0 from 0 votes
How To Make And Freeze Basil Pesto
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.
Prep Time
5 mins
Total Time
5 mins
Servings: 24
Calories: 119 kcal
Course:
Condiments
Cuisine:
Italian
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.
Cup of Yum
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
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
% 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.