Basil Pesto Sauce
A simple recipe for homemade basil pesto made quick in the food processor!
Servings: 6
Calories: 164kcal
Ingredients
- 2 heaping cups fresh basil leaves
- ¼ cup pine nuts
- ¼ cup (about 1.5 ounces) freshly grated Parmesan
- 2 cloves garlic chopped
- 2 teaspoons red wine vinegar
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- ⅓ cup high-quality Extra Virgin olive oil or avocado oil
Instructions
- Add basil, pine nuts, Parmesan, garlic, vinegar, salt and pepper to a food processor fitted with a blade attachment.
- Pulse until ingredients are well blended. Remove the feed tube insert, and with the motor running, slowly drizzle in the olive oil. Transfer the pesto to an airtight container for up to one week, or serve right away.
Notes
If you'd like to freeze the pesto, transfer to a freezer safe zip-top bag, remove as much air as possible before sealing, seal tightly and place in the freezer for up to 3 months.
Nutrition
Calories: 164kcal | Carbohydrates: 1g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 258mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg