0 from 9 votes
Homemade Pesto Recipe
Whether you're dipping this into some french bread, or lathering it on top of some pasta, you will absolutely love how easy and flavor packed this homemade pesto recipe is.
Prep Time
10 mins
Total Time
10 mins
Servings: 8 servings
Calories: 205 kcal
Course:
Side Dish , Appetizer
Cuisine:
Italian , American
Ingredients
- 2 cups fresh basil leaves measured packed
- 2-3 cloves garlic cut into quarters
- 1/2 cup pine nuts, toasted
- 1/2 cup grated Parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil high quality olive oil is highly recommended
Instructions
- Place all ingredients in a blender or mini food processor. Blend until combined and resembles a paste. The pesto may be thinned with a bit of extra olive oil until desired consistency is reached.
Cup of Yum
Notes
- Store the Pesto sauce in an airtight container in the refrigerator for about a week. It may turn dark green. However, this usually doesn’t affect the taste.
- Freeze pesto in an airtight container for six months or more. Thaw in the refrigerator.
Nutrition Information
Calories
205kcal
(10%)
Carbohydrates
2g
(1%)
Protein
3g
(6%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Cholesterol
5mg
(2%)
Sodium
401mg
(17%)
Potassium
84mg
(2%)
Fiber
0.5g
(2%)
Sugar
0.3g
(1%)
Vitamin A
374IU
(7%)
Vitamin C
1mg
(1%)
Calcium
69mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 205
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 5mg | 2% |
| Sodium | 401mg | 17% |
| Potassium | 84mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 0.3g | 1% |
| Vitamin A | 374IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.