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–+ servings

easy pesto recipe

This easy pesto recipe is ready in minutes and tastes far better than anything from a jar. Perfect for pasta, chicken, or sandwiches.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1
Course: Condiments, Quick Meals
Cuisine: Italian
Calories: 230
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups fresh basil leaves packed
  • 3/4 cup shredded Parmesan cheese
  • 1/2 cup extra virgin olive oil preferably California-grown
  • 1/2 cup pine nuts
  • 2 garlic cloves
  • 1/4 cup fresh squeezed lemon juice from about 1 Meyer lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground

Method
 

  1. Rinse the basil leaves and dry them thoroughly, using a salad spinner if you have one.
  2. Add the basil to a food processor. Then add the Parmesan, pine nuts, garlic, lemon juice, olive oil, salt, and pepper. Process until the mixture is smooth.
  3. Taste and season with extra salt if you like, then serve or store.

Nutrition

Calories: 230kcalCarbohydrates: 3gProtein: 6gFat: 23gSaturated Fat: 4gCholesterol: 10mgSodium: 320mgFiber: 1gSugar: 1g

Notes

For a nuttier flavor, toast the pine nuts in a dry skillet over medium heat until golden and fragrant, then let them cool before using. Substitute walnuts or blanched almonds for pine nuts if needed. This pesto keeps in the fridge for up to a week in an airtight container with a thin layer of olive oil on top. You can also freeze it in ice cube trays for easy portioning. For a dairy-free version, use nutritional yeast or a vegan Parmesan alternative. Avoid over-processing to keep a little texture, if you prefer.

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