Yield: 1 cup
Fresh Basil Pesto
Making homemade Fresh Basil Pesto is so simple. You just need 5 ingredients - basil, pine nuts, garlic, parmesan, and olive oil. You can make it in under 10 minutes!
Ingredients
- 2 cups fresh basil leaves
- ¼ cup pine nuts
- ½ cup shredded parmesan cheese
- 2 garlic cloves
- ½ cup olive oil
- Salt and pepper, to taste
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Instructions
- Add the basil and pine nuts to the food processor and pulse until blended.
- Next add the parmesan cheese and garlic. Pulse a few times to blend well.
- Add the olive oil while the food processor is going on low speed. Blend until smooth.
- Season with salt and pepper, to taste.
- Use as desired or store in an air-tight container, in the refrigerator, for up to 5 days.
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Notes
Storage:
- Fridge: Store the pesto in an air-tight container for up to 5 days in the fridge. We like to use mason jars. To prevent the basil from browning, you can pour a thin layer of olive oil on top of the pesto (in the jar) and it acts as a natural seal.
- Freezer: Don't put the cheese in (yet) if you want to freeze pesto. We use an ice cube tray to freeze small amounts. Line it with plastic and drop a small amount into each cube. Freeze and then when they are frozen, pop them out and throw them into a plastic bag. Then, when you're ready to eat, add the cheese after you've thawed the pesto.
Nutrition
Serving: 1, Calories: 342kcal, Carbohydrates: 2g, Protein: 5g, Fat: 36g, Saturated Fat: 6g, Polyunsaturated Fat: 28g, Cholesterol: 7mg, Sodium: 245mg, Fiber: 1g