Total TimePrep/Total Time: 15 min.
- 3/4 cup loosely packed basil leaves
- 2 tablespoons pine nuts or sunflower kernels
- 1 garlic clove, peeled
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup olive oil
- 1/3 cup grated Parmesan cheese
- Place the first five ingredients in a small food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended. Cover and freeze for up to 3 months.
Nutrition Facts2 tablespoons: 217 calories, 22g fat (4g saturated fat), 5mg cholesterol, 420mg sodium, 1g carbohydrate (0 sugars, 1g fiber), 4g protein.
Jun 24, 2014
I made this recipe as I have a ton of fresh Basil in my herb garden, I found that the basil was a little overpowering. I am going to try it again with a little less basil; I added some garlic powder which helped tone it down a little.
Aug 10, 2013
Good pesto! I cut the salt down to 1/8 tsp. I have only tried it using pine nuts, never sunflower kernels.
May 23, 2013
No comment left
Jul 31, 2011
I made this today and it was great. I didn't have any pine nuts or sunflower seeds and ended up useing walnuts. Also, I added one bunch of parsley to the mix along with the fresh basil from my garden and a splash of lemen juice and about 6 cloves of garlic. It came out great. There are many variations of pesto. However, this one is the basic recipe and I just made it my own.