Joanna Gaines Pesto Recipe

This Joanna Gaines Pesto recipe is made with fresh basil, garlic, pine nuts, extra virgin olive oil, Parmesan cheese, salt, and pepper. It takes only 10 minutes to prepare and will give you about 1½ cups. Prepare this easy, fresh herb sauce and serve it with spaghetti, pizza, or grilled chicken.

Note: This Joanna Gaines Pesto Recipe is from Magnolia Table Cookbook, Volume 2, page 163.

Pesto Sauce Ingredients

• 3 cups fresh basil leaves, packed
• 2 garlic cloves
• ¼ cup pine nuts
• ¾ cup extra virgin olive oil
• ½ cup Parmesan cheese, grated (about 2 oz)
• ¼ tsp kosher salt
• ¼ tsp black pepper, freshly ground

How To Make Pesto Sauce

1. Prep Ingredients: Gather all your ingredients. Make sure the basil leaves are fresh and the garlic cloves are peeled.
2. Chop Basics: In a food processor, add the basil, garlic, and pine nuts. Pulse for 10 to 15 seconds until roughly chopped.
3. Add Oil: With the food processor running, slowly add the olive oil. Continue to process for 1 to 2 minutes until well combined.
4. Final Touch: Add the grated Parmesan, salt, and pepper to the mixture. Pulse a few times until just mixed.

What To Serve With This Pesto

This fresh Pesto sauce is best used in pasta dishes like spaghetti, as a pizza topping, mixed with grilled chicken, or even as a salad dressing.

How Long Does Pesto Sauce Last In The Fridge

This Pesto sauce can last in the fridge for about 3 days. After preparing, pour it into a glass container and seal it well before refrigerating. When preparing to serve, give it a little shake.

Can You Freeze Pesto Sauce 

Yes, this Pesto can be frozen for up to 1 month. Simply pour it into airtight containers, leaving a little space at the top for expansion, and then freeze. To thaw, leave it in the fridge overnight or place it in a bowl of warm water for quicker thawing.

Try More Joanna Gaines Recipes:

• Joanna Gaines Alfredo Sauce
• Joanna Gaines Dutch Oven Lasagna
• Salmon And Orzo Recipe
• Corn Casserole
• Joanna Gaines Jalapeño Cornbread