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–+ servings
side view of Basil Pesto with pine nuts, and a basil bunch
Olga

Quick 10-Minute Pesto Sauce

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Zesty, bright basil pesto sauce great with pasta, on focaccia bread, or a crispy chicken cutlet sandwich.
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Prep Time 8 minutes
Cook Time 2 minutes
Total Time 10 minutes
Servings: 6 people
Course: Appetizer, Breakfast, Brunch, Dinner, Main Course, Sauce
Cuisine: Italian
Calories: 153.7
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 1 Food processor
  • 1 Fine Mesh Strainer

Method
 

  1. Clean and rinse the fresh basil using the fine mesh strainer, and place in the food processor.
  2. 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.
  3. 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.
  4. Tip: I like to pulse chop for another 10-15 seconds, no longer than a minute, to avoid oxidizing the basil.
  5. Add a pinch of salt to taste.

Nutrition

Calories: 153.7kcalCarbohydrates: 2.5gProtein: 2.8gFat: 15.7g

Notes

Tip

Store the pesto in an airtight glass container for up to a week. Over the course of the week, the basil will slowly oxidize and turn brownish naturally.

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