Basil Pesto
A staple at our house, that can be used as a dip for raw vegetables, as a topping for fish or chicken, as a spread for a sandwich, as a sauce on pasta, the possibilities are endless.
Servings: 8
Equipment
Ingredients
- 1/4 cup pine nuts
- 1 clove garlic
- 3 cups fresh basil leaves loosely packed
- 1/4 cup freshly grated Parmesan cheese not packed
- 2 tablespoon lemon juice juice of one small lemon
- 1/4 cup olive oil
- Salt and pepper
Instructions
- Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes.
- In a food processor, process the pine nuts and the garlic until minced.
- Add the basil, Parmesan cheese and lemon juice and process until finely minced.
- With processor on, slowly pour the oil down the food chute. Process until well blended.
- Season with salt and pepper, to taste.
Notes
I like to freeze leftovers in an ice cube tray.
Nutrition
Calories: 105kcal | Carbohydrates: 1g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 48mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 3.2mg | Calcium: 51mg | Iron: 0.6mg
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