Homemade Pesto

Pasta Sauce - Side Dish

A fresh-tasting pesto that can easily be used alone on pasta, crostini, pizza; or add some to your favorite spaghetti sauce for a delicious special flavor! Use pine nuts, walnuts, or a combination of both.

Brief

Prep 15 mins

Total: 15 mins

Servings: 6

Yield: 6 servings

Homemade Pesto

Ingredients

4 cups packed fresh basil leaves

¼ cup Italian parsley

2 cloves garlic

peeled and lightly crushed

1 cup pine nuts

1 ½ cups shredded Parmigiano-Reggiano cheese

1 tablespoon fresh lemon juice

½ cup extra-virgin olive oil

or more as needed

salt and ground black pepper to taste

BLT Pasta Carbonara

Side Dish

Directions

Step 1

Place basil Italian parsley and garlic into a food processor pulse several times to combine and process until basil is finely chopped about 30 seconds. Add pine nuts to basil mixture; process until finely chopped 30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground.

Step 2

Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper.

Nutritional Information

Homemade Pesto

Servings Per Recipe:6

Calories: 388.7

% Daily Value *

Protein: 14.1g 28%

Carbohydrates: 5.4g 2%

Dietary Fiber: 1.6g 6%

Sugars: 0.9g

Fat: 35.8g 55%

Saturated Fat: 7.9g 39%

Cholesterol: 14.4mg 5%

Vitamin A Iu: 1613.6IU 32%

Niacin Equivalents: 4mg 31%

Vitamin B6: 0.1mg 6%

Vitamin C: 6.9mg 12%

Folate: 33.9mcg 9%

Calcium: 308.1mg 31%

Iron: 3.2mg 18%

Magnesium: 81.4mg 29%

Potassium: 245mg 7%

Sodium: 342.9mg 14%

Thiamin: 0.2mg 20%

Calories From Fat: 322.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.