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Basil Pesto
The perfect balance of Parmesan and Romano cheeses with garlic, pine nuts and basil.
Course Appetizer
Cuisine Italian
Keyword basil pesto, Italian pesto
Prep Time 10 minutes minutes
Total Time 10 minutes minutes
Calories 1716kcal
- 4 cups packed fresh basil leaves
- 4 cloves garlic
- ½ cup pine nuts
- 1-⅓ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- 1 cup freshly grated Parmesan cheese
- ½ cup freshly grated Romano cheese
Wash and pat dry the basil.
4 cups packed fresh basil leaves
To the food processor, add the basil, pine nuts, and garlic. Pulse while drizzling in the olive oil.
4 cloves garlic, ½ cup pine nuts, 1-⅓ cup extra-virgin olive oil, 4 cups packed fresh basil leaves
When all the oil has been added, process until the mixture is smooth.
Pour the basil mixture into a mixing bowl and stir in the cheeses, salt, and pepper.
Kosher salt and freshly ground black pepper, 1 cup freshly grated Parmesan cheese, ½ cup freshly grated Romano cheese
To gift, package into two pint size jars, or one quart size jar.
Storage
Store pesto in the refrigerator until ready to serve.
Calories: 1716kcal | Carbohydrates: 20g | Protein: 65g | Fat: 158g | Saturated Fat: 38g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 77g | Cholesterol: 120mg | Sodium: 2211mg | Potassium: 870mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6073IU | Vitamin C: 22mg | Calcium: 1919mg | Iron: 9mg