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Basil Pesto
Basil Pesto is a fresh, bright green sauce made with basil, pine nuts, garlic, Parmesan, lemon, and olive oil. It comes together in a food processor in about 10 minutes with no cooking. Toss it with hot pasta, spread it on sandwiches, or freeze it in cubes for later.
Servings 8
Calories 195kcal
Equipment
Ingredients
- ⅓ cup pine nuts
- 2 cloves garlic peeled
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- ¼ teaspoon red pepper flakes optional
- 1 tablespoon lemon juice fresh
- 4 cups fresh basil loosely packed
- ½ cup olive oil extra virgin
- ½ cup Parmesan cheese finely grated
Garnish (optional)
- 1 tablespoon pine nuts
Instructions
Chop the Nuts and Basil
- Add the pine nuts, garlic, salt, pepper, red pepper flakes, and lemon juice to a food processor. Pulse in short bursts for about 30 seconds, until the nuts are finely chopped.
- Scrape down the sides with a rubber spatula. Add the basil leaves and pulse for 15 to 20 seconds, until the leaves are finely chopped. Scrape the sides again.
Finish the Pesto
- With the processor running, slowly pour the olive oil through the feed tube.
- Add the Parmesan and pulse 2 or 3 times to combine. Taste and add a pinch more salt or a squeeze of lemon juice if needed.
- Serve right away over hot pasta, topped with the extra pine nuts, or refrigerate with a thin layer of olive oil on top.
Notes
Storage
Refrigerate for up to 4 days with a thin layer of olive oil over the top, or freeze in an ice cube tray for up to 3 months.SWAP - No fresh lemon? Bottled lemon juice works in the same amount.
Nutrition
Calories: 195kcal | Carbohydrates: 2g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 4mg | Sodium: 248mg | Potassium: 89mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 703IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 1mg