Pesto Sauce


Use this sauce on pizzas, spaghetti squash, or drizzled over fish! 

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Pesto Sauce

AUTHOR: Danielle Walker - AgainstAllGrain.com


  •  1/2 cup basil leaves, packed tightly
  • 1 garlic clove
  • 2 tablespoons pinenuts
  • 1/8 teaspoon salt
  • 2 tablespoons Parmesan cheese
  • 1/4 cup virgin olive oil


  1. Place the first five ingredients in a food processor or blender and blend until finely chopped.
  2. With the machine running, slowly drizzle in the olive oil until combined.
  3. Use the sauce immediately, or store in an airtight container for 1 week. To help keep the sauce fresh, pour a tablespoon of olive oil on top to help seal out the air.
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  • http://kelleyfcarpenter.myarbonne.com kelley

    Do you have a vegan version as well? My son can’t have nuts or dairy- wonder if there is a way to make pesto for him?? By the way- I love your recipes and site- this has been a blessing to us.

  • Danielle L

    Can this be frozen? For how long? Would u still want to seal with some olive oil? Yummmm!!