Basil Pesto
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
8 servings (2 tbsp each)
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Calories
166 kcal
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Cuisine
Italian
Basil Pesto
Description
This basil pesto recipe incorporates packed fresh basil and parsley leaves, freshly grated Parmesan cheese, pine nuts, and garlic cloves processed together to a coarse texture. Slowly drizzling in olive oil while blending smooths the mixture into a cohesive sauce. The fresh herbs provide a bright, grassy flavor, while the toasted pine nuts add a subtle depth and crunch. Parmesan cheese lends a salty and nutty undertone, and garlic introduces mild pungency.
The sauce is seasoned with freshly ground salt and black pepper to taste. The use of fresh parsley helps maintain a vivid green color throughout, preventing darkening that can occur with bruised basil alone. Optional toasting of pine nuts enhances their fragrance. Roasting garlic can mellow its sharpness if desired.
Basil pesto works well tossed with cooked pasta, dolloped on sandwiches, or as a flavorful addition to grilled meats and vegetables. Making it fresh preserves vibrant color and lively herbal flavors.
Store pesto covered in the refrigerator for up to four days. A thin layer of olive oil on top can slow oxidation and color change. This recipe yields about one cup of pesto, sufficient for about eight servings of pasta.
Ingredients
- 2 cups basil packed, fresh leaves
- 1 cup parsley packed (see note 1, fresh
- 1/4 cup Parmesan Cheese freshly grated
- 1/4 cup pine nuts (see note 2)
- 3 cloves garlic (see note 3)
- 1/2 cup olive oil
- salt freshly ground
- black pepper freshly ground
Instructions
- In a food processor or blender, add basil, parsley, Parmesan cheese, pine nuts, and garlic. Pulse until coarsely chopped, about 10 pulses.
- With the motor running, slowly drizzle in the olive oil and process until smooth. Season to taste with salt and pepper.
Notes
- Adding fresh parsley helps keep pesto bright green by preventing basil from darkening.
- To enhance pine nut flavor, lightly toast them in a skillet over medium heat until fragrant, stirring occasionally for 2 to 5 minutes.
- Roasting whole unpeeled garlic cloves in a dry skillet over medium-low heat until softened and browned (about 20 to 25 minutes) can mellow raw garlic’s sharpness.
- This recipe yields about 1 cup of pesto, enough for roughly 1 pound of pasta or 8 servings (2 tablespoons each).
- Store covered pesto in the refrigerator for up to 4 days; add a thin layer of olive oil on top to minimize oxidation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (2 tbsp each)
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 2 tbsp | |
| Calories | 166kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 2mg | 1% |
| Sodium | 55mg | 2% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 974IU | 19% |
| Vitamin C | 11mg | 12% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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