Basil Pesto
Easy, fresh, basil pesto.
Servings 2 cups
Calories 700kcal
Ingredients
- 2 1/2 cups fresh basil (packed)
- 1/4 cup pine nuts toasted
- 2 garlic cloves
- 1/2 tsp salt, or to taste
- pinch black pepper
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup olive oil
Instructions
- Add the basil, toasted pine nuts, garlic cloves, salt, pepper, and parmesan to the bowl of your food processor (or blender). Pulse until the ingredients are incorporated.
- With the food processor on, stream in the olive oil. I like my pesto a tad chunky, so I don't overdo it with the food processor. Taste the pesto, add salt and pepper to taste.
Notes
Store in an airtight container in the fridge for up to 1 week. To increase shelf life, pour a thin layer of olive oil on top of the basil pesto. Don't stir.
To freeze, batch freeze using an ice cube tray. Once frozen, transfer to a freezer bag or container.
Nutrition
Calories: 700kcal | Carbohydrates: 4g | Protein: 12g | Fat: 72g | Saturated Fat: 12g | Cholesterol: 17mg | Sodium: 985mg | Potassium: 212mg | Fiber: 1g | Vitamin A: 1780IU | Vitamin C: 6.4mg | Calcium: 355mg | Iron: 2.4mg