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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.
Prep Time
10 mins
Total Time
10 mins
Servings: 8
Calories: 124 kcal
Course:
Main Course , Condiments
Cuisine:
Italian
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.
Cup of Yum
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 Information
Calories
124kcal
(6%)
Carbohydrates
1g
(0%)
Protein
2g
(4%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
3mg
(1%)
Sodium
201mg
(8%)
Potassium
54mg
(2%)
Fiber
0.3g
(1%)
Sugar
0.3g
(1%)
Vitamin A
345IU
(7%)
Vitamin C
3mg
(3%)
Calcium
40mg
(4%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 124
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 3mg | 1% |
| Sodium | 201mg | 8% |
| Potassium | 54mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 0.3g | 1% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 40mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.