Basil Pesto (small batch)
For most of us, when talking about pesto, the basil pesto is the first that comes to mind. It is widely available in jars and in refrigerated or frozen format. But nothing, absolutely nothing, is better than a freshly made batch at home.
Ingredients
- 0.5 ounces basil leaves about 2 cups
- 0.5 ounces pine nuts
- 1 clove garlic
- 0.5 ounces Parmigiano Reggiano cheese finely grated
- 3 tablespoons extra virgin olive oil
- salt & pepper
Instructions
- Place garlic, pine nuts, olive oil, salt, basil leaves in a food processor and process until you have a homogeneous mixture that is finely chopped.
- Mix in the finely grated Parmigiano Reggiano cheese and pulse a few times. Taste and add salt & pepper if needed.
Notes
This recipe makes 1/2 cup of Basil Pesto
- This pesto will keep for a few days in an airtight container in the fridge, but don’t be surprise if the surface may start turning brown. To prevent that from happening, drizzle a little extra olive oil on the top and cover with plastic wrap before you seal the jar. This will increase the chance it staying green.
Nutrition
Calories: 1060kcalCarbohydrates: 7gProtein: 15gFat: 111gSaturated Fat: 18gPolyunsaturated Fat: 19gSodium: 459mgFiber: 2gSugar: 1g