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Basil Pesto

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Ingredients

Adjust Servings:
2 cups Basil Leaves
2 tb. Peeled Almonds or Pine Nuts
2 Clove of Garlic
.33 cup Olive Oil
.33 cup Grated Parmesan Cheese
.5 tsp Salt
.25 tsp Black Pepper

Nutritional Info

124
Calories
11.9g
Fat
2.5g
Sat. Fat
3.5g
Protein
1.3g
Carbs
.1g
Sugar
255.8mg
Sodium
.5g
Fiber
2 tb.
Serving Size

Basil Pesto

Features:
  • Gluten Free
  • Nuts
  • Vegetarian
Cuisine:

A simple pesto recipe made with fresh aromatic basil, perfect to keep on hand for quick & easy vinaigrettes, pasta sauces, or with bread & crackers.

  • Serves 6
  • Easy

Ingredients

Directions

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Pesto has such a distinct and aromatic flavor, it makes the perfect sauce for a quick pasta dish, vinaigrette for salads, and so much more! This pesto recipe is made with a ton of fresh basil, almonds or pine nuts, freshly grated Parmesan cheese, garlic, olive oil and seasoned with salt and pepper.

I was buying produce a few days ago when I saw a big beautiful bunch of basil that I had to have. Homemade pesto is so easy to make and such a versatile sauce. I usually make it with pine nuts, but when I went to make it, I had less than a tablespoon of pine nuts left so, I swapped the pine nuts for sliced almonds. The difference in taste is so minuscule, you won’t even notice. Walnuts are another great alternative. Using a food processor, you just blend all the ingredients together and ta-da fresh pesto.

This pesto is delicious tossed with some pasta, and grilled chicken or in my summer tortellini salad. Spread some fresh pesto on toasted bread and you have yourself a wonderful easy appetizer!

Basil Pesto

Basil Pesto

Course: Other
Cuisine: Italian
Prep Time: 10 minutes
Servings: 6
Calories: 124 kcal

A simple pesto recipe made with fresh aromatic basil, perfect to keep on hand for quick & easy vinaigrettes, pasta sauces, or with bread & crackers.

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Ingredients

  • 2 cups Basil Leaves
  • 2 tb. Peeled Almonds or Pine Nuts
  • 2 cloves Garlic
  • .33 cup Olive Oil
  • .33 cup Grated Parmesan Cheese
  • .5 tsp. Salt
  • .25 tsp. Black Pepper

Instructions

  1. Begin by separating the basil leaves from the stems. Give them a wash and set aside to dry. 

  2. Grate 1/3 cup of fresh parmesan cheese.

  3. In a food processor, combine basil leaves, almonds or pine nuts, whole cloves of garlic, grated cheese, salt and pepper. Pulse a few times and add the olive oil slowly. Keep the machine running until you have added all of the olive oil.  

  4. Keep pesto freshly stored in the fridge by pouring a tablespoon of olive on top of the pesto in a jar. Every time you use some, pour new olive oil on top before you put back in the fridge to keep the pesto green and vibrant. 

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Steps

1
Done

Begin by separating the basil leaves from the stems. Give them a wash and set aside to dry.

2
Done

Grate 1/3 cup of fresh parmesan cheese.

3
Done

In a food processor, combine basil leaves, almonds or pine nuts, whole cloves of garlic, grated cheese, salt and pepper. Pulse a few times and add the olive oil slowly. Keep the machine running until you have added all of the olive oil.

4
Done

Keep pesto freshly stored in the fridge by pouring a tablespoon of olive on top of the pesto in a jar.

Every time you use some, pour new olive oil on top before you put back in the fridge to keep the pesto green and vibrant.

Iman

Hi! My name is Iman. I am a Lebanese-American foodie currently residing in Philadelphia, PA. I’m here to share my recipes that I have picked up from my mother, aunts, grandmothers, and such! Being born and raised in America, of course a lot of my recipes are American as well.

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