Easy Homemade Pesto Recipe
Whip up this easy basil pesto in minutes! Great for tossing with pasta, spreading on sandwiches, or adding flavor to weeknight meals.
Servings: 6 servings
Equipment
Ingredients
- 2 cups fresh basil leaves destemmed and packed
- ⅓ cup raw pine nuts
- 2 garlic cloves
- 2 tablespoons parmesan cheese
- 1 tablespoon lemon juice
- ½ cup extra-virgin olive oil
- ¼ teaspoon salt
Instructions
- Combine basil leaves, pine nuts and garlic in a food processor and process until very finely minced. Add the lemon juice and parmesan cheese.
- With the machine running, slowly stream in the oil and process until the mixture is smooth.
Video
Notes
Storage: Store the pesto in an airtight container in the fridge for up to 7 days. You can place a plastic wrap directly on the pesto to help slow down oxidation. You can also freeze pesto, I like to freeze it in ice cube trays so I can use a little at a time. If frozen, it's best if used within 6 months.
Nutrition
Calories: 221kcal | Carbohydrates: 2g | Protein: 2g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 123mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 436IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg
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