This basil pesto is a must for my caprese salad recipe and also makes a great pizza topping.
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Basil Pesto
This basil pesto is a must for my caprese salad recipe and also makes a great pizza topping.
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Servings: 1 ½ cup
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Ingredients
- 1 cup basil (loosely packed, stems removed)
- 3 tablespoons pine nuts
- ¼ cup parmesan cheese (grated)
- 1 clove garlic
- 1 tablespoon olive oil
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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JM says
If your pesto comes out bitter, try using avocado oil instead. When I blend olive oil it gets a bitter taste.
Also, if you have the time/patience, blanching the basil and shocking it in ice water after will make it so it keeps its vibrant green color.
100 Days Admin says
Thanks for the tips. - Nicole
Carolyn says
Hello, Just a note for those of you who can't eat dairy. Instead of parmesan cheese use nutritional yeast. :-)
Felishia Hoffecker says
What could you substitute in place of the pine nuts?
Amy Taylor (comment moderator) says
Walnuts work well.
Kristi says
I use sunflower seeds for a nut free pesto
kristina says
Does pesto freeze well? Thx.
Amy Taylor (comment moderator) says
Hi. I freeze pesto often during the summer. The texture may change a little but it works well.