• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Breakfast
    • Side Dishes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe

Bake It With Love

menu icon
go to homepage
  • Recipes
    • Breakfast
    • Side Dishes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Breakfast
      • Side Dishes
    • Dinners
    • Desserts
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Condiments

    Angela @ BakeItWithLove.com · Leave a Comment

    Pesto Sauce

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print
    • Email
    Jump to Recipe
    pin image with top image being an angled overhead of dished pasta with pesto coating garnished with fresh grated Parmesan cheese and a few young Genovese basil leaves and bottom image closeup vertical image of basil pesto pasta served on a white plate with brown background

    This pesto sauce combines fresh basil leaves with pine nuts, olive oil, Parmesan cheese, and a touch of salt for an out-of-this-world flavor! Pesto is an easy-to-make base for so many wonderful pasta meals, dips, dressings, and much more! This traditional old-world Italian sauce blends with cooked pasta for a quick 10-minute dinner any night of the week!

    Pesto Sauce - Pesto alla Genovese

    While this traditional pesto sauce was originally made with a mortar and pestle in Genoa, Italy, it now comes together in just minutes with a food processor! This tasty fresh basil pesto sauce is absolutely perfect for quick pasta dinners, pizzas, dips, salad dressings, and more!

    Plus, it's an extremely versatile sauce to use with meats. Marinate steak, pork, chicken, or fish in your homemade pesto sauce, or use it to season Italian-inspired meatloaf or meatballs!

    Large square image angled side view of dished pasta with pesto coating garnished with fresh grated Parmesan cheese and a few young Genovese basil leaves.
    Classic pesto sauce served on thin spaghetti pasta is a flavorful, quick, and easy family meal!
    Jump to:
    • Pesto Sauce - Pesto alla Genovese
    • 🥘 Pesto Sauce Ingredients
    • 🔪 How To Make Pesto Sauce
    • 🧂 Substitutions & Additions
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing
    • ❓ FAQ
    • 😋 More Amazing Sauces
    • 📋 Recipe
    • 💬 Comments

    🥘 Pesto Sauce Ingredients

    You'll only need a handful of basic ingredients to make this fantastic sauce! If you need any alternatives to the pine nuts or dairy, I've included instructions below!

    • Pine Nuts - 2 tablespoons of pine nuts.
    • Garlic - 2 large cloves.
    • Olive Oil - Use ½ cup of good quality extra virgin Italian olive oil.
    • Parmesan cheese - ½ cup of freshly grated Parmesan cheese.
    • Fresh Basil Leaves - 2 cups of fresh basil leaves (approximately 2 ounces, young basil leaves are best).
    • Salt - 1 pinch salt (to taste).

    *Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

    * indicates required

    🔪 How To Make Pesto Sauce

    My favorite method of making my pesto sauce holds off on adding the basil until the end, that way the pesto sauce retains that vibrant green color from the fresh basil. Go ahead and take out some measuring utensils and a food processor to get started.

    This recipe will make approximately 6 servings! You can always double or triple the recipe as needed.

    1. Combine. To get started, combine 2 tablespoons of pine nuts (also called piñón, pinoli, or pignoli) and 2 large garlic cloves in your food processor.
    2. Blend. Pulse the food processor until the pine nuts and garlic have reached a finely minced texture.
    3. Add oil. With your food processor on the lowest speed setting, slowly drizzle ½ cup of extra virgin olive oil into the minced nuts and garlic. Combine on low speed until your sauce reaches a smooth consistency.
    4. Add ingredients. Add ½ cup of freshly grated Parmesan cheese along with two cups of fresh basil leaves (young, fresh Genovese basil is traditionally used and is favored by Italian foodie fans).
    5. Pulse sauce. Pulse your food processor in short bursts, just enough to combine the ingredients.
    6. Add salt. Add a pinch of salt, stir it into the pesto, and adjust to taste as needed.

    This tasty pesto sauce is extremely versatile and can be used in a variety of dishes like pizza, pasta, salads, sandwiches, and more! Try it on a chicken breast with pesto chicken marinade, then serve your pesto chicken with cream cheese pasta and oven garlic bread! Enjoy!

    large horizontal image angled side view of dished pasta with pesto coating garnished with fresh grated Parmesan cheese and a few young Genovese basil leaves

    🧂 Substitutions & Additions

    If you are needing to substitute pine nuts or dairy, take a look at some alternatives you can use instead!

    Pine Nut and Nut-Free Alternatives

    European pine nuts (sometimes toasted) are traditionally used in pesto alla genovese, however, other nuts can be used. My personal favorite runner-up to pine nuts in pesto sauce is walnuts. I always have them on hand, which makes mixing up pesto on the fly a snap.

    Other nut varieties that could be used in pesto sauce include almonds, pistachios, pecans, macadamia nuts, sunflower seeds, pumpkin seeds, peanuts, cashews, Brazil nuts, or sesame seeds.

