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A vibrant, fresh, and nutty sauce made with fresh basil, pine nuts, garlic, and Parmesan cheese. Perfect for tossing with pasta, spreading on sandwiches, or as a dip. Ready in just 10 minutes!
For 4 servings
Toast the pine nuts in a dry skillet over medium-low heat for 2-3 minutes. Stir or shake the pan frequently until they are lightly golden and fragrant. Be careful not to burn them. Remove from the skillet and set aside to cool completely.
In the bowl of a food processor, add the cooled pine nuts, fresh basil leaves, garlic cloves, and grated Parmigiano-Reggiano cheese.
Pulse the mixture 5-7 times until all ingredients are coarsely chopped and combined. Scrape down the sides of the bowl with a spatula.
Turn the food processor on to a low speed. While it's running, slowly pour the extra virgin olive oil in a steady stream through the feed tube. Continue processing until the pesto is smooth but still retains some texture.
Turn off the processor. Add the fresh lemon juice, sea salt, and black pepper. Pulse 2-3 more times to incorporate. Taste and adjust the seasoning if needed. You may want more salt, pepper, or a bit more lemon juice to brighten the flavor.
Serve immediately, or transfer to an airtight container. To store, pour a thin layer of olive oil over the surface to prevent oxidation before sealing and refrigerating.
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A vibrant, fresh, and nutty sauce made with fresh basil, pine nuts, garlic, and Parmesan cheese. Perfect for tossing with pasta, spreading on sandwiches, or as a dip. Ready in just 10 minutes!
This italian recipe takes 10 minutes to prepare and yields 4 servings. At 371.49 calories per serving with 6.44g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack.
Replace the pine nuts with an equal amount of raw sunflower seeds or pumpkin seeds (pepitas) for a delicious nut-free version.
Omit the cheese and add 2-3 tablespoons of nutritional yeast to replicate the cheesy, savory flavor. You may need to add a little extra salt.
Substitute half of the basil with fresh arugula for a peppery, spicy kick.
Add 1/2 cup of oil-packed sun-dried tomatoes (drained) to the food processor along with the other ingredients for a rich, red pesto.
The primary ingredients, extra virgin olive oil and pine nuts, are excellent sources of monounsaturated fats, which are known to support cardiovascular health by helping to lower bad cholesterol levels.
Fresh basil and garlic are loaded with antioxidants that help protect your body's cells from damage caused by free radicals, potentially reducing the risk of chronic diseases.
Compounds found in basil, garlic, and olive oil, such as eugenol and oleocanthal, have natural anti-inflammatory effects that can help reduce inflammation throughout the body.
Parmigiano-Reggiano cheese is a good source of calcium and phosphorus, essential minerals for building and maintaining strong bones.
One serving of this homemade basil pesto (approximately 1/4 cup or 73g) contains around 378 calories. The majority of calories come from the heart-healthy fats in the olive oil and pine nuts.
Yes, in moderation, basil pesto is very healthy. It's rich in monounsaturated fats from olive oil, antioxidants from basil and garlic, and protein from cheese and nuts. However, it is calorie-dense, so portion control is key.
Absolutely! The traditional method uses a mortar and pestle, which creates a wonderful, rustic texture. You can also use a high-powered blender, but be careful not to over-blend it into a smoothie-like consistency. Pulse in short bursts.
Pesto turns brown due to oxidation, which happens when the cut basil leaves are exposed to air. To prevent this, you can blanch the basil first, add a bit of lemon juice (as this recipe does), or cover the surface of the finished pesto with a thin layer of olive oil before storing.
Stored in an airtight container with a layer of olive oil on top, homemade pesto will last for up to one week in the refrigerator. For longer storage, it freezes beautifully for up to 6 months.
Yes, walnuts are a very common and delicious substitute. Almonds, pistachios, or even cashews can also be used, each lending a slightly different flavor and texture to the final sauce.