The BEST Pesto Sauce (Creamy, Quick & Fresh)

Indulge in the BEST homemade pesto sauce! Featuring pine nuts, fresh basil, Parmesan cheese, and more. It’s guaranteed to impress!

Trust me, this is the best pesto recipe ON EARTH. I’ve experimented with so many variations over the years, and this is one is so delicious. It’s a guaranteed hit!

The BEST Pesto Sauce Ingredients:

3/4 cup pine nuts
2 cups fresh basil leaves
1/4 cup grated Parmesan cheese
1/4 cup grated mozzarella cheese
1 tbsp lemon juice
2 cloves garlic
1/2 tsp salt
1/2 cup extra-virgin olive oil

Creamy Pesto Sauce Instructions:

Step 1:

Add all ingredients to a food processor and mix on low until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.

Step 2:

Taste, and adjust if necessary. Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing. Add more Parmesan if you’d like a creamier/cheesier pesto. If desired, you can thin out the pesto with more olive oil.

Step 3:

Store leftover pesto in the refrigerator, covered, for up to 1 week. You can also freeze pesto—my favourite way is in an ice cube try. Once frozen, transfer to a freezer bag, then you can thaw only as much as you need later.

Homemade Pasta Recipe

Take this pesto sauce to the next level by combining it with fresh homemade pasta! Try my recipe here.

Print Recipe

The BEST Pesto Sauce (Creamy, Quick & Fresh)

Indulge in the BEST homemade pesto sauce! Featuring pine nuts, fresh basil, Parmesan cheese, and more. It's guaranteed to impress!

Prep Time10 minutes mins

Servings: 4

Equipment

• Food Processor

Ingredients

• 3/4 cup pine nuts
• 2 cups fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated mozzarella cheese
• 1 tbsp lemon juice
• 2 cloves garlic
• 1/2 tsp salt
• 1/2 cup extra-virgin olive oil

Instructions

• Add all ingredients to a food processor and mix on low until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.
• Taste, and adjust if necessary. Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing. Add more Parmesan if you’d like a creamier/cheesier pesto. If desired, you can thin out the pesto with more olive oil.
• Store leftover pesto in the refrigerator, covered, for up to 1 week. You can also freeze pesto—my favourite way is in an ice cube try. Once frozen, transfer to a freezer bag, then you can thaw only as much as you need later.

Notes

Take this pesto sauce to the next level by combining it with fresh homemade pasta! Try my recipe here.

If you give this recipe a try, I’d love to see it! Tag me on instagram @gwenthemilkmaid.