Pesto Recipe (how to make pesto)
Pesto Recipe - learn how to make this homemade basil pesto with just a few simple ingredients! Perfect for pasta, sandwiches and more!
Ingredients
- 2 cups packed fresh basil leaves
- ⅓ cup parmesan cheese grated
- ⅓ cup extra-virgin olive oil more as needed
- ¼ cup pine nuts
- 2 garlic cloves
- 1 teaspoon lemon juice
- ½ teaspoon kosher salt
Instructions
- Blend: In a small food processor or blender, add 2 cups packed fresh basil leaves, ⅓ cup parmesan cheese, ⅓ cup extra-virgin olive oil, ¼ cup pine nuts, 2 garlic cloves, 1 teaspoon lemon juice, and ½ teaspoon kosher salt. Blend until smooth.
- Adjust: Taste and add additional salt, as desired. Add additional olive oil, a tablespoon at a time, to thin.
- Serve: Enjoy any way you want or store in the fridge for later!
Notes
- Storage: leftover pesto can be stored in the refrigerator for 5-7 days, in an airtight container. As it sits you will see a thin layer of olive oil rise to the top, just give it a stir and it's ready to use.
- Freezing: store in a freezer-safe container for 3-4 months. Option to first put the pesto in ice cube trays, freeze, and then store the pesto cubes in a freezer bag and use as much as you need when you need it.
- Dairy-Free: looking for a dairy-free version - try this Dairy-Free Pesto recipe!
Nutrition
Calories: 127kcal | Carbohydrates: 1g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 213mg | Potassium: 50mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 350IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg
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