How to Make Pesto
This tutorial shows how to make pesto that stays green.
Servings 16
Calories 66kcal
Cost $.24 per serving
Equipment
Ingredients
- 4 cups basil leaves loosely packed
- 1 cup walnuts or pine nuts
- 1 clove garlic
- 2 tbs olive oil
- 1 tbs freshly grated parmesan cheese optional
- 1/4 tsp salt
Instructions
- Blanch the basil leaves in a large pot of boiling water for 30 seconds, then transfer them to a bowl of ice water to stop the cooking. I like to use a fine-mesh strainer to place the basil in the water so it's easy to transfer it to the ice bath.
- Combine all the ingredients in a high-powered blender or food processor and mix until well combined. Taste and adjust the salt as needed. If you skip the parmesan cheese, the pesto may need a little more salt.
- Store in the fridge and use within a few days, or store in the freezer for several months.
Nutrition
Calories: 66kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 0.2mg | Sodium: 42mg | Potassium: 51mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 320IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 0.4mg
