This basil pesto is a must for my caprese salad recipe and also makes a great pizza topping.
Basil Pesto
This basil pesto is a must for my caprese salad recipe and also makes a great pizza topping.
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 caprese salad, pesto can also be used as a pasta sauce or topping for crackers (with or without a slice of cheese).
Recipe 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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Caprese Salad with Basil Pesto
Hello, Just a note for those of you who can’t eat dairy. Instead of parmesan cheese use nutritional yeast. :-)
What could you substitute in place of the pine nuts?
Walnuts work well.
I use sunflower seeds for a nut free pesto
Does pesto freeze well? Thx.
Hi. I freeze pesto often during the summer. The texture may change a little but it works well.