Basil Pesto
This Basil Pesto recipe was shared by a chef at a local restaurant - we make a batch every summer and freeze it for winter!
Servings: 24 (but varies depending on use)
Calories: 79kcal
Ingredients
- ¼ cup pine nuts
- 4½ cups basil leaves packed
- ¾ cup olive oil
- 1 clove garlic
- ½ tsp salt
- ½ cup grated Parmesan cheese
Instructions
- Place pine nuts on a foil-lined baking sheet and bake at 250°F for 12-15 minutes. (Note: pine nuts will burn easily, so keep a close watch on them. Once you can smell them, then they are probably done.)
- Meanwhile, wash the basil leaves and pat them dry.
- Once pine nuts are toasted, place all ingredients in a food processor and process until fully incorporated and smooth. (If mixture is too thick, add a small amount of additional olive oil.)
- Place the pesto into several ice cube trays. Wrap with plastic wrap and freeze overnight.
- Remove the pesto cubes from the trays and store in a resealable plastic bag in the freezer until needed. (Note: use a small butter knife to help pop each of the basil cubes out of the tray.)
Nutrition
Calories: 79kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 81mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
