Easy Basil Pesto Recipe
A nut free pesto is not technically a pesto, but keeping it nut free makes it far more useful so try this easy basil pesto recipe and I promise you won’t even miss the nuts.
Servings: 12
Calories: 99kcal
Equipment
- Food Processor
Ingredients
- 2 cups loosely packed basil leaves
- 3 tablespoon fresh flat-leaf parsley leaves
- 4 cloves of garlic peeled
- 3 - 4 tablespoons fresh lemon juice to taste approximately for 1 large lemon
- 2 teaspoon salt
- ½ cup parmesan cheese
- ½ cup extra-virgin olive oil
Instructions
- Wash basil and parsley leaves and peel garlic.
- Add the basil and parsley to your food processor.
- Add the lemon juice, garlic, cheese and salt. Pulse until roughly chopped.
- Slowly drizzle olive oil in through the feed tube, continuing to process the mixture until it begins to emulsify and becomes a creamy sauce-like consistency.
- Taste. Adjust with more salt, lemon or oil to taste.
- Store in the fridge.
Notes
If freezing, adding butter while blending is a really good idea. Transfer to ice cube trays and freeze (using butter as explained above); then transfer to a freezer bag and store in the freezer.
Nutrition
Calories: 99kcal | Carbohydrates: 1g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 455mg | Potassium: 29mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 328IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 0.3mg
