Homemade Pesto
This recipe for Homemade Pesto sauce is made with a combination of fresh basil, spinach, and toasted walnuts. It's an easy, delicious, and versatile sauce that brightens up everything from pasta and seafood to steak and chicken.
Servings: 4 servings
Calories: 543kcal
Ingredients
- ½ cup walnuts or pine nuts toasted (optional)
- 2 cups fresh basil leaves 2.2.5 ounces
- 1 cup fresh spinach leaves
- ¾ cup grated parmesan cheese
- 5 cloves garlic
- ¾ teaspoon coarse kosher salt
- ½ teaspoon ground black pepper
- ¾ cup extra virgin olive oil or avocado oil
Instructions
- Toast the nuts in a skillet on very low heat for 3-5 minutes or until slightly golden.
- Transfer the nuts to the food processor.½ cup walnuts or pine nuts
- To the food processor add the basil, spinach, parmesan cheese, garlic cloves, salt, and pepper. Pulse for 10-15 seconds until fully combined. Scrape down the sides and pulse until all the ingredients have been combined.2 cups fresh basil leaves, 1 cup fresh spinach leaves, ¾ cup grated parmesan cheese, 5 cloves garlic, ¾ teaspoon coarse kosher salt, ½ teaspoon ground black pepper
- While the food processor is running add the olive oil. Stop and scrape down the sides when needed.¾ cup extra virgin olive oil or avocado oil
- Taste to see if you would like to add more salt, pepper, or olive oil.
Notes
How to Store:
To store homemade pesto, transfer it into an airtight container and cover the surface with a thin layer of olive oil to prevent oxidation. Seal the container tightly and refrigerate for up to one week, or freeze in an ice cube tray for longer storage, transferring the frozen cubes to a freezer-safe bag for up to six months.
Nutrition
Serving: 1serving | Calories: 543kcal | Carbohydrates: 6g | Protein: 9g | Fat: 55g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 32g | Cholesterol: 16mg | Sodium: 772mg | Potassium: 195mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1503IU | Vitamin C: 6mg | Calcium: 217mg | Iron: 1mg