This homemade pesto is full of color and flavor, and is delicious over pasta, chicken, or fresh steamed veggies.
- ½ cup (120 ml) olive oil
- ½ cup (60 g) grated Parmesan cheese
- 3 garlic cloves, peeled
- 2 cups (80 g) fresh basil leaves, chopped
- 3 Tablespoons pine nuts
- salt and pepper, to taste
- Place all ingredients, except salt and pepper, into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 7.
- Blend for 1 minute, using the tamper to press the ingredients into the blades.
Recipe yields enough sauce to coat 1 pound (455g) of pasta.
|Serving Size||2 Tablespoons (30 ml)|
|Amount Per Servings|
|Total Fat||17 g|
|Saturated Fat||3 g|
|Total Carbohydrate||2 g|
|Dietary Fiber||1 g|
Pesto Sauce is rated out of 5 by 19.
Rated 4 out of 5 by Jess19 from Great recipe! Thank You!! I was craving pasta at 9pm. I didn't want a heavy Mac and Cheese type sauce. Googled Vitamix Pesto and surprisingly had all the ingredients. I added cilantro because I had it. I added more salt and pepper once I mixed it with my noodles. Perfect! Easy! Love when I get to use my Vitamix. :) This may become a quick "go to" meal. Thanks for the recipes you provide. Very helpful!
Date published: 2016-02-28
Rated 4 out of 5 by HeidiG94 from Good and EASY! I've always made pesto in my food processor, but we recently moved and since I've yet to find the blade, I thought I'd see what I could do in my Vitamix. It turned out nice. I added more garlic because we like ours to have a little "bite." Also, because pine nuts are so expensive, I use half pine nuts and half dry roasted, salted cashews. I toast my pine nuts in a hot skillet before I use them (keep an eye on them, they burn quickly!!) and the cashews allow me to use less salt at the end. TIP: ALWAYS save out some of the water when you drain your pasta! This will allow you to "loosen" the sauce if you feel like it's too thick. Toss your pasta in the sauce, THEN add the pasta water a few tablespoons at a time and toss until it reaches your desired consistency. I do this with all my pasta sauces. The salty, starchy, pasta-flavored water allows you to thin the sauce as desired without compromising it's flavor. Also, sometimes I'll add some heavy cream to the pesto sauce (instead of pasta water) for a creamy, Alfredo-type pesto.
Date published: 2017-07-07
Rated 4 out of 5 by Mike w from It's good but thick! We made this today! I was happy but would recommend adding more oil. It came out thick.
Date published: 2015-10-06
Rated 5 out of 5 by Peggy U from Easy Peasy. Such a simple no-fail recipe. I followed it exactly and it turned out perfectly. Next time I made it I was a bit short of basil, so added in some spinach. It was super green and tasted the same.
Date published: 2016-02-26
Rated 5 out of 5 by Alicecabalis from Delicious! I made this with frozen basil leaves and substituted pistachios for the pine nuts -- I added a bit more olive oil than it called for and used large garlic cloves, and presto! Delicious!
Date published: 2016-02-24
Rated 4 out of 5 by Jennifer Ellen from DELICIOUS! I made this last night with raw zucchini noodles. It was delicious! Very flavorful. I felt like I was eating pasta with pesto sauce. The pesto was a little thick, but I still really enjoyed it.
Date published: 2016-01-07
Rated 5 out of 5 by clrclo from Substitutions and still delicious I substituted sunflower seeds for the pine nuts and lime for the lemon. Great taste! I must agree with one of the other reviews, it is very thick. I used more olive oil and a little water.
Date published: 2016-07-25
Rated 5 out of 5 by mea17 from Perfect Pesto! Just made two batches of this pesto recipe because I have so much fresh basil. Read the other reviews and added a little more olive oil and extra garlic in the second batch- delicious!!! I have made pesto in a food processor and the Vitamix made it so much easier!
Date published: 2016-05-19