👩🍳 Instructions
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1
In the bowl of a food processor, combine the fresh basil leaves, garlic cloves, pine nuts, salt, and black pepper. Pulse several times until the mixture forms a coarse paste.
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2
With the food processor running on low speed, slowly drizzle in the extra virgin olive oil through the feed tube until the mixture is well combined and reaches your desired consistency. Scrape down the sides of the bowl as needed.
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3
Add the grated Parmesan cheese to the food processor. Pulse a few more times until the cheese is just incorporated. Do not over-process after adding the cheese.
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4
Taste the pesto and adjust salt, pepper, or add a tiny squeeze of lemon juice if desired for brightness.
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5
Transfer the basil pesto sauce to an airtight container. To prevent browning, pour a thin layer of olive oil over the top before sealing.
💡 Notes
For a different flavor profile, substitute walnuts or almonds for pine nuts. Store leftover pesto in the refrigerator for up to a week, or freeze in ice cube trays for longer storage. To thaw, simply let cubes come to room temperature or warm gently.
🥗 Nutrition (per serving)
Calories
280 kcal
Protein
6g
Total Fat
28g
Saturated Fat
5g
Carbs
3g
Fiber
1g
Sugar
0g
Sodium
250mg
Cholesterol
10mg
