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Pesto Sauce

Total Time

Prep/Total Time: 15 min.


1/2 cup

I like to serve this pesto over butter gnocchi with an extra sprinkle of Parmesan cheese. Gnocchi are light little potato dumplings, which are available in Italian grocery stores and cook up in mere minutes. The pesto is also delicious tossed with penne pasta or in one of these recipes using pesto. —Sue Jurack, Mequon, Wisconsin
Pesto Sauce Recipe photo by Taste of Home


  • 3/4 cup loosely packed basil leaves
  • 2 tablespoons pine nuts or sunflower kernels
  • 1 garlic clove, peeled
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup olive oil
  • 1/3 cup grated Parmesan cheese


  1. Place the first five ingredients in a small food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended. Cover and freeze for up to 3 months.
Editor's Note: When freezing the pesto, leave about 3/4 inch in the top of the container, then cover the top with a thin layer of olive oil, so the pesto doesn't brown during freezing.

Nutrition Facts

2 tablespoons: 217 calories, 22g fat (4g saturated fat), 5mg cholesterol, 420mg sodium, 1g carbohydrate (0 sugars, 1g fiber), 4g protein.

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