Italian pesto sauce with basil and pine nuts... a popular green sauce originating from Genoa, Italy, characterized by the fresh taste of basil combined with pine nuts, garlic, cheese, and extra virgin olive oil. It's easy to prepare without cooking and can be used with pasta, sandwiches, chicken, or roasted vegetables.
Cooking Time
20 minutes
Serves
5
Ingredients for Italian Basil and Pine Nut Pesto Sauce
- Basil leaves: 3 cups (small)
- Garlic: 1 clove (fresh, crushed)
- Pine nuts: 3 tablespoons
- Olive oil: 1/2 cup (extra virgin)
- Parmesan cheese: 6 tablespoons (grated)
- Pecorino Romano cheese: 2 tablespoons (grated)
- Sea salt: a pinch (fine)
How to Prepare Italian Basil and Pine Nut Pesto Sauce
Before you begin, place the bowl and blade of your food processor or blender in the freezer for 30 minutes, and refrigerate the olive oil for 30 minutes.
This step helps reduce oxidation of the basil and prevents it from darkening, preserving its fresh color and flavor.
Place the garlic, pine nuts, and 2 tablespoons of olive oil in a food processor and pulse in short bursts until finely chopped.
Scrape down the sides of the bowl if necessary.
Add the basil leaves and another 2 tablespoons of olive oil, then pulse in batches until the basil is finely chopped.
Add the Parmesan and Pecorino cheeses, then pulse again to combine.
With the machine running, gradually drizzle in the remaining olive oil in a thin stream until the sauce is smooth and creamy.
Taste the pesto and adjust the salt to taste. Add more olive oil if the consistency is too thick.
The sauce should be smooth and spreadable, not thick and lumpy.
Transfer the pesto to a small glass jar.
Coat the surface with a thin layer of olive oil to prevent discoloration.
Refrigerate for up to 1 week.