Basil Pesto
Basil, garlic, Parmesan cheese and pine nuts create a delicious pesto sauce that freezes well.
Servings: 1 cup
Ingredients
- 4 cups fresh basil leaves
- ½ cup pine nuts
- 4 garlic cloves
- 1 cup freshly grated Parmesan cheese 140 grams
- ¾ to 1 cup olive oil
- 1 teaspoon coarse kosher salt
Instructions
- Combine basil leaves, pine nuts, garlic, and cheese in a food processor and process with a blade attachment until well blended.
- With the food processor running, slowly drizzle the oil until you get the consistency you desire.
- Taste the pesto and add part or all of the salt according to taste.
Notes
- Pesto freezes very well. Try freezing it in ice cube trays so you will have perfectly portioned amounts to add to vegetables, pasta, sandwiches and dips.
Nutrition
Serving: 1tablespoon | Calories: 90kcal | Carbohydrates: 1g | Protein: 2.4g | Fat: 9.5g | Saturated Fat: 1.9g | Cholesterol: 4mg | Sodium: 150mg
