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    Home » Type » Sauces and Condiments

    Pesto Sauce Recipe

    Published: Aug 17, 2020 by Faith · This post may contain affiliate links · 19 Comments

    Jump to Recipe

    This 10-minute Pesto Sauce Recipe packs bold flavor with just 5 ingredients and 0g net carbs per serving, and is delicious on grilled meat, sandwiches, pasta, salad, and more!

    Easy Pesto Sauce Recipe in Vintage Glass Jar

    Normally I’m a planner. I have calendars and lists and notebooks, all organized by topic and order of importance. That’s not to say I’m always on top of stuff or that I don’t procrastinate, lol. But even if I’m not on top of something, I usually know what it is that I’m procrastinating.

    That carries over into blogging because I like to plan out my posts a bit in advance. And this pesto was not on the agenda!

    My mom called me last weekend saying that we were about to get out first frost so she was harvesting herbs – did I want any? (No need for that question, it’s like asking a kid if they want summer vacation!)

    I happily took the herbs and decided to make a classic Pesto Sauce with the lovely basil. I'm sharing the recipe in case anyone else finds themselves in the same boat trying to use a bunch of basil!

    Easy Pesto Recipe with Description

    In This Article

    • Pesto Sauce Recipe
    • Low Carb Pesto
    • What is Pesto Sauce Used For?
    • How Long Does Pesto Last?
    • Where is Pesto From?
    • More Fresh Sauces to Try:
    • Pesto Sauce Recipe

    Pesto Sauce Recipe

    If you've never made Pesto at home, you're in for a real surprise at how easy it is to make Pesto from scratch.

    A classic Pesto Sauce recipe typically contains:

    • Fresh basil
    • Fresh garlic
    • Pine nuts
    • Parmesan cheese
    • Extra-virgin olive oil
    • Coarse salt (optional)

    To make Pesto, blend these ingredients together.

    This basil Pesto Sauce Recipe keeps well frozen so I’m planning to enjoy it in colder months ahead.

    Overhead View of Classic Pesto

    Low Carb Pesto

    Because of the ingredients in Pesto, it's a naturally gluten free, low carb, and keto friendly sauce! I like to think of it as one of the OG keto foods.

    If you're eating low carb, the thing to be mindful of when you're eating basil Pesto is to pair it with other low carb foods, such as:

    • Steamed broccoli 
    • Cauliflower rice
    • Grilled chicken, steak, or fish
    • Garden salads
    • Use it as a condiment on a keto sandwich made with keto bread

    What is Pesto Sauce Used For?

    Here are a few different ways to use Pesto:

    • Pasta sauce
    • Pizza sauce
    • Sandwich condiment
    • Sauce for chicken, steak, or fish
    • Spread for crackers or crostini
    • Mixed with Greek yogurt or sour cream as a dip
    • Soup topping
    • Salad dressing
    • On top of hummus

    Jar of Pesto with Fresh Basil and Garlic

    How Long Does Pesto Last?

    Storing Pesto in the Fridge

    Pesto stored in the fridge will last about 5 to 7 days.

    Storing Pesto in the Freezer

    If stored in the freezer, pesto will last up to 6 months.

    Pro Tip: If freezing Pesto, ice cube trays work well so you can thaw a small amount if necessary.

    Where is Pesto From?

    Pesto is originally from Genoa, Italy, and is called Pesto alla Genovese in Italian. You can read more about Pesto on Wikipedia.

    During my trip to Europe in summer 2019, I had a Pesto Pasta in Florence.

    Pesto alla Genovese on White Plate

    Pesto alla Genovese in Florence, Italy in August 2019.

    More Fresh Sauces to Try:

    • Pico de Gallo (Mexican Salsa Fresca)
    • Beet Tops Pesto
    • Cilantro Pesto
    • Chimichurri

    Pesto Sauce Recipe in Glass Jar on Metal Tabletop

    Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

    Easy Pesto Sauce Recipe in Vintage Glass Jar

    Pesto Sauce Recipe

    By: Faith Gorsky
    This 10-minute Pesto Sauce Recipe packs bold flavor with just 5 ingredients and 0g net carbs per serving, and is delicious on grilled meat, sandwiches, pasta, salad, and more!
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Course Condiments, Sauces
    Cuisine Italian
    Servings 24 servings
    Calories 102 kcal

    Ingredients
     
     

    • 3 large cloves garlic peeled
    • ¼ teaspoon coarse kosher salt optional
    • 4 cups loosely packed fresh basil leaves rinsed and patted dry (no stems)
    • 4 tablespoons pine nuts toasted in a dry skillet and cooled
    • 1 cup extra-virgin olive oil
    • 2 ounces Parmesan cheese freshly grated

    Instructions
     

    • Add the garlic and salt to a food processor and pulse until chopped.
    • Add the basil and pine nuts and pulse a few times until coarsely chopped.
    • Stream in the oil with the motor running, stopping to scrape down the sides as necessary.
    • Add the cheese and pulse a couple times until combined.

    Faith's Tips

    • Net Carbs: 0g per serving (2 tablespoons)
    • This recipe makes about 1 ½ cups of Pesto, which is about 24 (2-tablespoon) servings.
    • Store Pesto covered in the fridge for up to 5 to 7 days or in the freezer for up to 6 months. If freezing Pesto, ice cube trays work well so you can thaw a small amount if necessary. I find that once Pesto is thawed, it is best used the same day.

