Basil pesto sauce is so easy to make, it’s almost silly to buy it–and not to mention the homemade version tastes fresher, lighter and better than anything you can buy in the store. Take 5 minutes and whip up a big batch.
I had my first bowl of pesto-covered pasta goodness when I was 10. I wasn’t sure about eating green spaghetti, but I learned pretty quick how good it really was.
Today, basil pesto sauce is everywhere.
People make it with peas, arugula, and I’ve even seen broccoli rabe. But no matter how many versions there are, there’s nothing like the good old basic.
Spread it on a sandwich with melted mozzarella, toss it in pasta, or add it to any dish that needs a little spark.
Tips for the best basil pesto sauce
- Use quality ingredients. Because there’s very little to bog this recipe down, every ingredient needs to shine. Don’t you dare use powdered parmesan cheese from a can. I’ll hunt you down.
- Get a block of real parmigana, use a good olive oil that hasn’t been watered down with other ingredients, and fresh basil and parsley.
- I don’t recommend adding fresh garlic but you can if you want to. I just find that it totally overpowers all of the other flavors and your breath will cause people to faint for the rest of the day. It’s not really worth it.
- The traditional recipe uses pine nuts, but I use walnuts here and we vastly prefer the flavor. If you have an allergy to nuts, it’s fine to leave them out.
How much basil pesto sauce to add to pasta
That’s really to taste, but I do about a tablespoon of pesto to every cup of cooked pasta. If you find that your pesto is too thick, add some of the water your pasta cooked in (a tablespoon or two) to the pasta and pesto and stir. It will help it create more of a sauce like consistency.
How long is basil pesto good for?
Basil pesto can be stored in a jar in the fridge for up to two weeks. I like to pour a layer of olive oil on the surface then place a tight lid on. I use a mason jar for mine–if the pesto is exposed to air it will darken and may change flavor slightly so the olive oil on the top helps protect the flavor and color.
Can basil pesto sauce be frozen?
Yes. I love to freeze big batches of it every year when basil is in season. To freeze, you can fill an empty ice cube tray with the finished pesto and chill until firm. Pop them out and store them in an air tight container in the freezer for up to 3 months.
To use them, you can take out a few cubes and let them thaw at room temperature or stick them in the microwave for 25 to 30 seconds.
Basil Pesto Sauce
Ingredients
- 1 cup packed fresh basil leaves
- 1 cup packed Italian parsley
- ¾ cup Parmesan cheese
- ½ cup walnuts chopped
- ½ teaspoon each salt and pepper
- ⅔ cup olive oil
Instructions
- Wash and dry the basil and parsley leaves well. Then in a food processor pulse all the ingredients except the olive oil, just to get things started. Then with the processor running, stream in the olive oil until everything is smooth.
- Freeze any leftovers in an ice cube tray. I love to make a big batch in the late summer and enjoy that fresh flavor all through the winter.
Lisa Johnson says
Fresh and yummy!
Rachel Ballard says
It’s a summer must! I make big batches to freeze and it lasts about 6 weeks after the last frost. 😉 We eat it like crazy. –Rachel
Judith Greer says
You left out the basil! How much basil do you use?
Rachel Ballard says
Hahahaha!! I’m such a nut Judith. Good grief. It’s equal parts basil and parsley. I’ve updated the recipe. Sorry about that! –Rachel
M says
You show traditional basil pesto sauce as an ingredient. I don’t think you meant for us to add the ingredients to a bottled sauce. Thanks for all the recipes!
Rachel Ballard says
No of course not. That was the title and the technology gremlins pulled it down into the ingredients. Adjusted.
Rachel Ballard says
Awesome.
Kim Lackey Honeycutt says
I’m not a fan of walnuts. What other nuts do you recommend? Pine, pecan, almond, cashew, pistachio….love about anything but walnut.
By the way, so glad I started following you. Love to see what you come up with. Merry Christmas!! I bet there is some good eating with you around doing the cooking!!
Rachel Ballard says
Toasted pine nuts are always a winner, and I’ve made it with pecans before too, Kim. Try either of those they’ll work great.