Homemade Pesto Sauce
Fresh basil leaves blended with simple ingredients for a classic no-cook sauce great on pasta, sandwiches and more. Vegetarian if the Parmesan is vegetarian. Keeps well in the fridge for 5 days. Yield: 1 cup.
Servings 4
Calories 240kcal
Ingredients
- 1 cup fresh basil leaves, packed
- 1/3 cup Parmesan, shredded or freshly grated
- 3 tbsp pine nuts
- 3 cloves garlic, peeled
- juice of ½ a lemon = 1 tbsp
- 1/3 cup olive oil best quality
- salt and pepper, to taste
Instructions
- Combine basil, Parmesan, pine nuts, garlic and lemon juice in a food processor.
- Pulse 2-3 times. Then, with the processor running on low, drizzle in the olive oil in a slow stream until emulsified.
- Scrape down sides if needed and pulse 1-2 more times to incorporate.
Use immediately, or to store:
- Store in refrigerator in an airtight container for up to 5 days. Stir before use.
Notes
Tips on this pesto sauce:
- quality ingredients are key--you'll want really good olive oil
- The lemon juice helps keep the bright green color fresh. We have made pesto without it but much prefer the addition of the lemon juice.
- Taste before adding salt--your Parmesan may be very salty and you may not need any additional salt
Nutrition
Serving: 4tbsp | Calories: 240kcal