Italian Basil Pesto Sauce Recipe

Sunday, May 2, 2010
Growing up this was always a staple in our home during the summer months since Dad had a plethora of fresh basil in the garden.

The fresh pine nut and basil pesto is easy to make but I will spend lots of time with tips that are a must-read so this pesto is perfectly seasoned and not bitter as many things can spoil the taste.

This is a super easy and economical way to dress up plain pasta for gourmet-tasting meals.

We have a list below of even toppings and nuts to use to make the best pesto you've ever eaten freshly made, it is best to use only fresh ingredients period do not change the formula except seasonings.

Scroll down to the end of this post hit print and no ads will interfere with your getting to the recipe quickly.








Easiest Steps to Making the Best Pesto

  1. toast the nuts in a small frying pan in olive oil
  2. add all the ingredients except the olive oil to a food processor
  3. place on the pulse button and not high-processing
  4. make a paste then stir in the olive oil
  5. serve on your favorite kind of pasta 
  6. scroll down to our recipe card for exact measurements with the completed instructions




Tips for Making the Best Pesto for Pasta


  • toast the nuts first for a deep rich flavor in the pesto
  • this recipe formula works best with tender herbs like parsley, dill, cilantro, tarragon, chives, chervil, sorrel, mint and basil
  • do not use basil that has flowered it will be bitter
  • garlic roasted will also give the pesto a robust flavor and a deep garlic taste
  • only use fresh peeled garlic not powder or processed
  • process on the pulse button so the blades do not get heated and make the basil leaves bitter
  • use only fresh nuts, older expired nuts will make the pesto bitter
  • almonds, pistachios, macadamia, walnuts, pecans, can be substituted for pine nuts
  • sesame seeds, pumpkin seeds and sunflower seeds can be used for nut allergies
  • always season to taste you may like more or less
  • do not add the extra virgin olive oil to the food processor this can turn the pesto bitter
  • keep the leftovers in the refrigerator for no more than two days
  • store in covered  glass jars, not plastic, mason jars are perfect for this for up to 2 weeks






More Pasta Topping Suggestions when Using Freshly Made Pesto

  • cayenne pepper, 
  • minced artichoke hearts
  • crispy bacon 
  • boiled egg slices,
  • sliced cucumbers,
  • chickpeas,
  • chicken instead of tuna 
  • tiny shrimp or crab meat 
  • capers
  • green or black olives
  • diced onion
  • chopped celery
  • sliced mushrooms







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pasta topping recipes, pesto recipes, basil recipes, nut sauce recipes, basil sauce recipes, pesto recipes
Italian
Yield: 6
Author: Claudia Lamascolo
Italian Basil Pesto Sauce Recipe

Italian Basil Pesto Sauce Recipe

Pesto combines fresh garlic, basil, nuts, olive oil and cheese to make a delicious topping for cooked pasta.
Prep time: 5 MinInactive time: 4 MinTotal time: 9 Min

Ingredients

  • 1/2 cup fresh basil leaves
  • 1/2 cup pine nuts toasted, ( or substitute pistachios, walnuts, pecans, almonds, and walnuts or even seeds like sunflower, sesame, and pumpkin seeds)
  • 1/4 cup fresh flat-leaf Italian parsley
  • 1/4 cup fresh grated Parmesan or Pecorino Romano grated cheese ( grate the cheese off a block not pre-grated)
  • 2 or 3 large cloves of minced garlic (to taste)
  • 2 tablespoons extra virgin olive oil
  • Freshly ground black pepper to taste
  • Note: I suggest using Sunflower seeds for their creamy texture in place of nuts for nut allergies.

Instructions

  1. Saute the nuts in butter or olive oil just until golden, it will bring out a deeper flavor.
  2. Combine all ingredients EXCEPT olive oil in a food processor or blender.
  3. A process on the pulse (and not high speed) is recommended for a fine paste to keep any heat from the blades that may make the leaves bitter.
  4. Pour into a bowl and stir in the olive oil (if you add olive oil to the food processor it can make a bitter taste in the pesto so do not add it to the food processor)
  5. Taste and adjust seasonings if necessary with salt, pepper and for heat add red pepper flakes.
  6. Serve over hot homemade pasta noodles or use as a spread on banquette bread slices for bruschetta and broil the top with melted cheese.
  7. Makes about 1 cup.
  8. Refrigerate leftovers in a glass-covered jar for up to 2 weeks.

