Recipes Home Grown Pesto 4.0 (5) 5 Reviews 2 Photos Pesto using basil from my garden. I used lemon juice concentrate, as that's what was in the fridge. Lemon juice brightens the flavor. Taste before adding salt and pepper. Some cheeses are saltier than others. Submitted by Krystyna00 Updated on January 14, 2022 Save Rate Print Share Trending Videos Close this video player Prep Time: 10 mins Total Time: 10 mins Servings: 8 Yield: 1 cup Jump to Nutrition Facts Ingredients ¾ cup extra-virgin olive oil 1 cup coarsely grated Parmigiano-Reggiano cheese ½ cup pine nuts 1 ½ teaspoons minced garlic 2 teaspoons lemon juice 2 cups packed fresh basil leaves salt and ground black pepper to taste Directions Pour olive oil into the bottom of the blender. Sprinkle cheese over the oil. Add, in order, the pine nuts, garlic, lemon juice, and basil. Blend until smooth. Season with salt and pepper; blend to incorporate. I Made It Print Nutrition Facts (per serving) 284 Calories 28g Fat 2g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 284 % Daily Value * Total Fat 28g 36% Saturated Fat 5g 27% Cholesterol 9mg 3% Sodium 154mg 7% Total Carbohydrate 2g 1% Dietary Fiber 1g 2% Total Sugars 0g Protein 6g 13% Vitamin C 3mg 3% Calcium 133mg 10% Iron 1mg 7% Potassium 98mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved