Basil Parmesan Pesto
This Basil Parmesan Pesto recipe is the best pesto you will ever make! This classic sauce is freezer friendly and can be made in just 5 minutes. Use this homemade pesto sauce on vegetables, pizza and pasta.
Servings 16 servings
Calories 314kcal
Ingredients
- 4 cup Basil packed
- 1 1/2 cup Parmesan Cheese
- 8 Tablespoon Pine Nuts
- 8 cloves Garlic minced
- 1/4 cup Lemon Juice
- 1 teaspoon Salt
- 2 cup Olive Oil
Instructions
- In a food processor or blender, combine the basil, Parmesan cheese, pine nuts, garlic, lemon juice, and salt. Pulse until the mixture is finely chopped and well blended.4 cup Basil, 1 1/2 cup Parmesan Cheese, 8 Tablespoon Pine Nuts, 8 cloves Garlic, 1/4 cup Lemon Juice, 1 teaspoon Salt
- With the food processor or blender running, slowly drizzle in the olive oil. Continue blending until the pesto is smooth and creamy.2 cup Olive Oil
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months.
Notes
- For freezing, portion pesto into ice cube trays for easy use in smaller amounts.
- Adjust the consistency by adding more olive oil if needed.
- Makes 3 cups.
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Nutrition
Calories: 314kcal | Carbohydrates: 2g | Protein: 4g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 6mg | Sodium: 297mg | Potassium: 66mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 392IU | Vitamin C: 3mg | Calcium: 126mg | Iron: 1mg
