Okay, real talk: sometimes you just need a flavor bomb that’s also ridiculously easy to make, right? That’s where this Simple Basil Pesto Sauce for Pasta and Sandwiches comes in. Forget those store-bought jars that taste like sadness; making your own homemade pesto is a game-changer. It’s perfect for a quick weeknight dinner when you’re craving something fresh and green, or for jazzing up your lunch sandwich to make it actually exciting.
This recipe is legit foolproof and takes under 20 minutes, which is basically my favorite kind of cooking. We’re talking fresh basil, garlic, pine nuts (or a budget-friendly sub!), Parmesan, and good olive oil – a combo that just works.
It’s the ultimate easy Simple Basil Pesto Sauce for Pasta and Sandwiches recipe because it delivers maximum flavor with minimum effort. If you’ve ever wondered how to make the best Basil Pesto Sauce for Pasta and Sandwiches, this is your sign. It’s seriously the best quick Simple Basil Pesto Sauce for Pasta and Sandwiches recipe you’ll find, and once you try it, you’ll be hooked.
Why You’ll Love This Recipe
- Ready in 15 minutes: Seriously, that’s faster than waiting for takeout.
- Beginner-friendly: If you can pulse a food processor, you can make this.
- Versatile MVP: Perfect for pasta, sandwiches, dipping veggies, and more.
- Budget-conscious: Uses simple, accessible ingredients.
Serving and Pairing Suggestions
This Basil Pesto Sauce for Pasta and Sandwiches is so versatile, it’s practically a kitchen superhero. Obviously, it’s chef’s kiss on pasta, but don’t stop there!
- Pasta Power: Toss it with Zucchini Noodles with Pesto for a lighter option, or swirl it into classic spaghetti.
- Sandwich Sensation: Spread it on your Gourmet Grilled Cheese Sandwich or use it as a base for a chicken sandwich. It’s also amazing on Pita Sandwich with Hummus and Grilled Veggies.
- Dip It Good: Use it as a dip for Caprese Stuffed Avocado with Balsamic Glaze or Vegetable Spring Rolls with Sweet Chili Sauce.
- Marinade Magic: It’s surprisingly good as a marinade for grilled chicken or fish!
For a refreshing vibe, pair this pesto with a Watermelon Agua Fresca or a Classic Margarita.
Pro Tips and Storage
- Nut Swap: No pine nuts? No problem! Walnuts, almonds, or even sunflower seeds work great. Just make sure they’re unsalted.
- Freshness is Key: For the most vibrant flavor, use the freshest basil you can find. Wash and thoroughly dry it before blending.
- Storage Savvy: Keep your homemade pesto in an airtight container in the fridge for up to a week. For extra protection against browning, pour a thin layer of olive oil over the top before sealing.
- Freeze It: You can absolutely freeze pesto! Spoon it into ice cube trays, freeze until solid, then transfer the cubes to a freezer bag for easy portioning. They’ll keep for about 3-4 months.
Recipe Variations
- Spicy Kick: Add a pinch of red pepper flakes or a small jalapeño (seeds removed!) to the food processor for a little heat.
- Nut-Free & Seed-Free: Skip the nuts and seeds altogether, or try using roasted pumpkin seeds or even crispy fried onions for texture.
- Creamy Dreamy: Stir in a tablespoon or two of ricotta cheese or Greek yogurt for a creamier, milder pesto.
Frequently Asked Questions
- Can I make this ahead of time?
Yes! Pesto is perfect for making ahead. Store it in an airtight container in the fridge for up to a week, topping with a layer of olive oil to keep it fresh. - What if I don’t have pine nuts?
No worries! Walnuts, almonds, or even sunflower seeds are great substitutes. Just toast them lightly first for extra flavor. - How do I store leftovers?
Store any leftover pesto in an airtight container in the refrigerator for up to 5 days. Pouring a thin layer of olive oil on top helps prevent oxidation and browning.
What’s your favorite way to use pesto? Let me know in the comments! If you try this recipe, please rate it and leave a comment below – I love hearing from you!
Simple Basil Pesto Sauce for Pasta and Sandwiches
Equipment
- 1 Food processor
- 1 Spatula
Ingredients
- 2 cups fresh basil leaves - washed and dried
- 1/2 cup grated Parmesan cheese - freshly grated for best flavor
- 1/2 cup extra virgin olive oil - adds richness
- 1/3 cup pine nuts - or substitute with walnuts
- 2 cloves garlic - peeled
- 1/2 teaspoon salt - to taste
- 1/4 teaspoon black pepper - to taste
Instructions
- In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, garlic, salt, and pepper.
- Pulse until the ingredients are finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
- Taste and adjust seasoning if necessary. Serve immediately over pasta or spread on sandwiches.