    Nutrition

    Nutrition Facts
    Pesto Sauce Recipe
    Amount Per Serving (2 tablespoons)
    Calories 102 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 2g13%
    Cholesterol 2mg1%
    Sodium 63mg3%
    Potassium 25mg1%
    Carbohydrates 1g0%
    Fiber 1g4%
    Sugar 1g1%
    Protein 1g2%
    Vitamin A 229IU5%
    Vitamin C 1mg1%
    Calcium 36mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Basil Pesto, Pesto Recipe, Pesto Sauce
    Tried this recipe?Let me know how it was!

    Easy Pesto Recipe Pin

    This post was first published on An Edible Mosaic on October 16, 2012. It was updated with new photos  and more information on August 17, 2020. As a point of comparison to show how much my photography has evolved, I kept one of my original photos (below).

    Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. grace says

      October 18, 2012 at 2:50 pm

      don't you love it when moms try to give you things? i don't think i've turned down anything yet... :)

      Reply
    2. Veronica says

      October 17, 2012 at 3:18 am

      Oh, and not black with mold, that would qualify as blatantly foul. This was more like the basil just turned dark with time.

      Reply
    3. Veronica says

      October 17, 2012 at 3:18 am

      Lovely photos! I've never been a big pesto fan but I did enjoy it when added to hummus. hat may be because I love hummus though-lol! I made some basil pesto in 2010 and put it in our spare fridge in the garage and it got lost in the depths. I found it recently and it had turned black but when I opened it, it still smells really good! So I haven't thrown it away yet...throwing away food is hard for me unless it's blatantly foul. Dare me to try it? ;)

      Reply
      • Faith says

        October 17, 2012 at 7:07 am

        Veronica, Yes, I'd be interested to know if it still tastes ok even though the basil is darkened! :)

        Reply
    4. Tina says

      October 17, 2012 at 1:32 am

      I can't tell you how happy I am everytime I see your post updates in the mail. You are one of my favourite blogs; your pictures are nice, your blog layout is simplistic but very pretty that way, and you have recipes that are great!!! I'm a teen Sydney foodblogger, and I really admire your blog and your creations :)

      Thanks again :)

      Reply
      • Faith says

        October 17, 2012 at 7:14 am

        Tina, Thank you so much for your sweet comment, I am so flattered!! That truly means the world to me.

        You are pretty incredible -- it is amazing that you are a teen blogger! Keep with it and I think you'll be amazed at where blogging takes you.

        Wishing you all the best,

        Faith xo

        Reply
    5. Diane says

      October 16, 2012 at 11:24 pm

      Love pesto, must remember to freeze my basil before it is too late. Take care Diane

      Reply
    6. Sue/the view from great island says

      October 16, 2012 at 10:37 pm

      My basil is long gone, I'm afraid, after weeks of high temps here in CA, but for this I'll go out and get a bunch at Trader Joe's!

      Reply
    7. Eha says

      October 16, 2012 at 10:13 pm

      The clever part of me has always loved pesto and made heaps thru' the years - the stupid part did not realize it could be frozen :) ! Stupid part > begone !!

      Reply
    8. Juliana says

      October 16, 2012 at 9:45 pm

      I love pesto and yet have to make my own...yours look fabulous Faith! Beautiful pictures as always.
      Hope you are having a fantastic week :)

      Reply
    9. Jeanette says

      October 16, 2012 at 8:47 pm

      Classic Pesto is the best, although I do sneak in other veggies throughout the season.

      Reply
    10. Katrina @ Warm Vanilla Sugar says

      October 16, 2012 at 8:33 pm

      Classic pesto is so tasty. Your recipe is lovely!

      Reply
    11. Asiya @ Chocolate and Chillies says

      October 16, 2012 at 7:53 pm

      Looks great! My basil plant this summer was horrible...hardly any basil :( So I have been using spinach to make pesto. I never knew you could freeze basil...thanks for the tip!

      Reply
    12. Alyssa (Everyday Maven) says

      October 16, 2012 at 5:07 pm

      I wish I had another basil crop to harvest! You are going to be loving that pesto come February :)

      Reply
    13. Erica says

      October 16, 2012 at 3:59 pm

      I love pesto! And adore mixing a bit in with vegetables and chicken or just vegetables! I actually made a pesto potato salad a while back that was fabulous. Lucky you to get the extra herbs!

      Reply
    14. Laura (Tutti Dolci) says

      October 16, 2012 at 2:59 pm

      I love pesto and I have a basil plant that is begging me to use it in this recipe! :)

      Reply
    15. Kelly @ Inspired Edibles says

      October 16, 2012 at 2:59 pm

      It's hard to beat classic pesto and, as much as I try to save money now and again varying the nuts, there's nothing quite like pine nuts...love the play of light in the first image (great dishes too!).

      Reply
    16. Girlnpurpledres says

      October 16, 2012 at 2:29 pm

      Adore pesto, this looks like a lovely recipe. Nice to have homemade pesto readily available at home, as after a long day at work - it's great to be able to cook some veg and a bit of pasta and eat it with the pesto sauce, YUM

      Reply
    17. Kristina says

      October 16, 2012 at 2:20 pm

      I just did this last week, I cannot bear to lose my fresh basil!

      I freeze mine in ice cube trays and then transfer those basil cubes to another package for smaller portions :)

      Reply

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    Hi, I'm Faith!

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