Ingredients
Scale
- 2 cups packed basil leaves
- 1 to 2 clove garlic, chopped
- 1/3 cup pine nuts
- juice of 1/2 lemon
- 1/2 cup extra virgin olive oil
- 1/2 cup finely grated Parmesan cheese
- kosher salt
- black pepper
Instructions
- Prepare a small saucepan with water and bring it to a boil. Have a bowl of ice water ready.
- Blanch the basil leaves in the boiling water for 5 to 10 seconds until wilted, then transfer to the ice water to stop the cooking process.
- Dry the basil thoroughly with paper towels. Place the dried basil in a food processor with the chopped garlic, pine nuts, and lemon juice.
- Pulse the mixture until chopped, then slowly drizzle in the olive oil while blending on low speed. Avoid overblending for a chunky texture.
- Transfer the mixture to a bowl, stir in the grated Parmesan, and season with salt and pepper to taste. Add more olive oil if needed for desired consistency.
- Serve immediately or store for later use.
Notes
Store the pesto in an airtight container in the refrigerator for up to a week.
For a deeper flavor, try toasting the pine nuts before adding them to the processor.
Pesto can be frozen in small portions for later use.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 250mg
- Fat: 45g
- Saturated Fat: 6g
- Unsaturated Fat: 39g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.