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Pesto Sauce

 Pesto Sauce
I like to serve the pesto over butter gnocchi with an extra sprinkle of Parmesan cheese. Gnocchi are light little Italian potato dumplings, which are available in Italian grocery stores and cook up in mere minutes. The pesto is also delicious tossed with penne or other types of pasta. —Sue A. Jurack
4 ServingsPrep/Total Time: 15 min.


  • 3/4 cup loosely packed basil leaves
  • 2 tablespoons pine nuts or sunflower kernels
  • 1 garlic clove, peeled
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup olive oil
  • 1/3 cup grated Parmesan cheese


  • Place the first five ingredients in a small food processor; pulse
  • until chopped. Continue processing while gradually adding oil in a
  • steady stream. Add cheese; pulse just until blended. Cover and
  • freeze for up to 3 months. Yield: 1/2 cup.
Editor's Note: When freezing the pesto, leave about 3/4 inch in the top of the container, then cover the top with a thin layer of olive oil, so the pesto doesn't brown during freezing.
Nutritional Facts: 2 tablespoons equals 217 calories, 22 g fat (4 g saturated fat), 5 mg cholesterol, 420 mg sodium, 1 g carbohydrate, 1 g fiber, 4 g protein.
Wine: This recipe pairs well with a light white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters White Blend CA, a crisp flavorful wine with hints of citrus. Buy now and get 6 bottles for $69.99. Order Now