How to Make Pesto
Learn how to make Basil Pesto Sauce in this easy tutorial. I share tips for how to customize your homemade pesto with different herbs!
Servings 6 servings
- 2 cups packed fresh basil leaves des-temmed
- ⅓ cup raw pine nuts
- 2 garlic cloves
- 2 tablespoons grated parmesan cheese
- 1 tablespoon lemon juice
- ½ cup extra-virgin olive oil
- ¼ teaspoon salt
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.
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.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. It is considered for about 1/4 of the amount of the total pesto sauce.
Photo Credit: Erin Jensen
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