Large Batch Basil Pesto
Ingredients
-
16
cups
basil
-
1
head
garlic
-
½
cup
fresh lemon juice
-
3 to 3.5
teaspoons
kosher salt
-
2
cups
grated Parmigiano Reggiano
-
1
cup
toasted pine nuts, almonds, or walnuts (optional)
-
2
cups
extra-virgin olive oil
Instructions
- Combine basil, garlic, lemon juice, 3 teaspoons of salt, and cheese in a food processor and pulse to combine, processing in batches if necessary.
- Add the olive oil and purée until everything is well combined.
- Taste and adjust seasoning with more salt, lemon juice, or oil as needed.
- Store in the fridge or freeze in ice cube trays, then transfer to a ziplock bag for long-term storage.
Nutrition Facts (estimated)
Servings
approximately 10
Calories
250
Total fat
22g
Total carbohydrates
8g
Total protein
6g
Sodium
300mg
Cholesterol
20mg
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