Homemade Pesto Sauce
A quick and delightful homemade pesto sauce made with fresh basil, Parmigiano-Reggiano, and olive oil, perfect for pasta, sandwiches, and more.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh basil leaves
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/2 cup olive oil
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup heavy cream
- Salt to taste
Instructions
- Gather all ingredients and ensure the basil is clean and dry.
- In a food processor, combine basil, cheese, pine nuts, and garlic.
- Pulse until finely chopped, avoiding over-processing.
- With the processor running, drizzle in the olive oil until emulsified.
- Add the heavy cream and blend until well combined. Adjust salt to preference.
- Serve immediately with pasta, as a spread, or as a dip.
Notes
Pesto can be stored in the refrigerator for up to a week or frozen for later use. Experiment with different nuts or herbs for variations.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
Find it online: https://hwepodcast.com/homemade-pesto-sauce-3/