Basil Pesto
Servings: 1 cup
Ingredients
- 3 cups fresh basil leaves
- 1 clove garlic
- ¼ cup pine nuts
- ¼ cup grated parmesan cheese
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup olive oil see notes
Instructions
- Wash the basil leaves. Place them into a salad spinner to help remove excess moisture. Spread the leaves onto a baking sheet lined with a clean kitchen towel. Use another clean towel to gently press down on the basil leaves to help dry the basil completely.
- Process the basil, garlic cloves, pine nuts, parmesan, lemon juice, salt and pepper in a food processor until it starts to form a paste, scraping down the sides a few times.
- With the processor running, pour the oil through the feed tube and process until incorporated. Taste the pesto and adjust seasonings if desired. Pour the pesto into a glass jar with a tight fitting lid.
- If you are not using the pesto right away, pour a thin layer of olive oil over the top of the pesto before placing into the refrigerator. This will create a layer of protection to keep the pesto fresh for up to 3 weeks. To use, tilt the jar to the side to expose the pesto and use a spoon to remove the amount needed.
Nutrition Facts
Basil Pesto
Amount Per Serving (1 tablespoon)
Calories 53
Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 1g0%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.