How To Make Basil Pesto
Make this authentic Italian basil pesto for your pasta dish tonight! It’s got hints of nuttiness and tartness for the perfect sauce.
In a medium skillet, toast the nuts over medium heat, stirring frequently , until nice and fragrant, for 3 to 5 minutes.
Pour them into a bowl to cool for a few minutes.
Combine the basil, cooled nuts, parmesan, lemon juice, garlic and salt in a food processor or blender.
With the machine running, slowly drizzle in the olive oil.
Continue processing until the mixture is well blended, pausing to scrape down the sides as necessary.
Taste, and adjust if necessary.
Serve it with pasta or as a dip, and enjoy!
Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing. Add more Parmesan if you’d like a creamier or cheesier pesto. If desired, you can thin out the pesto with more olive oil.
- Calories: 3419.78kcal
- Fat: 347.07g
- Saturated Fat: 60.87g
- Monounsaturated Fat: 194.15g
- Polyunsaturated Fat: 69.77g
- Carbohydrates: 25.76g
- Fiber: 5.87g
- Sugar: 6.59g
- Protein: 73.40g
- Cholesterol: 101.12mg
- Sodium: 2055.80mg
- Calcium: 1875.75mg
- Potassium: 1114.26mg
- Iron: 11.48mg
- Vitamin A: 435.89µg
- Vitamin C: 16.56mg
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