Basil Pesto Sauce
Once you make this Basil Pesto Sauce you’ll never buy it again! It’s full of fresh, bright flavor that you’ll never get from store bought, and it comes together in about 15 minutes. It can be prepped entirely in advance and it’s freezer-friendly!
I believe in meal prepping, but I don’t do it the same way most people do. I like to plan out my meals for the week and shop for the ingredients that I need, then prep the ingredients and/or prepare components of the recipes when I get home.
For example, I love chopping my veggies in advance to throw into salads and recipes. I also make homemade sauces in advance so that I can put dinner together much more quickly.
This Basil Pesto recipe is one of my favorite things to prep. Having a batch in the fridge or freezer keeps me at ease because I know I can make a meal like chicken pesto pasta quickly and easily.
Most store bought pesto sauces lack flavor because they contain preservatives and an abundance of oil. I prefer to use a minimal amount of oil to let the fresh flavor of the basil shine through.
My secret ingredient to heighten the flavor of this pesto recipe is fresh lemon juice. Just a couple of tablespoons is all you need to taste the difference!
This homemade basil pesto sauce is full of bright, fresh flavor, and I think the color says is all. 🙂
See my post How to Make Pesto Sauce for recipe variations!
Why you’ll love this recipe:
- Basil pesto is vibrant and herbaceous and the perfect use for summer basil.
- It includes just 6 ingredients and comes together in about 15 minutes.
- It can be made entirely in advance and it’s freezer-friendly.
- It’s extremely versatile as sauce for pasta or pizza or as a condiment for sandwiches and veggies.
Recipe ingredients
This basil pesto sauce includes just (6) ingredients, and it can be customized a number of ways.
- Basil. You’ll need 4 cups of loosely packed basil leaves. It’s best to purchase fresh basil in the summertime as it’s at its peak and it is much more reasonable in price. If basil isn’t in season, you can substitute it with spinach or any combination of greens and herbs! See my spinach pesto recipe and how to make pesto sauce for more information.
- Olive oil. Use good quality extra virgin olive oil for the best flavor.
- Garlic. Fresh garlic adds tremendous flavor. It can be substituted with a teaspoon of garlic powder, or omit it altogether. Omit the garlic to make this pesto sauce Low FODMAP.
- Lemon juice. Fresh lemon juice really brightens the flavor of this basil pesto, but it can be omitted if you don’t have any on hand.
- Parmesan cheese. The parmesan adds savory, umami flavor. Asiago, pecorino romano and aged manchego are good substitutes, or you can omit the cheese to make this recipe vegan. My carrot top pesto is great without cheese!
- Pine nuts. These are normally included in classic basil pesto as they add a savory flavor and a slightly buttery, creamy texture. They can be used raw or toasted, but toasting them adds even more flavor. Pine nuts are expensive, so feel free to substitute them with walnuts or almonds if you prefer.
How to make this basil pesto recipe
Some of the best things in life are really simple, and this basil pesto recipe is proof of that. This sauce will elevate any dish and it takes just minutes to put together.
Pro tip: Prepare pesto sauce up to a few days in advance or freeze in Souper cubes for up to 3 months to make dinner easier on busy nights.
See the recipe card below for full instructions.
- Toast the pine nuts over medium low heat, stirring frequently until golden and fragrant, about 5-6 minutes.
- Place the basil, garlic, lemon juice, parmesan cheese, pine nuts and salt to taste in the bowl of a food processor.
- Process until coarsely chopped, then scrape down the sides of the bowl with a scraper.
- With the processor running, add the olive oil through the feed tube and continue to process until the sauce has reached the desired consistency.
FAQs
Classic basil pesto sauce includes fresh basil, garlic, parmesan cheese, pine nuts and olive oil. This recipe also includes a bit of fresh lemon juice to brighten the flavors even more.
Homemade basil pesto sauce will keep in an air tight container in the refrigerator for up to one week.
