Tried-and-True Basil Pesto
If there’s one pesto recipe to save, it’s this one. You can use it as a starting point for your own basil pesto, adjusting quantities to suit your taste, or apply the proportions to improvise with other herbs, nuts, and cheeses.
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If there’s one pesto recipe to save, it’s this one. You can use it as a starting point for your own basil pesto, adjusting quantities to suit your taste, or apply the proportions to improvise with other herbs, nuts, and cheeses.
Ingredients
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 3-4 cloves garlic, peeled
- 1/2 tsp. grated lemon zest, optional
- 1/2 tsp. salt, optional
- 1/8 tsp. ground black pepper, optional
- 4 packed cups fresh basil leaves
- 2/3 cup olive oil
Preparation
Blend pine nuts, Parmesan, garlic, lemon zest, salt, and pepper (if using) in food processor until finely chopped. Add basil, and blend 1 minute, or until finely chopped, scraping down sides of bowl once or twice. With motor running, add oil in steady stream, and process until smooth.
Nutrition Information
- Calories 103
- Carbohydrate Content 0.5 g
- Cholesterol Content 1 mg
- Fat Content 11 g
- Fiber Content 0.5 g
- Protein Content 1 g
- Saturated Fat Content 2 g
- Sodium Content 20 mg
- Sugar Content 0.5 g