This pesto is a great way to capture the flavor and aroma of basil. This recipe will make a pesto that is chunky and light on oil. To make a smoother pesto just add more oil. It can be made with walnuts, pine nuts or even pistachio nuts.
Basil Pesto
Adapted from several recipes
2 cups fresh basil leaves, packed (about 3 oz.)
1/2 cup extra virgin olive oil
1/3 cup walnuts or pine nuts
3 medium sized garlic cloves, minced
dash Salt
1/2 cup freshly grated Parmesan-Reggiano or Peccorino Romano cheese
1. Place all ingredients except cheese in food processor. Process to desired consistency, using short bursts.
2. Stir in cheese. Pulse until just combined.
3. Store in airtight container. To help preserve the pesto, cover the top of the pesto with a layer of olive oil.
4. The pesto keeps for a week in the refrigerator, or 6 months in the freezer.
Servings: 20 (serving size 1 tbsp)
Yield: 1-1/4 cup
Nutrition Facts
Nutrition (per serving): 73 calories, 65 calories from fat, 7.4g total fat, 2.2mg cholesterol, 46.4mg sodium, 33.2mg potassium, <1g carbohydrates, <1g fiber, <1g sugar, 1.4g protein, 37.1mg calcium, 1.3g saturated fat.