Small Batch Purple Basil Pesto
Ingredients
-
1
cup
Fresh Purple Basil Leaves (tightly packed)
-
2
tbsp
Toasted Pine Nuts
-
1
clove
Garlic (smashed)
-
¼
cup
Extra Virgin Olive Oil
-
½
tsp
Fresh Lemon Juice
-
¼
tsp
Sea Salt
-
¼
cup
Finely Grated Parmesan Cheese
Instructions
- Toast the pine nuts in a dry skillet over medium heat for 7-8 minutes until golden brown and fragrant, then set aside to cool.
- In a mini food processor, combine the basil leaves, toasted pine nuts, and smashed garlic clove, and pulse until minced.
- Slowly drizzle in the olive oil while pulsing until combined and smooth.
- Add the grated Parmesan cheese, salt, and lemon juice, and pulse until just combined.
- Transfer the pesto to a bowl, scraping down the sides of the processor, and serve immediately or refrigerate for 2-3 days.
Nutrition Facts (estimated)
Servings
6 tablespoons
Calories
100
Total fat
9g
Total carbohydrates
3g
Total protein
3g
Sodium
100mg
Cholesterol
5mg
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