Classic Basil Pesto
Elevate your meals with this vibrant and flavorful *Classic Basil Pesto* recipe! Bursting with the freshness of fragrant basil leaves, the nutty richness of toasted pine nuts, and the savory depth of Parmesan cheese, this homemade pesto is a true culinary gem. With just 10 minutes of prep time and no cooking required, it's quick, easy, and perfect for busy weeknights or adding a gourmet touch to your favorite dishes. A drizzle of extra virgin olive oil brings a velvety finish, while a splash of lemon juice adds a bright, zesty kick. Whether you're tossing it with pasta, spreading it on sandwiches, or using it as a dipping sauce, this versatile pesto will quickly become a kitchen staple. Plus, it’s made with wholesome ingredients, making it a fresh alternative to store-bought varieties!
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Recipe Information
Ingredients
- 2 cups Fresh basil leaves
- 0.5 cup Parmesan cheese
- 0.333 cup Pine nuts
- 2 large Garlic cloves
- 0.5 cup Extra virgin olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Begin by preparing all your ingredients. Rinse the basil leaves under cold water and pat them dry with a clean kitchen towel or paper towels to remove excess moisture.
In a dry skillet, toast the pine nuts over medium heat. Stir frequently until they are golden brown and fragrant, about 3-5 minutes. Be careful not to burn them. Allow them to cool slightly.
In a food processor, combine the toasted pine nuts and peeled garlic cloves. Pulse a few times until they are finely chopped.
Add the basil leaves to the mixture and pulse again until the basil is finely chopped.
Add the grated Parmesan cheese, salt, and pepper to the processor and pulse briefly to incorporate the ingredients.
With the food processor running on low speed, slowly drizzle in the olive oil until the mixture is smooth and well blended. You may have to stop and scrape down the sides of the bowl to ensure an even texture.
Add the lemon juice and pulse a few more times to blend it into the pesto.
Taste the pesto and adjust the seasoning with more salt, pepper, or lemon juice as needed.
Transfer the pesto to an airtight container or jar. If not using immediately, cover the top with a thin layer of olive oil to prevent oxidation and store in the refrigerator for up to a week.
Nutrition Facts
Calories |
251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1301 mg | 57% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 0.0 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 626 mg | 48% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 448 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
