Basil Pesto Sauce
Learn how to make organic basil pesto sauce at home. Use Thai or purple basil for a fun pesto twist. This sauce is great with pasta and more!
Servings: 6 servings
Calories: 183kcal
Equipment
- food processor
Ingredients
- ¼ cup toasted pine nuts
- 2 cloves garlic
- ½ lemon juiced
- 2 cups fresh basil leaves tightly packed
- ½ cup parmesan cheese freshly grated or shredded
- ⅓ cup extra virgin olive oil
Instructions
- Combine the pine nuts, garlic, and lemon juice in the bowl of a food processor. Pulse until the garlic and nuts are broken up into small pieces.
- Add the basil and parmesan and pulse until the basil is broken up into small pieces as well.
- With the food processor on low, slowly add the olive oil. Continue to pulse until the pesto is smooth and lump-free. Season with salt and pepper to taste.
- Set aside until ready to use or store in an airtight container in the fridge for up to a week.
Notes
- Use organic ingredients for an organic pesto sauce!
- Pine nuts are the base of our pesto . If you can’t find toasted pine nuts in the grocery store, you can toast raw nuts in a dry skillet over medium heat for 2-3 minutes, or just until fragrant.
- Garlic adds a delicious flavor to the pesto. Don’t skip it!
- Lemon adds bright freshness to the pesto. Freshly squeezed lemon juice is key– I don’t recommend using bottled juice here.
- Basil is another base of our pesto– make sure it’s fresh, not wilted or brown.
- Parmesan adds a salty nuttiness to the pesto.
- Olive oil helps thin the pesto– I recommend a robust, good-quality olive oil that can stand up to the flavor of the basil and parmesan.
- Thai basil pesto: substitute Thai basil for the Italian basil for your pesto. Thai basil pesto is ideal for recipes that use pesto in cooking. Unlike Italian basil, Thai basil has leaves that stand up well to heat.
- Arugula pesto: Arugula pesto is another great option. Just swap arugula for the basil, and you’re good to go!
- Vegan or dairy-free pesto: to make this sauce without cheese, substitute parmesan cheese for similar vegan cheese, or just leave it out completely.
- You can either set the pesto sauce aside until you are ready to use it or store it in an airtight container in the fridge for up to a week.
Nutrition
Calories: 183kcal | Carbohydrates: 2g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 6mg | Sodium: 135mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 491IU | Vitamin C: 7mg | Calcium: 118mg | Iron: 1mg
