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+ servings

Basil Pesto

Course: Sauce
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12
Calories: 252kcal
Great way to use extra basil and very simple to make.
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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: 252kcal | Carbohydrates: 2g | Protein: 4g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 425mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 487IU | Vitamin C: 3mg | Calcium: 116mg | Iron: 1mg