Pesto Sauce Recipe
A quick and vibrant homemade pesto sauce made with basil, toasted pine nuts, lemon juice, and olive oil. Perfect for pasta, chicken, or veggies!
Yield: 1 6 servings
Calories: 180kcal
Ingredients
- ½ cup toasted pine nuts
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- ¼ teaspoon sea salt
- Freshly ground black pepper to taste
- 2 cups fresh basil leaves
- ¼ cup extra-virgin olive oil plus more for a smoother texture
- ¼ cup freshly grated Parmesan cheese optional
Instructions
Step 1:
- Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, until fragrant and golden.
Step 2:
- In a food processor, combine toasted pine nuts, lemon juice, garlic, salt, and pepper. Pulse until finely chopped.
Step 3:
- Add basil leaves and pulse again until blended.
Step 4:
- With the processor running, drizzle in olive oil until smooth.
Step 5:
- Add Parmesan cheese (if using) and pulse once or twice more. Adjust seasoning and consistency as desired.
Step 6:
- Serve immediately or store in a jar topped with olive oil for freshness.
Notes
Nut Substitutes: Use walnuts, almonds, or sunflower seeds instead of pine nuts.
Cheese-Free Option: Skip Parmesan or use nutritional yeast for a vegan version.
Storage: Keep in the fridge up to 1 week, or freeze in ice cube trays for up to 3 months.
Serving Ideas: Toss with pasta, spread on sandwiches, drizzle over grilled meats or roasted veggies.