Homemade Basil Pesto Recipe
Learn how to make a homemade basil pesto recipe with just nine ingredients and ten minutes for a condiment better than anything store-bought!
Servings: 6 servings
Equipment
Ingredients
- 1/4 cup pine nuts
- 2 cups packed fresh basil
- 3 cloves garlic
- 2 teaspoons lemon zest
- 1/2 teaspoon kosher salt more or less to taste
- 1/2 teapoon black pepper more or less to taste
- 1 cup freshly grated parmesan cheese
- 1/2 juice of half a lemon
- 3/4 cup good quality extra virgin olive oil
Instructions
- In a food processor add pine nuts, basil, garlic cloves, lemon zest, lemon juice, salt, pepper, and parmesan cheese. Pulse until everything is blended finely.1/4 cup pine nuts, 2 cups packed fresh basil, 3 cloves garlic, 2 teaspoons lemon zest, 1/2 teaspoon kosher salt, 1/2 teapoon black pepper, 1/2 juice of half a lemon, 1 cup freshly grated parmesan cheese
- Scrape down the sides.
- While the food processor is running, slowly add the olive oil in a steady small stream. Slowly adding the olive oil will cause the pesto to emulsify, and will also help keep the olive oil from separating.3/4 cup good quality extra virgin olive oil
- Store in an airtight container in the fridge for up to 1 week.
Notes
To Freeze: Transfer the pesto to an ice cube tray, and freeze for 3-4 hours or until solid. Transfer the cubes to a sealable bag, and freeze for 2-3 months. Thaw in the fridge before using.
Nutrition
Serving: 1serving | Calories: 347kcal | Carbohydrates: 2g | Protein: 7g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Cholesterol: 11mg | Sodium: 462mg | Potassium: 84mg | Fiber: 0.5g | Sugar: 0.5g | Vitamin A: 555IU | Vitamin C: 4mg | Calcium: 217mg | Iron: 1mg
