Ingredients for Fresh Basil Pesto With Variations
- Fresh Basil Leaves
- Garlic Cloves
- Extra Virgin Olive Oil
- 1/4 cup pine nuts
- 1 teaspoon salt
- Fresh Ground Black Pepper
- 1/2 cup grated Parmesan cheese
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How to Make Fresh Basil Pesto With Variations
- Combine 2 cups fresh basil leaves, 2 cloves garlic, 1/2 cup extra virgin olive oil, 1/4 cup pine nuts, 1 teaspoon salt, and 1/2 teaspoon black pepper in a food processor fitted with a steel blade.
- Pulse several times, scraping down the sides as needed, until a smooth paste forms. Add a tablespoon of olive oil at a time if the mixture becomes too thick.
- Transfer the pesto to a small bowl and gently fold in 1/2 cup grated Parmesan cheese.
- To serve with pasta: Stir a few tablespoons of pesto with a splash of pasta cooking water and toss with hot pasta.
- Enjoy as a condiment on grilled panini, toast points, pizza, or as a soup garnish.
- To store: Cover the pesto with a thin layer of olive oil or spray with non-stick cooking oil and refrigerate for up to 2 weeks.
- For long-term storage: Freeze pesto in ice cube trays, then transfer frozen cubes to a resealable freezer bag.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
0g
Fat
8g
Carbs
0g
