Ingredients
- 2 packed cups fresh basil leaves 60 g, washed and dried very well
- 1/3 cup pine nuts 45 g, untoasted
- 1/2 cup finely grated Parmesan 50 g
- 1/2 cup olive oil 120 ml; about 108 g
- 1 clove garlic About 3 g, peeled
- 2 teaspoons lemon juice 10 ml
- 1/4 teaspoon fine salt Adjust after tasting the Parmesan
Equipment
- Food processor
- Cheese grater
- Clean towel or salad spinner
- Measuring cups and spoons
- Spatula
- Small lidded refrigerator container
Instructions
- Wash the basil leaves and dry thoroughly with a clean towel or salad spinner. Remove thick stems and damaged leaves.
- Put pine nuts and garlic into a food processor and pulse a few times until finely chopped.
- Add the basil, Parmesan and lemon juice. Pulse briefly, scraping the bowl as needed.
- Add olive oil gradually, pulsing just until a lightly textured sauce forms. Taste and add the measured salt as needed. Makes approximately 1 cup; divide into eight portions. Refrigerate promptly and use within three days, or freeze portions.
Nutrition
Serving: 1of eight portionsCalories: 184kcalCarbohydrates: 2.3gProtein: 3.3gFat: 18.5gSodium: 178mgFiber: 0.5g
Video
Notes
Storage: Refrigerate promptly and use within three days, or freeze for longer storage. Pesto cannot be safely home-canned using this recipe.
Allergens: Contains pine nuts and milk. Parmesan rennet varies; check the label for vegetarian suitability.
Nutrition: Ingredient-based estimate per one-eighth of the batch. Added pasta or bread is excluded.
Cost: Illustrative US$7.30: basil US$2.30, pine nuts US$2.45, Parmesan US$1.10, oil US$1.35 and garlic/lemon/salt US$0.10.
Video: Allrecipes demonstrates a related method. The video demonstrates the same food-processor technique. This version specifies a small measured batch and adds lemon juice for brightness.
