Basil Pesto Recipe
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
8
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Calories
196 kcal
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Course
Condiments
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Cuisine
Italian
Basil Pesto Recipe
Description
The Basil Pesto Recipe uses fresh basil leaves combined with toasted pine nuts for a nutty texture and flavor. Garlic cloves add pungency, while Parmigiano-Reggiano cheese imparts a salty, umami depth. Salt balances the flavors, and olive oil emulsifies the ingredients into a smooth, oily sauce. Toasting the pine nuts lightly before blending enhances their aroma without overpowering the basil’s freshness.
The method involves pulsing basil, garlic, cheese, and pine nuts in a food processor, then gradually adding olive oil to create a cohesive sauce. The final pesto has a coarse yet spreadable texture, with vibrant green from the basil and warm tones from the nuts and cheese.
Pesto is commonly used as a topping for pasta, a spread for bread and sandwiches, or stirred into soups and pizzas. It should be stored in an airtight container topped with olive oil to prevent oxidation and color change. It keeps refrigerated for up to two weeks and can be frozen in portions for longer storage, maintaining its herbal flavor.
Ingredients
- 1/2 cup pine nuts
- 2 cups basil packed, fresh
- 3 cloves garlic
- 1/3 cup Parmigiano-Reggiano cheese or pecornio, freshly grated
- 1/2 tsp kosher salt
- 1/2 cup olive oil
Instructions
- Place a pan over medium heat. Toast the pine nuts until partially golden, about 3 minutes. Stir frequently to avoid burning. Turn the heat off and set the pine nuts aside.
- Place the basil leaves in the bowl of a food processor with the garlic, toasted pine nuts, Parmigiano-Reggiano and salt. Blend until the basil and pine nuts are finely chopped.
- While the food processor is running, drizzle the olive oil into the food processor in a thin stream. Once you've used all the olive oil, stop the food processor and scrape down the sides. Blend again for a few seconds if needed.
- Store in an airtight jar or container and top with more olive oil to prevent oxidization and color change.
Notes
- Store pesto in an airtight container in the refrigerator for up to 2 weeks, keeping a layer of olive oil on top to prevent discoloration.
- To freeze, portion pesto into an ice cube tray, freeze, then store cubes in a freezer bag for up to 6 months.
- Use pesto to enhance sandwiches, soups, pastas, or pizzas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Serving | 2tbsp | |
| Calories | 196kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 3mg | 1% |
| Sodium | 213mg | 9% |
| Potassium | 77mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 0.4g | 1% |
| Vitamin A | 352IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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