Basil Pesto Sauce
Learn how to make delicious (and easy) Basil Pesto that stays bright green without any fuss. Plus, find tips for how to use the pesto and how to freeze it.
Servings: 8 (Makes about 2 cups)
Calories: 321kcal
Equipment
Ingredients
- 3 cups lightly packed basil leaves
- 1 cup lightly packed parsley leaves
- 1 cup olive oil
- ½ cup grated Parmesan
- ½ cup pine nuts (or walnuts or roasted unsalted sunflower seeds)
- ½ teaspoon salt
- 2 cloves garlic (peeled)
Instructions
- Add the ingredients to a blender or food processor. (A blender will make a finer puree, though you can use either.)
- Blend very well until very smooth, stopping to scrape down the sides of the bowl or using the stick that came with the blender as needed.
- Season to taste with salt if needed.
- Use with a pound of pasta, as a topping for pizza, or store in the fridge or freezer for a future day.
Notes
- Store in an airtight container in the fridge for up to 3 days—cover the top of the pesto with olive oil to keep it protected from air. Or you can put it into a zip-top freezer bag, with as much air removed as possible, or freezer tray for up to 3 months. Thaw in the fridge or at room temperature to use.
- Use a blender or food processor depending on what you have and what you prefer to use. Stop and start, scraping down the sides, as needed to get it to blend smoothly.
- Taste and add a little more salt if needed.
- Use on pasta or pizza.
- Add a touch of lemon to keep it brighter green and to add flavor.
Nutrition
Calories: 321kcal | Carbohydrates: 4g | Protein: 4g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 322mg | Potassium: 124mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1161IU | Vitamin C: 12mg | Calcium: 91mg | Iron: 1mg