Italian Basil Pesto Sauce

• 2 cups fresh basil leaves, packed
• 1/3 cup extra-virgin olive oil
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 garlic cloves
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 Add basil, pine nuts, and garlic to a food processor.
2. 2 Pulse until finely chopped.
3. 3 Slowly drizzle in olive oil while processing until smooth.
4. 4 Add Parmesan and season with salt and pepper.
5. 5 Process until well combined.
6. 6 Taste and adjust seasoning if needed.

Nutrition

Tips

• For a nut-free version, swap pine nuts for sunflower seeds.
• Store pesto under a layer of olive oil to preserve color.
• Add a splash of lemon juice for a zesty twist.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently in a saucepan over low heat.

Serving Suggestions

• Toss with cooked pasta.
• Spread on sandwiches.
• Drizzle over roasted vegetables.

FAQ