Description
A vibrant, creamy basil pesto that enhances any dish with fresh flavor.
Ingredients
Scale
- 2 cups fresh basil leaves
- 1/2 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 3 cloves garlic
- Salt and pepper to taste
Instructions
- Rinse the basil leaves thoroughly and dry them completely using a spinach spinner or paper towels.
- Toast the pine nuts in a dry pan over medium heat until golden, about 3-5 minutes, then cool slightly.
- Combine the basil leaves, cooled pine nuts, and garlic in a food processor; pulse until finely chopped.
- Drizzle in the olive oil while the food processor runs, blending until a smooth paste forms.
- Add the grated Parmesan cheese and pulse again until well combined.
- Season with salt and pepper to taste, adjusting as needed.
- Serve immediately or store in an airtight container for later use.
Notes
For longer storage, cover with a layer of olive oil to prevent browning. Freeze portions for quick access later.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 200
- Sugar: 0g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 5mg