Homemade Pesto Sauce

Homemade pesto sauce made with fresh basil, parsley, olive oil, pine nuts, and Parmesan cheese is really versatile and easy to make.

Course Condiments

Cuisine Italian

Prep Time 10 mins

Total Time 10 mins

Servings servings (1/4 cup)

Calories 180

Remove the tough stems from the basil and parsley and loosely pack the leaves into a measuring cup.
Peel and roughly chop the garlic.
Measure the olive oil, vinegar, lemon juice, pine nuts, Parmesan cheese, and salt into the work bowl of a food processor.
Add a few grinds of black pepper, then add the basil, parsley, and garlic.
Pulse until the mixture is the consistency of a thick paste, taste, and adjust the seasoning if needed.
Transfer to a container with a tight-fitting lid and store in the refrigerator for up to 3 days.

When measuring the fresh basil and parsley you don't need to be too exacting, but it's better to have too much than too little.

Toss with cooked pasta and serve as a side or main dish.
Spread on toasted baguette, top with chunks of tomato and fresh mozzarella.
Use in place of red sauce on pizza.
Use as a spread on a grilled cheese sandwich made with a combination of fontina and mozzarella.
Mix into a classic vinaigrette to dress a salad.
Use as a topping for turkey burgers or grilled chicken sandwiches.
Spread on broiled fish or chicken before serving.