Simply Pesto

Kyle E.

Smash together basil, pine nuts, parmesan, and olive oil to create this classic italian spread. Delicious for so many thing, try it everywhere!

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Prep Time 10

Total Time 10

Course Side Dish

Cuisine Indian

Servings Tbsp

Calories 100 kcal

Equipment

Blender

Ingredients

2 cups Basil stems removed
⅓ cup Pine Nuts
½ cup Parmesan Cheese Grated
2 cloves Garlic
1 tsp Sea Salt
½ cup Olive Oil

Instructions

Place all of the basil in the blender. Pulse to chop it fine.
Next add the pine nuts (⅓C), grated parmesan (½C), garlic (2 cloves), sea salt (1tsp), and half of the olive oil (¼c). Blend until a rough paste forms.
With the blender on, add the rest of the olive oil slowly until the paste becomes more spreadable, aiming for wet peanut butter consistency.
Enjoy on toast, tomatoes, in mayo, or on pizza. The opportunites are endless.

Notes

Storage: The best way to store Pesto is to lay plastic wrap right on top of the pesto, seal out air. This will keep in the refrigerator for 7 days with little discoloration. Freezes for a month.

Substitutions: This is a basic recipe, play around with

Nutrition

Calories: 100kcal

Keyword basil, easy, olive oil, parmesan, pesto, pine nut, sauce