Pesto Sauce

All of us have eaten Pesto Sauce, and various things made with it at a lot of places. A smorgasbord of flavors, this can be a topping, a dip, a base- making it a versatile ingredient for a snack or main course.

One of the quickest recipes, this is a breeze to make at home.


Basil Leaves (Washed and Dried) 45 gm
Walnuts 15 gm
Garlic Cloves 8-10 nos
Olive Oil 75 gm
Parmesan Cheese 50 gm
Salt 1 tsp


  1. Pulse Garlic and Walnuts in a blender for a coarse consistency.
  2. Add Basil and pulse again. Do not make a pulp or paste. The mix should remain coarse.
  3. Add Olive Oil, Cheese & Salt and blend for another 20 seconds.
  4. Store in an air tight container in refrigerator for up to one week. For long term storage, you can freeze the sauce in sealed ziplock bags.

Pro Tip

  • Freeze the sauce in an ice cube tray. Whenever required, take out the necessary number of cubes and use them as desired.
  • Traditionally, Pesto Sauce is made with Pine Nuts, but Walnuts are as good.

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