Fresh Basil Pesto Sauce (Perfect Ratio)
Using my tested-and-perfected ratio of fresh basil leaves, nuts, grated cheese and olive oil, make an easy basil pesto sauce with an ideal texture — never too oily or too dry. Toss this essential sauce with pasta, pizza, salads and so much more! This 10-minute classic homemade basil pesto recipe is made in a food processor or blender.
Ingredients
Yield: About 1 cup pesto sauce (enough for 1-2 pounds pasta)
- ¼ cup (35 g) unsalted nuts such as walnuts, pine nuts, almonds or pistachios
- ¼ cup freshly grated Parmesan cheese or other hard grating cheese, such as pecorino Romano
- ½ teaspoon salt
- 1 teaspoon grated or finely chopped fresh garlic
- 4-5 cups fresh basil leaves loosely packed
- ½ cup (120 ml) extra virgin olive oil
Instructions
- Add the nuts, grated cheese and salt to the bowl of a food processor or blender. Pulse until the mixture looks like medium-fine crumbs.
- Add the garlic. Pile all the basil leaves on top of the nuts — you don't need to pack it down. Pour the oil over the top.
- Process or blend until the pesto looks blended and creamy-textured, which will take less than one minute. Scrape down the sides of the work bowl as needed during the process.
- Use the pesto right away, or transfer it to a jar or plastic storage container with a lid. Before covering the pesto, drizzle a little olive oil over the surface to seal in and preserve the color and flavor.
Video
Notes
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- Basil pesto keeps refrigerated in a sealed container for about a week.Drizzle a little more oil over the surface after each use to keep the basil from oxidizing (turning brown).
- Double the recipe: Unless your processor is large, make the pesto in separate batches if you want to double or triple the recipe.
- Pesto freezes well for up to 2 months — portion it into plastic freezer bags, silicone storage bags or small glass jars. You can defrost at room temperature, in the refrigerator overnight or by immersing the container in hot water.
- Use your choice of walnuts, pine nuts, almonds or pistachios to make pesto. Be sure they are unsalted and taste them to be sure they're not rancid. It's an extra step, but I love to toast the nuts for 10 minutes at 350 degrees to bring out their flavor. Cool to room temperature before making the pesto.
Nutrition
Calories: 80kcalCarbohydrates: 1gProtein: 1gFat: 8gSodium: 98mgFiber: 0.2gSugar: 0.1g
