This Pesto Sauce Recipe is quick to make, full of fresh flavor, and the easiest way to upgrade dinner in minutes.
author’s note
The Pesto Recipe I Flew Home Thinking About!
Pesto has always been one of those things I loved ordering but never felt totally satisfied making at home. I’d try recipes here and there and they were good… but never the kind that made me immediately want another spoonful.
Then I went to New Zealand and had the best pesto I’ve ever tasted.
The kind where everyone at the table suddenly gets quiet because all anyone can think about is the food. I immediately asked the chef for the recipe and was shocked when he actually shared it with me.
As soon as I got home, I started testing. I scaled things down, played around with proportions, and tried batch after batch until I landed on the version I now make constantly.
And now? I keep fresh basil on hand because this Pesto Sauce Recipe has become one of those staples I never want to run out of. It instantly makes simple meals feel a little more exciting. Toss it with pasta, spread it on sandwiches, spoon it over grilled chicken, or eat it straight from the spoon. No judgment.
Pesto Sauce Recipe Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Fresh basil | Use fresh basil for the best flavor. Older basil changes the flavor and look of your pesto. |
| Pine nuts | Toast first for more flavor. Swap with walnuts, cashews, almonds, or sunflower seeds. |
| Parmesan cheese | Grate from a block using small holes on a grater. |
| Olive oil | Use a good olive oil here since you’ll taste it. |
| Fresh lemon juice | Add extra for a punchier pesto. |
| Salt & pepper | Add slowly and taste as you go. |
Get The Right Quantity Of Basil
Measuring basil for pesto can be tricky, as packing it into cups can lead to different amounts.
- My top tip: use a food scale. It removes the guesswork and makes sure you have the right amount of basil.
- For this recipe, you’ll need 4 ounces (100-110 grams) of fresh basil. If you don’t have a scale, buy basil in a packet that shows the weight.
Variations
Switch Things Up
- Different greens: Swap basil for arugula, spinach, kale, or parsley for a fresh flavor.
- Nut substitutes: Pine nuts are classic, but walnuts, cashews, almonds, or hazelnuts work too in this pesto sauce recipe, each with a unique flavor.
- Allergy swap: If you have a nut allergy, sunflower seeds are a good option.
chelsea’s recipe tip
Tools You Can Use For This Pesto Sauce Recipe
When making this pesto sauce recipe, you have a few tools to choose from:
- Food processor: Best for making large batches and creating a smooth texture.
- Blender: Works well for big batches, but smaller amounts may need extra scraping.
- Immersion blender: Great for small batches. It’s not as smooth as a food processor.
- Spice/nut grinder: Ideal for small batches. I like finishing my pesto with a nut grinder for a smoother texture after blending.
Storage
- Store this pesto sauce recipe in an airtight container in the fridge for up to 3 days or freeze for 3 months. To prevent browning, cover with a thin layer of olive oil.
- Freeze extra pesto in ice cube trays, then transfer to a freezer bag and label.
- Thaw cubes in the fridge or add straight to hot pasta, soup, or sauce.
Use Pesto In One Of These Favorite Recipes:
Pesto Recipe
Equipment
- Small pan
- Food scale see note 1
- Food processor or blender or nut grinder, see note 2
Ingredients
Instructions
- Preheat a small pan over medium-high heat (don’t add oil). Add pine nuts in an even layer and toast, stirring frequently, until lightly golden brown. Watch carefully! Once toasted, immediately transfer them to a bowl and let cool.
- Add all the ingredients except oil to a food processor or blender. Season to taste; I add a heaping 1/2 tsp salt and 1/4 tsp pepper. Pulse until ingredients are finely chopped. Scrape edges with a spatula as needed.
- While pulsing, gradually add the oil. Continue to pulse until pesto is smooth (or to your desired consistency). If you can’t quite get the pesto as smooth as you’d like, consider transferring it to a nut grinder and further processing it (see note 2) or keep stirring/scraping the edges and continue to pulse in the food processor/blender.
- Taste and adjust, adding a touch more salt if it tastes bitter, more lemon juice for a brighter flavor, or more cheese for a creamier texture. Remember, it’s a very concentrated flavor, so it mellows out when used in a dish! It’s also supposed to be thick, but you can further thin it with more oil if desired.
- Read through the blog post for loads of ideas how to use pesto. My favorite way is to make pesto pasta or to spread on avocado toast, sandwiches, or wraps.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Use This Pesto Sauce Recipe
- Toss with pasta: Check out this creamy pesto pasta or use it in a pesto pasta salad.
- Spread on toast, wraps, or sandwiches: Use pesto on avocado toast, sandwiches, or wraps with tomatoes and mozzarella.
- Use as a dip: Serve pesto with fresh veggies, crackers, or breadsticks as a fun dip.
- Top grilled meat or fish: Add pesto on grilled chicken, fish, or steak for extra flavor.
