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–+ servings

Green Basil Pesto Sauce

Classic green basil pesto (pesto alla genovese style) blended with toasted pine nuts, garlic, Parmesan, and extra-virgin olive oil. Fresh, vibrant, and ready in minutes for pasta, sandwiches, or dipping.
Amanda
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Serving Size 8 servings

Equipment

  • Food processor or blender
  • Measuring cups and spoons
  • rubber spatula
  • Small skillet (for toasting pine nuts)
  • Airtight jar or container

Ingredients

  • 2 cups fresh basil leaves packed; washed and dried well
  • 1/3 cup pine nuts toasted
  • 3 cloves garlic peeled
  • 1/2 cup grated Parmesan cheese freshly grated preferred
  • 1/2 cup extra-virgin olive oil plus more as needed to loosen
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 teaspoon lemon juice optional, to brighten and help retain color

Instructions

  • Toast the pine nuts (optional but recommended): Add pine nuts to a dry skillet over medium heat. Toast 2–3 minutes, stirring constantly, until lightly golden and fragrant. Cool 2 minutes.
  • Add basil and toasted pine nuts to a food processor. Pulse 10–12 times until roughly chopped.
  • Add garlic and pulse 5–6 times to combine, scraping down the sides as needed.
  • With the processor running, slowly drizzle in the olive oil and blend 30–45 seconds until creamy and smooth (or leave a little chunky if you prefer).
  • Transfer pesto to a bowl. Stir in Parmesan by hand, then season with salt, pepper, and optional lemon juice. Taste and adjust (add a bit more oil to loosen if desired).
  • Use immediately or store in an airtight jar. For best color, press plastic wrap onto the surface or top with a thin layer of olive oil.

Notes

Yield: About 1 cup pesto (serving size assumed: 2 tablespoons).
Storage: Refrigerate 5–7 days in an airtight jar. Top with a thin layer of olive oil to reduce browning. Pesto thickens in the fridge—loosen with warm pasta water or more olive oil.
Freezing: Freeze in ice cube trays or small containers for up to 3 months. Thaw in the fridge.
Nut swaps: Pine nuts can be swapped with walnuts, almonds, or cashews.
Cheese swap: Parmesan is classic; Pecorino Romano adds a sharper bite.

Nutrition

Calories: 175kcal | Protein: 3g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 190mg