You may be concerned that making pesto will be a complicated task, but that isn’t the case at all. This recipe is simple enough for even novice chefs to follow, and it’s delectable enough for everyone to enjoy. It should be a staple in any kitchen.
A Taste of Northern Italy: Fresh Basil Pesto
2015-02-10 16:04:19
Serves 6
A healthy and delicious fresh basil pesto.
Prep Time
5 min
Total Time
15 min
Nutrition Facts
Serving Size
43g
Servings
6
Amount Per Serving
Calories 237
Calories from Fat 207
% Daily Value *
Total Fat 24g
36%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 10mg
3%
Sodium 197mg
8%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
2%
Sugars 0g
Protein 5g
Vitamin A
10%
Vitamin C
3%
Calcium
14%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 cups fresh basil, loosely packed
- ¼ cup toasted pine nuts
- 2 – 4 garlic cloves, peeled (amount based on personal taste and strength of garlic variety used).
- 2/3 cup Parmesan cheese, freshly grated
- 1/3 cup plus 2 tablespoons really good extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Remove basil leaves from stems, then wash and pat dry. Add basil, pine nuts, peeled garlic gloves and Parmesan cheese to food processor or blender. Quickly pulse until barely combined, then add 1/3 cup extra virgin olive oil and blend thoroughly.
- Add remaining olive oil and/or additional grated Parmesan cheese to achieve the desired consistency. Season with salt and pepper, to taste.
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Be generous with fresh basil and only use high-quality Parmesan cheese and extra-virgin olive oil.
Fresh basil won’t keep forever, so if you ever find yourself having too much of this aromatic greenery, head back to this page and try this recipe!
You can always use the good ol’ “mortar and pestle” when making pesto when a food processor is not available.
Protip: You can freeze pesto for up to 3 months. Put pesto in ice cube trays, sealed in ziplock then freeze.
Get a taste of Northern Italy by serving this pesto warm with ciabatta bread.
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About the author /
Jean Fermano
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