How To Make And Freeze Basil Pesto
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Unrated
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Prep Time
5 mins
-
Total Time
5 mins
-
Servings
24
-
Calories
119 kcal
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Course
Condiments
-
Cuisine
Italian
How To Make And Freeze Basil Pesto
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Lemon juice and zest adds brightness and freshness to this traditional basil pesto recipe. Perfect for freezing and using later in pastas, soups, marinades and more.
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Ingredients
- 4 cups fresh basil
- 1 cup grated parmesan
- ½ cup pine nuts (toasted)
- 3 cloves garlic
- 1 lemon (juice and zest of)
- 1 cup extra virgin olive oil
- salt and pepper to taste
Instructions
- To toast pine nuts, place on a baking sheet in an even layer and bake at 350 for 6-7 minutes until browned.
- In a large food processor, pulse together basil, parmesan, pine nuts, garlic, lemon juice and zest.
- Slowly drizzle in the olive oil and puree until smooth. Season with salt and pepper to taste.
Equipments used:
Notes
- Pesto will freeze well for up to 6 months. I like to freeze it in smaller cubes for quick defrosting or tossing in to a pot of soup or pasta.
Nutrition Information
Show Details
Serving
2tablespoons
Calories
119kcal
(6%)
Carbohydrates
1g
(0%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Cholesterol
4mg
(1%)
Sodium
64mg
(3%)
Potassium
42mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
245IU
(5%)
Vitamin C
3.2mg
(4%)
Calcium
56mg
(6%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 119kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 64mg | 3% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 56mg | 6% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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