Quick 10-Minute Pesto Sauce
This pesto sauce is one of my favorite sauces, whether on cold pasta or hot pasta dishes or with seared chicken or chicken cutlets.
It’s made with fresh basil leaves, lemon juice, pine nuts, extra virgin olive oil, a bit of grated parmesan, fresh garlic, and a pinch of salt.
Table of Contents
Why I love Fresh Pesto Sauce
Ingredient List and Substitutions
- Fresh Basil Leaves and tender stems
- Fresh Lemon Juice – if you’re out of lemons, use lime juice instead. (optional)
- Fresh Garlic
- Pine Nuts
- Parmesan Cheese
- Extra Virgin Olive Oil
- Salt – to taste
Equipment
- Food Processor
- Fine Mesh Strainer
Step-by-Step Instructions
Prepare
- Clean and rinse the fresh basil using the fine mesh strainer, and place in the food processor.
- Add the peeled garlic, 1/2 the EVOO, grated parmesan, pine nuts, and lemon juice, and chop for 10-15 seconds, or until you have a rough chop consistency.
- Then add the remaining olive oil until you have a smoother sauce.
- Tip: I like to pulse chop for another 10-15 seconds, no longer than a minute, to avoid oxidizing the basil.
Variations
Swap the pine nuts for raw walnuts for a yummy walnut pesto sauce.
If you’re looking for a vegan version, omit the parmesan cheese or swap it for a vegan parmesan-type cheese.
Enjoy These Dishes With Fresh Pesto Sauce
I love this crispy pollo apanado (breaded chicken) with pesto sauce, fresh mozarella, and tomato on warm focaccia.
Looking for other recipes?
Try some of my favorites:
Super Crispy Pollo Empanizado (Breaded Chicken)
If you make this recipe, please leave a comment or rate it. I would love to hear from you and try my best to respond to all comments.
Quick 10-Minute Pesto Sauce
Equipment
- 1 Food processor
- 1 Fine Mesh Strainer
Ingredients
- 2 cups Basil Leaves
- 1 Lemon
- 1 Garlic Clove
- ¼ cup Extra Virgin Olive Oil Adjust for more creaminess
- ⅓ cup Pine Nuts
- ¼ cup Freshly Grated Parmesan Cheese
Instructions
- Clean and rinse the fresh basil using the fine mesh strainer, and place in the food processor.
- Place all ingredients and only half the extra virgin olive oil in a food processor, and pulse for 10-15 seconds until you have a coarsely chopped and slightly smooth pesto sauce.
- Add the remaining olive oil, and pulse for another 10-15 seconds until you have a slightly smooth pesto. Adjust the olive oil for a creamier consistency.
- Tip: I like to pulse chop for another 10-15 seconds, no longer than a minute, to avoid oxidizing the basil.
- Add a pinch of salt to taste.
