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Basil Pesto

  • Yield: 16 tbs 1x


May be used immediately or frozen to finish later. Can last in the freezer for up to 3 months.


  • 2 cups fresh basil leaves (packed)
  • 4 cloves garlic
  • 1/2 cup pine nuts
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup extra-virgin olive oil
  • 1/2 tsp kosher salt
  • to taste fresh ground black pepper
  • 1/2 cup Parmesan or other hard cheese (freshly grated)


  1. Combine the basil, garlic, pine nuts, black pepper, and salt in a food processor and pulse until coarsely chopped.
  2. While processing, add 1/3 cup olive oil until fully incorporated and smooth.
  3. IF USING IMMEDIATELY, add the remaining oil and pulse until smooth.
  4. Remove from processor and mix in the cheese.
  5. IF FREEZING, remove from the processor and place in an airtight container and drizzle the remaining 1/4 cup olive oil over the top.
  6. Thaw and stir in the cheese when ready to use.


Source:  Food Network Kitchens


  • Serving Size: 2 tbs
  • Calories: 178
  • Fat: 16.18 g
  • Carbohydrates: 2.39 g
  • Protein: 6.5 g
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