| Total: | 30 min |
| Prep: | 30 min |
| Yield: | about 2/3 cups |
Ingredients
- 2 cups loosely packed basil leaves, washed and dried thoroughly
- 2 tablespoons toasted pine nuts
- 2 tablespoons freshly grated Parmesan
- 1/4 teaspoon minced garlic
- 1/2 teaspoon kosher salt
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Freshly ground black pepper to taste
Instructions
- In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.
Nutrition Facts
| Serving Size | 1 of 5.333333333333333 servings |
| Calories | 149 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 2 mg |
| Sodium | 66 mg |
Reviews
Awesome
Delicious! Approved by all members of the family!
Just a great recipe. Still pay a lot of attention which Olivenöl you use. We tried it first with a Tuscan
Olive oil and it was far to salty. Changed to a much milder version and it was great.
Olive oil and it was far to salty. Changed to a much milder version and it was great.
lkk
Can u use pecans instead of pine nuts?
I just got a food processor for Christmas and i’m excited to use it so this recipe was great for me.When i was done I poured the pesto over some bowtie pasta. It was yummy.
I agree with the comments of others. Add more garlic, use less salt and olive oil. I also wish I would have doubled or tripled the recipe while I was at it. Otherwise really good and a great use of the basil in my window box!
It is an excellent recipe, i would share it with somebody else.
Classic Italian sauce that is great on pasta or as a spread on panini. One of my all-time favorite foods.
That’s all I really have to say! This is my first time making pesto, and I have to say this was really easy and came out SOOOOOOOO good. I did use a bit less olive oil – about 1/3 of a up – just because I like mine a bit thicker. Again, YUMMMM!!