Classic Basil Pesto
Classic Basil Pesto is a must-have recipe in your repertoire. Peppery basil, sharp pecorino romano cheese, earthy and salty pine nuts, and good olive oil. Perfect for pasta, bruschetta, polenta, or as a sandwich spread.
Servings: 1 cup
Calories: 459kcal
Ingredients
- 4 cups fresh basil tightly packed
- 1/3 cup pine nuts toasted (see note)
- 1 clove garlic
- 1/3 - 1/2 cup good olive oil extra virgin, first cold pressed
- 1/3 cup pecorino romano cheese grated
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Add basil, pine nuts, and garlic to the bowl of a food processor, process until well chopped. While the processor is running pour olive oil into the feed tube until the pesto comes together. Add cheese, salt, and pepper. Pulse until well combined.
- Transfer to a bowl and use immediately. See notes for storage tips.
Notes
- Nutrition information is for entire recipe.
- Air is the enemy of pesto, it will turn it brown very quickly. Store pesto with plastic wrap or a thin film of olive oil on top.
- To wash basil leaves, fill a large bowl with cold water and swish leaves around, dry using a salad spinner or layers of paper towels.
- To toast pine nuts: place in a dry skillet over medium heat and toast for 3-5 minutes until slightly brown. This step is optional, you can absolutely use "raw" pine nuts.
Nutrition
Calories: 459kcal | Carbohydrates: 10g | Protein: 20g | Fat: 40g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 1568mg | Potassium: 551mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5200IU | Vitamin C: 18.2mg | Calcium: 525mg | Iron: 5.8mg
