It is wonderful on pasta and just as good as a topping for grilled meats, grilled or baked fish, and roasted vegetables. I love the flavor of basil. One of my favorite appetizers is Caprese salad, and the basil is a big part of why I’m so enamored with this fresh-tasting salad. So it’s no wonder I love pesto sauce. This homemade sauce is delicious and fresh-tasting. It’s one of my favorite condiments. Whenever I see a bunch of fragrant, fresh basil leaves at the store, I just have to buy them and make this recipe!
Recipe Card
Fresh basil leaves: You’ll need about 1 cup of them, packed. Wash and dry them before using. Minced garlic: You can mince a garlic clove or use jarred minced garlic, but freshly minced tastes better. Pine nuts: Just 2 tablespoons add lots of flavor and a great texture. Kosher salt and black pepper: I use Diamond Crystal kosher salt and freshly ground black pepper. Olive oil: Please use extra-virgin olive oil. Grated parmesan cheese: Make sure you use finely grated cheese and not coarsely shredded cheese.
You start by placing basil leaves, garlic, and pine nuts in your food processor. Process for just a few seconds, until coarsely chopped. Add kosher salt, black pepper, and olive oil. Process until smooth and fully combined, about 30 seconds, stopping to scrape the sides with a spatula if needed. Transfer the mixture to a bowl and mix in the parmesan cheese. That’s it! The sauce is ready to serve, although the flavors develop more after it’s had some time to rest. But you don’t have to incorporate this sauce into a recipe. You can simply use it to top a variety of foods. It makes a superb topping for grilled chicken breast, skirt steak, and roasted vegetables. You can also use it as a dipping sauce for almond flour bread or keto focaccia.
