Homemade Pesto
This easy homemade pesto is a garden-fresh recipe that's delicious in pasta, on bread, on meats, or even a sandwich. You'll never buy store-bought pesto again once you've made your own!
Servings: 8 ounces
Calories: 168kcal
Equipment
- 1 food processor
Ingredients
- 1 cup fresh basil leaves - packed
- 6 tbsp. pine nuts - or pepitas
- ½ cup grated parmesan
- 4 tbsp. white balsamic vinegar
- ¼ cup olive oil
Instructions
- Into a food processor, add 1 cup basil leaves, 6 tbsp. pine nuts (or pepitas), ½ cup grated parmesan, ¼ cup olive oil and 4 tbsp. white balsamic vinegar. Purée until almost creamy. At least 30 seconds.
Notes
Pesto will stay fresh in a covered, refrigerated container for up to a week. It can also be frozen for months but will brown in color.
Nutrition
Serving: 1ounce | Calories: 168kcal | Carbohydrates: 4g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 112mg | Potassium: 95mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 216IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg