Description
This homemade pesto sauce is vibrant and packed with flavor.
Ingredients
Scale
- 2 cups fresh spinach (packed)
- 1 cup fresh basil leaves (packed)
- 1/4 cup pine nuts (toasted)
- 2 cloves garlic (minced)
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse spinach and basil under cold water; dry with a salad spinner or paper towels.
- In a skillet over medium heat, toast pine nuts until golden brown (3-5 minutes), stirring frequently to avoid burning.
- In a food processor, combine spinach, basil, toasted pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
- While processing, slowly drizzle in olive oil until smooth. Scrape down sides as needed.
- Season with salt and pepper to taste. Adjust flavors as desired.
- Transfer pesto to a serving bowl; drizzle with extra olive oil if desired.
Notes
- Store leftover pesto in the refrigerator for up to a week.
- This pesto can also be frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 1g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg