Fresh Basil Pesto
This is an easy recipe for fresh basil pesto. Made from scratch, this popular Italian condiment is packed with flavors. Easy and quick preparation! 6 minutes is all you need!
Servings: 1 cup (16 tablespoons)
Calories: 72
Ingredients
- ⅓ cup pine nuts (40 grams)
- ¾ ounce fresh basil leaves (20 grams)
- ⅓ cup extra virgin olive oil
- 1 garlic clove , minced
- ½ cup grated Parmesan (50 grams)
- salt , to taste (optional)
- pepper , to taste (optional)
- 1 teaspoon lemon juice , optional
Instructions
- In a skillet/frying pan dry-toast the pine nuts.
- Place them in a food processor altogether with basil, olive oil, garlic and cheese. Process until combined.
- Taste it. Add salt/pepper/lemon juice, if you like.
Video
Notes
- This is a basic recipe and the ingredient amounts can be adjusted to your liking.
- Salt and pepper are completely optional as the cheese is salty enough to flavor the pesto and I usually use only a little.
- Extra virgin olive oil is the best oil to use and I highly recommend buying a bottle for this recipe. You want to achieve the best flavors. Do not substitute olive oil for vegetable oil.
- This recipe yields almost a cup of pesto which is about 16 tablespoons.
- To get a thicker consistency, add more cheese or basil.
- Pesto can be refrigerated in an air-tight container for up to 7 days.
Nutrition Facts
Fresh Basil Pesto
Serving Size
1 tbsp
Amount per Serving
Calories
72
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Cholesterol
2
mg
1
%
Sodium
48
mg
2
%
Potassium
24
mg
1
%
Protein
1
g
2
%
Vitamin A
95
IU
2
%
Vitamin C
0.4
mg
0
%
Calcium
37
mg
4
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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