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–+ servings
A bowl of basil pesto with a spoon

Basil Pesto

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This homemade basil pesto recipe is made with pine nuts, fresh basil, Parmesan, and olive oil. Freezer-friendly and perfect for pasta!
Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
Servings: 4 (about 3/4 cup)
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Ingredients
  

  • 3 tablespoons pine nuts or ¼ cup walnuts
  • 2 large cloves garlic
  • 2 cups fresh basil leaves no stems
  • 2 cups spinach chopped kale, or arugula,
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup extra-virgin olive oil use more for a smoother, looser pesto
  • ¼ cup freshly grated parmesan cheese or nutritional yeast

Instructions
 

  • Toast the nuts: place the nuts in a small, dry skillet. Toast over low heat, shaking the pan often, until fragrant and toasted, about 4 minutes for pine nuts and 6 to 8 minutes for walnuts. BE PATIENT. As soon as you crank up the heat, nuts love to burn.
    Pine nuts in a saucepan
  • Place the pine nuts and garlic in the bowl of a food processor fitted with a steel blade. Blend for 10 long pulses.
    Garlic and pine nuts in a food processor
  • Add the basil, spinach, salt, and pepper.
    Herbs and seasonings in a food processor
  • With the processor running, slowly pour in the olive oil through the feed tube. Puree until smooth, about 45 seconds to 1 minute. Scrape down the side of the food processor bowl as needed.
    Basil pesto in a food processor
  • Add the Parmesan and puree until blended, about 30 seconds more, stopping to scrape down the bowl as needed. Add additional oil if you'd like the pesto thinner. Use right away or store for later use (see tip below).
    Cheese and green sauce in a food processor

Notes

  • TO STORE: Air is the enemy of pesto! To store, place pesto in the refrigerator in as small a container as possible, and press a piece of plastic over the top so air doesn’t touch the pesto. Instead of plastic, you can also drizzle a thin layer of olive oil on top. It will stay fresh for up to 5 days. 
  • TO FREEZE: Freeze pesto in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before using. 

Nutrition

Serving: 1(of 4)Calories: 324kcalCarbohydrates: 3gProtein: 4gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gCholesterol: 5mgPotassium: 183mgFiber: 1gSugar: 1gVitamin A: 2096IUVitamin C: 7mgCalcium: 96mgIron: 1mg
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