How to Make THE BEST Pesto Recipe
User Reviews
4.8
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Prep Time
5 mins
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Total Time
5 mins
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Servings
16
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Calories
102 kcal
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Course
Condiments
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Cuisine
Italian
How to Make THE BEST Pesto Recipe
Description
The BEST Pesto Recipe incorporates toasted pine nuts ground with garlic and freshly grated Parmesan in a food processor. Fresh basil leaves are added and pulsed until chopped. As the processor runs, olive oil is slowly drizzled in to emulsify the mixture into a creamy sauce. Lemon juice adds a mild acidity and freshness, while kosher salt and freshly ground black pepper adjust the seasoning to taste. The texture is smooth yet slightly textured from nuts and cheese, vibrant green from basil.
Pesto is versatile for tossing with pasta, as a spread on sandwiches, a drizzle over roasted vegetables, or a dip. The bright basil flavor combined with creamy cheese and rich nuts provides a balanced and fresh sauce that complements many dishes.
Fresh pesto is best enjoyed immediately. To store, cover the surface with olive oil in a sealed jar to prevent oxidation which causes darkening. Refrigerate and stir in the oil before use.
Ingredients
- ½ cup pine nuts , toasted
- ½ cup Parmesan Cheese fresh grated, plus more for garnish
- 1 garlic roughly chopped, clove
- 2 cups basil washed and stemmed and finely packed, fresh leaves
- ½ cup extra-virgin olive oil
- ½ lemon , juiced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
Instructions
- Add roughly chopped garlic, toasted pine nuts, and finely grated parmesan cheese to the bowl of a food processor and process until smooth. Add the fresh basil leaves and pulse until chopped.
- While the processor is running, drizzle the olive oil through the shoot until the mixture is emulsified and smooth. Add the lemon juice, salt, and pepper, and whiz again.
- Taste for seasoning and adjust to your liking.
Notes
- Consume pesto soon after making for freshest flavor and vibrant color.
- When storing, pour a layer of olive oil on top to create a seal that prevents darkening.
- Stir the olive oil into the pesto before serving if stored.
- Keep pesto refrigerated and use within one week for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 102kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 2mg | 1% |
| Sodium | 123mg | 5% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 44mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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