Notes

Tips for Making the Best Pesto for Pasta


  • toast the nuts first for a deep rich flavor in the pesto
  • this recipe formula works best with tender herbs like parsley, dill, cilantro, tarragon, chives, chervil, sorrel, mint and basil
  • do not use basil that has flowered it will be bitter
  • garlic roasted will also give the pesto a robust flavor and a deep garlic taste
  • only use fresh peeled garlic not powder or processed
  • process on the pulse button so the blades do not get heated and make the basil leaves bitter
  • use only fresh nuts, older expired nuts will make the pesto bitter
  • almonds, pistachios, macadamia, walnuts, pecans, can be substituted for pine nuts
  • sesame seeds, pumpkin seeds, and sunflower seeds can be used for nut allergies
  • always season to taste you may like more or less
  • do not add the extra virgin olive oil to the food processor this can turn the pesto bitter
  • keep the leftovers in the refrigerator for no more than two days
  • store in covered glass jars, not plastic, mason jars are perfect for this for up to 2 weeks


More Pasta Topping Suggestions when Using Freshly Made Pesto

  • cayenne pepper, 
  • minced artichoke hearts
  • crispy bacon 
  • boiled egg slices,
  • sliced cucumbers,
  • chickpeas,
  • chicken instead of tuna 
  • tiny shrimp or crab meat 
  • capers
  • green or black olives
  • diced onion
  • chopped celery
  • sliced mushrooms


Nutrition Facts

Calories

136.94

Fat (grams)

13.62 g

Sat. Fat (grams)

1.91 g

Carbs (grams)

2.2 g

Fiber (grams)

0.58 g

Net carbs

1.65 g

Sugar (grams)

0.47 g

Protein (grams)

3.1 g

Sodium (milligrams)

51.98 mg

Cholesterol (grams)

4.33 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.



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18 comments

  1. I've got to do homemade pasta, this would be so perfect with it.

    ReplyDelete
  2. I love pesto idea, last week (after a quite long time) I prepared some pesto. Definitely I will do some more, as spring came and summer approaches.

    ReplyDelete
  3. I LOVE homemade pesto, this looks fabulous!! Great recipe :)

    ReplyDelete
  4. Looks tasty, great tips too. My sister used to grow basil and freeze fresh pesto. Good times.

    ReplyDelete
  5. Basil pesto sounds awesome with homemade pasta!

    ReplyDelete
  6. I have fresh basil growing in my herb garden. Now I know what I will be making for dinner tonight. Thanks.

    ReplyDelete
  7. In the summer I freeze pesto for the entire year. Looking forward to pesto season with spring! Basil is everywhere. Pesto nights...yours is perfect!

    ReplyDelete
  8. what's better than the fresh smell of basil and parmesan? I never made it with addition of parsley though, that's a great idea!

    ReplyDelete
  9. You have all my favourite ingredients in your pesto. It must be very delicious with pasta.

    ReplyDelete
  10. Homemade pasta + homemade pasta = great dish! Basil pesto is one of my favorite sauce!

    ReplyDelete
  11. Mmmm, is there anything better than the smell of fresh basil? It is seriously intoxicating. I didn't know you could freeze it! Thanks for the tip!

    ReplyDelete
  12. This is one pasta that pretty much anyone loves. The warm smell of the basil is enchanting. As simple as it is, it is a recipe worth mastering and I think every good cook should know it. Yours looks wonderful and reminds me I need to make some of my own very soon.

    ReplyDelete
  13. This is really wonderful!! What a wonderful recipe!

    ReplyDelete
  14. OMG - I love a good pesto with fresh basil, pine nuts, this is it

    ReplyDelete
  15. I have made my batches of pesto for winter storage. YUM!

    ReplyDelete
  16. I could drink this! One of my most favorite sauces - especially with fresh basil right from the garden.

    ReplyDelete
  17. Delish. I love it. Amazing.

    ..I could go on..

    ReplyDelete
  18. Has anyone tried freezing the fresh basil on parchment paper and found that it darkened after thawing? This has been my experience, but perhaps I should give it another try...
    Also, has anyone tried spinach in their pesto? It can be a good way to sneak more green veggies into the meals ;)
    The basil ice cubes sounds like a great idea. I imagine the water helps preserve the color?
    Thanks for the post, Claudia~!

    ReplyDelete

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