Basic Pesto recipe

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Ingredients

4 cups fresh basil leaves, washed and dried
8 tablespoons olive oil, divided
2 garlic cloves
½ cup freshly grated Parmesan cheese, or to taste
⅓ cup pine nuts, or to taste
salt and ground black pepper to taste

Nutrition Info

143.1 calories
carbohydrate: 1.5 g
cholesterol: 3.5 mg
fat: 14.4 g
fiber: 0.5 g
protein: 3.2 g
saturatedFat: 2.5 g
servingSize: -
sodium: 77.8 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine basil leaves, 3 tablespoons olive oil, and garlic in the bowl of a food processor, pulse until basil is chopped. Add Parmesan cheese, pine nuts, salt, and pepper, pulse to combine. Pour in remaining olive oil slowly, with the processor running, until pesto has reached the desired consistency.

Recipe Yield

10 servings

Recipe Note

I grow basil in the summer and make pesto out of it to enjoy in appetizers, on pasta, etc! This basic pesto can be frozen and used in recipes year-round: just spoon it into an empty plastic ice cube tray, put the tray in a big freezer bag, and store in the freezer. Any time you need pesto, just pop out one of these pesto 'cubes' and let it thaw!

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