Basil Pesto Recipe
Servings: 4
Calories: 172kcal
Pesto Sauce made with pine nuts, fresh basil and parsley is perfect as a pasta sauce, marinade, sandwich spread or even dipping sauce. Pesto Sauce also freezes well and can be canned.
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Equipment
Ingredients
- 1/4 cup pine nuts
- 3 tablespoons Parmesan Reggiano cheese grated
- 4 cloves garlic
- 2 cups fresh basil leaves packed
- 1/4 cup flat parsley packed
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place the 1/4 cup pine nuts in a large food processor. Pulse until a paste forms.
- Add the 3 tablespoons Parmesan Reggiano cheese, 4 cloves garlic, 2 cups fresh basil leaves, 1/4 cup flat parsley, 3 tablespoons extra virgin olive oil, f1/4 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper . Pulse until a grainy pesto is formed.
- Toss with pasta, make pesto bread, use a marinade for chicken or fish, or use as a salad dressing. This can be refrigerated for up to a week.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Nutrition
Calories: 172kcal | Carbohydrates: 2g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 63mg | Potassium: 118mg | Vitamin A: 980IU | Vitamin C: 8.1mg | Calcium: 76mg | Iron: 1.2mg
