Classic Pesto
Updated March 5, 2024
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups packed fresh basil leaves (no stems)
- 2tablespoons pine nuts or walnuts
- 2large cloves garlic
- Ā½cup olive oil
- ā cup freshly grated Parmesan cheese
- Ā½teaspoon salt or to taste
Nutritional analysis per serving (12 servings)
107 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 49 milligrams sodium
Note: The information shown is Edamamās estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistās advice.
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Preparation
- Step 1
Place basil leaves, nuts and garlic in a food processor or blender and process until very finely chopped.
- Step 2
Slowly add the olive oil while the machine is running.
- Step 3
Remove pesto from the machine, stir in cheese and season to taste with salt.
Private Notes
Comments
Rather than process the basil in a food processor, I have begun to finely chop/mince it with a sharp knife-less bitter. Start with about 1/3 to 1/2 of the basil, gradually add a clove of garlic and about 1/2 of the pignoli and the Parmesan, adding in the rest of the ingredients until a small "cake" of the pesto is made. Transfer this to bowl and then add the olive oil, stirring to incorporate. Save a small cup of pasta water to help further thin the pesto to avoid adding too much oil
Too much oil!
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