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Fresh Basil Pesto

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Fresh Basil Pesto
  • Prep 10 min
  • Total 10 min
  • Ingredients 5
  • Servings 10
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Pesto adds a powerhouse of flavor to any dish. Keep some on hand to toss with pasta, spread on sandwiches, add to salads or top off hot meats or vegetables.
Updated Jul 18, 2013

Ingredients

  • 2 cups firmly packed fresh basil leaves
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 1/2 cup olive or vegetable oil
  • 3 cloves garlic

Steps

  • 1
    In blender or food processor, place all ingredients. Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
  • 2
    Use pesto immediately, or cover tightly and refrigerate up to 5 days or freeze up to 1 month (color of pesto will darken as it stands).

Tips from the Pillsbury Kitchens

  • tip 1
    Substitute 1 1/2 cups firmly packed fresh cilantro and 1/2 cup firmly packed fresh parsley for the basil.
  • tip 2
    Use food processor. Omit basil. Decrease oil to 1/3 cup; add 1/2 cup oil-packed sun-dried tomatoes (undrained).
  • tip 3
    Substitute 2 cups firmly packed fresh spinach and 1/2 cup firmly packed fresh basil leaves or 1/4 cup dried basil leaves for the fresh basil.

Nutrition Information

160 Calories, 15g Total Fat, 4g Protein, 1g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 2 Tablespoons
Calories
160
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
140mg
6%
Potassium
70mg
2%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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