oven to 375 degrees. Spread pine nuts in a single layer on a parchment lined baking sheet. Bake until golden brown, about 5 to 10 minutes, stirring frequently and taking care that pine nuts do not burn.
• Wash basil leaves, remove from stems and discard stems. Peel and press or mince garlic cloves. Add basil leaves, garlic, and pine nuts to a mortar and gently pound into a paste with pestle. Or add ingredients to the bowl of food processor.
• Finely grate cheese and stir into the paste along with the oil. Mix well. Or add cheese and oil to food processor. Pulse all ingredients into a thick paste as pictured.
• Note – use the best quality olive oil and Parmesan cheese for a more flavorful pesto. Serve with zucchini noodles aka 'zoodles,' mix with sauteed vegetables, or use to coat chicken before baking.
• Store unused pesto in a container with a tight-fitting lid that just fits the pesto sauce. Float a thin layer of olive oil on top of the pesto sauce to prevent it from turning brown. Refrigerate and use within 5 days.

Nutrition

Calories: 457kcalCarbohydrates: 4gProtein: 12gFat: 45gSaturated Fat: 9gPolyunsaturated Fat: 9gMonounsaturated Fat: 25gCholesterol: 17mgSodium: 402mgPotassium: 171mgFiber: 1gSugar: 1gVitamin A: 833IUVitamin C: 3mgCalcium: 326mgIron: 2mg

Keyword best pesto sauce recipe, easy recipe, pesto sauce

Tried this recipe?Let us know how it was!