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!
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!
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.
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
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 in Florence, Italy in August 2019.
More Fresh Sauces to Try:
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
Pesto Sauce Recipe
Ingredients
- 3 large cloves garlic peeled
- 1/4 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.
Helpful Tips
- Net Carbs: 0g per serving (2 tablespoons)
- This recipe makes about 1 1/2 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
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!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
don’t you love it when moms try to give you things? i don’t think i’ve turned down anything yet… :)
Oh, and not black with mold, that would qualify as blatantly foul. This was more like the basil just turned dark with time.
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? ;)
Veronica, Yes, I’d be interested to know if it still tastes ok even though the basil is darkened! :)
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 :)
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
Love pesto, must remember to freeze my basil before it is too late. Take care Diane
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!
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 !!
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 :)
Classic Pesto is the best, although I do sneak in other veggies throughout the season.
Classic pesto is so tasty. Your recipe is lovely!
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!
I wish I had another basil crop to harvest! You are going to be loving that pesto come February :)
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!
I love pesto and I have a basil plant that is begging me to use it in this recipe! :)
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!).
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
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 :)