Pesto
- Level: Easy
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 721
- Total Fat
- 72
- Saturated Fat
- 14
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 16
- Cholesterol
- 25
- Sodium
- 514
- Total: 10 min
- Active: 10 min
Ingredients
1 bunch fresh basil (about 3 cups of leaves)
1/2 cup grated Parmesan
3 tablespoons toasted pine nuts
1 clove garlic
1/2 cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Directions
Special equipment:
food processor and airtight container- Add the basil, Parmesan, pine nuts and garlic to a food processor. Pulse a few times to break up the garlic and nuts. Add 1/4 cup of the olive oil and pulse a few more times. Scrape down the sides as needed. With the motor running, stream in the remaining 1/4 cup olive oil and the lemon juice until a thick paste forms. Add salt and pepper to taste and pulse a few more times to combine.
- Remove and store in an airtight container for up to 2 days (with a thin layer of olive oil over the top so that it does not turn brown).