Homemade Basil Pesto

Cookie Monster Cooking

Ready in: 45 minutes
Servings: 4
Gluten Free

Ingredients

  • 2 cups packed fresh basil leaves
    Produce
  • 2 garlic cloves
    Produce
  • ½ cup extra-virgin olive oil
    Oil, Vinegar, Salad Dressing
  • ½ cup freshly grated parmesan cheese
    Cheese
  • ½ teaspoon pepper (adjust to your taste)
    Spices and Seasonings
  • ¼ cup pine nuts
    Produce;Baking
  • ¾ teaspoon salt (adjust to your taste)
    Spices and Seasonings

Steps

  • Add the basil, garlic and pine nuts to the bowl of a food processor. Pulse until finely chopped.
  • Add in the olive oil and process until smooth.
  • Transfer the mixture to a bowl and stir in the salt, pepper and cheese.Store pesto in an airtight container in the refrigerator for up to one week.To freeze, evenly distribute the pesto in an ice cube tray so you have individual portions to thaw out later. After the pesto is spooned into the tray, drizzle the tops lightly with a little olive oil.
  • Put the tray in the freezer and let sit for several hours (until they are completely frozen). Once frozen, pop out the pesto cubes and place in a freezer safe plastic bag. Thaw individual portions as needed. You can also obviously freeze the pesto in larger containers if desired.

Nutrition

  • Calories: 350.09  cal  (17.5%)
  • Fat: 36.09  g  (55.52%)
  • Saturated Fat: 6.2  g  (38.77%)
  • Carbohydrates: 2.48  g  (0.83%)
  • Sugar: 0.46  g  (0.51%)
  • Cholesterol: 8.5  mg  (2.83%)
  • Sodium: 637.77  mg  (27.73%)
  • Protein: 6.12  g  (12.25%)
  • Vitamin K: 71.23  µg  (67.83%)
  • Manganese: 0.94  mg  (47.05%)
  • Vitamin E: 4.79  mg  (31.93%)
  • Calcium: 174.95  mg  (17.5%)
  • Vitamin A: 734.57  IU  (14.69%)
  • Phosphorus: 144.68  mg  (14.47%)
  • Magnesium: 35.17  mg  (8.79%)
  • Copper: 0.17  mg  (8.5%)
  • Zinc: 1.01  mg  (6.71%)
  • Iron: 1.15  mg  (6.41%)
  • Selenium: 3.13  µg  (4.48%)
  • Vitamin B2: 0.07  mg  (4.23%)
  • Vitamin C: 2.7  mg  (3.27%)
  • Potassium: 106.97  mg  (3.06%)
  • Folate: 11.99  µg  (3.0%)
  • Vitamin B1: 0.04  mg  (2.86%)
  • Vitamin B6: 0.06  mg  (2.86%)
  • Vitamin B3: 0.53  mg  (2.63%)
  • Vitamin B12: 0.15  µg  (2.5%)
  • Fiber: 0.6  g  (2.4%)
  • Vitamin B5: 0.12  mg  (1.21%)

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