Basil Pesto
Yield: 8 servings
Calories: 103kcal
Indulge in the freshest flavors of summer with my mouthwatering basil pesto recipe. Bursting with vibrant basil leaves, fragrant garlic, and rich Parmesan, this sauce is the perfect way to elevate any pasta dish or spread it on a crusty baguette.
Ingredients
- 2 cups (45 g) basil leaves, packed
- 1 clove garlic, peeled
- ¼ cup (30 g) pine nuts
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper
- ½ cup (120 ml) extra-virgin olive oil
- ¼ cup (34 g) grated parmesan cheese
Instructions
- Wash and Dry - Submerge the basil leaves in a bowl of cold water. Transfer to a salad spinner to dry. Alternatively, gently shake off the excess water and pat dry with a paper towel. Remove the leaves from the stem.
- Bruise the Leaves (Optional) - Place the basil in a mortar and use the pestle to gently bruise the leaves until fragrant. Alternatively, place leaves in an open resealable plastic bag and use a rolling pin or meat cleaver to bruise.
- Add the Ingredients - In a food processor or blender, add the basil leaves, garlic clove, pine nuts, salt, and pepper.
- Make the Pesto - Cover and process by pulsing five times to help break down the basil and garlic. While running on low speed, slowly drizzle in the olive oil. Process until smooth with some smaller pieces, about 10 seconds from start to finish.
- Add the Cheese - Add the parmesan cheese and process on low speed for 5 seconds. Season to taste with salt and pepper.
- To Serve - Transfer to a bowl and use immediately or refrigerate in an airtight container.
Notes
- Recipe Yield: About ½ cup
- Serving Size: 1 tablespoon
- Storing: Refrigerate in an airtight container, using plastic wrap to cover the surface with no air space. Good for up to 5 days. Freeze for up to 6 months.
- Cheese Substitution: Use Pecorino Romano cheese.
- Nut Substitution: Use walnuts or cashews.
- Using for Pasta: Mix in 3 to 4 tablespoons of the hot pasta water to thin out the sauce.
- Make it Vegan or Dairy-Free: Remove the cheese or use vegan cheese.
- Make it Whole30 or Paleo: Remove the cheese and use sea salt.
Nutrition
Calories: 103kcal | Carbohydrates: 1g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 201mg | Potassium: 51mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 0.5mg
Recipe Link
Recipe Video