Level: | Easy |
Total: | 10 min |
Prep: | 10 min |
Yield: | 1 (18-ounce/500 g) jar |
Ingredients
- Bunch fresh basil leaves, washed and dried
- 2 cloves garlic, crushed
- 1/2 cup/125 ml pine nuts, crushed
- 1/2 cup/125 ml freshly grated Parmigiano-Reggiano cheese
- Salt
- 1 cup/250 ml extra-virgin olive oil
Instructions
- Put basil, garlic, and pine nuts on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients and add to a jar. Add the Parmigiano cheese, salt, and 1/2 cup olive oil and mix all the ingredients well. Top up with the remaining extra-virgin olive oil.
- Cook’s Note: Pesto can be served fresh or it can be preserved in the refrigerator or freezer in an air-tight container. If freezing, omit the cheese and drizzle the top with oil. Thaw, then stir in the cheese.
Nutrition Facts
Serving Size | 1 of 8 servings |
Calories | 353 |
Total Fat | 37 g |
Saturated Fat | 6 g |
Carbohydrates | 2 g |
Dietary Fiber | 0 g |
Sugar | 0 g |
Protein | 5 g |
Cholesterol | 7 mg |
Sodium | 136 mg |