Best Basil Pesto Recipe
This basil pesto recipe features a blend of fresh basil leaves, Parmesan, garlic, pine nuts, and lemon juice. Enjoy it tossed in pasta, with roasted vegetables, or even as a dipping sauce for your favorite bread!
Servings: 8 servings
Calories: 176kcal
Equipment
Ingredients
- 3 cups fresh basil packed
- ¼ cup pine nuts
- ½ cup parmesan cheese freshly grated
- ½ cup extra virgin olive oil
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt more to taste
Instructions
- Add all of the ingredients into a food processor and pulse until everything is finely chopped and resembles a thick paste. Using a rubber spatula scrape down the sides and repeat until you reach your desired consistency.
- If you prefer a thinner pesto, add in more olive oil 1 teaspoon at a time until your desired consistency is reached. Taste and adjust seasonings as desired!
Notes
Storing: You can store this pesto in an airtight container in the fridge for up to a week! Be sure to drizzle a bit of olive oil over the top before storing it to help keep it from turning brown
Keep pesto color: Pesto will naturally lose its vibrant color over time, so if you want to keep it bright green you can blanch the basil prior to blending!
Blanching basil: To blanch the basil, fill a large bowl with cold water and several ice cubes and set aside. Bring a large pot of water to a boil and then add the basil leaves and blanch for a quick 15 seconds! Immediately remove the leaves from the boiling water and place them in the ice water bath. After about 10 seconds, remove and squeeze out any excess water, then pat dry.
Nutrition
Calories: 176kcal | Carbohydrates: 1g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 4mg | Sodium: 392mg | Potassium: 63mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 525IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 1mg