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+ servings

Pesto Sauce

This sauce is versatile

Course condiment, sauces
Cuisine Italian
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 servings
Calories 80 kcal
Author Deborah Chapman


  • 1 cup organic fresh parsley chopped
  • 1/2 cup organic fresh basil chopped
  • 2 tbsp organic garlic cloves 4-5 cloves chopped
  • 3/4 cup organic pine nuts chopped
  • 1/4 cup organic raw walnuts chopped
  • 1/2 cup parmesan cheese freshly shredded
  • 1/4 cup asiago cheese freshly shredded
  • 1/2 cup olive oil extra virgin
  • 1 tsp lemon zest
  • 1 tbsp juice of a fresh lemon
  • 1 tsp kosher salt
  • 1/4 tsp black pepper

Recipe Notes

  • Add all the above-mentioned ingredients into the food processor or blender except the olive oil,  salt, and pepper on the pulse setting pulse a few times until mixed well.  Continue to pulse and slowly drizzle the olive oil into the processor or blender once you have a nice spreadable consistency stop the processor add the salt and pepper to taste.
  • Store in a mason jar and freeze, the pesto sauce freezes well and can last well over 6 months,  I normally place plastic wrap over the top of the pesto sauce before I seal it to freeze.  When I am ready to use I Just take the jar out of the freezer and set it on the counter until it soften some and I am able to spoon out what I need to use.  You can also fill an ice tray with the pesto sauce and freeze until ready to use. 

*I add this sauce to pasta, rice, and roasted potatoes just to name a few

Nutrition Facts
Pesto Sauce
Amount Per Serving
Calories 80 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 194mg8%
Carbohydrates 1g0%
Sugar 1g1%
Protein 1g2%
Vitamin C 1mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.