Description
Basil Pesto is a fresh, herbaceous Italian sauce made with basil, garlic, Parmesan, pine nuts, and olive oil. It’s quick to make and perfect for pasta, sandwiches, roasted veggies, or as a flavorful spread.
Ingredients
- 2 cups fresh basil leaves, packed
- 2 cloves garlic
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/4 teaspoon salt (or to taste)
- 1 teaspoon lemon juice (optional)
Instructions
- Wash and thoroughly dry basil leaves.
- Add basil, garlic, pine nuts, and salt to a food processor. Pulse a few times to chop.
- Add Parmesan and pulse again until combined.
- With the processor running, slowly drizzle in olive oil until the pesto reaches a smooth, spreadable consistency.
- Taste and adjust with additional salt, garlic, or lemon juice as desired.
- Use immediately or store in an airtight container with a thin layer of olive oil on top.
Notes
- Substitute pine nuts with walnuts, almonds, or sunflower seeds for variation.
- Use nutritional yeast instead of Parmesan for a dairy-free option.
- Mix in spinach or arugula to stretch the basil or change the flavor profile.
- Swap basil for parsley or cilantro for a unique twist.
- Store in the fridge up to 5 days or freeze in ice cube trays for up to 3 months.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 190
- Sugar: 0g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
