Basic Basil Pesto Recipe
This easy fast basil pesto recipe is ready in 5 minutes!
Servings 4 Makes aproximately 1 cup basil pesto
- 2 cups fresh Basil leaves
- 2 cloves Garlic
- 1/4 cup Pine Nuts
- 1/2 teaspoon Kosher Salt
- 1/2 cup grated Parmesan or Pecorino Cheese
- 1/2 cup Olive Oil
Add the basil, garlic, pine nuts, cheese and salt to a food processor bowl (or a blender) and pulse into a coarse meal.
While the food processor is running, pour in the olive oil allowing the pesto to become smooth.
Use immediately or store in an airtight container for 4-5 days in the refridgerator.
To Freeze the pesto: seal in an airtight container or Foodsaver bag and freeze for up to 6 months.
Calories: 349kcal | Carbohydrates: 2g | Protein: 6g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 8mg | Sodium: 492mg | Potassium: 97mg | Fiber: 0g | Sugar: 0g | Vitamin A: 730IU | Vitamin C: 2.6mg | Calcium: 172mg | Iron: 1.1mg