Basil Pesto

This basil pesto is a must for my caprese salad recipe and also makes a great pizza topping.

pesto recipe from 100 Days of Real Food

Basil Pesto

This basil pesto is a must for my caprese salad recipe and also makes a great pizza topping.
5 from 1 vote
Prep Time: 5 mins
Total Time: 5 mins
Print Recipe
Servings: 1 1/2 cup

Ingredients
  

Instructions
 

  • Combine all ingredients in a small food processor or mini chopper. Process until all ingredients are blended together. Leftover pesto can be stored in an air-tight container in the fridge for up to one week. In addition to capresse salad, pesto can also be used as a pasta sauce or topping for crackers (with or without a slice of cheese).

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Basil Pesto
Amount Per Serving
Calories 443 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 8g50%
Cholesterol 22mg7%
Sodium 385mg17%
Potassium 250mg7%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 15g30%
Vitamin A 1480IU30%
Vitamin C 5.3mg6%
Calcium 320mg32%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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6 thoughts on “Basil Pesto”

  1. 5 stars
    Hello, Just a note for those of you who can’t eat dairy. Instead of parmesan cheese use nutritional yeast. :-)

    1. Amy Taylor (comment moderator)

      Hi. I freeze pesto often during the summer. The texture may change a little but it works well.

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