Basil Pesto Sauce
80kcal
Ingredients
For the Pesto
- 2 cups fresh basil leaves packed
- 1/2 cup pine nuts lightly toasted for enhanced flavor
- 2 cloves garlic peeled
- 1/2 cup Parmesan cheese freshly grated
- 1/2 cup extra virgin olive oil high quality for best flavor
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper freshly ground, or to taste
Method
Prepare the Ingredients
- Gather all the ingredients. Make sure the basil leaves are clean and dry to prevent excess moisture in the pesto.
- Toast the pine nuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until they are golden brown. This step enhances their flavor.
Blend the Pesto
- In a food processor, combine the basil leaves, toasted pine nuts, garlic cloves, and grated Parmesan cheese. Pulse until the mixture is finely chopped.
- With the food processor running, slowly drizzle in the olive oil. This emulsifies the oil with the other ingredients, creating a smooth sauce.
- Stop the processor and scrape down the sides with a spatula to ensure everything is well combined. Pulse again until you reach your desired consistency.
Season and Store
- Add salt and black pepper to taste, then pulse a few more times to mix. Taste the pesto and adjust seasoning if necessary.
- Transfer the pesto to a clean jar or airtight container. If not using immediately, cover the surface of the pesto with a thin layer of olive oil to prevent browning.
Nutrition
Serving1tablespoonCalories80kcalCarbohydrates2gProtein2gFat8gSaturated Fat1gPolyunsaturated Fat0.5gMonounsaturated Fat6gCholesterol2mgSodium50mgPotassium20mgFiber0.5gVitamin A500IUVitamin C5mgCalcium50mgIron0.5mg
Notes
Basil pesto can be stored in the refrigerator for up to a week or frozen for up to 3 months. To use frozen pesto, thaw in the refrigerator overnight before use.