Basil Pesto

Name: Basil Pesto
Prep time: 5 min
Ingredients: 1 cup basil (loosely packed, stems removed); 3 tablespoons pine nuts; ¼ cup parmesan cheese (grated); 1 clove garlic; 1 tablespoon olive oil

Updated: October 5, 2018 Lisa 6 Comments

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

Basil Pesto
5 from 1 vote

Course: Salads, Snacks & Appetizers

Dietary Restriction: Egg Free, Gluten Free, Vegetarian

Category: Freezer Friendly

Prep Time: 5 minutes

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.

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Caprese Salad with Basil Pesto

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About Lisa

Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.

Comments

kristina
June 9, 2015 at 4:54 pm
Does pesto freeze well? Thx.
- Amy Taylor (comment moderator)
  June 11, 2015 at 12:46 pm
  Hi. I freeze pesto often during the summer. The texture may change a little but it works well.
Felishia Hoffecker
July 5, 2015 at 5:24 pm
What could you substitute in place of the pine nuts?
- Amy Taylor (comment moderator)
  July 7, 2015 at 12:54 pm
  Walnuts work well.
- Kristi
  September 25, 2017 at 9:16 pm
  I use sunflower seeds for a nut free pesto
Carolyn
August 1, 2015 at 10:12 am

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

Basil Pesto