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How to make basil pesto with all fresh ingredients
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Pesto Genovese (Basil Pesto)

This healthy basil pesto recipe is made with just 5 simpleingredients! It's the perfect sauce to elevate delicious weeknight dinners and amazing appetizers.
Course Main dish
Cuisine Italian
Keyword basil pesto, green pesto, how to make pesto, pesto genovese, pesto sauce
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 213kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 2 cups Fresh Basil packed firmly
  • 1/2 cup Parmesan Cheese
  • 1/4 cup Pine Nuts
  • 1-2 cloves Garlic
  • 2/3 cup Olive Oil
  • Salt to taste

Instructions

  • Heat a small skillet over medium heat and add the pine nuts. Toast them gently, stirring frequently until they turn golden brown. Be cautious as they can burn quickly. Once toasted, set them aside to cool.
  • Ina blender or food processor, combine the basil leaves, toasted pine nuts, garlic cloves, and grated Parmigiano Reggiano cheese. Pulse the mixture a few times to break down the ingredients.
  • Slowly drizzle in the extra-virgin olive oil with the blender or food processor running. Continue blending until the sauce reaches a smooth and creamy consistency. Be mindful not to over-blend, as it can affect the sauce's texture.
  • Transfer the Pesto Genovese to a clean jar or airtight container. To preserve itsvibrant green color, cover the sauce with a thin layer of olive oil beforesealing. It can be stored in the refrigerator for up to a week or frozen forlonger shelf life.

Nutrition

Serving: 2tablespoons | Calories: 213kcal | Carbohydrates: 1g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 100mg | Potassium: 48mg | Vitamin A: 365IU | Vitamin C: 1.2mg | Calcium: 85mg | Iron: 0.6mg