Classic Pesto

Name: Classic Pesto
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 cups fresh basil leaves, packed; 1/4 cup pine nuts, lightly toasted; 2-3 garlic cloves, peeled; 1/2 cup Parmesan cheese, freshly grated; 1/2 cup extra virgin olive oil; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 1 tsp fresh lemon juice

A bright green Italian sauce made with fresh basil, pine nuts, Parmesan, garlic, and olive oil. This versatile sauce is perfect for pasta, sandwiches, or as a flavor-packed spread or marinade.

10 minEasyServes 8165 cal/serving

ItalianSauceBlenderVegetarianStandardLow CarbGluten-FreeEgg-FreeSoy-FreeShellfish-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

2 cups fresh basil leaves, packed
1/4 cup pine nuts, lightly toasted
2-3 garlic cloves, peeled
1/2 cup Parmesan cheese, freshly grated
1/2 cup extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 tsp fresh lemon juice

Instructions

1

In a food processor or blender, combine 2 cups packed fresh basil leaves, 1/4 cup lightly toasted pine nuts, and 2-3 peeled garlic cloves. Pulse several times until coarsely chopped.
2

Add 1/2 cup freshly grated Parmesan cheese, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Pulse a few more times to incorporate.
3

With the machine running, slowly drizzle in 1/2 cup extra virgin olive oil through the feed tube until the mixture is smooth but still has some texture.
4

Stir in 1 tsp fresh lemon juice by hand, which helps preserve the bright green color.
5

Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice as desired.
6

If using immediately with hot pasta, add a few tablespoons of pasta cooking water to the sauce to help it coat the pasta better.
7

To store, transfer to an airtight container and drizzle a thin layer of olive oil on top to prevent browning. Refrigerate for up to 5 days or freeze in ice cube trays for up to 3 months.

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Questions

What can I use instead of pine nuts in Classic Pesto?

The entry for Classic Pesto calls for 1/4 cup pine nuts, lightly toasted. In its place: Toasted slivered almonds, walnuts or sunflower seeds. Sunflower seeds keep it nut-free.

Can I make Classic Pesto dairy-free?

Yes. The dairy in Classic Pesto is 1/2 cup Parmesan cheese, freshly grated. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Is Classic Pesto vegan?

No, though it is vegetarian. What keeps it from vegan is 1/2 cup Parmesan cheese, freshly grated. For fully plant-based entries, see the vegan sauce collection.

Does Classic Pesto contain tree nuts?

Yes: 1/4 cup pine nuts, lightly toasted. The full allergen list for this entry is dairy and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many carbs are in Classic Pesto?

One serving (the recipe makes 8) has 4 g of carbohydrate in about 165 calories, with 8 g protein and 20 g fat, plus 1 g fiber and 280 mg sodium. The figures are estimates computed from the ingredient list.

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