Classic Basil Pesto Sauce
Make your own fresh and fragrant basil pesto at home! With just a few ingredients and a blender, you can make one of the most popular pasta sauces in minutes.
By Amanda Chang
Jump to recipe ↓As the weather is getting warmer, the basil I planted on the balcony is growing taller and taller. There is no doubt that basil is playing a very important role in many cuisines. Like most of the herbs, you don’t need a lot in the food, but just a pinch makes a whole lot of difference.
Pesto sauce is my favorite pasta sauce. I love having pesto pasta with pine nuts and goat cheese. Simple but amazing! For years, I didn’t know how easy it is to make pesto sauce. I bought them from supermarket. However, after I tried making it at home, I just couldn’t go back to pre-made pesto sauce anymore! There is a whole lot of difference of homemade pesto. You should try it out.
Classic Basil Pesto Sauce
- Cook
- 5 min
- Total
- 10 min
- Servings
- 150 ml
Ingredients
Instructions
-
In a skillet, roast the pine nuts over medium heat for 3 to 4 minutes until they start to brown. This step is optional, but pesto sauce will taste so much better with roasted pine nuts.
-
In a blender, add the roasted pine nuts. Pause several time and crushed them.
-
Add garlic, lemon juice, and olive oil. Quickly blend everything together.
-
Add basil leaves and continue blending. Add in parmigiano reggiano cheese at last. Blend everything well.
Notes
Store the pesto sauce in a sealing jar with a layer of olive oil on top. This will keep the sauce green and can stay in the fridge for 1-2 weeks.