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Basil Pesto
How to make fresh basil leaf pesto. Play around with the ingredient amounts to perfect your pesto to your liking!
Prep Time
10
minutes
mins
Course:
Sauces
Cuisine:
Italian
Servings:
1
cup
Calories:
1097
kcal
Author:
Karlynn Johnston
Equipment
1 food processor
or blender
Ingredients
1 1/2
cups
fresh basil leaves
firmly packed, no stems
1/4
cup
fresh flat-leaf parsley
1/2
cup
grated Parmesan cheese
Romano can also be used
1/4
cup
pine nuts
or walnuts
2
cloves
fresh garlic
1/3
cup
olive oil
salt
to taste if needed
Instructions
Place the basil, parsley, cheese, pine nuts, and garlic into a food processor or blender. Cover and process until a paste forms.
With the machine on low, gradually add the olive oil until soft paste forms. Season with salt and pepper if desired.
Refrigerate in a lidded container for up to 4 days.
Notes
This is a smaller batch pesto as it only lasts 4 days in the fridge.
For pasta, use about 1/2 cup pesto tossed with 6 ounces pasta
Nutrition
Calories:
1097
kcal
|
Carbohydrates:
15
g
|
Protein:
21
g
|
Fat:
109
g
|
Saturated Fat:
19
g
|
Polyunsaturated Fat:
20
g
|
Monounsaturated Fat:
62
g
|
Cholesterol:
44
mg
|
Sodium:
888
mg
|
Potassium:
508
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
3605
IU
|
Vitamin C:
29
mg
|
Calcium:
543
mg
|
Iron:
5
mg