Basil Pesto
Easy homemade basil pesto made in the food processor
Equipment
- Food Processor A large capacity processor is best
Ingredients
- 8 cups lightly packed basil leaves rinsed and dried
- 1 handful baby spinach rinsed and dried
- 4 cloves garlic large cloves
- 1½ cups grated Parmigiano Reggiano cheese freshly grated real cheese
- ⅔ cup pine nuts lightly toasted
- 1 cup extra virgin olive oil
- 2 Tbsp lemon juice fresh is best, use about ½ lemon
- 1 tsp salt
- ½ tsp pepper
Instructions
- Lightly toast pine nuts in dry pan over low-medium heat until slightly browned and aromatic. Cool.
- Rinse and dry basil and spinach.
- Peel and chop garlic cloves. Add to food processor with cooled pine nuts. Pulse a few times. Add basil, spinach and lemon juice. Pulse until well chopped. Add in stages if necessary to make room.
- Grate parmigiano reggiano cheese. Add to food processor and pulse a few times.
- Slowly pour in olive oil in a thin stream while running processor until all ingredients are blended and pureed.
- Taste and season with salt and pepper.
Notes
Pesto will keep for weeks in the refrigerator. Just add a little more olive oil to the top of the jar and cover tightly with a lid. It also freezes well in small jars or heavy plastic bags. Freeze in serving sizes, about 1/4 cup each.
Nutrition
Serving: 60gCalories: 494kcalCarbohydrates: 3.3gProtein: 16.3gFat: 47.5gSaturated Fat: 12.8gPolyunsaturated Fat: 6.7gMonounsaturated Fat: 21.8gSodium: 298.7mgPotassium: 206mgFiber: 1.1gSugar: 0.5g
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