Homemade Pesto Recipe
Whether you're dipping this into some french bread, or lathering it on top of some pasta, you will absolutely love how easy and flavor packed this homemade pesto recipe is.
Equipment
Ingredients
- 2 cups fresh basil leaves (measured packed)
- 2-3 cloves garlic (cut into quarters )
- 1/2 cup pine nuts, toasted
- 1/2 cup grated parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil (high quality olive oil is highly recommended)
Instructions
- Place all ingredients in a blender or mini food processor. Blend until combined and resembles a paste. The pesto may be thinned with a bit of extra olive oil until desired consistency is reached.
Notes
Store the Pesto sauce in an airtight container in the refrigerator for about a week. It may turn dark green. However, this usually doesn’t affect the taste.
Freeze pesto in an airtight container for six months or more. Thaw in the refrigerator.
Nutrition
Calories: 205kcalCarbohydrates: 2gProtein: 3gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 5mgSodium: 401mgPotassium: 84mgFiber: 0.5gSugar: 0.3gVitamin A: 374IUVitamin C: 1mgCalcium: 69mgIron: 1mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.