Home Grown Pesto

4.0
(5)

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.

Prep Time:
10 mins
Total Time:
10 mins
Servings:
8
Yield:
1 cup

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

  1. 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.

Nutrition Facts (per serving)

284 Calories
28g Fat
2g Carbs
6g Protein
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.

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