Pesto Sauce from Scratch

This pesto sauce is simply to die for. It is creamy without a drop of cream, fresh, aromatic and incredibly easy to make. So versatile you can have it hot or cold, with pasta, meats or as salad dressing, is just one of those sauces that you always need to have in your fridge when a quick meal will just do.

Total Time

10min

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0 Ratings

Author: Mi Terruño Food

Servings:

Ingredients

•

1 1/4 cups

Fresh Basil Leaves

•

2/3 cup

Grated Parmesan Cheese

•

2.5 oz

Extra-Virgin Olive Oil

•

2 cloves

Garlic , chopped

•

2 Tbsp

Pine Nuts

or Cashew

•

1/2 tsp

Sea Salt

•

1 pinch

Crushed Red Pepper Flakes

(optional)

Cooking Instructions

In a pestle and mortar, add the Garlic (2 cloves) , Sea Salt (1/2 tsp) and work it until both ingredients have become a paste.

Add the Pine Nuts (2 Tbsp) and continue to work the paste until all the nuts have been crushed.

Start to add the Fresh Basil Leaves (1 1/4 cups) little by little working in a round slow motion to break the leaves and release the oil.

Once you have a few leaves done, start to add the oil and cheese little by little interchanging between basil leaves, Extra-Virgin Olive Oil (1/3 cup) , and Grated Parmesan Cheese (2/3 cup) .

Repeat the process until you've used all the leaves, taste for seasoning and adjust accordingly. This recipe does not have black pepper.

Once done, add Crushed Red Pepper Flakes (1 pinch) . This is just to give a slight heat without overpowering the flavor and aroma of the basil. Add the sauce in a glass container with lid and place it in the fridge.

Author's Notes

If you're vegan, simply replace the Parmesan cheese with a vegan option.

Nutrition Per Serving

CALORIES

245

FAT

24.4 g

PROTEIN

5.1 g

CARBS

3.7 g