Recipe Details
Ingredients
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3cupspacked fresh basil leaves, washed and thoroughly dried
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2large clovesgarlic
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¼cuppine nuts, lightly toasted
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½teaspoonkosher salt
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½cupextra-virgin olive oil
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½cupfreshly grated Parmesan cheese
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2teaspoonsfreshly squeezed lemon juice
Cooking Directions
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Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.
The Best Classic Pesto.Allrecipes
Cook’s Notes:
Toast your pine nuts by placing them in a small, dry skillet over medium heat. Cook, tossing often, until fragrant and very lightly toasted, about 5 minutes. Remove from the heat and let cool before using.
If not using the pesto immediately, transfer to an airtight container, drizzle a bit of olive oil on top, and refrigerate until ready to use, It will last in the fridge up to 2 weeks.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories355 | |
| % Daily Value * | |
| Total Fat 35g |
45% |
| Saturated Fat 6g |
32% |
| Cholesterol 9mg |
3% |
| Sodium 395mg |
17% |
| Total Carbohydrate 4g |
1% |
| Dietary Fiber 1g |
4% |
| Protein 7g |
14% |
| Potassium 170mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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