Simple Basil Pesto Recipe
User Reviews
5
-
Prep Time
15 mins
-
Servings
16 servings
-
Calories
115 kcal
-
Course
Side Dish, Condiments
-
Cuisine
Italian
Simple Basil Pesto Recipe
Description
This basil pesto recipe starts by toasting pine nuts lightly to enhance their flavor, then combining them in a food processor with fresh basil leaves, garlic, lemon juice, and grated cheeses. The mixture is pulsed until finely chopped, then olive oil is drizzled in to emulsify the sauce into a creamy consistency. Salt and pepper are added to taste.
The lemon juice imparts acidity that freshens the pesto and helps maintain its vibrant green color. Toasting the nuts provides a nuttier, roasted flavor that balances basil’s herbaceousness and the saltiness of the cheeses. The resulting sauce has a smooth yet slightly textured consistency suitable for various culinary uses.
Pesto is especially rewarding during summer when fresh basil is abundant. It can enhance plain pasta, be spread on toasted bread, or serve as a flavorful addition to roasted vegetables or grilled meats. The sauce should be kept cool and not overheated to avoid separation.
This pesto can be prepared several days in advance, stored in the refrigerator for up to 10 days, or frozen for up to 3 months in portioned containers. Skipping pine nuts produces a nut-free variation known as Pistou.
Ingredients
- 2 packed cups basil fresh leaves
- 3 garlic cloves
- lemon juice of ½ lemon
- ½ cup Parmesan Cheese grated
- 2 tablespoons pine nuts toasted
- 2 tablespoons Pecorino Romano cheese grated
- ¾ cup olive oil
- salt coarse, to taste
- black pepper coarse, to taste
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
- Toast pine nuts to deepen flavor but it is optional.
- Prepare pesto up to 5 days ahead for best freshness; refrigerate up to 10 days or freeze up to 3 months in portions.
- Lemon juice adds a fresh acid note and preserves bright green color.
- Do not heat pesto excessively to avoid separation; keep it creamy and emulsified.
- Omit pine nuts for a nut-free version called Pistou.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
