EQUIPMENT SUGGESTIONS
Food processor
Ingredients
- 2 tablespoons pine nuts
- 1 clove garlic, pressed or minced
- 1 large handful of fresh basil leaves, about 1 packed cup
- ¼ cup finely-grated Parmesan Reggiano cheese
- ½ teaspoon salt
- ⅓ cup extra virgin olive oil, plus enough to cover top of pesto, if freezing.
Instructions
- Add pine nuts and garlic to a food processor. Pulse several times.2 tablespoons pine nuts1 clove garlic
- Add basil, cheese and salt, then pulse all combined and well chopped.1 large handful of fresh basil leaves1/4 cup finely-grated Parmesan Reggiano cheese1/2 teaspoon salt
- Slowly add olive oil. Stop halfway and scrape sides. Continue until you have added all of the oil.1/3 cup extra virgin olive oil
- If storing, place in air-tight container and add enough oil to cover top. Place in fridge for a couple of weeks or in freezer for several months.
RECIPE NOTES
Substitute 1/3 cup macadamia nuts for the usual pine nuts for something different!
MY NOTES
NUTRITION
Serving: 1g | Calories: 218kcal | Carbohydrates: 1g | Protein: 3g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 4mg | Sodium: 391mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg
Tried this recipe?Mention @SmallerDishes or tag #SmallerDishes!
Pin Recipe
Share
Tweet
Email
