Pesto or pesto alla genovese is an Italian sauce that is so popular all over the world. Pesto consists traditionally of crushed pine nuts, Parmesan cheese, garlic cloves, salt, olive oil and heaps of fresh basil leaves. I like to make this in a food processor because it is convenient, easy and no-brainer. I added in just a pinch of black pepper as well to give it a nice depth. You can also pound this in a mortar and pestle if you would like to go the traditional route of making pesto. Pesto gives life and charm to everyday savory meals so I literally can’t recommend this sauce enough!
This basil pesto sauce can be used in a variety of ways. You can mix it with pasta, use it in sandwiches like this grilled cheese made with pesto eggs or on pizza. If you want to use it in pasta, I recommend tossing it with hot pasta for a nicer finish. I sometimes use it as a marinade for my chicken on a lazy weekday. This pesto sauce needs to be stored in a dry, airtight container and can be kept in the fridge for up to 2 weeks.
Ingredients
2-3 cups fresh basil leaves
1/2 cup pine nuts
2 cloves garlic, peeled
1 tablespoon lemon juice
1/4 cup Parmesan cheese, grated
1 teaspoon ground black pepper
1 teaspoon salt
1/2 cup virgin oil
Instructions
- Blend the ingredients except the oil in a food processor or high-speed blender. Drizzle the oil into the mixture as you blend.
- Once it is almost smooth, stop blending and stir to distribute everything evenly.
- Serve over freshly boiled pasta for a fun twist!