BASIL PESTO
Creamy basil pesto with garlic and parmesan cheese.
0 minutes​
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10 minutes
Serving Size:
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Level:
16
Nutritional Facts (Per Serving)
Calories
​
Protein
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​
Fat
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Carbohydrates
81
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2 g
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8 g
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1 g
Gluten Free
Paleo Friendly
Vegetarian
Coconut Free
What do I need?
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Basil Leaves
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Grated Parmesan Cheese
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Extra Virgin Olive Oil
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Pine Nuts
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Garlic
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Salt
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Pepper
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2 cup
15 tbsp
6 tbsp
1/4 cup
5 count
1 tsp or per taste
1 tsp or per taste
From where do I get the ingredients?
How do I pick the right ingredients?
I don't understand the measurements!
Show me your TIPS.
How do I make it?
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Wash the basil well by rinsing it under cold water repeatedly. And make sure you drain all of the water out of the leaves
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If your basil bunch also has basil stems, then remove and just use the leaves
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Take a blender and add all of the ingredients to the jar
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Blend the ingredients on high for about 15 sec and then give about 3 pulses on high after that
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Taste and adjust the salt per your taste
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Basil pesto survives in the refrigerator for 5-6 days and the freezer for 1 month
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Serve your Basil pesto with eggs (See Recipe) or with freshly baked bread (See Recipe) and Love.