Homemade Basil pesto recipe
Your traditional basil pesto sauce made with basil and pine nuts, but without the Parmesan to make it paleo. Excellent, easy to prepare or to freeze for later.
Servings 4 people
Calories 367kcal
Cost 10
Ingredients
- 2 packed cups of fresh basil leaves
- ½ cup good quality extra virgin olive oil
- ½ cup Parmesan cheese optional
- ⅓ cup pine nuts Cashews and walnuts also make a nice pesto
- 3 garlic cloves minced
- Salt and pepper to taste.
Instructions
- Put the basil, garlic, and nuts in a food processor and pulse until everything is chopped.2 packed cups of fresh basil leaves, 3 garlic cloves
- Add the olive oil and Parmesan, if using, and pulse again until smooth.½ cup good quality extra virgin olive oil, ½ cup Parmesan cheese
- Season to taste with salt and pepper.Salt and pepper to taste.
- Enjoy immediately or make a bigger batch and freeze the leftovers.
- Ice cube trays make a good vessel to freeze the finished pesto. Simply pour the pesto into the small cubes and freeze. When making a recipe with pesto, thaw a couple of cubes, and you’ve got your pesto.⅓ cup pine nuts
Nutrition
Calories: 367kcal | Carbohydrates: 3g | Protein: 6g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Cholesterol: 9mg | Sodium: 201mg | Potassium: 89mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 1mg