Basil Pesto
Servings: 4 servings
Calories: 110kcal
Pesto is a versatile powerhouse of a basic -- spoon it over pasta for a quick weeknight dinner, spread over chicken, meat or tofu for an herb-packed punch, or over gluten free toast for delicious bruschetta. Pesto is traditionally made with basil but you can add in spinach, kale or other leafy greens. Make ahead and freeze in small portions for a summer time taste all year long.
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Ingredients
- 2 C basil leaves or, 1 C plus 1 C spinach or other
- 1/4 C pine nuts toasted and slightly cooled
- 1 clove garlic roughly chopped
- 1/3 C olive oil
- Optional: Juice of half a lemon; spinach; parsley; Pecorino Romano or other hard cheese grated
Instructions
- Pluck or prep basil leaves; if not pre-washed, rinse and dry on paper or cotton towels. If using additional greens, repeat same.
- Add pine nuts to a saute pan and roast on low to low-medium heat; keep an eye on these and stir from time to time - these can burn easily if heat is too high. Remove and let cool.
- To a food processor (I use a mini-processor for this entire recipe - it’s all you need!), add 1 or more cloves garlic, cooled pine nuts and lemon juice (if using). Pulse a few times until ingredients form a rough paste.
- Add your basil (and optional greens). Pulse again a few times to roughly chop. Scrape down sides.
- Slowly add your olive oil and run processor in between additions. You want to create a consistency that is fluid but not runny. Err on the thicker side if in question, as you can always stir in more olive oil later. I usually eyeball my olive oil rather than measure - and you can too, once you get the knack for what you like. Note: You may have some of the ⅓ C left over, and that is fine.
- Season to taste with salt & pepper. Pour into container and stir in cheese if desired. Store or use.
Nutrition
Serving: 1serving | Calories: 110kcal