Mason Jar Basil Pesto Recipe By Tasty

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HOMEMADE BASIL PESTO RECIPE



Homemade Basil Pesto Recipe image

This fresh basil pesto recipe is easy to make with pine nuts (or walntus), garlic, Parmesan cheese, and a generous drizzle of quality extra virgin olive oil. Make ahead and store in the fridge or freezer for later use. Be sure to read through my post and watch the video for important tips!

Provided by Suzy Karadsheh

Categories     Condiment

Number Of Ingredients 7

2 cups packed fresh basil leaves
1 to 2 clove garlic (roughly chopped)
1/3 cup pine nuts (or walnuts, toasted)
Juice of ½ lemon
1/2 cup extra virgin olive oil (plus more for storing)
1/2 cup finely grated Parmesan cheese
Kosher salt and black pepper (to taste)

Steps:

  • Quickly blanch the basil. Prepare a bowl of ice water and set aside near your stove. Fill a small saucepan halfway with water and bring to a boil. Drop the basil leaves in the boiling water and blanch for 5 to 10 seconds or until wilted. Using tongs, transfer the basil leaves to prepared ice water to stop cooking.
  • Dry the basil very well. Pick up the basil leaves and wrap them in paper towel and squeeze to wring out all the water.
  • Make the pesto. Place the basil, garlic, pine nuts, and lemon juice in the bowl of a food processor fitted with a blade. With the processor running, slowly pour the extra virgin olive oil. Do not run the processor too long, you want to have a little bit of texture to your basil pesto.
  • Stir in the Parmesan cheese. Transfer the basil mixture to a small bowl. Add the Parmesan cheese and season with salt and pepper to taste. Mix to combine. If needed add a little bit more extra virgin olive oil to mix.
  • Use immediately or store for later (see notes for storage).

Nutrition Facts : Calories 93 kcal, Carbohydrate 0.6 g, Protein 1.7 g, Fat 9.6 g, SaturatedFat 1.6 g, Cholesterol 2.8 mg, Sodium 120.8 mg, Fiber 0.2 g, Sugar 0.1 g, ServingSize 1 serving

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