Basic Pesto Sauce Recipe
Fresh pesto is one of my absolute favorite summer indulgences. There’s nothing quite like picking basil from a container out on the deck (or from the bounty in your garden) and whipping up a quick batch. You can dress pasta with it, use it as pizza sauce, set it out as an appetizer with dipping bread, or if you’re like me – stand in the kitchen with a bowl of it and go through cracker after cracker scooping up that wonderful fresh basil goodness (oops). After I made the Portobello Pesto Pizza a number of you asked for the pesto recipe that I used for the sauce, so without further ado…
My recipe for pesto isn’t completely traditional but you can easily make a couple of substitutions to suit your tastes. Traditionally, pesto is made with basil, garlic, pine nuts and Parmesan cheese. Because I like to use what’s on hand and not spend tons of money on extra ingredients, I almost always make my pesto with walnuts because I buy them in bulk to bake with and always have a big bag on hand (and pine nuts are expensive). I use Romano cheese in place of Parmesan for the same reason.
My beloved basil plant, which has provided me with numerous batches of fresh pesto this summer:
And my new favorite way to use pesto – as pizza sauce. I fell in love with the Portobello Pesto Pizza!
What’s your favorite way to enjoy a fresh batch of pesto?
One year ago: Snickerdoodle Blondies
Two years ago: Bananas Foster Banana Bread
Three years ago: Bagels
Four years ago: Applesauce Oatmeal Muffins
A great go to pesto recipe
fresh basil leaves
In a food processor or blender, pulse together the basil, walnuts and garlic 5 to 7 times. With the machine running, slowly drizzle in the olive oil. Scrape down the sides of the machine and add the cheese. Pulse a few more times to blend.
Saturated fat: 25g
Vitamin A: 54.8%
Vitamin C: 13.9%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!