Fresh Homemade Basil Pesto
A classic summertime pasta sauce. Adjust to your own taste by adding more garlic or cheese. Please use real cheese and not the "green box"!
Servings: 6 people
- 2 cups basil leaves stems removed, loosely packed
- 2-3 cloves garlic peeled
- 1/4 cup pine nuts lightly toasted
- 1/2 olive oil
- 1/3 cup Parmigiano Reggiano grated
- Kosher salt and black pepper to taste
In a food processor fitted with blade, process basil leaves, and pine nuts with a few pulses.
With food processor running, add garlic cloves, and slowly drizzle olive oil, stopping to scrape down the sides of the bowl.
Add cheese, and pulse for a few seconds, taste and adjust seasoning, adding black pepper and salt if necessary.
Store in the refrigerator, covered for up to a week.
For pesto, use the best quality ingredients you can afford. If Parmigiano Reggiano is too expensive, use a good quality Pecorino Romano. (not the green cylinder!)
Walnuts can be substituted for pine nuts.
Store leftover pesto in the fridge in a jar with a thin layer of oil on top.
Serving: 1person | Calories: 64kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 90mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 467IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg