Make Basil Pesto Sauce At Home – Back To Basics Series

Make Basil Pesto Sauce At Home: Back To Basics

Time to go back to basics and make some amazingly simple staple foods at home with this new series. You’ll save money, you’ll enjoy your food more, and it will be so much more nutritious for you. You’ll avoid all the nasty ingredients, too! Isn’t it cool knowing exactly what goes into your basic foods and also knowing that all the ingredients are the best quality possible? Subscribe to my email updates if you’re ready to make your own basic foods.

In this first blog post, I’m going to show you how you can make your own authentic Italian basil pesto sauce in just a few minutes. It’s one of the simplest and quickest recipes ever. it’s also one of the most versatile basic items to have in your fridge.

Make pesto sauce at home: Back to Basics

My husband and I are obsessed: we eat it as a snack, just like that, with a spoon.  Yes, we do! And it tastes amazing.

We also add it to our salad dressings, we add it to our very occasional rye or spelt pasta, we spread some on our homemade bread. My next major project is making homemade gnocchi with the amazing fresh local potatoes that I bought last weekend. Yummy!

Anyway, let’s get back to the basil pesto sauce. It’s really super easy to make. All you need is just a few basic ingredients and a food processor. You don’t even need a fancy super powerful one – mine is tiny and does the job perfectly.

Make your own basil pesto at home: Back to Basics

Fresh basil is the star ingredient in the pesto sauce

Basil is the star ingredient in this recipe. It’s also one of the healthiest ingredients on Earth. It contains flavonoids that protect your DNA from any radiation and oxygen based damage. The volatile oils in basil leaves have anti-bacterial and anti-inflammatory properties, so they’re perfect if you want a healthy body and beautiful, radiant skin.

How to make basil pesto sauce at home

A great thing about basil is also the fact that it’s so international: you can find it in most of the world pretty easily, so this recipe should be fairly easy to recreate anywhere.

I also like adding some hemp seed oil or flaxseed oil to my pesto sauce, just to enhance it with some omega 3 fatty acids. I also feel like their taste brings another dimension to the sauce. However, if you don’t have either of those in your fridge, just skip. No big deal.

You can watch me in action here:

 

 

 

Here’s what you’ll need to make your own authentic Italian basil pesto sauce:

Make Basil Pesto Sauce At Home – Back To Basics Series
Recipe Type: Dip/Sauce
Cuisine: Italian
Author: Vita
Prep time:
Total time:
The super versatile Italian fresh basil sauce that will go beautifully with salads, a bit of bread or crackers, spelt pasta, rice, or just a decadent snack alone.
Ingredients
  • 100g (or around 3.5 lbs) of fresh basil
  • 2T pine nuts
  • 1 clove of garlic
  • 60g (just over 2lbs)Parmesan or any hard mature sheep or goat cheese
  • 60ml extra virgin olive oil1T hempseed or flaxseed oil (optional, but very healthy)
  • sea salt or Himalayan salt and black pepper
Instructions
  1. Add garlic, pine nuts, and basil to the food processor. If it’s really small like mine, you might need to go in batches. Blend the first batch of basil until it’s reduced to a tiny amount, then open it up and add some more basil, blend, and repeat until you finish all of your basil.
  2. Add the cheese and hemp seed oil. Blend again.
  3. Add olive oil, salt, and black pepper. Blend one last time.
  4. It’s ready! You can keep your pesto in the fridge for up to a couple of weeks. Just make sure the top is always covered with olive oil – add some if it isn’t. Enjoy!

Easy, right?

how to make pesto sauce at home

You can keep your homemade basil pesto sauce in the fridge for a couple of weeks, but I assure you that it won’t survive beyond a few days. It’s that good!

how to make homemade pesto sauce

In the above photo of my fridge, can you see a jar of homemade chicken liver pate next to the pesto? Yummy! That’s going to be another blog post in the Back To Basics series. The jar on the left has some freshly ground spelt  and the jar on the right has fresh ground flaxseeds. I’ve been adding them to my morning porridge and to every single salad. I love them!

