recipilot.com
Basil Pesto
URL:
https://cookieandkate.com/how-to-make-basil-pesto/
Ingredients
⅓
cup
raw pine nuts, almonds, walnuts, pecans or pepitas
2
cups
packed fresh basil leaves
¼
cup
grated Parmesan cheese
1
tablespoon
lemon juice
2
cloves
garlic
½
teaspoon
fine sea salt
½
cup
extra-virgin olive oil
Instructions
Optional: Toast the nuts or seeds in a skillet over medium heat for 3 to 5 minutes until fragrant.
Combine the basil, cooled nuts/seeds, Parmesan, lemon juice, garlic, and salt in a food processor or blender.
With the machine running, slowly drizzle in the olive oil and process until well blended but still textured.
Taste and adjust seasoning if necessary, adding salt or more Parmesan as desired.
Store leftover pesto in the refrigerator for up to 1 week or freeze in an ice cube tray.
Nutrition Facts
(estimated)
Servings
1 cup (approximately 4 servings)
Calories
250
Total fat
22g
Total carbohydrates
7g
Total protein
5g
Sodium
200mg
Cholesterol
5mg
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