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Basil Pesto
How to make fresh basil leaf pesto. Play around with the ingredient amounts to perfect your pesto to your liking!
Prep Time
10 mins
Servings:
1
cup
Calories:
1097 kcal
Course:
Condiments
Cuisine:
Italian
Ingredients
- 1 1/2 cups basil firmly packed, no stems, fresh leaves
- 1/4 cup flat-leaf parsley fresh
- 1/2 cup Parmesan Cheese Romano can also be used, grated
- 1/4 cup pine nuts or walnuts
- 2 cloves garlic fresh
- 1/3 cup olive oil
- salt to taste if needed
Instructions
- Place the basil, parsley, cheese, pine nuts, and garlic into a food processor or blender. Cover and process until a paste forms.
- With the machine on low, gradually add the olive oil until soft paste forms. Season with salt and pepper if desired.
- Refrigerate in a lidded container for up to 4 days.
Cup of Yum
Notes
- This is a smaller batch pesto as it only lasts 4 days in the fridge.
- For pasta, use about 1/2 cup pesto tossed with 6 ounces pasta
Nutrition Information
Calories
1097kcal
(55%)
Carbohydrates
15g
(5%)
Protein
21g
(42%)
Fat
109g
(168%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
20g
(118%)
Monounsaturated Fat
62g
(310%)
Cholesterol
44mg
(15%)
Sodium
888mg
(37%)
Potassium
508mg
(11%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
3605IU
(72%)
Vitamin C
29mg
(32%)
Calcium
543mg
(54%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 1 cup
Amount Per Serving
Calories 1097
% Daily Value*
| Calories | 1097kcal | 55% |
| Carbohydrates | 15g | 5% |
| Protein | 21g | 42% |
| Fat | 109g | 168% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 20g | 118% |
| Monounsaturated Fat | 62g | 310% |
| Cholesterol | 44mg | 15% |
| Sodium | 888mg | 37% |
| Potassium | 508mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3605IU | 72% |
| Vitamin C | 29mg | 32% |
| Calcium | 543mg | 54% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.