Basil Pesto
Homemade basil pesto tastes so much better than store-bought, and it's a cinch to make in your food processor.
Servings: 6 Servings
Equipment
- Food Processor
Ingredients
- ¼ cup pine nuts raw (can substitute walnuts)
- 2 cloves garlic peeled
- 2 cups fresh basil packed
- ½ cup Parmesan cheese grated
- 1 teaspoon lemon juice optional
- ½ cup extra virgin olive oil
- ⅛ teaspoon salt or to taste
- ⅛ teaspoon pepper optional
Instructions
- Add pine nuts and garlic into a food processor. Pulse several times, until finely chopped.
- Add basil leaves, Parmesan cheese and lemon juice. Pulse a few times, until coarsely chopped. Scrape down the sides of the food processor with a rubber spatula.
- While machine is running, slowly drizzle in the olive oil. Process until the mixture is combined, but still has some texture.
- Season with salt and pepper. Stir, taste, and adjust seasoning as needed.
- Leftover pesto can be stored in an air-tight container, with a layer of olive oil on top, for up to 1 week.
To Freeze Pesto:
- Transfer mixture into an air-tight container and drizzle a layer of olive oil over the pesto. Alternatively, you can pour the mixture into an ice cube tray, freeze until solid, then store in a freezer safe zip-top bag. Freeze for up to 3 months.
Notes
- I don't toast my pine nuts for pesto, as the raw nuts create a creamier texture. You can lightly toast them if you want to.
- You can substitute walnuts, pumpkin seeds or pistachios for the pine nuts.
- You can substitute Pecorino cheese for Parmesan cheese.
- Parmigiano-Reggiano is excellent in this recipe, but any fresh Parmesan cheese is a good option.
- Don't have a food processor? You can make this recipe in a mortar and pestle instead.
Nutrition
Calories: 233kcal | Carbohydrates: 2g | Protein: 4g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 183mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 487IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 1mg
