White Wine Pesto Sauce

White Wine Pesto Sauce marries the freshness of garden-picked basil, raw garlic, pine nuts, and tangy lemon juice. Quick to make in a blender, this sauce lends a full-bodied flavor to any dish, ready to be served immediately!

Fresh Pesto Sauce made in a blender in under 5 minutes is plated with pine nuts and sliced lemons.

Easy and Fresh Pesto Sauce

Basil is one of those herbs that is super versatile in flavor and the way it compliments dishes. On one hand, it can easily dress up an Easy Korean Beef Bowl, or it can be simmered in a Red Wine Pasta Sauce all day. However you choose to use this herb, you’ll likely find the peppery undertone to be quite pleasing.

Pesto is the first thing that comes to mind when I think of using freshly picked basil. My kitchen is never without garlic, white wine, olive oil, salt, parmesan cheese, or pine nuts. In our Italian home, those are simple pantry staples that I continually keep stocked.

Whether you choose to use this freshly made pesto sauce for a marinade on chicken to throw on the grill, or a fresh way to dress up a salad, you will not be disappointed over this full-bodied sauce!

Fresh pesto sauce with a spoon to show smooth texture of the sauce

How To Use Pesto Sauce:

  • Pasta/gnocchi – My favorite ways to use pesto EVER!
  • Pizza – because every pizza deserves to be unique and delicious, so toss some pesto on some dough, a few sun-dried tomatoes and a heaping handful of shredded mozzarella… you have yourself a delicious meal
  • Dipping sauce – whether it be for raw vegetables, or served on the side of a dish, pesto can brighten up the flavor!
  • Proteins – pesto makes for a great marinade for proteins like chicken, pork, seafood, and beef. My favorite? Grilled pesto chicken!
  • Salad dressing – Revitalize salads with a spoonful.
  • Bake into bread – basil and bread, two of the most delicious things!
  • Use on bruschetta – kick it up a notch and smear pesto on bruschetta for an extra layer of flavor!
Pesto Sauce can be made easily in a small blender like the magic bullet.

How To Make White Wine Pesto Sauce


  • 2 cups of fresh basil (not packed)
  • 2 heaping TBS of pine nuts
  • 4 cloves of garlic
  • 3/4 cups olive oil
  • 1/2 cup Parmesan cheese
  • 2 TBS white wine
  • 1/2 tsp salt
  • 1/2 of a lemon, squeezed


  1. Wash the basil and remove hard stems; place in a blender.
  2. Add the remaining ingredients and blend until smooth.
  3. Squeeze lemon into the blender, using a strainer to catch the seeds. Discard seeds.
  4. Blend to incorporate and serve immediately or refrigerate.

How to store fresh pesto sauce:

  1. Refrigerate– You can refrigerate pesto for up to three days by putting it in an airtight container and placing in the fridge. To prevent browning, drizzle a little olive oil onto the top of the pesto surface, and cover tightly.
  2. Freeze– My favorite way to store pesto. The taste of fresh basil can be extended into winter by freezing pesto for later. Simply store in a glass airtight jar, or pour the pesto into ice cube trays for a smaller portion.
White Wine Pesto sauce is a classic sauce that is easily made with few ingredients and a blender.

Chef’s Tips

  1. Fresh Ingredients: Fresh basil, quality olive oil, and a dry white wine like Sauvignon Blanc or Pinot Grigio are key for flavor depth.
  2. Blending: Use a powerful blender for a smooth texture.
  3. Adjust to Taste: Feel free to experiment with the ratios of ingredients. More lemon for tang, or an extra garlic clove for a sharper flavor.
  4. Serving Suggestions: Perfect for dressing up salads, marinating proteins, or as a dip.
  5. Quality Olive Oil: Ensure to use real, NAOOA-certified olive oil for the best taste.
  6. Use a dry white wine: A few common dry wines include Sauvignon Blanc, Pinot Grigio/Pinot Gris, and Unoaked Chardonnay.

More Fresh Pesto Recipes:

In the process of blending pesto sauce in a magic bullet

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Fresh pesto sauce with a spoon to show smooth texture of the sauce

White Wine Pesto Sauce

Sea Salt Savorings
White Wine  Pesto Sauce uses fresh ingredients like garden picked basil, raw garlic, pine nuts, and squeezed lemon juice.  This simple sauce can be made quickly in a blender, and served immediately!
5 from 96 votes
Servings 1 cup


  • 2 cups of fresh basil not packed
  • 2 heaping TBS of pine nuts
  • 4 cloves of garlic
  • 3/4 cups olive oil
  • 1/2 cup Parmesan cheese
  • 2 TBS white wine
  • 1/2 tsp salt
  • 1/2 of a lemon squeezed


  • Wash basil, remove hard stems, and place in a blender.
  • Add the rest of the ingredients and blend  until smooth.
  • Squeeze lemon into the blender, over a strainer to catch the seeds.  discard the seeds.  Blend to incorporate.
  • Serve immediately or refrigerate.  Mangia!

Nutrition values are estimates, for exact values consult a nutritionist.

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5 from 96 votes (96 ratings without comment)

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