Fresh basil pesto sauce (perfect ratio)

Fresh basil pesto sauce (perfect ratio)

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This 10-minute pesto recipe teaches the steps to making classic homemade basil pesto in a food processor or blender. Using a tested and perfected ratio of fresh basil leaves, nuts, grated cheese and olive oil, this easy pesto recipe has the perfect consistency – neither too greasy nor too dry. Mix this essential sauce with pasta, pizza, salads and so much more!

Place fresh basil pesto sauce in a ceramic bowl, dipping a spoon into it.
The right ratio of oil, herbs and nuts creates a pesto sauce with a silky texture.

It’s hard to imagine a world without basil pesto. Pesto sauce is a pantry staple and is so versatile! It happens to be one of The best sauces for pastaDelicious toppings Grilled vegetablesBeside Delicious pizza sauce.

Although the original delicious sauce (pesto alla Genovese) is loved around the world, it originated in Liguria, Italy. according to Italian food expert Anna Del ConteBasil grown in the Genoa region is considered “sweeter and more aromatic than anywhere else, thanks to the perfect balance between humidity and hot sun.”

No matter where you get your basil — from your own garden, the farmer’s market, or the grocery store — when you have an abundance on hand, use it to make a quick batch or two of pesto. I use store-bought pesto all the time, but there’s really nothing better than the fresh taste of homemade pesto, especially for making easy recipes like Chicken with pesto pasta.

Whether you’re making pesto from scratch for the first time or not, use this recipe as a guide and customize the ingredients to your taste.

The pesto recipe ingredients are arranged on a surface, including fresh basil, shredded cheese, nuts, salt and olive oil.
Use just a handful of ingredients to make the best basil pesto

Basil Pesto Sauce: Ingredients List

  • Fresh basil: Traditionally, Italian pesto revolves around fresh basil, an aromatic, leafy herb from the mint family. In theory, any pesto sauce, e.g Fresh green salsa recipeIt can be prepared with other soft green herbs such as parsley, arugula, or even spinach.
  • olive oil: The flavor of the oil you are actually using will come out. I suggest using your favorite buttery tasting extra virgin olive oil.
  • Nuts: The nuts help bind the pesto together. Use your choice of walnuts, pine nuts, almonds, or pistachios to make pesto. Make sure they are unsalted and taste one or two before mixing in the pesto – nuts are known to go rancid if not stored properly.
  • cheese: I prefer to use Parmesan or Pecorino Romano cheese, and sometimes a half-and-half mix of each. Other hard cheeses such as Asiago or Grana Padano are also delicious in pesto.
  • garlic: Use one or two small cloves of garlic to make approximately one tablespoon. There is no need to eat too much garlic, as it will add a harsh flavor to the sauce.

Step by step pictures

  • Pesto is basically a mixture of ingredients pureed into a sauce. It’s about the perfect ratio of nuts, oil, cheese, and herbs to achieve an evenly saucy texture that’s not pasty or overly oily. Pesto is versatile – use it as a sauce, Topping for minestrone soup Or in the form of spread.
  • Pesto sauce is traditionally pounded by hand in a mortar and pestle, and comes together in seconds when blended in a food processor or blender.

Storing pesto sauce and other tips

  • Basil pesto will keep in the refrigerator in a sealed container for about a week.
  • Spray a little oil on the surface after each use to prevent the basil from oxidizing (turning brown).
  • Make the pesto in separate batches if you want to double or triple the recipe
  • Pesto freezes well – divide it into plastic freezer bags, silicone storage bags, or small glass jars. You can thaw in the refrigerator overnight or by immersing the container in hot water.
Place fresh basil pesto sauce in a ceramic bowl, dipping a spoon into it.

Fresh basil pesto sauce (perfect ratio)

Karen Tedesco

Using the tried-and-true ratio of fresh basil leaves, nuts, grated cheese and olive oil, make an easy basil pesto sauce with the perfect consistency – neither too greasy nor too dry. Mix this essential sauce with pasta, pizza, salads and so much more! This classic homemade basil pesto recipe is made in 10 minutes in a food processor or blender.

Prep time 10 minutes

Total time 10 minutes

turn Sauces

kitchen Italian

Shares 16 tablespoons

Yield: About 1 cup pesto sauce (enough for 1-2 pounds of pasta)

Prevent the screen from turning dark

  • Add nuts, grated cheese, and salt to the bowl of a food processor or blender. Pulse until mixture looks like medium-fine crumbs.

  • Add garlic. Arrange all the basil leaves on top of the nuts, and you won’t need to pack them. Pour oil on top.

  • Process or blend until the pesto appears blended and creamy, which will take less than 1 minute. Scrape the sides of the work bowl as needed during the process.

  • Use the pesto immediately, or transfer it to a jar or plastic storage container with a lid. Before covering the pesto, drizzle a little olive oil on top to preserve color and flavor.

    • Basil pesto Keep refrigerated In a sealed container for about a week
    • Spray a little oil on the surface after each use to prevent the basil from oxidizing (turning brown).
    • Unless your processor is large, prepare the pesto in separate batches if you want to double or triple the recipe.
    • Pesto freezes well for up to 2 months – distribute it into plastic freezer bags, silicone storage bags, or small glass jars. You can thaw it at room temperature, in the refrigerator overnight or by immersing the container in hot water.
    • Use your choice of walnuts, pine nuts, almonds, or pistachios to make pesto. Make sure they are unsalted and taste one or two before mixing in the pesto – nuts are known to go rancid if not stored properly.
    • For extra flavour, try Toast nuts For 10 minutes at 350 degrees. Cool to room temperature and follow the recipe steps.

Calories: 80Calories | Carbohydrates: 1g | protein: 1g | fat: 8g | Saturated fat: 1g | sodium: 98mg | Potassium: 29mg | Fiber: 0.2g | sugar: 0.1g | Vitamin A: 329international unit | Vitamin C: 1mg | Calcium: 32mg | iron: 0.3mg

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