Homemade Basil Pesto
Love basil pesto? You don't need to buy it from the store. This recipe is so simple and easy. Ready in minutes, this homemade basil pesto recipe packs a flavorful punch instead of being packed with preservatives like its store-bought alternative. Makes about 7 oz of basil pesto.
Airtight glass container
- 1 cup basil leaves packed removed from stems
- 1 tbsp pine nuts toasted
- 1/4 cup Parmesan cheese freshly grated
- 1 tbsp garlic minced
- 3 tsp lemon juice freshly squeezed
- 1/4 cup extra-virgin olive oil
- 1 tsp salt
- 1/2 tsp pepper
In a food processor, add in your basil leaves, pine nuts, parmesan cheese, garlic, and lemon juice. Mix until pureed.
Slowly add in your olive oil. If you are using a blender that doesn’t open from the top to allow you to slow pour the oil in, stop the blender, add in a little bit of oil, start it back up, and continue the process until the oil is fully incorporated.
Taste and add in your salt and pepper. You can add or remove any amount due to your liking.
Use immediately in your favorite recipe, or store any leftovers in an airtight container and refrigerate for up to one week.
Calories: 48kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 195mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg