Ingredients
-
3 cups packed fresh basil leaves, washed and thoroughly dried
-
2 large cloves garlic
-
¼ cup pine nuts, lightly toasted
-
½ teaspoon kosher salt
-
½ cup extra-virgin olive oil
-
½ cup freshly grated Parmesan cheese
-
2 teaspoons freshly squeezed lemon juice
Directions
-
Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.
The Best Classic Pesto. Allrecipes
Cook's Notes:
Toast your pine nuts by placing them in a small, dry skillet over medium heat. Cook, tossing often, until fragrant and very lightly toasted, about 5 minutes. Remove from the heat and let cool before using.
If not using the pesto immediately, transfer to an airtight container, drizzle a bit of olive oil on top, and refrigerate until ready to use, It will last in the fridge up to 2 weeks.
Nutrition Facts (per serving)
355 | Calories |
35g | Fat |
4g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 355 | |
% Daily Value * | |
Total Fat 35g | 45% |
Saturated Fat 6g | 32% |
Cholesterol 9mg | 3% |
Sodium 395mg | 17% |
Total Carbohydrate 4g | 1% |
Dietary Fiber 1g | 4% |
Protein 7g | 14% |
Potassium 170mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.