Easy Basil Pesto
Flavorful and aromatic, this basil pesto is the best summer sauce to slather on anything! Plus, it comes together in 15 minutes. Watch the video below to see how I make this in my kitchen!
Servings: 10 servings
Equipment
- Food Processor My favorite for blending pesto!
Ingredients
- ⅔ cup olive oil or more as needed
- 2 teaspoons lemon juice
- ¼ cup raw pine nuts
- ¼ cup raw cashews
- 2 cups packed basil leaves
- 3 garlic cloves
- ½ tsp kosher salt
- black pepper to taste
- ¼ cup Parmigiano Reggiano optional
Instructions
- Toast the pine nuts and cashews. Add the pine nuts and cashews to a skillet on medium-low heat and toss gently for 5 minutes, until lightly toasted. Transfer them to your food processor or blender.
- Blend the pesto. Add the olive oil, lemon juice, basil leaves, garlic, salt, pepper, and Parmigiano Reggiano cheese. If using a food processor, pulse until the ingredients are mixed. If using a blender, slowly turn the speed to high and use the tamper to push the ingredients into the blades until the pesto is smooth and creamy.
- Serve. Pour the basil pesto into a bowl and enjoy or add it to your favorite recipes.
Video
Notes
- Storage tips: If you’re meal prepping for the week, a jar of pesto will come in extra handy! Store it in an airtight container in the fridge for 4 to 5 days. To keep it extra fresh, make sure there’s a thin layer of olive oil on top before sealing. It’ll help preserve the vibrant color and flavor, and you can always add an extra drizzle of oil if needed.
- Freezing tips: You can also freeze basil pesto for quick and easy meals down the line! Just pour any leftovers into a silicone ice cube tray and freeze until solid. Then, transfer the cubes to a storage container or freezer bag. They’ll keep for up to 3 months in the freezer. When you’re ready to use one, simply thaw a cube and stir it into your favorite meal.
- Blending tip: If you’re using a high-powered blender, don’t halve or reduce the quantity. You need a minimum amount of ingredients for your blender to process the sauce properly.
- Toasting the pine nuts and cashews is optional, but it does add a wonderful flavor to the pesto.
Nutrition
Serving: 2tablespoons | Calories: 180kcal | Carbohydrates: 2g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 2mg | Sodium: 157mg | Potassium: 63mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 274IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg