Basil Pesto
Fresh, homemade basil pesto is way better than any store bought pesto, with a flavour-packed punch!
Servings: 8 serves
Ingredients
- 1/4 cup pine nuts lightly toasted
- 2 cups basil leaves washed and packed
- 2 cloves garlic peeled
- 1/3 cup parmesan cheese fresh shredded
- 1/3 cup olive oil
- 1 pinch salt
Instructions
- Heat a skillet (or pan) over medium-high heat; toast pine nuts until golden, tossing occasionally in the pan. Add the pine nuts to the bowl of your along with the basil, garlic and parmesan cheese; pulse until finely chopped (scrape down the sides of the food processor if needed).
- With the processor running, gradually add the olive oil in a thin stream until the pesto comes together and is well combined. (Scrape down the sides of the food processor again, if needed). Season with salt to your taste.
Notes
Storage: Any leftover pesto can be stored in an air tight jar and refrigerated for one week. Alternatively, freeze in a small plastic container for up to 3 months (option: freeze in lightly greased ice cube trays for smaller portions, and thaw the amounts required when needed).
Nutritional Label: Based on 2 tablespoons of pesto per serve
Nutritional Label: Based on 2 tablespoons of pesto per serve
Nutrition
Calories: 127kcal | Carbohydrates: 1g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 72mg | Potassium: 50mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 350IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg