Fresh Basil Pesto
Ready in 5 minutes, this homemade fresh basil pesto is the perfect way to use up basil leaves. It works well with pasta, pizza, sauces, dressings, and dips, and keeps well in the fridge for days and freezer for months.
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Prep Time: 5 minutes -
Total Time: 5 minutes
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Yield: 1 1/2 cups 1x -
Category: Sauce -
Method: No Cook
Category:
Method:Ingredients
- 1/2 cup pine nuts
- 2 cloves garlic
- 2 cups fresh basil leaves
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 1/2 cup extra-virgin olive oil, plus more as needed
- 1/4 cup finely grated parmesan cheese
Instructions
- In a small food processor or blender, add the pine nuts and garlic cloves, and gently pulse to break up the mixture until coarsely chopped and chunky.
- Add the fresh basil leaves, salt, and lemon juice, and pulse again to break up the basil leaves into the pine nut mixture.
- With the food processor running at a low speed, slowly pour in the olive oil through the feed tube or opening. If your food processor doesn’t have an opening, simply add it in batches, running the blade in between, until all the oil has been added.
- Add the finely grated parmesan cheese to the food processor, and process again until everything is well incorporated and the pesto is smooth. Taste and adjust with additional salt and pepper or oil to your liking.
- The basil pesto can be used immediately or stored in a jar in the fridge for up to 2 weeks or frozen in airtight containers or ice cube trays for up to 6 months.
Notes
To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder and add it in step #2 instead of step #1.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 125 calories
- Sugar: 0 grams
- Fat: 13 grams
- Carbohydrates: 2 grams
- Fiber: 1 gram
- Protein: 1 gram
Find it online: https://kaynutrition.com/fresh-basil-pesto/
