Pesto Sauce

This sauce is versatile

Course condiment
Cuisine Italian
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 servings
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.