Basil Pesto

What do you do with a sink full of fresh Basil leaves? You make Basil Pesto!

Yield: 2-41x2x3x4x5x

Print

With ImageWithout Image

Basil Pesto

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

IngredientsUSMetric

• 2 cups Basil leaves, freshly picked with stem removed and packed tightly
• 1/2 cup freshly grated Parmesan or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts
• 3-4 garlic cloves - or more if you like garlic
• 1/4 tsp salt

Instructions

1. Combine the Basil, garlic cloves and olive oil in a food processor and pulse until the Basil and garlic are chopped up well.
2. Add the Parmesan or Romano cheese, salt and pine nuts and pulse again until all ingredients are blended well.
3. Add additional salt to taste, and add additional oil to achieve the perfect consistency - not too runny and not too dry.

Notes

This Basil Pesto will freeze well. I use small 8 oz plastic containers.

Recommended Products:

Plastic Deli Food Storage Containers with Lids

Nutrition Facts

Calories

738.88

Fat

76.31

Sat. Fat

12.86

Carbs

6.24

Fiber

1.34

Net carbs

4.91

Sugar

1.13

Protein

12.13

Sodium

594.07

Cholesterol

26

Nutritional information is automatically extracted using "Natural Language Processing". While the software does its best, some of the nutritional information may not be 100% accurate.