Pesto is incredibly versatile and an easy way to add big flavor to vegetables, pasta, sandwiches, dips and spreads. Try freezing it in ice cube trays so you will have perfectly portioned amounts that will thaw quickly.
I love having pesto sauce on hand and will usually make extra to freeze for future use. It is incredibly versatile and adds such an amazing flavor to dishes.
Traditionally, pesto is made with basil, pine nuts, garlic, Parmesan cheese and olive oil. The ingredients can easily be substituted for different flavor profiles. Pine nuts are expensive and it is easy to cut your cost simply by switching the pine nuts to walnuts or another nut. Pine nuts are my favorite however and I make this recipe frequently with those buttery little niblets.
Keep this sauce on hand for quick, easy weeknight meals by adding it to pasta or vegetables and using it as a marinade or sauce with chicken or fish. It makes an otherwise plain dinner pop with flavor.
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- 4 cups fresh basil leaves
- ½ cup pine nuts
- 4 garlic cloves
- 1 cup freshly grated Parmesan cheese (140 grams)
- 1 teaspoon coarse kosher salt
- ¾ to 1 cup olive oil
- Combine basil leaves, pine nuts, garlic, cheese and salt in a food processor and process with a blade attachment until well blended.
- With the food processor running, slowly drizzle the oil until you get the consistency you desire.
Pesto freezes very well. Try freezing it in ice cube trays so you will have perfectly portioned amounts to add to vegetables, pasta, sandwiches and dips.
Serving Size1 tablespoon
Amount Per Serving Calories 90 Total Fat 9.5g Saturated Fat 1.9g Cholesterol 4mg Sodium 150mg Carbohydrates 1g Protein 2.4g