Easy Homemade Basil Pesto Sauce

Natural, tender, aromatic, so delicious! Homemade classic Pesto sauce with basil cannot be compared with store-bought sauce. Moreover, if it is made according to all the canons — with basil, pine nuts and parmesan. Try it, you will definitely succeed — it is done quickly and easily!
cook time: 10 min
Logan Winslow
Easy Homemade Basil Pesto Sauce

Nutrition Facts (per serving)

362
Calories
38g
Fat
3g
Carbs
10g
Protein

Ingredients (4 portions)

Basic:

Garlic 1 clove
Olive oil 50 ml
Salt 0.5 tsp
Parmesan 50 g
Basil (3 bundles) 100 g
Pine nuts 2 tbsp

Recipe instructions

Step 1

Step 1
How to make classic pesto sauce with basil? Prepare the necessary products. Take only green basil, purple — this is a completely different cuisine. The most delicious oil for this sauce is Extra Virgin.

Step 2

Step 2
Divide the nuts into two parts. Leave one and fry the other in a frying pan. Toasted nuts will add flavor to the sauce, while raw nuts will add a creamy texture. Fry the nuts over low heat, stirring them, for about 5 minutes. They should become rosy.

Step 3

Step 3
Grate Parmesan on a fine grater.

Step 4

Step 4
Remove the leaves from the basil. The stems are too hard and may not be cut through by the blender. Rinse the leaves thoroughly under running water and then dry well. I used a special dryer for greens; if you don’t have one, dry them with a towel. Make sure to do this; excess moisture will give the sauce an unpleasant wateriness.

Step 5

Step 5
Take a large bowl and place the dried leaves in it. Peel the garlic clove and cut into pieces into a bowl with the leaves. Add toasted and raw nuts.

Step 6

Step 6
Add grated Parmesan and salt.

Step 7

Step 7
Grind all ingredients with an immersion blender. Alternatively, you can spin them in a shredder. Italian women grind pesto in a mortar, but we still take advantage of the benefits of civilization. While chopping, add olive oil in portions. You can add more or less depending on the consistency you want.

Step 8

Step 8
Grind the sauce to the desired thickness. If you plan to add it to pasta, then it should be more liquid; if used as a spread on bread, it should be thicker with large pieces.

Step 9

Step 9
Either use the finished sauce immediately or put it in a glass jar with a lid. To prevent it from spoiling, pour a couple of tablespoons of olive oil on top. Store pesto in the refrigerator. Bon appetit!

Additional rubrics

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