Favorite Pesto

If you'd like to make it a few days ahead, place the pesto in a small container and pour a layer of olive oil over it before refrigerating. The oil acts like a sealant and helps keep the green color of the pesto. Just be sure to scrape off the oil before serving.

Yield: Serves 9 (serving size: 1 tablespoon)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 15 Minutes
Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 74
  • Calories from fat: 0.0%
  • Fat: 7.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 0.8g
  • Carbohydrate: 1.1g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 214mg
  • Calcium: 28mg

Ingredients

  • 2 garlic cloves, peeled
  • 3 cups fresh basil leaves
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil

Preparation

  1. 1. Place garlic in food processor; process until minced. Add basil and next 4 ingredients (through pepper). With processor on, slowly pour oil through food chute; process until smooth, scraping sides.
  2. Tip: If you don't have pine nuts, you can substitute other nuts such as unsalted and toasted walnuts or cashews. All nuts add their own unique flavor to pesto.
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