Description

Pesto from scratch is bursting with fresh flavors of basil, garlic, and pine nuts, and enriched with Parmesan and olive oil - a game-changer!

Ingredients

Units Scale

1 cup packed basil leaves (about one large pot, or 20 grams)
2 cloves garlic
1/4 cup pine nuts (4 tablespoons)
1/3 cup shredded parmesan (40 grams)
1/4 cup high-quality extra virgin olive oil (4 tablespoons)
1/2 fresh lemon (about 2 tablespoons juice)
Salt (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Start by preparing the ingredients: Wash and dry the basil leaves. Peel the garlic cloves.
In a nonstick skillet, toast the pine nuts on medium heat until dark and toasty but not burnt. Set aside to cool slightly, for about 2-3 minutes.
In a food processor, combine basil leaves, garlic, and pine nuts. Pulse until finely chopped. Add grated Parmesan cheese to the mixture and blend until combined.
With the processor running, slowly drizzle in olive oil until the pesto reaches your desired consistency. Finally add salt and lemon juice to taste, blending briefly to incorporate.

Notes

Storage: Store homemade pesto in an airtight container in the refrigerator for up to one week. To prevent oxidation and maintain a vibrant green color, drizzle a thin layer of olive oil over the top before sealing. Pesto can also be frozen in ice cube trays for easy, portioned use later.

Prep Time: 0 hours
Additional Time: 0 hours
Cook Time: 10 minutes
Category: Sides
Cuisine: Italian

Nutrition

Serving Size: 1 tablespoon
Calories: 53
Sugar: 0
Sodium: 65
Fat: 5
Saturated Fat: 1
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 1
Fiber: 0
Protein: 1
Cholesterol: 1