Classic Pesto Recipe | Yummly

Classic Pesto

KITCHENAID
7Ingredients
5Minutes
270Calories
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Description

Ingredients

US|METRIC
  • 1/4 cup pine nuts
  • 1/2 cup extra virgin olive oil (plus more if needed)
  • 2 cups fresh basil leaves (packed)
  • 1/3 cup shredded Parmesan cheese
  • 1 tablespoon fresh lemon juice (or to taste, optional)
  • kosher salt
  • black pepper (freshly ground)
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    Directions

    1. To toast pine nuts, spread in single layer in heavy skillet. Cook over medium heat, stirring frequently, until lightly toasted, 1-2 minutes.
    2. Combine oil, basil, cheese, nuts and 1 tablespoon lemon juice (if desired) in the blender jar. Secure lid and turn dial to Speed 3 or 4. Blend, using the tamper to push down ingredients as needed, until well mixed, about 1 minute. You may need to stop blender a few times to scrape sides and bottom of jar to ensure ingredients are evenly mixed.
    3. If pesto is too thick, blend in splash or two of oil. Season to taste with salt, pepper and more lemon juice if needed. Serve at once, or transfer to airtight container and refrigerate for up to 2 days or freeze for up to 3 months (the pesto will darken over time).
    4. TIP: Toss the pesto with freshly cooked linguine, tortellini or other pasta or use to top grilled chicken or pan-seared fish. It’s also great spread on a grilled cheese sandwich or stirred into mayonnaise for an upgraded sandwich spread.
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    NutritionView More

    270Calories
    Sodium10% DV250mg
    Fat43% DV28g
    Protein8% DV4g
    Carbs1% DV3g
    Fiber4% DV1g
    Calories270Calories from Fat250
    % DAILY VALUE
    Total Fat28g43%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol<5mg1%
    Sodium250mg10%
    Potassium125mg4%
    Protein4g8%
    Calories from Fat250
    % DAILY VALUE
    Total Carbohydrate3g1%
    Dietary Fiber1g4%
    Sugars0g0%
    Vitamin A20%
    Vitamin C8%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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