Classic Pesto
My favorite condiment that goes really great with vegetables and chicken. I use it on just about everything, from sandwiches, to omelets, to pasta dishes.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon salt
- black pepper to taste
- 2 cloves garlic
- 1/4 cup pine nuts
- 2 cups fresh basil packed
- 2/3 cup extra-virgin olive oil
- 1/2 cup parmesan cheese grated
- Carbohydrate 2.20925916922056 g
- Cholesterol 2.75000000350403 mg
- Fat 40.5304709480801 g
- Fiber 0.591441672597927 g
- Protein 2.73142750410268 g
- Saturated Fat 5.77271059903496 g
- Serving Size 1 1 Serving (68g)
- Sodium 49.8945833972953 mg
- Sugar 1.61781749662264 g
- Trans Fat 1.60204458778639 g
- Calories 375 calories
Combine basil, garlic, and nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until incorporated and a smooth consistency. Season with salt and pepper, to taste. Stir in grated cheese and remaining oil. Pulse to combine. Store in the fridge in an airtight container for up to a week. Alternately, you can freeze in an ice-cube tray. Spray an ice cube tray with some cooking spray, fill with pesto, Lightly drizzle oil over the top and freeze until just firm, about 2 hours. Pop into freezer bags for easy storage. When you need to use one, take one out of the bag and thaw and use to your liking.