    To make pesto without pine nuts or any nut variety, simply omit any nut ingredient. The basil will still be vibrant, fresh, and delicious!

    Parmesan and Dairy-Free Alternatives

    To substitute for Parmesan cheese, the best choices for a classic pesto flavor are other hard Italian cheeses such as Romano, Asiago, Pecorino, Machego, Grana Padano (the closest Parmesan cheese flavor substitute). Readily available cheeses here in the states can also be used, such as a good aged sharp or extra sharp cheddar, preferably white cheddar.

    While hard cheese is typically used in pesto, experimenting with softer cheeses has been done by many. It won't give you the same familiar pesto consistency, but you may find you love your favorite cheese as part of your homemade pesto sauce. Have fun and be creative!

    For those with, or cooking for someone with, dairy allergies you can simply omit the cheese entirely. The basil and nuts combine to make a fantastic sauce with or without any cheese element.

    💭 Angela's Tips & Recipe Notes

    • Using fresh ingredients is key to achieving the best flavor results! This sauce relies heavily on fresh basil, so make sure your basil leaves are bright green and fragrant.
    • You can toast the pine nuts in a dry pan over medium heat to add an even more nutty flavor to the sauce. Stir frequently and heat until the nuts turn golden brown.
    • Make sure to not overmix the pesto sauce as it should have some texture. Also, when you add the Parmesan cheese at the end, pulse lightly so that the sauce doesn't become gloopy.
    • Adjust ingredients as needed, especially the salt. If your sauce is too salty, add more pine nuts or cheese. If your sauce is too thick, you can add a little more olive oil.
    closeup vertical image of basil pesto pasta served on a white plate with brown background

    🥡 Storing

    To store your classic pesto sauce in the refrigerator, transfer the sauce to a jar or air-tight container. Pour a thin layer of extra virgin olive oil over the pesto sauce, or place a piece of plastic wrap directly onto the surface of your pesto sauce. This will keep the cut basil in the sauce from oxidizing and turning brown.

    Homemade pesto will last for up to a week in the refrigerator but is best used within the first half of the week.

    Freezing Pesto Sauce

    The same applies to freezing your pesto. To keep the pesto vibrant and fresh-looking when you use it later, transfer the pesto to a jar and fill it approximately ¾ full. Cover with a thin layer of extra virgin olive oil. Seal tightly with the screw-on lid, then freeze for up to one month.

    You can also transfer the homemade pesto to small snack-size Ziploc plastic storage bags. Squeeze all of the excess air out of the storage bags and seal them securely. These will also keep in the freezer for about one month.

    >>>>See all of my recipes HERE<<<<

    ❓ FAQ

    Can I Make This Pesto Sauce Without Pine Nuts?

    Absolutely! You can substitute pine nuts with other nuts like walnuts, almonds, or pistachios. You could even use sunflower seeds or pumpkin seeds if you'd like!

    Can I Freeze Pesto Sauce?

    Yes! Pesto sauce can be frozen for later use. It's best to freeze it in an airtight container, a sealable jar, or in ice cube trays and then transfer it to a heavy-duty freezer bag. Thaw your sauce in the fridge before using it.

    What Can I Use Pesto Sauce For?

    Great question! Pesto sauce is a versatile condiment that can be used in a variety of dishes like pasta, pizza, sandwiches, salads, and as a dip or spread!

    😋 More Amazing Sauces

    • Arrabbiata Sauce - This flavorful Italian sauce is tomato based and has a spicy kick!
    • Ponzu Sauce - Ponzo sauce is a versatile Japanese sauce that can be prepared in just 5 minutes!
    • Tzatziki Sauce - If you're a fan of Mediterranean food, then you must try this easy homemade Tzatziki sauce!
    • Chicken Wing Sauce - To make the best wings at home, you'll need this incredibly zesty and tangy wing sauce recipe!
    • Hawaiian BBQ Sauce - This wonderfully tasty BBQ sauce has sweet, salty, and savory flavors!
    • Teriyaki Sauce - My homemade teriyaki sauce is a tasty blend of soy sauce, orange juice, brown sugar, garlic, ginger, and more!

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    large horizontal image angled side view of dished pasta with pesto coating garnished with fresh grated Parmesan cheese and a few young Genovese basil leaves
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 4 reviews

    Basil Pesto Sauce {Pesto alla Genovese}

    This pesto sauce combines fresh basil leaves with pine nuts, olive oil, Parmesan cheese, and a touch of salt for an out-of-this-world flavor! Pesto is an easy-to-make base for so many wonderful pasta meals, dips, dressings, and much more! This traditional old-world Italian sauce blends with cooked pasta for a quick 10-minute dinner any night of the week!
    Author | Angela
    Servings: 6 servings
    Calories: 218kcal
    Prep 10 minutes minutes
    Cooking 0 minutes minutes
    Total Time 10 minutes minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • 2 tablespoon pine nuts
    • 2 large cloves garlic
    • ½ cup olive oil
    • ½ cup Parmesan cheese (freshly grated)
    • 2 cups fresh basil leaves (approximately 2 oz, young basil leaves are best)
    • 1 pinch salt (to taste)
    Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

    Instructions

    • Combine pine nuts and garlic in a food processor and process until very finely minced.
    • Leave your food processor on low speed and drizzle the olive oil into the minced ingredients. Combine until the mixture is smooth.
    • Add the grated Parmesan cheese and basil leaves then pulse the food processor in short bursts, just enough to thoroughly combine the sauce ingredients. Season with a pinch of salt, stir, and adjust to taste as needed.

