Basil Pesto
Great way to use extra basil and very simple to make.
Ingredients
- ¾ cup pine nuts heaping (or 4 ounces)
- 4 cups basil fresh
- 3 cloves garlic
- 1 cup parmesan cheese coarsely grated
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 cup olive oil
- 1 ½ teaspoons kosher salt to taste
- ¾ teaspoon fresh ground pepper to taste
Instructions
- Add pine nuts to small skillet over medium heat and toast until golden brown. Set aside.
- In food processor bowl, add half the pine nuts, 3 cups of the basil, 2 cloves garlic, 1/2 cup of the cheese, lemon zest, and lemon juice. Process for approximately 30 seconds or until the ingredients are finely chopped.
- While the food processor is running, slowly drizzle in 3/4 cup of the olive oil and continue processing until a paste forms. Stop the food processor and scrape down the sides of the bowl.
- Add remaining pine nuts, basil, garlic, and cheese to the bowl. Pulse until finely chopped.
- Add salt and pepper (and adjust to taste), as well as any additional basil or garlic. Add remaining olive oil.
- Store the pesto sauce in an airtight container in the refrigerator for up to 5 days, or put into ice cube trays and freeze. Store frozen cubes for using throughout the year.
Notes
To keep the pesto sauce from oxidizing, top it with a thin layer of olive oil.
If freezing, use a non-stick ice cube tray for easy removal.
Nutrition
Calories: 252kcalCarbohydrates: 2gProtein: 4gFat: 26gSaturated Fat: 4gCholesterol: 6mgSodium: 425mgPotassium: 85mgFiber: 1gSugar: 1gVitamin A: 487IUVitamin C: 3mgCalcium: 116mgIron: 1mg
