Basil Parmigiano-Reggiano Pesto

The key to great pesto is to use fresh ingredients. This is so simple and delicious. Keep pine nuts in your freezer to use whenever you have fresh basil and real Parmigiano-Reggiano around.

Serves: 8Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 1 cup fresh basil leaves, loosely packed
  • ¼ cup pine nuts
  • ¼ cup finely grated Parmigiano-Reggiano cheese
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper
  • 5 Tbsp. extra-virgin olive oil

Directions

  • Put all ingredients except olive oil in a blender and finely chop. With motor running, drizzle olive oil in until the pesto is smooth. Refrigerate or use immediately.

Recipe Information

Serves: 8

Ingredients

  • 1 cup fresh basil leaves, loosely packed
  • ¼ cup pine nuts
  • ¼ cup finely grated Parmigiano-Reggiano cheese
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper
  • 5 Tbsp. extra-virgin olive oil

Directions

  • Put all ingredients except olive oil in a blender and finely chop. With motor running, drizzle olive oil in until the pesto is smooth. Refrigerate or use immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories120
Total Fat12g
Saturated Fat2g
Cholesterol0mg
Sodium110mg
Total Carbohydrate1g
Dietary Fiber0g
Sugars0g
Protein2g