Description
In less than 5 minutes you will have the best fresh Basil Pesto Sauce you could ask for. Throw all the ingredients in a food processor or blender and you will have a delicious sauce that goes on pretty much everything. I guarantee that it will be your new favorite go-to recipe.
Ingredients
- 2 cups fresh basil leaves
- ¼ cup pine nuts
- 2 whole garlic cloves
- ½ cup extra virgin olive oil
- ½ tsp salt
- ½ tsp pepper
- ½ cup grated parmesan cheese
Instructions
- Add the basil, pine nuts, and garlic cloves to a food processor or blender. Pulse the dry ingredients together until everything is finely chopped.
- Pour in half of the olive oil and puree until smooth. Scrape down the sides if you need to.
- Transfer to a bowl and add the remaining olive oil and the parmesan cheese. Stir until well combined.
- Serve immediately or store in an airtight container and keep refrigerated.
Notes
0.3 NET CARBS PER TABLESPOON
MAKE IT DAIRY-FREE/VEGAN/PALEO/WHOLE30: Discard the parmesan cheese entirely, or replace it with 1 tbsp of nutritional yeast.
MAKE IT NUT-FREE: Replace the nuts with pepitas or sunflower seeds.
Choose a high-quality extra virgin olive oil.
Toast the pine nuts before adding them to the food processor, but be sure to toast them on a low heat and watch them carefully so they don’t burn.
If you don’t have a food processor or blender you can chop your ingredients by using a large chef’s knife. That’s how it’s done by your Italian grandmother.
Step out of the box by using kale, spinach, arugula, walnuts, pecans, pistachios, pepitas, or sunflower seeds.
For a Red Pesto combine sundried tomatoes, roasted red peppers, basil, nuts, oil, and cheese (optional).
- Prep Time: 5 minutes
- Category: sauce/Dip
- Cuisine: Italian