Directions:
- Using your processor pulse the basil, garlic and pine nuts.
- Slowly add the olive oil in a constant stream while the food processor is on.
- Stop to scrape down the sides of the food processor with a rubber spatula.
- Add the grated Parmeasn cheese and lemon juice; pulse again until blended.
- Add salt and freshly ground black pepper.
- Store pesto in a jar or airtight container in the refrigerator for about a week, or in the freezer for about six months.
- Keep it looking fresh and green by covering the top with a thin layer of olive oil or with a sheet of plastic wrap directly on its surface; this will keep it from oxidizing and turning brown. If your pesto darkens in color, it will still taste good.
- I freeze it by dropping Tablespoons of it on a parchment paper, freezing it and storing in a zip lock bag in the freezer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.19 Kcal (851 kJ) | ||
| Calories from fat | 185.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.56g | 32% | |
|---|---|---|---|
| Cholesterol | 7.33mg | 2% | |
| Sodium | 321.96mg | 13% | |
| Potassium | 80.66mg | 2% | |
| Total Carbs | 1.66g | 1% | |
| Sugars | 0.41g | 2% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 4.46g | 9% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.8mg | 4% | |
| Calcium | 108.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 531.72 Kcal (2226 kJ) | ||
| Calories from fat | 484.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.81g | 32% | |
|---|---|---|---|
| Cholesterol | 19.19mg | 2% | |
| Sodium | 842.53mg | 13% | |
| Potassium | 211.07mg | 2% | |
| Total Carbs | 4.34g | 1% | |
| Sugars | 1.06g | 2% | |
| Dietary Fiber | 1.26g | 2% | |
| Protein | 11.66g | 9% | |
| Vitamin C | 4.8mg | 3% | |
| Iron | 2mg | 4% | |
| Calcium | 283.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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