Basil Pesto Recipe
Quick and tasty, this basil pesto is ready in just 10 minutes. Read my tips for making the best pesto you've ever tried and use it in sandwiches, pizza and pasta.
Servings: 8
Calories: 196kcal
Ingredients
- ½ cup pine nuts
- 2 cups fresh basil packed
- 3 cloves garlic
- ⅓ cup freshly grated Parmigiano-Reggiano or pecornio
- ½ tsp kosher salt
- ½ cup olive oil
Instructions
- Place a pan over medium heat. Toast the pine nuts until partially golden, about 3 minutes. Stir frequently to avoid burning. Turn the heat off and set the pine nuts aside.
- Place the basil leaves in the bowl of a food processor with the garlic, toasted pine nuts, Parmigiano-Reggiano and salt. Blend until the basil and pine nuts are finely chopped.
- While the food processor is running, drizzle the olive oil into the food processor in a thin stream. Once you've used all the olive oil, stop the food processor and scrape down the sides. Blend again for a few seconds if needed.
- Store in an airtight jar or container and top with more olive oil to prevent oxidization and color change.
Video
Notes
- Use basil pesto in sandwiches, soups, pastas or pizzas.
- If properly stores, pesto can be refrigerated for up to 2 weeks. Make sure it's covered with olive oil.
- To freeze pesto transfer it to an ice cube tray and freeze. Put all the frozen pesto cubes in a freezer bag and freeze for up to 6 months.
Nutrition
Serving: 2tablespoon | Calories: 196kcal | Carbohydrates: 2g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 3mg | Sodium: 213mg | Potassium: 77mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 352IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg