Classic Basil Pesto

Dotdash Meredith

Turn the bounty of summer basil into a delicious sauce with this easy pesto recipe. Try it stirred into a tomato or potato salad, or spread onto a sandwich in place of your favorite condiment.

Prep/Cook Time: 10 Minutes, Servings: 16

Ingredients

2½ cups firmly packed fresh basil leaves (about 5 ounces)
⅓ cup finely shredded Parmigiano-Reggiano cheese
¼ cup pine nuts, toasted
1 large clove garlic
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon freshly ground pepper
⅓ cup extra-virgin olive oil

Directions

Place basil, cheese, pine nuts, garlic, lemon juice, salt and pepper in a food processor. Pulse until coarsely chopped, scraping down the sides once or twice. With the motor running, add oil and continue to process until well combined, scraping down the sides once or twice.

Nutritional Information

Per Serving: 65 calories; 7 g fat (1 g sat, 4 g mono); 1 mg cholesterol; 1 g carbohydrate; 0 g added sugars; 0 g total sugars; 1 g protein; 0 g fiber; 101 mg sodium; 36 mg potassium

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