This classic fresh basil pesto recipe combines the wonderful flavors of basil, parsley, toasted pine nuts, parmesan, garlic and olive oil. Serve as an appetizer or top your favorite protein, pasta or vegetables.
Servings 12 servings
- 3 cups basil packed
- 1/2 cup parsley packed
- 1/2 cup pine nuts
- 1 cup parmesan grated
- 4 small garlic cloves minced
- 1/2 cup olive oil
To toast pine nuts, heat in small saute pan over medium heat, shaking pan regularly until pine nuts are golden in color and have an aromatic nutty smell. Take care not to burn. Remove from pan and cool completely.
Place basil, parsley, toasted pine nuts, grated parmesan, and minced garlic in food processor and pulse to combine.
Turn processor on and slowly pour in olive oil and continue mixing until well combined. If needed, scrape sides and mix further.
Store in refrigerator in air tight container with thin layer of olive oil poured over the surface to keep the pesto's vibrant green color. Will last up to one week. Yields approximately 2 cups.
Calories: 154kcal | Carbohydrates: 2g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 136mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 592IU | Vitamin C: 5mg | Calcium: 115mg | Iron: 1mg