Basil Pesto Recipe
This easy homemade recipe is my tried and true method for making THE BEST pesto every single time.
Servings 16
Calories 102kcal
Ingredients
- ½ cup pine nuts , toasted
- ½ cup fresh grated Parmesan cheese plus more for garnish
- 1 garlic clove , roughly chopped
- 2 cups fresh basil leaves , washed and stemmed and finely packed
- ½ cup extra-virgin olive oil
- ½ lemon , juiced
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Add roughly chopped garlic, toasted pine nuts, and finely grated parmesan cheese to the bowl of a food processor and process until smooth. Add the fresh basil leaves and pulse until chopped.
- While the processor is running, drizzle the olive oil through the shoot until the mixture is emulsified and smooth. Add the lemon juice, salt, and pepper, and whiz again.
- Taste for seasoning and adjust to your liking.
Notes
To store: Eat the pesto straight away or store in a jar with a tight fitting lid for up to 1 week. If storing for later, add a generous drizzle of olive oil to the top of the pesto to form an oily seal so the pesto doesn't turn dark. Simply stir the oil into the sauce before using.
To freeze: I like to freeze pesto in ice cube trays, then transfer it to freezer-safe bags in the freezer for up to 3 months. If you store this easy pesto in larger containers, you'll have to thaw the pesto out all at once. Just something to keep in mind!
Nutrition
Serving: 2tablespoons | Calories: 102kcal | Carbohydrates: 1g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 123mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 2.4mg | Calcium: 44mg | Iron: 0.4mg