| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 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
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
Wonderfully tasty pesto. My go-to cz it’s so good.
Very good. Added hot chili flakes, gated parm. cheese and a bit more oil to match what a San Francisco restaurant shared with us where we loved their pesto dipping sauce.
Great pesto recipe. I substituted almonds for pine nuts to cut costs. Also added zest of 1/2 lemon to a double batch to brighten the flavor. The double batch was needed for 1lb of pasta. Would recommend cutting the salt by about half, or adding half the salt, then taste and add more if desired. Saved this one to my favorites and will make again.
Muy bueno
This is the first pesto recipe I’ve tried making. I needed pesto for the “Grilled Avocado & Tomato Salad” recipe I was trying. I looked at several pesto recipes, and chose this one for it’s simplicity. My family & I were very happy with the results. This pesto was perfect with the salad I mentioned.