Simple Basil Pesto Recipe

Name: Simple Basil Pesto Recipe
Prep time: 15 min
Yield: 16 servings
Ingredients: 2 packed cups fresh basil leaves; 3 garlic cloves; Juice of ½ lemon; ½ cup grated Parmesan cheese; 2 tablespoons toasted pine nuts; 2 tablespoons grated pecorino romano cheese; ¾ cup olive oil; coarse salt and pepper to taste

User Reviews

5.0

72 reviews

Excellent

Prep Time
15 mins
Servings
16 servings
Calories
115 kcal
Course
Side Dish, Condiments
Cuisine
Italian

Simple Basil Pesto Recipe

Frida Davis

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This delicious classic Italian basil pesto recipe is the perfect sauce to add to any pasta, sandwich, or main entree.

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Ingredients

Servings

2 packed cups fresh basil leaves
3 garlic cloves
Juice of ½ lemon
½ cup grated Parmesan cheese
2 tablespoons toasted pine nuts
2 tablespoons grated pecorino romano cheese
¾ cup olive oil
coarse salt and pepper to taste

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Instructions

Add the pine nuts to a small sauté pan over low heat and cook for 4-5 minutes or until lightly browned. Frequently stir with a spoon so they do not burn. Set aside.
Add the basil, garlic, lemon juice, parmesan cheese and pine nuts to a food processor and pulse oh high speed 12-15 times or until finely chopped.
Add in the pecorino roman cheese and salt and pepper and pulse on high speed while drizzling in the olive oil until it becomes emulsified.
Store until ready to use.

Notes

Make-Ahead: For Freshness, you can make this up to 5 days ahead.
How to Store: This will keep you covered in the refrigerator for up to 10 days. It freezes extremely well for up to 3 months. When freezing, I suggest separating the sauce into silicone trays so you can pull out as little or as much as you’d like.
You do not have to toast the pine nuts, but it greatly enhances the flavor of the pesto by doing so.
This recipe is amazing during the summer months, especially if you happen to have fresh basil growing in your garden. It’s a great way to use it all up.
The lemon juice adds a little bit of clean acid flavor and helps preserve the bright green color of the basil in the pesto.
Be careful not to heat the pesto too much, as this will cause the sauce to separate and become oily.
The sauce should be creamy and emulsified. It should not be runny.
If, for some reason, you are allergic to nuts or don’t like the taste of pine nuts, you can simply remove them from this recipe. By taking them out of the pesto, the recipe's name changes to Pistou.

Nutrition Information

Show Details

Calories 115kcal (6%) Carbohydrates 1g (0%) Protein 2g (4%) Fat 12g (18%) Saturated Fat 2g (10%) Cholesterol 3mg (1%) Sodium 56mg (2%) Potassium 22mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 185IU (4%) Vitamin C 1mg (1%) Calcium 48mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 115 kcal

% Daily Value*

Calories	115kcal	6%
Carbohydrates	1g	0%
Protein	2g	4%
Fat	12g	18%
Saturated Fat	2g	10%
Cholesterol	3mg	1%
Sodium	56mg	2%
Potassium	22mg	0%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	185IU	4%
Vitamin C	1mg	1%
Calcium	48mg	5%
Iron	1mg	6%