Our Garden Pesto Sauce Recipe is made with fresh garden basil, tender baby spinach, and peppery arugula.
But let us not forget the toasted pine nuts, savory parmigiana Reggiano, and zesty garlic.
Then there is the silky extra virgin olive oil and good sea salt.
Each ingredient can stand alone, but something like magic happens when mixed together!
How To Make Pesto Sauce
There’s nothing like pesto! It is the quintessential essence of summer.
Our pesto sauce is packed with summertime herbs like oregano, baby arugula, and spinach leaves.
Toss in toasted pine nuts and freshly grated parmesan cheese.
Along with a few garlic cloves, sea salt, and good olive oil.
Toss it all in a food processor; what comes out is a love letter to summer!
Slather it on salmon, rotisserie chicken, or even tender baby back ribs, and you just raised the bar from good to delicious!
Here is what you will need
Basil Leaves. Fresh sweet basil leaves, at least three cups. I love the herbaceous flavor of garden fresh sweet basil. I have also had success mixing one and a half cups of opal basil with one and a half cups of sweet basil.
Spinach & Arugula Leaves. I love using a mix of both baby spinach and fresh arugula.
Garlic. I have a garlic problem. I am obsessed with garlic, I enjoy how it smells, and I am head over heels for how it tastes.
Fresh Oregano. There is nothing like fresh herbs, and fresh oregano is the next level when adding garden-fresh ingredients.
Toasted Pine Nuts. I love pine nuts, and I love them, even more, when they are toasted. Oh, and if you don’t have pine nuts, use walnuts.
Grated Parmigiano Reggiano. There is nothing like good Parmigiano Reggiano; when you make homemade pesto, freshly grated parm is impressive.
Extra Virgin Olive Oil. Good love oil can make or break a recipe, and the extra virgin olive’s quality is crucial when making pesto.
Lemon Juice. Freshly squeezed lemon juice is better than bottled lemon juice.
Sea Salt. There are levels to it. A good salt elevates almost any food it touches, and quality sea salt is no exception. For my pesto recipe, I used Maldon sea salt.
Fresh greens like fresh sweet basil, arugula, and baby spinach are the key to our garden pesto recipe
Garden Herb Pesto Sauce
Ingredients:
- 3 cups of fresh, tightly packed basil leaves
- 3 cups of tightly packed baby spinach and arugula mix
- 6-8 cloves of garlic
- 4 tbsp of fresh oregano leaves
- 1/2 cup of toasted pine nuts or walnuts
- 1/2 cup of freshly grated parmigiano reggiano
- 3/4 cup of good extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp of sea salt or Maldon sea salt
Directions:
- Toasted pine nuts have a nuttier, more robust flavor. Toast the pine nuts over medium-low heat using a dry skillet, and stir every minute or so until the pine nuts are golden brown. Transfer the pine nuts to a small dish to cool.
- Place the sweet basil, spinach, garlic, and arugula mix into a food processor.
- Add fresh oregano leaves and toasted pinenuts.
- Fold in the grated parmigiano reggiano.
- Drizzle the extra virgin olive oil and pour in the freshly squeezed lemon juice.
- Scatter on the sea salt and pulse until smooth.
- Serve.
How long will homemade pesto last in the fridge?
Homemade pesto will last four (4) to five (5) days in the fridge.
Can I freeze pesto sauce?
Pesto freezes well; spoon pesto into an ice tray, transfer the frozen pesto cubes to plastic bags, and they will keep up to six (6) months.
Pesto stored in an air-tight plastic container will last nine (9) to twelve (12) months.
Can I make pesto a day ahead?
Prepare and keep it in a bowl covered tightly with plastic wrap or store the pesto in Mason-style jars, place it in the fridge, and serve it the next day.
Can I make this recipe without pine nuts?
Yes, you can use walnuts instead of pine nuts.
Recipe ideas using Pesto Sauce
There are so many delicious ways to use fresh pesto sauce in recipes.
Here are a few ideas shared below:
Fettuccine, Winter Pesto & Meatballs
Ingredients
- 3 cups of fresh tightly packed basil leaves
- 3 cups of tightly packed baby spinach and arugula mix
- 6-8 cloves of garlic
- 4 tbsp of fresh oregano leaves
- 1/2 cup of toasted pine nuts or walnuts
- 1/2 cup of freshly grated parmigiano reggiano
- 3/4 cup of good extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp of sea salt or Maldon sea salt
Instructions
- Toast the pine nuts over medium-low heat using a dry skillet, and stir every minute or so until the pine nuts are golden brown. Transfer the pine nuts to a small dish to cool.
The sweet basil, spinach, and arugula mix into a food processor.
Add fresh oregano leaves and toasted pinenuts.
Fold in the grated parmigiano reggiano.
Drizzle the extra virgin olive oil and pour in the freshly squeezed lemon juice.
Scatter on the sea salt and pulse until smooth.
Serve.
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