Easy Basil Pesto
This easy basil pesto recipe combines fresh basil, toasted pine nuts, garlic, and parmesan cheese for a rich, aromatic sauce that's perfect for pasta, sandwiches, or as a marinade.
Servings: 1 cup
Calories: 1633kcal
Equipment
Ingredients
- ½ cup raw pine nuts
- 2 cups packed basil leaves
- 2 tablespoons fresh squeezed lemon juice
- 1 teaspoon lemon zest
- 2 garlic cloves chopped
- ½ cup extra virgin olive oil
- ½ cup freshly finely grated parmesan cheese
- Salt and pepper to taste
Instructions
- Begin by toasting the pine nuts in a small skillet over medium-low heat, stirring frequently for 3-4 minutes until they turn golden brown. Watch them carefully as they can burn quickly. Transfer the toasted nuts to a bowl and let them cool for about 5 minutes.½ cup raw pine nuts
- Add the cooled pine nuts, fresh basil leaves, lemon juice, lemon zest, and chopped garlic to your food processor. Pulse in 5-10 second intervals until everything is chopped into small, uniform pieces.2 cups packed basil leaves, 2 tablespoons fresh squeezed lemon juice, 1 teaspoon lemon zest, 2 garlic cloves
- Turn the food processor to low speed and slowly drizzle in the olive oil while it's running. This gradual addition helps create a smooth emulsion. Stop and scrape down the sides as needed.½ cup extra virgin olive oil
- Add the grated parmesan cheese, salt, and pepper, then pulse a few more times until everything is well combined. Taste and adjust seasonings as needed for your perfect flavor balance.½ cup freshly finely grated parmesan cheese, Salt and pepper
Notes
- Don't over-process - Pulse in short bursts rather than running the processor continuously to avoid turning your pesto into a puree. You want some texture remaining.
- Toast those pine nuts - While you can use raw pine nuts, toasting them adds significantly more flavor and creates that restaurant-quality taste.
- Use room temperature ingredients - Let your ingredients come to room temperature for easier blending and better flavor integration.
- Add oil slowly - Drizzling the olive oil in gradually while processing helps create the proper emulsified consistency.
Nutrition
Calories: 1633kcal | Carbohydrates: 16g | Protein: 29g | Fat: 168g | Saturated Fat: 26g | Polyunsaturated Fat: 35g | Monounsaturated Fat: 95g | Cholesterol: 34mg | Sodium: 808mg | Potassium: 650mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2945IU | Vitamin C: 25mg | Vitamin D: 0.3µg | Calcium: 704mg | Iron: 6mg