Go Back
+ servings

Recipe: The Best Real Pesto Sauce

Recipe By: Bruce Bradley
Prep Time10 mins
Total Time10 mins
Course: Dressings & Condiments
Servings: 2 cups

Note: For most recipes you can adjust the measures for more or less servings by hovering over the servings number and moving the slider.

Ingredients

  • 6 cloves garlic unpeeled
  • 1/2 cup walnuts or pine nuts
  • 4 cups packed fresh basil leaves*
  • 1 cup packed fresh parsley
  • 1 cup extra virgin olive oil
  • 1/2 cup Parmesan or Pecorino cheese
  • Salt and freshly ground pepper to taste

Instructions

  • Toast garlic in small pan over medium heat, stirring occasionally, until brown spots start to appear on skin. Remove from heat and cool.
  • Toast nuts in small pan over medium heat stirring frequently to avoid burning. When fragrant and slightly browned remove from heat and cool.
  • In a food processor add all the ingredients and pulse until the pesto reaches the desired consistency.

Notes

We recommend organic ingredients if possible.
*Pesto can get expensive especially if you're using 100% fresh basil. So I often do a 50/50 mix with another leafy green. I think a great substitute is arugula because it has a delicious, peppery flavor. If you're not wild about arugula, substitute some spinach or kale instead.
Pesto keeps in an airtight container in your fridge for about 1-2 weeks. I like to make big batches of pesto and freeze it in ice cube trays or canning jars. Simply top off the pesto off with a little splash of olive oil to help keep it fresh while it's frozen. I find the frozen cubes of pesto are good for about 5-6 months while the jars taste great for about 10 months.