Equipment
Ingredients
- 2 cups fresh basil leaves, washed and packed
- ¼ cup pine nuts you can subsitute almonds or walnuts
- 2 large cloves or 4 small cloves of garlic, peeled and minced
- ½ cup extra virgin olive oil you may need a little more or a little less
- ½ cup freshly grated Parmesan or Romano Cheese
- Salt and fresh ground pepper to taste
Instructions
- Place the basil and pine nuts in the food processor and pulse a few times.
- Add the garlic and pulse a few more times.
- Slowly add olive oil in a constant stream while the processor is going. You should get a smooth, creamy consistency.
- Scrape downsides of the processor and add grated cheese pulsing until well blended.
- Add salt and pepper and give a final pulse or two to mix in.
- Store in refrigerator.
- Enjoy!
Notes
Fresh pesto can be stored in the refrigerator for about 1-2 weeks, but you can toss it in the freezer for about a month.
Nutrition
Calories: 1417kcal | Carbohydrates: 10g | Protein: 26g | Fat: 146g | Saturated Fat: 25g | Cholesterol: 44mg | Sodium: 770mg | Potassium: 406mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2965IU | Vitamin C: 11mg | Calcium: 650mg | Iron: 4mg
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