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Pine Nut Pesto
With this pine nut pesto you can have a little bit of Italy right in your own kitchen. Only 6 ingredients and 7 minutes is all you need for this tasty recipe.
Course Side Dish
Cuisine Italian
Keyword basil pesto, homemade pesto, pine nut pesto
Prep Time 7 minutes minutes
Total Time 7 minutes minutes
Servings 2 Servings
Calories 507 kcal
2 cups fresh basil leaves 1/3 cup Parmesan cheese 1 1/2 tsp minced garlic 1/4 cup pine nuts 1 1/2 tsp lemon juice 1 tsp lemon zest 1/3 cup olive oil
Add basil, Parmesan cheese, pine nuts, minced garlic, lemon juice and zest, and olive oil to a food processor
Add the food processor lid and blend
Scrape down the inside of the bowl down and then blend again until smooth
I suggest using fresh Parmesan cheese either grating or shaving off a block of Parmesan because it is more flavorful when straight off the block.
I used canned minced garlic for this recipe but fresh garlic cloves I believe taste a little better. Either will do
You can toast your pine nuts on the stove top over medium-low heat in one even layer until they reach a golden color. This enhances the nut flavor
You can store this pine nut pesto in an air tight container for 4-5 days in the refrigerator
You can freeze the pesto in ice cubes trays and then transfer to a freezer bag and freeze up to 6 months
Serving: 0.833 cups | Calories: 507 kcal | Carbohydrates: 4 g | Protein: 9 g | Fat: 52 g | Saturated Fat: 8 g | Cholesterol: 11 mg | Sodium: 269 mg | Potassium: 171 mg | Fiber: 1 g | Vitamin A: 1395 IU | Vitamin C: 7.8 mg | Calcium: 240 mg | Iron: 2 mg