I love making a double batch for the freezer as it’s freezer-friendly. It can be frozen in an air tight container or Souper cubes for up to 3 months. Place in the refrigerator to thaw overnight and reheat gently.
Pesto sauce is a sauce used for pasta, pasta salad and gnocchi, and it can also be served as a side sauce for chicken, steak and meatballs.
It’s also great as a spread for sandwiches and hamburgers, or drizzled over chicken soup or roasted artichokes.
Serving suggestions
This basil pesto recipe is extremely versatile. It can be used as a sauce, condiment, dip and so much more!
- It’s great tossed with farfalle pasta, gnocchi or mushroom ravioli.
- Use it as a spread for sandwiches or burgers.
- Drizzle it over vegetable soup, grilled vegetables or Caprese salad.
- Serve as an appetizer alongside air fryer meatballs, drizzled over antipasto skewers, or as part of a cheese board.
- Sub the mayo with pesto sauce in grilled turkey burgers for added flavor.
Recipe notes
- Pro tip: Prepare pesto sauce up to a few days in advance or freeze in Souper cubes for up to 3 months to make dinner easier on busy nights.
- See my post How to Make Pesto Sauce for pesto sauce variations.
- While I personally don’t blanch my basil or greens for pesto sauce, you can certainly opt to do that if you’d like your sauce to be a brighter shade of green. Read this article for tips.
- Use your pesto sauce for pizza and pasta, as a spread for sandwiches and burgers, in quinoa or farro salads, or as a condiment for roasted veggies!
More pesto recipes:
- 50 Pesto recipes
- Pesto chicken salad
- Pesto pizza by Once Upon A Chef
- Pesto tortellini
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Basil Pesto Sauce
Ingredients
- 1/3 cup pine nuts
- 4 cups loosely packed fresh basil leaves
- 2 cloves garlic peeled and halved; omit to make Low FODMAP
- 2 tablespoons fresh lemon juice
- 1/2 cup freshly grated parmesan cheese
- 1/4 teaspoon salt
- 1/2 cup extra virgin olive oil add more as needed to reach the desired texture
Equipment
Instructions
- Toast the pine nuts in a small skillet over medium low heat, stirring frequently until golden and fragrant, about 5-6 minutes. Keep a close eye on them as they can burn very quickly.1/3 cup pine nuts
- Add basil, garlic, nuts, lemon juice, parmesan cheese and salt to a food processor and pulse until the mixture is coarsely chopped. Scrape down the sides of the bowl with a rubber scraper.2 cloves garlic, 2 tablespoons fresh lemon juice, 1/2 cup freshly grated parmesan cheese, 1/4 teaspoon salt, 4 cups loosely packed fresh basil leaves
- With the processor running, add the olive oil through the feed tube and process until the sauce reaches the desired consistency. Add more oil and adjust the salt to suit your taste. Enjoy!1/2 cup extra virgin olive oil
Notes
- Pro tip: Prepare pesto sauce up to a few days in advance or freeze in Souper cubes for up to 3 months to make dinner easier on busy nights.
- Pine nuts may be raw or toasted, but toasting them adds flavor. They may be subbed with walnuts or almonds.
- While I personally don’t blanch my basil or greens for pesto sauce, you can certainly opt to do that if you’d like your sauce to be a brighter shade of green. Read this article for tips.
- See my post How to Make Pesto Sauce for pesto sauce variations.
- Use your pesto sauce for pizza and pasta, as a spread for sandwiches and burgers, in quinoa or farro salads, or as a condiment for roasted veggies!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This post was originally published in August 2019. The photos have been updated, step by step photos have been added, and the text has been modified to include more recipe information.
3 Comments on “Basil Pesto Sauce”
Marcie, a beautiful pesto sauce! Lemon adds just the right touch of acidity to really bring out the flavor.
Thank you Kelly! I can’t imagine pesto without lemon. 🙂
I’m glad to hear that you’re a pesto lover too, and I hope you get to try the carrot top pesto! It truly is one of my favorites. 🙂