Creamy Basil Pesto Sauce
This creamy basil pesto sauce is perfect as a salad dressing, pasta sauce, pizza topping and more. It is fresh, vibrant, and way better than the store-bought.
Servings: 3 cups
Calories: 493kcal
Equipment
- Measuring spoons
- Measuring cups
- Mixing bowl
- Garlic press
Ingredients
- ½ cup extra virgin olive oil
- 2 cups fresh basil leaves
- ⅓ cup pin nuts
- ½ cup parmesan cheese, grated
- 3 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Place all the fresh basil leaves, garlic, parmesan cheese, extra virgin olive oil, salt, and pepper in the blender or food processor and pulse several times. Scrape down the sides of the blender or food processor with a spatula, then pulse again. Keep pulsing until it’s a smooth, paste-like substance.
- Put the pesto in a jar, cover it with its lid, then keep it in the fridge until needed.
Notes
You can make your pesto thick or thin by adding more or less extra virgin olive oil.
Nutrition
Serving: 1cup | Calories: 493kcal | Carbohydrates: 4g | Protein: 9g | Fat: 51g | Saturated Fat: 8g | Cholesterol: 11mg | Sodium: 657mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 980IU | Vitamin C: 4mg | Calcium: 235mg | Iron: 2mg