How To Make Pesto
With a combination of fresh herbs, nuts, cheese and olive oil, it’s so simple to master how to make pesto, one of the most versatile sauces.
Servings: 4
Ingredients
- 2 garlic cloves
- 1 cup packed basil leaves
- 1/4 cup pine nuts or chopped walnuts or almonds
- 1/2 ounce grated Parmesan (about 1/4 cup)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4-1/3 cup olive oil
Instructions
- Mince the garlic in a food processor or blender.
- Add the basil, nuts, Parmesan, salt and pepper. Process until finely chopped.
- With the motor running, drizzle in the olive oil through the feeder tube until the pesto is pureed and combined.
Notes
This recipe can easily be doubled.
Store the pesto in an airtight container in the refrigerator up to 2 weeks. Let it sit out at room temperature for 15 minutes before using, so the oil becomes liquid again. Then stir the pesto.
To keep the pesto longer, you can freeze it up to 4 months in a single container or portion it out into ice cube trays. Thaw it at room temperature.
Nutrition
Calories: 195kcal | Carbohydrates: 2g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 3mg | Sodium: 208mg | Potassium: 82mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 350IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg