The Best Basil Pesto with Pine Nuts (Recipe & Tips!)
This fresh basil pesto recipe is a breeze to make and packed with flavour. Combining the goodness of fresh basil leaves, toasted pine nuts, extra virgin olive oil, and freshly grated Parmesan cheese. This pesto is gluten free and perfect for pasta, sandwiches, pizza or as a dip. Follow this easy recipe to enjoy homemade pesto that’s bursting with fresh, vibrant flavours!
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Servings: 1 jar
Equipment
- food processor or blender
- chefs knife
Ingredients
- 2 cups fresh basil
- 2 cups baby spinach
- ½ lemon juiced
- ⅓ cup pine nuts
- ½ cup parmigiano reggiano freshly grated*
- 1 large clove garlic smashed
- ½ cup olive oil
- sea salt and cracked pepper to taste
Instructions
- Add basil, spinach, nuts, cheese, lemon juice and a pinch of salt to the food processor. Drizzle a tbsp of oil over and place lid on.
- Pulse several times to get started and then turn machine on. Slowly drizzle oil through the chute. Scrape down sides as needed.
- If pesto is too dry, add in more oil. Process until smooth.
- Taste for seasoning, adjust as needed.
- Transfer to a jar fitted with a lid and refrigerate until ready to use or freeze.
Notes
If you are vegan, swap out the parmigiano for 1/4 cup nutritional yeast!
Nutrition
Serving: 1jar | Calories: 375kcal | Carbohydrates: 4g | Protein: 7g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Cholesterol: 9mg | Sodium: 214mg | Potassium: 220mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2143IU | Vitamin C: 14mg | Calcium: 191mg | Iron: 2mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.