Basil Pesto
This basil pesto recipe is fresh, flavorful and easy to make to use in a variety of dishes. Use your fresh basil to make ahead a batch to store in the fridge or freeze some for later!
Ingredients
- ¼ cup toasted pine nuts
- 1-2 teaspoons lemon juice , optional
- 1 ½ teaspoons garlic , minced
- ¼ teaspoon Salt , to taste
- ¼ cup extra virgin olive oil , more as needed
- ¼ cup parmesan cheese , grated
- 2 cups fresh basil , stems removed
- Ground black pepper , to taste
Instructions
- In a food processor or blender, pulse the toasted pine nuts, lemon juice, garlic, salt and parmesan until chopped. Add the basil and pulse until combined.
- Drizzle in the olive oil while the food processor is running. Add more olive oil, as needed, to reach your desired consistency. Season with salt and pepper, to taste.
- Store in an airtight container or jar in the fridge up to 1 week.
Notes
Freezer instructions: Pour the sauce into an ice cube tray and freeze. Then add the frozen cubes to a zip-top bag and store in the freezer up to 3 months.
Variations:
- Garlic: If you'd like to take the flavor up a notch, try adding a couple cloves of roasted garlic.
- Spice: If you'd like to take up the heat add a pinch of red pepper flakes. ).
- Nuts: You could also swap the nuts for almonds, walnuts, pistachios or sunflower seeds. It will change the flavor but it's an option.
Nutrition
Serving: 2Tablespoons, Calories: 125kcal, Carbohydrates: 2g, Protein: 2g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 3mg, Sodium: 67mg, Potassium: 56mg, Fiber: 0.4g, Sugar: 0.4g, Vitamin A: 352IU, Vitamin C: 5mg, Calcium: 63mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
