Fresh Basil Pesto with Variations
Elevate your meals with this vibrant and versatile Fresh Basil Pesto with Variations! Bursting with the aromatic essence of fresh basil, rich Parmesan cheese, and the nutty crunch of toasted pine nuts, this classic Italian sauce is a breeze to make in just 10 minutes. Finished with a drizzle of extra virgin olive oil and a zing of lemon juice, this pesto is as flavorful as it is adaptable. Customizable twists like substituting pine nuts with walnuts or almonds, blending in spinach or kale for a nutrient-packed boost, or adding sun-dried tomatoes for a tangy kick make this recipe truly your own. Perfect for tossing with pasta, spreading on sandwiches, or drizzling over roasted veggies, this homemade pesto is the ultimate kitchen staple.
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Recipe Information
Ingredients
- 2 cups, packed Fresh basil leaves
- 2 whole Garlic cloves
- 0.25 cup Pine nuts
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Extra virgin olive oil
- 0.5 teaspoon Salt
- 2 teaspoons Lemon juice
- 0.25 teaspoon Black pepper (optional)
- 0.25 cup Walnuts or almonds (optional, for variations)
- 0.25 cup Sun-dried tomatoes (optional, for variations)
- 1 cup, packed Spinach or kale (optional, for variations)
Instructions
Wash and thoroughly dry the fresh basil leaves.
Peel the garlic cloves and lightly toast the pine nuts in a dry pan over medium heat for 2-3 minutes, until fragrant. Let cool.
In a food processor or blender, combine the basil leaves, garlic, pine nuts, Parmesan cheese, lemon juice, and salt.
Pulse the mixture a few times until coarsely blended.
While the food processor is running, slowly drizzle in the olive oil until the mixture reaches your desired consistency. If the pesto is too thick, add more olive oil, 1 tablespoon at a time.
Scrape down the sides of the bowl as needed to ensure even blending.
Taste the pesto and adjust seasoning with additional salt or black pepper, if desired.
For variations, substitute the pine nuts with walnuts or almonds, add a handful of sun-dried tomatoes for a tangy twist, or blend in spinach or kale for added nutrients and a heartier texture.
Use immediately or transfer to an airtight container, covering the surface with a thin layer of olive oil to prevent oxidation. Refrigerate for up to one week or freeze for longer storage.
Nutrition Facts
Calories |
1712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3010 mg | 131% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 22.4 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 638 mg | 49% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1684 mg | 36% | |
*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.
