This delicious and easy pesto sauce by Martha Stewart is a quick and flavorful way to elevate any meal. Made with fresh basil, creamy cheese, and toasted pine nuts, it blends into a smooth, rich sauce perfect for pasta, sandwiches, or salads. Use simple, everyday ingredients to create a homemade pesto bursting with fresh, herby goodness!
Recipe Ingredients:
- 1 small garlic clove
- ½ teaspoon kosher salt, plus more for serving
- 2 tablespoons toasted pine nuts
- 3 ounces fresh basil leaves (3 cups)
- ½ cup grated Parmigiano-Reggiano
- ¼ cup cup grated Pecorino Romano
- ¾ cup extra-virgin olive oil
How To Make Pesto Sauce Recipe?
- Mash the garlic and salt: Use the side of a chef’s knife to mash the garlic with kosher salt until it forms a paste.
- Process the nuts and garlic: Transfer the garlic paste and toasted pine nuts to a food processor. Pulse until a thick paste forms.
- Blend in the basil: Add fresh basil leaves in two batches, pulsing after each addition until finely chopped.
- Incorporate the cheese: Add the grated Parmigiano-Reggiano and Pecorino Romano, then blend until fully combined.
- Add the olive oil: Transfer the mixture to a bowl and slowly whisk in the extra-virgin olive oil until smooth.
- Season and store: Adjust salt to taste. Store in an airtight container, covering the surface with a thin layer of oil. Refrigerate for up to 2 days.
Recipe Tips:
- Use fresh basil for the best flavor :Old or wilted basil can make the pesto taste bitter. Always choose bright green, fresh leaves for a vibrant and aromatic sauce.
- Toast the pine nuts for extra flavor : Lightly toasting the nuts in a dry pan for 1-2 minutes brings out a deeper, nuttier taste, making your pesto richer.
- Add olive oil slowly : Pouring in the olive oil gradually while blending helps create a smooth, creamy texture and prevents separation.
- Don’t over-blend the basil : Too much blending can cause the basil to turn dark and lose its fresh taste. Pulse gently instead of running the processor continuously.
- Cover with oil before storing : To keep pesto fresh and green, add a thin layer of olive oil on top before refrigerating. This prevents oxidation and helps it stay vibrant for up to 2 days.
How To Store Leftovers?
- Refrigerate: Let the pesto sauce cool to room temperature before storing. Transfer it to an airtight container and add a thin layer of olive oil on top to prevent oxidation. Keep it in the refrigerator for up to 2 days.
- Freeze: Pour the pesto into ice cube trays and freeze for up to 3 months. Once frozen, transfer the cubes to a sealed bag or container. To use, thaw in the refrigerator overnight or at room temperature for 30 minutes.
Nutrition Facts
- Calories: 263
- Total Fat: 24g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 380mg
- Potassium: 193mg
- Total Carbohydrate: 6g
- Dietary Fiber: 1g
- Sugars: 4g
- Protein: 6g
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Martha Stewart Pesto Sauce Recipe
Description
This delicious and easy pesto sauce by Martha Stewart is a quick and flavorful way to elevate any meal. Made with fresh basil, creamy cheese, and toasted pine nuts, it blends into a smooth, rich sauce perfect for pasta, sandwiches, or salads. Use simple, everyday ingredients to create a homemade pesto bursting with fresh, herby goodness!
Ingredients
Instructions
- Mash the garlic and salt: Use the side of a chef’s knife to mash the garlic with kosher salt until it forms a paste.
- Process the nuts and garlic: Transfer the garlic paste and toasted pine nuts to a food processor. Pulse until a thick paste forms.
- Blend in the basil: Add fresh basil leaves in two batches, pulsing after each addition until finely chopped.
- Incorporate the cheese: Add the grated Parmigiano-Reggiano and Pecorino Romano, then blend until fully combined.
- Add the olive oil: Transfer the mixture to a bowl and slowly whisk in the extra-virgin olive oil until smooth.
- Season and store: Adjust salt to taste. Store in an airtight container, covering the surface with a thin layer of oil. Refrigerate for up to 2 days.
Notes
- Use fresh basil for the best flavor :Old or wilted basil can make the pesto taste bitter. Always choose bright green, fresh leaves for a vibrant and aromatic sauce.
- Toast the pine nuts for extra flavor : Lightly toasting the nuts in a dry pan for 1-2 minutes brings out a deeper, nuttier taste, making your pesto richer.
- Add olive oil slowly : Pouring in the olive oil gradually while blending helps create a smooth, creamy texture and prevents separation.
- Don’t over-blend the basil : Too much blending can cause the basil to turn dark and lose its fresh taste. Pulse gently instead of running the processor continuously.
- Cover with oil before storing : To keep pesto fresh and green, add a thin layer of olive oil on top before refrigerating. This prevents oxidation and helps it stay vibrant for up to 2 days.
Martha Stewart Pesto Sauce Recipe