Best Pesto Recipe - Classic Basil Pesto
Ingredients
- 2 cups basil leaves
- ⅓ cup pine nuts
- ½ cup parmesan cheese
- 2 garlic cloves
- ½ cup olive oil
- salt to taste
Instructions
- Add the basil, peeled garlic cloves, pine nuts, parmesan cheese, and olive oil to the food processor.
- Blend for several minutes until the pesto is well combined. If needed, scrape the sides down to make sure it's all mixed in.
- Salt to taste.
- Serve immediately or store in an airtight container in the fridge until ready to use.
Notes
Storage & Leftovers
Pesto is a great make-ahead dish. It stores well for making ahead. Leftover pesto can be kept in an airtight container in the fridge for up to five days. If desired, you can put a thin layer of olive oil on top of the pesto to help prevent oxidizing and turning brown.
Freezing the Pesto
Freezing homemade pesto is a great way to preserve fresh basil. After making the pesto, put it in ice cube trays and freeze. Once the pesto is frozen, remove the cubes from the trays and store them in a freezer bag or airtight container. When you need pesto, just pop out one cube and use it. You can keep frozen pesto for up to three months.
Nutrition
Calories: 176kcalCarbohydrates: 1gProtein: 2gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 6mgSodium: 96mgPotassium: 62mgFiber: 0.3gSugar: 0.2gVitamin A: 356IUVitamin C: 1mgCalcium: 82mgIron: 1mg
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!