Homemade Pesto Sauce
Easy to make Homemade pesto sauce in just under 10 minutes
- 2 Cups Fresh basil leaves packed
- 1/2 Cup Freshly grated Parmesan Cheese
- 1/2 Cup Extra virgin olive oil
- 1/2 Lemon Juiced
- 1/3 Cup Pine nuts
- 2 Garlic cloves peeled
- 1/2 Tsp Sea salt, or to your taste
- 1/4 Tsp Freshly ground black pepper, or to your taste
Heat a small frying pan on low heat.
Add in the pine nuts and cook until golden for about 3-4 minutes. Keep shaking the frying pan every couple of seconds to prevent the nuts from over-coloring and burning.
Place all ingredients except olive oil into the bowl of a food processor. Pulse until chopped.
Continue processing while gradually adding oil in a steady stream, stopping occasionally to scrape down the sides of the food processor.
Transfer to a 10 oz jar and keep refrigerated for up to 7 days or freeze for up to 3 months.
TIP: To freeze, pour into an ice cube tray and place in the freezer for 2 hours. Remove the frozen pesto cubes and store in a resealable plastic bag until future use.
Note: the nutrition fact is for about 2 tabelspoons. The entire cup is 1509 calories.
Calories: 126kcal | Carbohydrates: 1g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 161mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 247IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg