Description
This classic Pesto Recipe is a fresh, vibrant sauce made with basil, garlic, pine nuts, Parmesan cheese, and olive oil. It’s perfect for pasta, sandwiches, or as a dip.
Ingredients
Units
Scale
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts
- 3 cloves garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
- In a food processor, combine basil leaves, pine nuts, and garlic. Pulse until coarsely chopped.
- Add Parmesan cheese, salt, and pepper. Pulse a few more times to mix.
- With the processor running, slowly stream in olive oil until the pesto is smooth and well combined.
- Add lemon juice if desired, and pulse to blend.
- Taste and adjust seasoning as needed. Use immediately or store in the refrigerator.
Notes
- Store in an airtight container in the fridge for up to 1 week or freeze for longer storage.
- Substitute walnuts or almonds for pine nuts for a budget-friendly version.
- Use nutritional yeast instead of Parmesan for a vegan pesto.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 160
- Sugar: 0g
- Sodium: 125mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 5mg