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Basil Pesto

Basil Pesto

© Chef Laura Bonicelli
My Basil Pesto recipe is committed to memory. I make many varieties of pesto, but this recipe is my gold standard.
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course MM-Blue, Sauces, Dressings, other
Cuisine Italian
Servings 16
Calories 187 kcal

Equipment

  • food processor

Ingredients
  

  • 4 cups basil leaves
  • 8 cloves garlic roughly chopped
  • 2 cups pinenuts or walnuts I often use half of each
  • 1 cup extra-virgin olive oil
  • 1 1/4 cups grated Parmesan cheese
  • 1 1/4 cups grated Asiago
  • Kosher salt & pepper

Instructions
 

  • Place the basil leaves, garlic, and nuts in a food processor bowl fitted with a metal blade.
  • Pulse until evenly chopped; stop and push down as necessary. Slowly pour in olive oil while processing continuously.
  • Remove the cover and add in the cheeses; season generously with salt and pepper.

Nutrition

Calories: 187kcalCarbohydrates: 1gProtein: 6gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 12mgSodium: 245mgPotassium: 41mgFiber: 1gSugar: 1gVitamin A: 445IUVitamin C: 2mgCalcium: 193mgIron: 1mg
Keyword nuts, parmesan, pinenuts, walnuts
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