What is Basil Pesto Sauce
Basil pesto is a simple but flavorful sauce. The traditional Italian recipe is made from just basil, garlic, pine nuts, and parmesan cheese. Blue Apron sends a delicious, fresh nut-free recipe. There are hundreds of variations available on the internet, but our favorite recipes stick pretty close to the classic.
How to Make Basil Pesto
The name pesto comes from the Italian word ‘pestare,’ meaning to pound or crush. This name refers to the traditional method of preparing pesto—crushing ingredients by hand with a mortar and pestle. Most modern recipes simplify this process with a food processor or blender. Making your own pesto at home is easy, the goal is just to combine all of the ingredients and form a smooth sauce.
Basil Pesto Ingredients
When you’re only working with 5 ingredients, quality makes a big difference. If you can find good tasting olive oil and flavorful Parmesan, your pesto will be absolutely delicious. Pine nuts can be expensive, but their subtle rich flavors provide a luxurious base for the sauce. If pine nuts aren’t available in your local grocery store, or you have a sensitivity to tree nuts, try the nut-free alternative below.
Homemade Fresh Basil Pesto Recipe
- 1.5 Cup basil picked
- 1/4 Cup toasted pine nuts
- 1/4 Cup grated Parmesan cheese
- 1 garlic clove, minced or microplaned
- 1/3 Cup olive oil
In a food processor, mix basil, cheese, garlic, and half the olive oil. Pulse for 20-30 seconds until roughly chopped. Stream in remaining olive oil, and continue to blend into a smooth paste. Season with salt and pepper to taste.
Basil Pesto Recipe Without Nuts
- 1 Cup basil picked
- 1 Cup parsley leaves picked
- 1/4 Cup grated Parmesan cheese
- 1 garlic clove, minced or microplaned
- 1/3 Cup Olive oil
In a food processor, mix basil, parsley, cheese, garlic, and half the olive oil. Pulse for 20-30 seconds until roughly chopped. Stream in remaining olive oil and blend into a smooth paste. Season with salt and pepper to taste.
Recipe with Basil Pesto
Sheet Pan Pesto Salmon with a Roasted Vegetable Medley
For this simple sheet pan recipe, rich salmon is coated with a sauce of vibrant pesto and creamy mayonnaise, topped with a sprinkle of breadcrumbs, then baked to achieve a crispy, flavorful crust.
Basil Pesto & Broccoli Subs with Romaine Lettuce & Orange Salad
In these crowd-pleasing sandwiches, verdant broccoli is topped with herbaceous basil pesto and creamy, melty mozzarella cheese—all layered between golden brown baguettes.
Butternut Squash & Spinach Lasagna with Pancetta & Arugula Salad
To make the decadent filling for this wintry lasagna, we’re using seasonal favorite butternut squash—mashed with a bit of cream and a touch of rich brown sugar. It all comes together under layers of melty fontina cheese, fresh pasta sheets, and herbaceous basil pesto for a crowd-pleasing dish.
Zucchini & Pesto Focaccia Pizza with Mozzarella
Try baking chewy focaccia bread under layers of aromatic tomato sauce, melty mozzarella, and tender zucchini. Spoonfuls of our basil pesto and pickled peppers bring bright, punchy flavor in every bite.
Yellow Tomato & Basil Pesto Pizza with Hot Honey Cauliflower
This crowd-pleasing pizza gets a sunny twist from yellow tomatoes cooked into a simple sauce, whose sweet, mellow flavor gets delicious contrast from herbaceous basil pesto dolloped on top just before serving.
Italian Steaks & Panzanella with Mozzarella, Tomatoes & Pesto
To make this easy version of panzanella (or Italian bread salad), you’ll make your own golden brown croutons to toss with fresh mozzarella, juicy tomatoes, sweet peppers, and basil pesto.
Pesto Pasta with Zucchini & Lemon Ricotta
This easy pasta gets its verdant color two ways: we’re stirring in tender zucchini (sautéed with red pepper flakes for a lightly spicy kick), then bringing it all together with our herbaceous pesto.
Seared Chicken & Zucchini with Pesto Rice & Parmesan
To pair with our seared chicken (coated in a blend of earthy, Italian-style seasonings) and sautéed zucchini, we’re perking up a simple side of rice with fragrant sauce and sweet pickled peppers.
