Basil Pesto Recipe
This Homemade Basil Pesto is fresh, flavorful, super quick to make, and one of my all-time favorite sauces. It’s made with just five simple ingredients and is incredibly delicious on pasta, pizza, sandwiches, and more! This recipe is gluten-free & Vegetarian.
Ingredients
Instructions
Prepare the basil. Trim the stems from approximately 3-4 packed cups of fresh basil. Discard the stems, then rinse the leaves in fresh, cool water and dry thoroughly (I like to wash and dry fresh herbs using a salad spinner).
Finely chop the nuts and garlic. Pulse the nuts and garlic in the food processor until finely chopped, scraping down the sides as needed. This ensures an even texture.
Add the basil. Pulse in short bursts to avoid overheating the basil (which may cause it to turn brown).
Slowly Add the Olive Oil. With the motor running, drizzle the oil very slowly into the food processor. Process until mostly smooth. Note: You may need to remove the lid and scrape down the sides once or twice as the oil is being added.
Fold in the cheese. Mix until just combined.
Season to taste. Season with salt and squeeze of fresh lemon juice to taste.
Nutrition
- Calories
- 740 kcal
- Carbohydrate Content
- 6 g
- Protein Content
- 13 g
- Fat Content
- 76 g
- Saturated Fat Content
- 13 g
- Cholesterol Content
- 17 mg
- Sodium Content
- 1567 mg
- Fiber Content
- 1 g
- Sugar Content
- 1 g
- Serving Size
- 1 serving
