Basil Pesto
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 12
Calories: 252kcal
Great way to use extra basil and very simple to make.
Print Recipe
- 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
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.
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.
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