0 from 27 votes
Classic Homemade Basil Pesto with Vegetable Oil
Fresh, aromatic basil pesto made with budget-friendly vegetable oil instead of olive oil, ready in just 10 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 407 kcal
Course:
Appetizer
Cuisine:
Italian
Ingredients
- 1 cup fresh basil tightly packed
- 3 teaspoons garlic
- 1/2 cup pine nuts
- 1/2 cup grated parmesan cheese
- 1/2 cup vegetable oil (you can use traditional extra virgin olive oil)
- 1 teaspoon kosher salt
Instructions
- Wash basil leaves and pat dry. In a food processor with a steel blade add garlic, pine nuts, salt, and pulse several times to chop ingredients into a fine paste, add basil leaves and salt. With the food processor running constantly drizzle in olive oil, and Parmesan cheese, and combine well.
Cup of Yum
Notes
- For the brightest green color, blanch basil leaves in boiling water for 5-10 seconds, then immediately plunge into ice water before using. This helps preserve the vibrant color but may slightly reduce the aromatic qualities. If making pesto for guests, I recommend using unblanched leaves for maximum flavor.
Nutrition Information
Calories
407kcal
(20%)
Carbohydrates
3g
(1%)
Protein
7g
(14%)
Fat
42g
(65%)
Saturated Fat
25g
(125%)
Cholesterol
11mg
(4%)
Sodium
773mg
(32%)
Potassium
143mg
(4%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Vitamin A
425IU
(9%)
Vitamin C
1.8mg
(2%)
Calcium
156mg
(16%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 407
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 3g | 1% |
| Protein | 7g | 14% |
| Fat | 42g | 65% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 11mg | 4% |
| Sodium | 773mg | 32% |
| Potassium | 143mg | 3% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 425IU | 9% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 156mg | 16% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.