Basil Pesto

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5 from 1 vote

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.
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Appetizer / Hors D’Oeuvre, Sauce / Dip / Dressing
Cuisine: Italian
Keyword: basil, easy, gluten-free, pine nuts, quick, vegan, vegetarian
Servings: 8
Author: Veronique Eichler



  • 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.


I like to freeze leftovers in an ice cube tray.


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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