Basil Pesto Recipe
This easy Basil Pesto Recipe is ready in just 5 minutes using a handful of fresh ingredients. Use on pasta, chicken, vegetables and sandwiches. Yields about 1 cup.
Servings: 8 servings
Calories: 218kcal
Ingredients
- 2 cups fresh basil leaves packed
- 2 large garlic cloves
- 1/4 cup pine nuts
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2/3 cup olive oil extra virgin
- 1/2 cup Parmesan cheese freshly grated
Instructions
- In a food processor, add basil, garlic and pine nuts. Process until finely chopped, pausing and scraping the walls once.
- Add salt and pepper. With food processor running on low speed slowly pour olive oil.
- Add Parmesan cheese and give a few more pulses until desired consistency.
Notes
Store: Refrigerate in a glass jar for up to 1 week. Add a layer of olive oil on top to prevent discoloration.
Freeze: Portion out in ice cube trays and freeze. Transfer to Ziploc bag and freeze for 3 months. Thaw on a counter for a few hours or in the fridge overnight.
Nutrition
Serving: 2 tablespoons | Calories: 218kcal | Carbohydrates: 1g | Protein: 3g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 175mg | Fiber: 0.3g | Sugar: 0.2g