I love making fresh basil pesto! This fresh basil pesto sauce recipe blends basil, garlic, roasted almonds, good olive oil and pecorino or asiago into a bright green sauce in just a few minutes.

Even better, I figured out an easy trick so you can always have pesto available whenever a recipe calls for it: freeze it in ice cube trays for instant basil pesto sauce.

The Best Basil Pesto Sauce (Easy and Freezer Friendly)

I simply make a big batch of pesto, spoon it into ice trays and freeze it. Once frozen, I remove the pesto cubes from the tray, transfer them into a big Ziploc bag and keep them in my freezer. When I need a little bit of pesto, I just grab a cube and add it to my pasta, sandwich, chicken dish, you name it!

This pesto sauce is so versatile, and I am excited to help you get creative by adjusting a few ingredients to your liking and curiosity. I say curiosity because I am always curious how recipes will turn out with tweaks of ingredients. You can follow this recipe exactly or change up the ingredients if you’re like me and want to experiment.

One of THE best pesto dishes I’ve ever tasted was made with cashews. The chef made a thick, hearty sourdough garlic toast, topped with cashew pesto, slices of prosciutto, big chunks of fresh mozzarella and 2 poached eggs. When I first saw this on the menu, I could not stop reading, since I was sure my eyes were lying to me. When my plate arrived, I just about died. AND I am being just as dramatic as that dish was delicious! It was unforgettable.

Why You’ll Love This Pesto Basil Recipe

Ready in minutes. Everything goes into the blender, and the oil streams in while it runs.
Budget friendly. Roasted almonds stand in for pricey pine nuts without losing that rich, nutty flavor.
Freezer friendly. Frozen pesto cubes are already portioned for pasta, sandwiches, pizza or chicken.
Easy to customize. Swap in arugula, garlic scapes, cashews or your favorite hard cheese.

Ingredients You’ll Need

Classic pesto usually consists of basil leaves, garlic, toasted pine nuts, olive oil and parmesan or pecorino. Here is what goes into this version and why. Exact amounts are in the recipe card below.

Basil leaves: Basil is obviously the main character in any pesto sauce. Pack the leaves into the cup and use bright green, fresh leaves. Bruised or brown leaves turn the sauce dull and can taste bitter. You can also mix in other dark green leaves like arugula, spinach or kale, going about 50/50 or 60/40 basil to greens.
Garlic: Two cloves give a nice bite. If you are making garlic scape pesto, skip the garlic, since about 2 medium scapes plus the basil bring plenty of mild garlic flavor.
Roasted almonds: Almonds are the go to here, since pine nuts tend to be a bit pricey. Cashews and pine nuts are delicious too. Toasting whatever nut you use brings out its oils and gives the sauce a deeper, nuttier flavor.
Extra virgin olive oil: Since it is such a strong component of this recipe, use the GOOD kind of olive oil. Look for brands that guarantee pure olive oil, because some cut theirs with cheaper oils. California Olive Ranch is a very good brand that isn’t absurdly expensive. This article on Popsugar is a good read on choosing olive oil.
Salt and pepper: About 1/2 teaspoon of each. Taste at the end and adjust, since the cheese adds salt too.
Pecorino or asiago cheese: Use one or a blend of pecorino, parmigiano reggiano, asiago or romano. Go with your instincts and your preferences, or whatever is left in your fridge. Grate it finely so it melts into the sauce.

How to Make Basil Pesto

Toast the nuts if needed. If your nuts are raw, toast them in a nonstick pan over medium low heat for about 8 minutes, swirling the pan so they toast evenly. Or spread them on a lined baking sheet in a 300°F oven for about 10 minutes, stirring halfway. Pull them once they turn golden brown and smell nutty, because they burn quickly after that.
Blend the base. Add the basil, garlic, roasted almonds, 1/4 cup of the olive oil, salt and pepper to a blender. Blend until everything turns into a thick green paste, scraping down the sides as needed.
Stream in the oil. With the blender running, slowly pour in the remaining 1 cup of olive oil in a thin stream. Adding it slowly helps the sauce turn smooth and glossy instead of separating.
Add the cheese. Stir in the grated cheese by hand so it stays fluffy, then taste and adjust the salt.
Use or freeze. Toss it with pasta right away, or spoon it into ice cube trays and freeze for later.

Tip: Make a big batch and freeze it in ice cube trays. Once frozen, pop the cubes into a Ziploc bag, and you’ll have pesto already portioned whenever you want a touch of basil on pasta, a sandwich or pizza.

Ways to Customize Your Pesto

Mix the greens. Replace some of the basil with arugula, spinach or kale for a peppery or earthy twist.
Try garlic scapes. These flower buds of the garlic plant look like long, firm scallions that curl at the top. Look for them at the grocery store or farmer’s market in summer.
Change the nut. Cashews make a creamy pesto, and toasted pine nuts give the classic flavor when you want to splurge.
Blend the cheeses. Pecorino, parmigiano reggiano, asiago and romano all work alone or together.

Basil Pesto FAQs

What is pesto sauce? Pesto is an uncooked sauce of basil leaves, garlic, nuts, olive oil and hard cheese blended into a thick green paste. It is classically served on pasta.
Can I make pesto without pine nuts? Yes. This recipe uses roasted almonds, and cashews work beautifully too.
Can I make pesto with less basil? Yes. Mix basil with arugula, spinach or kale at about 50/50 or 60/40.
Which cheese is best for pesto? Pecorino, parmigiano reggiano, asiago or romano, alone or as a blend.
How do I freeze pesto? Spoon it into ice cube trays and freeze. Then move the cubes to a freezer bag and grab one whenever you need it.
How long does pesto last in the fridge? Homemade pesto with fresh garlic in oil should always be kept refrigerated in a covered container and used within about 4 days. Freeze any extra.
What can I use pesto on besides pasta? Almost anything. Spread it on a sandwich, swirl it onto pizza, toss it with chicken or spoon it onto garlic toast with prosciutto, mozzarella and poached eggs for a dramatic brunch.
Why did my pesto turn dark? Basil darkens as it is exposed to air. Pressing plastic wrap or a thin layer of olive oil onto the surface helps keep it green.

Basil Pesto Sauce Recipe - No Diets Allowed #Food #Foodie

Easy Basil Pesto Sauce

Easy basil pesto sauce made with fresh basil, garlic, roasted almonds, extra virgin olive oil and pecorino or asiago. It blends in minutes and freezes beautifully in ice cube trays for later.

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Ingredients

4 cups packed basil leaves sometimes I like to substitute some of the basil for arugula
2 cloves of garlic
½ cup roasted almonds
1 ¼ cup extra virgin olive oil divided
Salt and pepper to taste about ½ tsp of each
¾ cup grated pecorino or asiago cheese

Instructions

Add basil leaves, garlic, roasted almonds, ¼ cup of olive oil, salt and pepper to a blender. Blend to combine all ingredients. Once it has become a paste, start adding the remaining 1 cup of olive oil slowly in a stream, with the blender running. Once all the oil has been added, add the cheese and stir to combine and taste to adjust the salt.

Made this pesto? Leave a star rating in the recipe card and let us know how you like your pesto and about your pesto experiments in the comments below. I hope this inspired another pesto lover, such as myself, around the world, and I can’t wait to hear which greens, nuts and cheeses you try.

This recipe was shared by Camila.