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Fresh Basil Pesto | lifemadesimplebakes.com
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4.84 from 6 votes

Basil Pesto Recipe

This simple and easy fresh basil pesto is so versatile! Toss it with cooked pasta, spread it on BLT's, or serve it on grilled chicken or steak.
Prep Time10 minutes
Total Time10 minutes
Course: Recipes
Cuisine: Italian
Servings: 4 servings
Calories: 401kcal
Author: Andrea

Ingredients

  • 2 cup basil leaves fresh, packed
  • 2 cloves garlic
  • 1/4 cup toasted pine nuts OR walnuts, pecans, or pistachios
  • 1/2 cup extra virgin olive oil
  • 2 tbsp unsalted butter melted and cool to the touch
  • 1/2 tsp coarse sea salt
  • 1/4 tsp black pepper
  • squeeze lemon juice fresh
  • 1/2 cup parmesan cheese OR pecorino cheese, grated

Instructions

  • In a food processor or blender, layer the ingredients starting with the basil, then the garlic, toasted nuts, 1/4 c. of the olive oil and the butter. Pulse/blend until a coarse mixture forms, then add the remaining 1/4 c. of olive oil along with the salt and pepper, a squeeze of fresh lemon juice and the cheese. You can also set the cheese aside to be added at the very end. Continue to pulse/blend until smooth, then pour the pesto into a bowl and (fold in the grated cheese if reserved) toss with freshly cooked pasta. Serve immediately.

Notes

Pesto freezes really well, just blend it without the cheese and then place it into air-tight containers, freeze for up to 3 months. When you're ready to use it, thaw it and then stir in the cheese.

Nutrition

Serving: 4serving | Calories: 401kcal | Carbohydrates: 2g | Protein: 6g | Fat: 42g | Saturated Fat: 10g | Cholesterol: 24mg | Sodium: 493mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 908IU | Vitamin C: 3mg | Calcium: 172mg | Iron: 1mg