    Notes

    Please see the post above for storage and freezing options. Nut alternatives and cheese alternatives are also discussed, as well as nut-free and dairy-free options.

    To serve your pesto on cooked pasta: transfer the cooked al denté pasta to a serving bowl using tongs or a pasta fork ( the saucepan or pot used to boil the pasta will be too hot for the fresh basil pesto ). Add your pesto sauce to the pasta, then add some of the pasta water in spoonfuls bit by bit. Stir between each addition to combine and emulsify the sauce. This recipe will use about ¼ cup of the pasta water to make your perfect pesto pasta!
    • Using fresh ingredients is key to achieving the best flavor results! This sauce relies heavily on fresh basil, so make sure your basil leaves are bright green and fragrant.
    • You can toast the pine nuts in a dry pan over medium heat to add an even more nutty flavor to the sauce. Stir frequently and heat until the nuts turn golden brown.
    • Make sure to not overmix the pesto sauce as it should have some texture. Also, when you add the Parmesan cheese at the end, pulse lightly so that the sauce doesn't become gloopy.
    • Adjust ingredients as needed, especially the salt. If your sauce is too salty, add more pine nuts or cheese. If your sauce is too thick, you can add a little more olive oil.

    Nutrition

    Calories: 218kcal (11%) | Carbohydrates: 1g | Protein: 4g (8%) | Fat: 22g (34%) | Saturated Fat: 4g (25%) | Cholesterol: 6mg (2%) | Sodium: 141mg (6%) | Potassium: 51mg (1%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 487IU (10%) | Vitamin C: 2mg (2%) | Calcium: 115mg (12%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    basil pesto sauce, easy pesto sauce, homemade pesto, pesto alla genovese, pesto for pasta
    Course Condiments, Sauces
    Cuisine Italian

    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
    « Chipotle Dry Rub Smoked Chicken Wings
    Parmesan Roasted Artichokes »

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print
    • Email

    Reader Interactions

    Comments

    No Comments

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Author bio photo with cake.

    Hi there, I'm Angela! I'm an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing new, fun, and creative recipes as well as great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to make sure that cooks of any experience level can be successful. Enjoy!

    More about me →

    Fall Favorites

    • Square image of sour cream blueberry pie.
      Sour Cream Blueberry Pie
    • Square image of ginger molasses cookies on a white plate.
      Ginger Molasses Cookies
    • Square slice of sweet potato coffee cake on a light background with several other squares nearby.
      Sweet Potato Coffee Cake
    • Square image of copycat creacker barrel fried apples.
      Cracker Barrel Fried Apples
    • Square image showing maple candied yams in a white baking dish.
      Maple Candied Yams
    • Square image of sweet potato pie.
      Sweet Potato Pie
    • Square image of butternut squash risotto.
      Butternut Squash Risotto
    • Square image of pumpkin fudge poke cake slice on a white plate.
      Pumpkin Fudge Poke Cake

    Halloween Treats

    • Square image of Halloween peanut butter spider cookies
      Halloween Peanut Butter Spider Cookies
    • Square image of Halloween brownies.
      Halloween Brownies
    • Square image of Reese's Pieces Halloween bars.
      Halloween Reese's Pieces Bars
    • Square image of Halloween puff pastry mummies.
      Halloween Baked Cheese Mummy
    • Square image of Halloween crescent roll witch hats.
      Halloween Crescent Roll Witches Hats
    • Square split image showing different Halloween cocktails.
      Halloween Cocktails
    • Square image of chocolate dirt cake cookies.
      Dirt Cake Cookies
    • Square image of Reese's pieces bar.
      Reese's Pieces Bars
    As Seen On block with logos from the companies Angela has worked with including Mashed, Vice Munchies, Lake Country Journal, Delish, Yummly, and more.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement
    • Subscribe
    • Oven Conversions

    Recipes

    • Dinners
    • Desserts
    • Side Dishes
    • Breakfasts
    • Appetizers
    • Condiments
    • Air Fryer
    • Slow Cooker
    • Instant Pot

    Read

    • Collections
    • Baking Basics
    • Conversions
    • Food That Starts With
    • Substitutions
    • Freezing
    • Reheating
    • Food Info
    • Web Stories

    Copyright © 2023 Bake It With Love