Fresh Basil Pesto Sauce is an easy and delicious sauce for any quick dish during summertime! Fresh basil with a little garlic, some walnuts and grated Parmigiano-Reggiano cheese blended with extra virgin olive oil can easily be whipped up in less than 10 minutes!
Our mom usually makes her pesto sauce with pignoli, which are pine nuts. I really don’t care for the taste of pine nuts, so I have been using walnuts instead of the pine nuts in my pesto sauce. No one seems to mind, they love it the same! But if you eliminate the nuts all together, you still get a great tasting pesto sauce. For sure!
Keep in mind, fresh basil pesto sauce is very versatile! You can drizzle on salads, on fresh garden tomatoes, or add some to soups for extra flavoring!
It’s a great way to use as a condiment and even as a dipping sauce for grilled meats and seafood at barbecue’s. Fresh Basil Pesto Sauce is a wonderful sauce to keep in your refrigerator all summer long!
You can also use this fresh basil pesto sauce with our recipe for Chicken Rollatini with Pesto and Mozzarella instead of the store bought.
Keep in mind, if you have family members that have nut allergies? Leave out the nuts completely! The taste will still be delicious!!
Here’s a Tip:
Keep fresh basil pesto sauce in an air-tight jar, refrigerated. Add a small amount of olive oil on top of the sauce in the jar after every time you use some. It keeps fresh up to 4 months. I will be using this fresh basil pesto sauce in various recipes, so stay tuned!
Fresh Basil Pesto Sauce
- 1 bunch of basil – about 2 cups
- 1 cup extra virgin olive oil
- 4 garlic cloves
- optional: 1/4 cup walnuts
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/4 tsp. of salt
- 1/8 tsp. of cayenne pepper
- fresh cracked pepper to taste
Rinse fresh basil and use only the leaves, discard the stems.
Using a blender, add olive oil, walnuts, basil leaves, grated parmesan cheese, cayenne pepper and salt.
Blend on high speed or puree all ingredients in a food processor.
Taste the sauce, and adjust with salt if needed.
Optional: season with black pepper to taste.
Store in air-tight jar or container.
Keep refrigerated up to 4 months.
Yields: about 2 cups