From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Basil Pesto
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Instructions
1
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Place all ingredients in a food processor or blender.
2
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Puree until smooth. Adjust seasonings as needed.
My Calorie Intake
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My Notes
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Tips & Tricks (5)
- Blanch Basil First 🌿Briefly blanch basil leaves in boiling water for 10-15 seconds, then shock in ice water to preserve their vibrant green color and prevent oxidation and browning in storage.
- Toast Pine Nuts Lightly 🔥Gently toast pine nuts in a dry pan for 2-3 minutes over medium heat to enhance their nutty flavor, but watch carefully as they burn quickly and become bitter.
- Use Room Temperature Ingredients 🌡️Allow garlic, cheese, and olive oil to reach room temperature before blending to create a smoother, more emulsified pesto that won't separate as quickly.
- Pulse, Don't Puree 💨Use short pulse bursts on your food processor rather than continuous blending to maintain the pesto's chunky texture and prevent the basil from becoming a bitter paste.
- Reserve Basil Oil Last 🫒Add olive oil in the final pulses and save a drizzle of premium extra-virgin oil to stir in by hand at the end for superior flavor and a glossy finish.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low Sugar
Low Carb
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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