Our Garden Pesto Sauce Recipe is made with fresh garden basil, tender baby spinach, and peppery arugula.
But let us not forget the toasted pine nuts, savory Parmigiano Reggiano, and zesty garlic.
Then there is the silky extra virgin olive oil and good sea salt.
Each ingredient can stand alone, but something like magic happens when mixed!
How To Make Pesto Sauce
There’s nothing like pesto! It is the quintessential essence of summer.
Our pesto sauce is packed with summertime herbs like oregano, baby arugula, and spinach leaves.
Toss in toasted pine nuts and freshly grated Parmesan cheese.
Along with a few garlic cloves, sea salt, and good olive oil.
Toss it all in a food processor; what comes out is a love letter to summer!
Slather it on salmon, rotisserie chicken, or even tender baby back ribs, and you just raised the bar from good to delicious!
Here is what you will need
Basil Leaves. Fresh sweet basil leaves, at least three cups. I love the herbaceous flavor of garden-fresh sweet basil. I have also had success mixing one and a half cups of opal basil with one and a half cups of sweet basil.
Spinach & Arugula Leaves. I love using a mix of both baby spinach and fresh arugula.
Garlic. I have a garlic problem. I am obsessed with garlic; I enjoy how it smells, and I am head over heels for how it tastes.
Fresh Oregano. There is nothing like fresh herbs, and fresh oregano is the next level when adding garden-fresh ingredients.
Toasted Pine Nuts. I love pine nuts, and I love them even more when they are toasted. Oh, and if you don’t have pine nuts, use walnuts.
Grated Parmigiano Reggiano. There is nothing like good Parmigiano Reggiano; when you make homemade pesto, freshly grated parm is impressive.
Extra Virgin Olive Oil. Good olive oil can make or break a recipe, and the quality of extra-virgin olive oil is crucial when making pesto.
Lemon Juice. Freshly squeezed lemon juice is better than bottled lemon juice.
Sea Salt. There are levels to it. A good salt elevates almost any food it touches, and quality sea salt is no exception. For my pesto recipe, I used Maldon sea salt.
Fresh greens like fresh sweet basil, arugula, and baby spinach are the key to our garden pesto recipe
Garden Herb Pesto Sauce
Yield: 2 cups of pesto
Ingredients:
- 3 cups of fresh, tightly packed basil leaves
- 3 cups of tightly packed baby spinach and arugula mix
- 6 cloves of garlic
- 4 tbsp of fresh oregano leaves
- 1/2 cup of toasted pine nuts or walnuts
- 1/2 cup of freshly grated Parmigiano Reggiano
- 3/4 cup of good extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp of sea salt or Maldon sea salt
Directions:
- Toasted pine nuts have a nuttier, more robust flavor. Toast the pine nuts over medium-low heat in a dry skillet, stirring every minute or so until golden brown. Transfer the pine nuts to a small dish to cool.
- Place the garlic, sweet basil, spinach and arugula mix into a food processor.
- Add fresh oregano leaves and the toasted pine nuts.
- Add the grated Parmigiano Reggiano.
- With the food processor running, drizzle in the extra-virgin olive oil and pour in the freshly squeezed lemon juice.
- Scatter on the sea salt and pulse until smooth, scraping the sides if needed until your pesto reaches your desired consistency.
- Taste the pesto and adjust with additional sea salt, lemon juice, or more Parmigiano Reggiano if needed. You can also season with freshly cracked black peppercorn if needed.
- If you don’t plan to use it right away, store it in an airtight container and place it in the fridge.
How long will homemade pesto last in the fridge?
Homemade pesto will last four (4) to five (5) days in the fridge.
Can I freeze pesto sauce?
Pesto freezes well; spoon pesto into an ice tray, transfer the frozen pesto cubes to plastic bags, and they will keep up to six (6) months.
Pesto stored in an airtight plastic container will last nine (9) to twelve (12) months.
Can I make pesto a day ahead?
Prepare and keep it in a bowl covered tightly with plastic wrap, or store the pesto in Mason-style jars, place it in the fridge, and serve it the next day.
Can I make this recipe without pine nuts?
Yes, you can use walnuts instead of pine nuts.
You can also swap out the pine nuts for walnuts, almonds, or pecans.
Can I make this pesto without cheese?
Yes. Just omit the Parmigiano Reggiano or substitute your favorite dairy-free Parmesan alternative for a vegan-friendly version.
Why is my pesto turning brown?
Fresh basil naturally oxidizes when exposed to air.
Adding lemon juice helps slow the process, and storing the pesto with a thin layer of olive oil on top helps preserve its vibrant green color, so your pesto stays fresh and appealing longer.
Can I use all basil instead of the spinach and arugula mix?
Yes. The spinach and arugula help mellow the flavor and add volume, but you can substitute an equal amount of fresh basil if you prefer a more traditional basil pesto.
Do I have to use a food processor?
A food processor is the easiest option, but a high-powered blender or even a mortar and pestle can work.
You may need to stop and scrape down the sides a few times to achieve a smooth consistency, making it adaptable for different kitchen setups.
What can I use Garden Herb Pesto Sauce on?
There are so many delicious ways to use fresh pesto sauce in recipes.
Toss it with pasta, spread it on sandwiches and wraps, spoon it over grilled chicken, fish, or steak, drizzle it over roasted vegetables, swirl it into soups, or use it as a dip for fresh bread. So many great ways to use pesto- I love it!
Here are a few ideas shared below:
Fettuccine, Winter Pesto & Meatballs
Fresh Herb Garden Pesto Recipe
Ingredients
- 3 cups of fresh tightly packed basil leaves
- 3 cups of tightly packed baby spinach and arugula mix
- 6-8 cloves of garlic
- 4 tbsp of fresh oregano leaves
- 1/2 cup of toasted pine nuts or walnuts
- 1/2 cup of freshly grated parmigiano reggiano
- 3/4 cup of good extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp of sea salt or Maldon sea salt
Instructions
- Toasted pine nuts have a nuttier, more robust flavor. Toast the pine nuts over medium-low heat in a dry skillet, stirring every minute or so until golden brown. Transfer the pine nuts to a small dish to cool.
- Place the garlic, sweet basil, spinach and arugula mix into a food processor.
- Add fresh oregano leaves and the toasted pine nuts.
- Add the grated Parmigiano Reggiano.
- With the food processor running, drizzle in the extra-virgin olive oil and pour in the freshly squeezed lemon juice.
- Scatter on the sea salt and pulse until smooth, scraping the sides if needed until your pesto reaches your desired consistency.
- Taste the pesto and adjust with additional sea salt, lemon juice, or more Parmigiano Reggiano if needed. You can also season with freshly cracked black peppercorn if needed.
- If you don't plan to use it right away, store it in an airtight container and place it in the fridge.
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