Description
A bright and herbaceous Italian sauce made with basil, garlic, nuts, Parmesan, and olive oil—perfect for pasta, spreads, or dips.
Ingredients
Scale
- 2 cups fresh basil leaves, packed
- 2–3 garlic cloves
- 1/4 cup pine nuts
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 tsp lemon juice (optional)
Instructions
- In a food processor or blender, combine the basil leaves, garlic, and pine nuts. Pulse a few times until coarsely chopped.
- Add the grated Parmesan, salt, and pepper. Blend until the mixture is finely ground.
- With the processor running, slowly stream in the olive oil until the pesto is smooth and creamy.
- Taste and adjust seasoning. Add a splash of lemon juice if desired for brightness.
- Use immediately or transfer to an airtight container and refrigerate.
Notes
- Try substituting walnuts, almonds, or sunflower seeds for pine nuts for a budget-friendly option.
- Use other greens like arugula, kale, or spinach in place of basil.
- Add sun-dried tomatoes or roasted red peppers for variation.
- Pecorino Romano can be used instead of Parmesan for a sharper taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blender
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 0g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 5mg