Basil Pesto Recipe

• servings: 8 servings
• active time: 5 minutes
• total time: 5 minutes

Ingredients

2 cups packed fresh basil leaves, (about 2½ ounces)

1 cup freshly grated Parmesan cheese

¼ cup pine nuts

2 garlic cloves

½ teaspoon fine sea salt

1 cup extra-virgin olive oil

Directions

Blend the ingredients

In a food processor, combine the basil, Parmesan, pine nuts, garlic, and salt. Pulse 20 times until just blended.

Add the olive oil

With the processor running on low, slowly pour in the olive oil.

Store refrigerated in an airtight container for up to 1 week, or in the freezer for up to 3 months.

Nutrition

• Calories: 312
• Total Fat: 34 g
• Saturated Fat: 6 g
• Cholesterol: 9 mg
• Sodium: 326 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 0 g
• Total Sugars: 0 g
• Protein: 4 g