Classic Pesto Sauce Recipe
The perfect way to use your summer basil crop.
Servings: 8 servings (1 cup)
Ingredients
- ½ cup pine nuts
- 4 cups (2 ounces) lightly packed fresh basil leaves
- ½ cup finely grated Parmesan cheese
- 1 medium garlic clove
- kosher salt, to taste
- freshly ground black pepper, to taste
- ⅓ cup extra virgin olive oil
Instructions
- Preheat the oven to 350°F.
- Spread the pine nuts on a rimmed baking sheet; toast in the oven until golden and fragrant, stirring once, 5 to 8 minutes (watch closely, so they don't burn!) Transfer the toasted pine nuts from the baking sheet to a paper towel to prevent further browning and let them cool completely.
- In a food processor, combine the pine nuts, basil, cheese, and garlic; season with salt and pepper. Process until finely chopped. With the machine running, pour the oil in a steady stream through the feed tube, and continue processing until smooth. Store in a covered container in the refrigerator for up to one week.
Notes
- Freeze pesto sauce in cubes to enjoy year round!
Nutrition
Serving: 1serving (2 tablespoons) | Calories: 191kcal | Carbohydrates: 5g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 6mg | Sodium: 173mg | Potassium: 410mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6297IU | Vitamin C: 21mg | Calcium: 281mg | Iron: 4mg