Anyway, back to the basil pesto sauce. If you want it to stay fresh in the fridge, make sure the top is covered with a little bit of olive oil. If it’s not, just add some.

How to make italian pesto sauce at home

I hope you’ll enjoy this recipe! Feel free to share it with your friends and family because it’s that amazing!

Stay tuned for the next instalments if you’d like to start making your own coconut milk, tahini, hummus, coconut milk, and guacamole! If there’s any other staple food that you’d like to start making at home, let me know and I’ll try to help.

Lots of love,
Vita xx

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Comments

  1. I swear I could drink pesto by the glass.. I literally put it on everything! I never thought to add parmesan, definitely going to do that next time I make some!

  2. Dearest Vita, Hello!
    First, I want to wish you and your hubby the happiest of holidays. As you know here in the U.S. we are celebrating Thanksgiving this week, and although I know you all probably do not celebrate Thanksgiving, I want to say I am thankful to have found your site. It has helped me beyond measure.
    Second, I absolutely love pesto. When my doctor told me I needed to lower my cholesterol I got desperate and tried to find a cookbook to help me lower it. This is how I found Giada’s Feel Good Food cookbook. I absolutely love it. Not only did the recipes in the book help lower my cholesterol I lost 10 lbs with it. She does cook pork recipes in it of which my doctor told me no pork, but chicken, fish and turkey, and I cannot eat red meat. I thought I would have problems in doing this, but really I do not miss pork or red meat at all. Anyways, in the book she has some amazing pesto recipes and I just wanted to share. This one recipe I have made and it is really delicious. The title is “Sole with Lemon-Basil Pesto.” One will need 1/4 cup plus 1 tablespoon extra-virgin olive oil, 2 tablespoons fresh lemon juice (from 1 large lemon), 2 large garlic cloves smashed, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 8 (2-ounce) skinless sole fillets, 1/2 cup Lemon Basil pesto. in an 8 inch square glass dish, combine 1/4 cup of olive oil, the lemon juice, garlic, salt, and pepper. Whisk the marinade to blend. Add the sole and turn several times to coat evenly. Let stand for 15 minutes. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. Remove 4 sole fillets from the marinade, letting any excess marinade drip off, and add to the hot pan. Sear for 2 minutes and then turn the fish over. Sear until just cooked through, about 3 minutes longer. Transfer to plates and repeat with the remaining 4 pieces of sole. Top each serving of sold with 2 tablespoons of the lemon-basil pesto and serve. Lemon-Basil Pesto: 2 packed cups fresh basil leaves, 1/3 cup pine nuts, toasted, Grated zest of 1 large lemon, 2 tablespoons fresh lemon juice (from 1 large lemon), 1 garlic clove, smashed and peeled, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/3 cup extra-virgin olive oil, 1/3 cup freshly grated Parmesan cheese, in a blender or food processor, pulse the basil, pine nuts, lemon zest, lemon juice, garlic, salt and pepper until finely chopped. With the machine running, gradually add the oil and blend until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. This pesto can also be tossed with pasta and served with pretty much anything (GDL Foods, Inc., 2013). There is also a mint and spinach one: 1 1/2 packed cups fresh mint leaves, 1 packed cup baby spinach leaves, 1/2 cup freshly grated Parmesan cheese, 1/3 cup walnut pieces toasted, 1 garlic clove, smashed and peeled, 2 teaspoons fresh lemon juice (from 1 large lemon), 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 cup extra virgin olive oil (GDL Foods, Inc., 2013). Enjoy!

    • Wow, the recipes sound delicious. Thanks for sharing, Debs! I’ll definitely give them a try as soon as I have electricity in the house back. Yes, can you imagine that? We’re living without power now for a couple of weeks (long story and I’ll explain once it’s sorted). We don’t celebrate Thanksgiving here, but my mum and sister are arriving tomorrow for a little holiday, so I’m beyond excited. I haven’t seen them for more than a year. The only problem of course is the lack of electricity. 🙂 I’m so glad I’ve helped you with my blog. It warms my heart knowing that. xx

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