Classic Basil Pesto
61
- Prep Time10 min
- Total Time10 min
- Makes1/3 cups
(Photo: Roberto Caruso)
This authentic Italian recipe adds summer flavour to any dish.
Ingredients
2 to 3 garlic cloves
4 cups packed basil leaves, about 2 small bunches
1/2 cup toasted pine nuts, optional
1/3 cup grated parmesan
2 tbsp lemon juice, about 1/2 lemon
1/4 tsp salt
1/3 cup olive oil
1/3 cup vegetable oil
Instructions
DROP garlic cloves through the spout of a food processor (or blender) while it’s running. Add basil, pine nuts, parmesan, lemon juice and salt. Pulse until finely chopped. With motor still running, slowly add oils, stopping after every couple of tbsp to scrape down sides with a spatula.
Nutrition (per tbsp)
Calories 70, Protein 1g, Carbohydrates 1g, Fat 7g, Sodium 51mg.
Make-Ahead Tip: Pesto keeps well, refrigerated, up to one week. Or freeze in ice cube trays and store cubes in a resealable freezer bag for up to three months.
Get more of our best pesto recipes.
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