Homemade Pesto
There's no better way to take advantage of fresh summer basil than with a traditional homemade pesto sauce! The easy recipe is ready in just 10 minutes.
Course condiment
Cuisine Italian
Keyword homemade pesto, homemade pesto sauce, traditional pesto recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings
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tablespoons (about ¾ cup total)
Calories 108 kcal
Author Blair
Ingredients
list of 7 items
½ cup freshly grated Parmesan cheese
2 tablespoons toasted pine nuts
2 cloves garlic, peeled
½ teaspoon kosher salt, plus more to taste
2 cups loosely packed fresh basil leaves
½ cup olive oil (or more as needed to reach desired consistency)
Black pepper, to taste
list end
Instructions
list of 2 items
1. Place the Parmesan, pine nuts, garlic cloves and salt in a food processor. Pulse to combine. Add the basil to the food processor, and slowly drizzle
in the olive oil while pulsing. Process until the sauce comes together in a uniform, creamy consistency, scraping down the sides occasionally and adding
extra olive oil, if necessary.
2. Taste and season with additional salt and black pepper, if desired.
list end
Recipe Notes
This recipe yields enough sauce for about 1 lb. (or 1.5 lbs.) pasta. You can double the ingredients for a larger batch.
If you have extra pesto, place in an airtight container with the smallest top surface area. Pack the pesto tightly to eliminate air pockets, and pour a
thin layer of olive oil on top. Then press a piece of plastic wrap directly onto the oil before closing the lid. The homemade pesto will last in the refrigerator
for up to 1 week or in the freezer for up to 6 months.
Nutrition Facts
Homemade Pesto
Amount Per Serving (1 tablespoon)
Calories 108 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 164mg7%
Potassium 26mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 244IU5%
Vitamin C 1mg1%
Calcium 56mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
There's no better way to take advantage of fresh summer basil than with a traditional homemade pesto sauce! The easy recipe is ready in just 10 minutes.
Course condiment
Cuisine Italian
Keyword homemade pesto, homemade pesto sauce, traditional pesto recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings
undefined
tablespoons (about ¾ cup total)
Calories 108 kcal
Author Blair
Ingredients
list of 7 items
½ cup freshly grated Parmesan cheese
2 tablespoons toasted pine nuts
2 cloves garlic, peeled
½ teaspoon kosher salt, plus more to taste
2 cups loosely packed fresh basil leaves
½ cup olive oil (or more as needed to reach desired consistency)
Black pepper, to taste
list end
Instructions
list of 2 items
1. Place the Parmesan, pine nuts, garlic cloves and salt in a food processor. Pulse to combine. Add the basil to the food processor, and slowly drizzle
in the olive oil while pulsing. Process until the sauce comes together in a uniform, creamy consistency, scraping down the sides occasionally and adding
extra olive oil, if necessary.
2. Taste and season with additional salt and black pepper, if desired.
list end
Recipe Notes
This recipe yields enough sauce for about 1 lb. (or 1.5 lbs.) pasta. You can double the ingredients for a larger batch.
If you have extra pesto, place in an airtight container with the smallest top surface area. Pack the pesto tightly to eliminate air pockets, and pour a
thin layer of olive oil on top. Then press a piece of plastic wrap directly onto the oil before closing the lid. The homemade pesto will last in the refrigerator
for up to 1 week or in the freezer for up to 6 months.
Nutrition Facts
Homemade Pesto
Amount Per Serving (1 tablespoon)
Calories 108 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 164mg7%
Potassium 26mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 244IU5%
Vitamin C 1mg1%
Calcium 56mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
