Homemade Pesto
This easy homemade pesto is made with fresh ingredients that make it better than anything you can get at the store. It only takes 10 minutes to make and tastes amazing in pasta, sandwiches, sauces, and more!
Ingredients
- 2 cups (75 g) fresh basil leaves washed and stems cut off
- ¼ cup (40 g) pine nuts
- 1 clove garlic
- ¼ cup (10 g) parmigiano reggiano freshly grated
- ¼ cup (10 g) pecorino romano freshly grated
- 2 tbsp fresh lemon juice
- ⅓ cup (80 ml) extra-virgin olive oil
- Flaky sea salt to taste
Instructions
- In a pan over medium heat, toss the pine nuts occasionally until lightly golden (about 2-4 minutes).
- Add the basil, toasted pine nuts, garlic, cheeses, and lemon juice to a food processor.
- Blitz until the basil is chopped into small pieces. You may have to scrape down the sides a few times to make sure there are no large chunks.
- With the food processor running, slowly drizzle in the olive oil until combined.
- Add salt to taste and blend.
- Use in pasta sauces, sandwiches, and more. Enjoy!
Notes
- Use high quality ingredients for a better tasting pesto.
- Slowly stream in the olive oil to get a creamy, more cohesive mixture. Dumping it all in at once doesn't allow the oil to incorporate into the other ingredients, causing it to pool on top.
- Pesto is best eaten fresh, but you can store it in an airtight container for up to 3 days. Alternatively, you can freeze it in an ice cube tray.
- Nutrition info does not include salt and is only an estimation.
- Makes about 1 cup (250 ml) of pesto.
Nutrition
Serving: 1 tbsp | Calories: 63kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Sodium: 18mg | Fiber: 0.2g | Sugar: 0.2g
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