Homemade Pesto Sauce Recipe
This fresh basil pesto comes together fast and adds big flavor to just about anything. It’s smooth, a little nutty, and full of that classic herby goodness. Once you have a jar in the fridge, you’ll find yourself reaching for it all week.
Servings 1 Cup
Equipment
Ingredients
- 2 Cups Fresh Basil Leaves packed
- ½ Cup Parmesan Cheese freshly grated
- ½ Cup Olive Oil extra virgin
- ⅓ Cup Walnuts
- 1 Garlic Clove peeled
- Salt and Pepper to taste
Instructions
- Wash and dry the basil leaves. Make sure they are clean and moisture-free.
- Combine the fresh basil, Parmesan cheese, walnuts, and peeled garlic clove in a food processor.
- Pulse the ingredients a few times until coarsely chopped.
- Gradually add the olive oil in a steady stream with the food processor running. Continue processing until the mixture is smooth and well combined.
- Season with salt and black pepper to taste. You can also fold in more Parmesan cheese if you prefer a saltier flavor.
- If it's too thick, add more olive oil until it reaches the desired consistency.
Notes
Helpful Tips
- Dry your basil really well: Any extra water can make your pesto watery and dull the flavor. A quick pat with a towel makes a big difference.
- Don’t over-process: Pulse just until everything comes together. Over-blending can turn pesto too smooth and take away that fresh, slightly textured feel.
- Add the oil slowly: Pouring it in gradually helps everything blend evenly and keeps the sauce from separating.
- Taste as you go: Parmesan is naturally salty, so wait until the end before adding extra salt. A quick taste helps you get it just right.
- Adjust the thickness easily: If it feels too thick, add a little more olive oil. If it’s too thin, a bit more cheese or nuts will help thicken it up.
- Scrape down the sides: Stop the food processor once or twice to scrape everything down so it blends evenly.
- Use it right away for best flavor: Pesto tastes brightest when it’s fresh, so if you can, enjoy it the same day you make it.
- Keep it green: If storing, press plastic wrap directly on the surface or drizzle a thin layer of olive oil on top to help prevent browning.