Basil Pesto
You can use this pesto to mix into pasta, rice, quinoa or even to coat on chicken or fish before or after cooking to add a tons of flavor and moisture.
Servings: 8
Calories: 124kcal
Equipment
- Food Processor
Ingredients
- 2 cups fresh basil leaves, thick stems removed
- 1/4 cup grated parmesan cheese
- 1/4 cup pine nuts
- 1 garlic clove
- 1/2 teaspoon kosher salt
- 1/3 cup olive oil
- 2 tablespoons lemon juice (about 1/2 lemon)
Instructions
- Place all ingredients in a food processor or blender.
- Puree until smooth. Adjust seasonings as needed.
Video
Notes
Fresh Basil: Use fresh basil leaves with thick stems removed for the best flavor. Avoid using wilted or dried basil.
Toasting Nuts: For extra flavor, lightly toast the pine nuts before adding them to the pesto.
Consistent Texture: If your pesto is too thick, add a bit more olive oil. If it’s too thin, add more basil or Parmesan.
Nut-free Option: For a nut-free pesto, try Hemp Seed Pesto or Pumpkin Seed Pesto.
Nutrition
Calories: 124kcal | Carbohydrates: 1g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 201mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 345IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 0.5mg