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: 16 tablespoons
Ingredients
- 1/4 cup pine nuts
- 1 clove garlic grated
- 4 cups fresh basil leaves loosely packed
- 1 oz freshly grated Parmesan cheese (about 1/4 cup)
- 2 tablespoon lemon juice (juice of 1/2 lemon)
- 6 tbsp olive oil
- 1/2 tsp Salt
- 1/4 tsp Freshly ground black pepper
Instructions
- Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. (Alternatively, bake in the oven on a baking sheet for 5 minutes at 350°F).
- Place the pine nuts in the bowl of your food processor and let them cool for a few minutes.
- Grate the garlic and add to the food processor.
- Add the Parmesan cheese and process until pine nuts are finely ground.
- Add basil leaves, lemon juice, salt and pepper to the food processor. Process until basil is finely chopped.
- Remove to a bowl. Slowly whisk in the olive oil until combined.
- Alternatively, you can slowly pour the oil down the food processor chute with the motor running. Do not process more than 20 to 30 seconds as the olive oil may turn bitter.
- Serve immediately or cover with a thin layer of olive oil to prevent browning and refrigerate. This will also freeze well.
Notes
Nutrition facts are per tablespoon.
Nutrition
Nutrition Facts
Basil Pesto
Amount per Serving
Calories
70
% Daily Value*
Total Fat
7
g
11
%
Saturated Fat
1
g
6
%
Cholesterol
2
mg
1
%
Sodium
100
mg
4
%
Total Carbohydrate
1
g
0
%
Dietary Fiber
1
g
4
%
Total Sugars
1
g
1
%
Includes Added Sugar
0
g
Protein
1
g
2
%
Vitamin A
333
IU
7
%
Vitamin C
2
mg
2
%
Vitamin D
1
µg
7
%
Calcium
31
mg
3
%
Iron
1
mg
6
%
Potassium
36
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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