15-Minute Garlic Basil Pesto
Homemade Garlic Basil Pesto is versatile and delicious on pizza, pasta, eggs, salad, and more. Blend it into hummus or bake it into bread!
Servings: 4
Calories: 413kcal
Ingredients
- 4 oz. fresh basil Stems removed
- 4 cloves garlic Rough chopped
- ½ cup toasted pine nuts
- ½ cup olive oil
- ½ cup parmesan grated
- ¼ tsp pepper to taste
- salt to taste
Instructions
- Trim the stems off the basil.4 oz. fresh basil
- Quarter or roughly chop the garlic (if you put it in the food processor whole they will not break down)4 cloves garlic
- Toast pine nuts.1/2 cup toasted pine nuts
- Put the basil, garlic, and pine nuts and 1/4 tsp pepper in the food processor.
- With the food processor on, slowly add the olive oil.1/2 cup olive oil
- Finely grate the parmesan into a medium sized bowl. The parmesan is salty so we don't add salt until the end.1/2 cup parmesan
- Add the contents of the food processor to the parmesan.
- Season with salt and pepper to taste.1/4 tsp pepper, salt
Video
Notes
You can toast the pine nuts on the stove in a fry pan or in the oven on a baking sheet. See blog post for detailed instructions.
Pesto is perfectly good to freeze. If you’ve made a lot of pesto, it’s a good idea to freeze it in small portions so that you can remove and defrost small amounts as and when needed. The easiest way to do this is to use an ice cube tray. Pack each tray with some of the pesto mixture, and freeze so that you have little pesto cubes. Then. remove the frozen cubes and store in an airtight container/bag in your freezer, and defrost as needed.
Nutrition
Calories: 413kcal | Carbohydrates: 4g | Protein: 8g | Fat: 42g | Saturated Fat: 7g | Cholesterol: 9mg | Sodium: 203mg | Potassium: 208mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1593IU | Vitamin C: 6mg | Calcium: 206mg | Iron: 2mg
