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Pesto sauce in a brown wood bowl with a spoon on a black wood table with walnuts and basil leaves.
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5 from 1 vote

Homemade Pesto Sauce

Homemade Pesto Sauce-- Bursting with vibrant flavors and nutty goodness. Super versatile, add it to pasta, use it as a dip, or even put it on pizza the options are endless!
Prep Time5 minutes
Total Time5 minutes
Course: Side Dish
Keyword: basil, easy, homemade, kid-friendly, nut-free, pesto, sauce, seasoning
Servings: 8 servings
Calories: 246kcal
Author: Shanika

Ingredients

PESTO SAUCE:

  • 2 cups fresh basil leaves
  • 1 cup chopped walnuts
  • ½ cup Extra virgin olive oil (See Notes!)
  • 1 teaspoon freshly-squeezed lemon juice
  • 4 garlic cloves
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • ½ cup freshly-grated parmesan cheese
US Customary - Metric

Instructions

TO MAKE THE PESTO SAUCE:

  • Add all ingredients into a food processor or blender (including roasted broccoli) and process (or blend) until combined and broken down. NOTE: If needed, add a bit of water (1 Tbsp), if too thick. The pesto should be 'paste-like' in consistency.
  • Serve in your favorite dish or sauce. Enjoy!
  • Bon Appetit!

Notes

  • STORAGE: Store leftover pesto in jars or airtight container in the refrigerator for about a week. Another way to store pesto is in the freezer (for about 6 months).
  • OILS: Instead of using Extra Virgin Olive Oil, you can substitute with Grapeseed Oil, Avocado Oil, or Coconut Oil. 
  • NUT-FREE OPTION: Traditionally, pesto contains nuts. However, you can substitute the walnuts or pine nuts in this recipe with sunflower seeds or pumpkin seeds for a nut-free version. 

Nutrition

Calories: 246kcal | Carbohydrates: 4g | Protein: 4g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Cholesterol: 5mg | Sodium: 401mg | Potassium: 104mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 375IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg