Easy 5 Minute Pesto + Freezing Basil Pesto
Quick and easy basil pesto made in a food processor. With fresh basil, garlic cloves, extra virgin olive oil, parmesan cheese, and pine nuts.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Category: Sauce
- Method: Blend
- Cuisine: Italian
Ingredients
Units
Scale
- 2 cloves garlic
- 1/4 cup pine nuts
- 2 cups fresh basil leaves, tightly packed
- 1/2 cup freshly grated parmesan cheese
- pinch of salt
- 1/2 cup extra virgin olive oil
*more extra virgin olive oil if freezing
Instructions
- Pulse the pine nuts and garlic in the food processor to make a paste. Scrape the sides.
- Add the basil, parmesan, and salt. Pulse to form a thick paste.
- Turn the food processor on and drizzle in the olive oil until a thick, chunky paste forms.
- Let it sit for a few minutes, then taste to see if it needs more salt.
- If it is too thick, drizzle in more olive oil until the desired consistency is reached.
Notes
Enjoy now or store in a tightly sealed container in the fridge for up to 1 week.
To freeze: pour into a clean, freezer-safe jar, leaving ½ inch headspace. Top with a thin layer of olive oil to preserve freshness, and put the lid on. Freeze for up to 3 months.
No pine nut pesto: Replace the pine nuts with an equal amount of dried walnut pieces.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 167
- Sugar: 0.1 g
- Sodium: 124.2 mg
- Fat: 17.7 g
- Carbohydrates: 1.3 g
- Fiber: 0.5 g
- Protein: 2.6 g
- Cholesterol: 3.6 mg
Find it online: https://mandiofthemountains.com/5-minute-pesto/