Easy Basil Pesto Recipe
Fresh is best! This delicious pesto is so easy to make from scratch, you'll wonder why you've never made it before!
Servings 6
Calories 4kcal
Cost $10
Equipment
- food processor or blender
- measuring cups and spoons
- rubber spatula for scraping down the sides of the food processor.
Ingredients
- 1 1/2 cups fresh basil leaves loosely packed
- 3 cloves garlic minced or pressed
- 1/3 cup olive oil
- 1/3 cup parmesan cheese shredded
- 1/4 cup pine nuts
Instructions
- Place all ingredients in a high speed blender or food processor.
- Process on high until well blended.
- Store in an air tight container, or freeze.
Notes
- I like to use my food processor for this recipe, but you can also use a blender if you choose.
- You can add other 'greens' to your pesto such as spinach, peas, or cilantro.
- Walnuts are a great substitute for pine nuts if you don't want to splurge for them.
- To freeze, fill an ice cube tray or mini muffin tin with the pesto, freeze, then transfer to a freezer bag. They thaw out really quick and you can use it as your main sauce or add a 'cube' to your pasta sauce for extra flavor.
- Substitutions: My ideal is always real food and fresh food, however, sometimes convenience wins. You can use jarred minced garlic instead of garlic cloves and pre-shredded parmesan cheese if you need to.
- Basil can oxidize quickly and turn dark when exposed to the air. To prevent this, pour a thin layer of olive oil over the top before storing. Or, press plastic wrap directly on top of it, so it is touching the pesto, preventing air from reaching it.
Nutrition
Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg