Classic Pesto Recipe
Anytime I have lots of basil on hand that's on its last leg, I whip up this quick and easy classic pesto that's just packed with flavor. It's amazing as pasta sauce, sandwich spread, veggie dip, or even with eggs!
5 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 153 |
| Fat: | 15 g |
| Carbohydrates: | 2 g |
| Protein: | 2 g |
| Cholesterol: | 4 g |
| Sodium: | 162 mg |
| Fiber: | 1 g |
| Sugars: | 0 g |
| Calculated per serving. | |
Serves: 8
Ingredients
- 2 cup2 cup2 cup fresh Basil, packed
- 0.5 cup0.5 cup0.5 cup Parmesan Cheese, freshly grated - Pecorino also works
- .5 cup.5 cup.5 cup Organic Walnuts, or pine nuts
- 2 clove2 clove2 clove Garlic
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt, or more to taste
- 0.125 tsp0.125 tsp0.125 tsp Black Pepper
- 0.333 cup0.333 cup0.333 cup Extra Virgin Olive Oil, or more if you prefer
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a food processor, add basil, parmesan, walnuts, garlic, salt, and pepper. Pulse until chopped and combined.
- With the food processor running, slowly drizzle in olive oil until emulsified and combined to your liking. You can add more olive oil for a smoother texture.
- Enjoy!
Notes
Pesto will last up to 5 days in the refrigerator.
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