Easy Homemade Pesto
This Easy Homemade Pesto will make you say goodbye to the store bought version. A handful of ingredients is all you need for this no fail delicious pesto!
Servings: 6
Calories: 272kcal
Ingredients
- ½ cup pine nuts
- 2 ounce basil fresh, about 2 cups packed
- ½ cup Parmesan cheese grated
- ½ cup olive oil
- 3 cloves garlic peeled
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
Instructions
- Toast the pine nuts: Toast the pine nuts in a small skillet for 2 to 3 minutes, watching them carefully as they have a tendency to burn easily.
- Blend all the ingredients: Add all the ingredients to a food processor and blend everything together, pulsing in 5 to 10 second bursts. Continue blending until the texture is pretty smooth. If you find that the pesto is too dry and are having trouble blending it add a couple tbsp of water, or a bit more olive oil.
- Adjust seasoning: Taste for seasoning and adjust with salt and pepper as needed.
Video
Notes
- Recipe yields abut 1½ cups.
- Always wash your greens properly, so give that basil a good rinse with cold water and dry it with a salad spinner or between layers of paper towels.
- Feel free to adjust the garlic in the recipe. I prefer a really garlicky pesto which is why I use 3 cloves, but if you want less garlic start with 1 clove and give it a taste.
- Always toast your pine nuts or whatever nuts you decide to go with. Toasting the nuts will deepen the flavor therefore giving you a tastier sauce.
- I like to fill an ice cube tray with my pesto and place it in the freezer for a quick pop of flavor in my dishes that ready on hand.
- Store leftovers in an airtight container in the refrigerator for up to a week or up to 3 months in a freezer.
- Nutritional information is for ¼ cup of pesto.
Nutrition
Serving: 0.25cup | Calories: 272kcal | Carbohydrates: 2g | Protein: 4g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 231mg | Potassium: 108mg | Vitamin A: 565IU | Vitamin C: 2.1mg | Calcium: 120mg | Iron: 1.1mg