Ingredients for Basil Pesto From Home
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/2 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- juice of 1 lemon
- salt to taste
- freshly ground black pepper to taste
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How to Make Basil Pesto From Home
- Combine 2 cups packed fresh basil leaves, 2 cloves garlic, and 1/2 cup pine nuts in a food processor. Pulse until finely chopped.
- With the food processor running, slowly drizzle in 1/2 cup extra virgin olive oil until well combined.
- Stop and scrape down the sides of the food processor with a rubber spatula.
- Add 1/2 cup grated Parmesan cheese and the juice of 1 lemon.
- Pulse until smooth, but still slightly chunky for a rustic texture.
- Season generously with salt and freshly ground black pepper to taste.
- Transfer pesto to an airtight jar or container. For short-term storage (about a week), refrigerate. For longer storage (up to 6 months), freeze.
- To prevent browning, cover the surface of the pesto with a thin layer of olive oil or a sheet of plastic wrap.
- Even if your pesto darkens slightly, it will still retain its delicious flavor!
Nutrition Information (Approximate per serving)
Sodium
80 g
Sugar
10g
Fat
104g
Carbs
4g
