Homemade Pesto

4.7
(50)

A fresh-tasting pesto that can easily be used alone on pasta, crostini, pizza; or add some to your favorite spaghetti sauce for a delicious special flavor! Use pine nuts, walnuts, or a combination of both.

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Prep Time:
15 mins
Total Time:
15 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 4 cups packed fresh basil leaves

  • ¼ cup Italian parsley

  • 2 cloves garlic, peeled and lightly crushed

  • 1 cup pine nuts

  • 1 ½ cups shredded Parmigiano-Reggiano cheese

  • 1 tablespoon fresh lemon juice

  • ½ cup extra-virgin olive oil, or more as needed

  • salt and ground black pepper to taste

Directions

  1. Place basil, Italian parsley, and garlic into a food processor, pulse several times to combine, and process until basil is finely chopped, about 30 seconds. Add pine nuts to basil mixture; process until finely chopped, 30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground.

  2. Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper.

Cook's Note:

Pesto will keep well in the refrigerator for a week or a little longer. Freeze small portions in small airtight containers and they will be handy to throw in soups or sauces, etc.

Nutrition Facts (per serving)

389 Calories
36g Fat
5g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 389
% Daily Value *
Total Fat 36g 46%
Saturated Fat 8g 40%
Cholesterol 14mg 5%
Sodium 343mg 15%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 14g
Vitamin C 7mg 35%
Calcium 308mg 24%
Iron 3mg 18%
Potassium 245mg 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.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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