Basil Pesto Sauce Recipe | How to make Pesto sauce at home | Recipe to make Basil Pesto with step by step instructions

My super favourite, very simple to make, classic, flavourful, fresh, versatile and super tasty Basil pesto Sauce Recipe is a wonderful blend of fresh basil, garlic, pine nuts, walnuts, lemon juice, oilve oil and Parmesan cheese.

In addition to that, it comes together in minutes in a chopper and tastes worlds better pesto sauce which is better than store-bought like my Dhania Pudina Chutney.

Homemade pesto can be used as a dip, sauce, or spread. Pesto is such a savior which can instantly elevate any savory dish. Moreover, try this pesto recipe to brighten pasta, salads, pizzas, roasted veggies & more!

You may check out the following dip/sauce/spread recipes on the blog-

Vegan crema fresca

Red Kidney Bean Hummus | Rajma Hummus

Imli ki khatti meethi chutney

Baba ganoush

No bake cheese corn dip

Guacamole Recipe

Homemade hummus

Vegan crema fresca

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Basil Pesto Sauce Recipe

My super favourite, very simple to make, classic, flavourful, fresh, versatile and super tasty Basil pesto Sauce Recipe is a wonderful blend of fresh basil, garlic, pine nuts, walnuts, lemon juice, oilve oil and Parmesan cheese.

In addition to that, it comes together in minutes in a chopper and tastes worlds better peasto sauce which is better than store-bought.

Download Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Servings: 1 Cup

Course: Dips, Sauces

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 2 cups basil
• 2 tablespoons pinenuts
• 1 tsp Walnuts
• 1/2 cup / 50 grams parmesan. Make sure to use the best quality for better pesto!
• 1/2 cup extra virgin olive oil
• 1 small garlic clove
• Salt and pepper to taste

Method

 

1. To begin with, first pulse the nuts, garlic clove and lemon juice in the food processor until they’re finely chopped.
2. Then add the basil leaves and pulse again. Next, drizzle in the olive oil and pulse for few seconds.
3. In the last, add grated Parmesan cheese, salt and pepper, process briefly until combined. Now test the taste and adjust the consistency by adding more of Olive oil if required.
4. That’s it! It’s really simple to make.

Notes

1. Make a pesto pasta, use it for pasta salad, spread it on toast or use as a dip for roasted veggies

2. For vegan pesto, simply skip the Parmesan cheese.

3. For making good pesto sauce good quality olive oil makes all the difference. The recipe uses 1/2 cup.of oil which may sounds like a lot of olive oil but you need it, to make a good pesto.

If you don’t use enough, the pesto will be too pasty to use and it will be harder to blitz too.

4. You may swap out the pine nuts and walnuts for almonds & pistachios.

Step by step instructions and pictorial presentation to make Basil Pesto Sauce Recipe

To begin with, first pulse the nuts, garlic clove and lemon juice in the food processor until they’re finely chopped.

Then add the basil leaves and pulse again. Next, drizzle in the olive oil and pulse for few seconds.

In the last, add grated Parmesan cheese, salt and pepper, process briefly until combined. Now test the taste and adjust the consistency by adding more of Olive oil if required.

That’s it! It’s really simple to make.

I made Basil pesto sauce spaghetti using this. The recipe for the same will be shared soon on my blog.

How to store Basil Pesto Sauce Recipe?

1. The pesto sauce will keep good, fresh and green for a good 3 days in an airtight container in the fridge. For that cover with a cling wrap and extra drizzle of oil before sealing your container.

2. The shelf life increase to months when this pesto sauce is stored in the freezer.

Notes

1. Make a pesto pasta, use it for pasta salad, spread it on toast or use as a dip for roasted veggies

2. For vegan pesto, simply skip the Parmesan cheese.

3. For making good pesto sauce good quality olive oil makes all the difference. The recipe uses 1/2 cup.of oil which may sounds like a lot of olive oil but you need it, to make a good pesto.

If you don’t use enough, the pesto will be too pasty to use and it will be harder to blitz too.

4. You may swap out the pine nuts and walnuts for almonds & pistachios.

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