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Perfect Basil Pesto
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Servings
2
tablespoons
Yield
1/2 cup
Calories
218
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
EQUIPMENT SUGGESTIONS
Food processor
Ingredients
0.5x
1x
2x
3x
▢
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 nuts
1 clove garlic
Add basil, cheese and salt, then pulse all combined and well chopped.
1 large handful of fresh basil leaves
1/4 cup finely-grated Parmesan Reggiano cheese
1/2 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
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NUTRITION
Serving:
1
g
|
Calories:
218
kcal
|
Carbohydrates:
1
g
|
Protein:
3
g
|
Fat:
23
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
15
g
|
Cholesterol:
4
mg
|
Sodium:
391
mg
|
Potassium:
39
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
56
IU
|
Vitamin C:
1
mg
|
Calcium:
77
mg
|
Iron:
1
mg
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