This Homemade Pesto Sauce is the perfect recipe to replace your store-bought pesto sauce. It is easy to make and so delicious you won’t want to go back to any premade pesto sauce.
Homemade Pesto Sauce
It takes only a handful of main ingredients to make this homemade pesto sauce. There are many different varieties of pesto recipes to make. You can certainly swap the pine nuts with either walnut, almonds, pecans, etc. I love the taste of pine nuts, especially when it’s slightly toasted. It gives it that strong and unique flavor!
I absolutely love fresh basil. My garden is full of basil plants and I always feel like I never have enough. I prefer using fresh basil for a homemade pesto sauce because of the intense flavor it gives it but you can replace it with other greens like cilantro, kale, arugula, spinach etc. but honestly nothing beats the taste of classic basil pesto!
The amazing thing about homemade pesto sauce is how easy it is to make and how easy it is to store and reuse. Store it in an airtight container for about 7 days in the fridge or freeze them in ice cube trays. Very Versatile. You can serve pesto with anything! My kids love pesto so much that they almost complain whenever I skip the Pesto!
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Recipe for this Homemade Pesto Sauce below:
Homemade Pesto Sauce
Easy to make Homemade pesto sauce in just under 10 minutes
- 2 Cups Fresh basil leaves packed
- 1/2 Cup Freshly grated Parmesan Cheese
- 1/2 Cup Extra virgin olive oil
- 1/2 Lemon Juiced
- 1/3 Cup Pine nuts
- 2 Garlic cloves peeled
- 1/2 Tsp Sea salt, or to your taste
- 1/4 Tsp Freshly ground black pepper, or to your taste
Heat a small frying pan on low heat.
Add in the pine nuts and cook until golden for about 3-4 minutes. Keep shaking the frying pan every couple of seconds to prevent the nuts from over-coloring and burning.
Place all ingredients except olive oil into the bowl of a food processor. Pulse until chopped.
Continue processing while gradually adding oil in a steady stream, stopping occasionally to scrape down the sides of the food processor.
Transfer to a 10 oz jar and keep refrigerated for up to 7 days or freeze for up to 3 months.
TIP: To freeze, pour into an ice cube tray and place in the freezer for 2 hours. Remove the frozen pesto cubes and store in a resealable plastic bag until future use.
Note: the nutrition fact is for the entire cup