Basil Pesto Recipe
Made with garden fresh basil, this Basil Pesto Recipe is simple to make in just a few minutes with very minimal prep work.
Servings: 12
Cost: $5
Equipment
- 1 food processor
Ingredients
- 4 ounces pine nuts
- 4 cups fresh basil
- 3 garlic cloves
- 1 cup coarsely grated parmesan cheese
- 1 tbsp lemon zest
- 1 cup olive oil
- kosher salt and fresh ground pepper, to taste
Instructions
- Add the pine nuts to a small skillet over medium heat and toast until golden brown, approximately 2-3 minutes. Set aside.
- In the bowl of a food processor, add 1/2 the pine nuts, 3 cups basil, 2 garlic cloves, 1/2 cup cheese and lemon zest. Process the ingredients for approximately 30 seconds or until the ingredients are finely chopped.
- While the food processor is still running on low speed, slowly drizzle in 3/4 cup of olive oil and continue processing until a smooth paste begins to form. Stop the food processor and scrape down the sides of the bowl.
- Add the remaining pine nuts, basil, garlic and cheese to the bowl. Pulse the ingredients until finely chopped.
- Using a rubber spatula, transfer the pesto sauce to a bowl and stir in the remaining olive oil. Season with salt and pepper, to taste.
- Store the basil pesto sauce in an airtight container in the refrigerator for up to 5 days.
Video
Notes
To keep the pesto sauce from oxidizing, top it with a thin layer of olive oil.
Nutrition
Calories: 115kcal | Carbohydrates: 2g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 134mg | Potassium: 90mg | Fiber: 0g | Sugar: 0g | Vitamin A: 485IU | Vitamin C: 2.4mg | Calcium: 116mg | Iron: 0.8mg