Simple homemade basil pesto sauce! learn how to make the absolute best basil pesto that is easy and quick to make. This homemade pesto is delicious, versatile and packed full of flavor, and definitely better than storebought. Let me show you how to make it in easy steps.
½cupolive oil substitute with extra virgin olive oil
Salt and freshly ground black pepper to taste
To a food processor, add fresh basil leaves, pine nuts, and garlic, and pulse for a few seconds just until fully chopped. (scrape the sides of the food processor from time to time for a more consistent result)
Add olive oil, grated parmesan cheese, salt, and pepper and process until combined and emulsified. If the sauce is too thick, add a little bit of olive oil until the desired consistency is achieved.
Transfer the sauce into an airtight jar and place it in the fridge until needed.
How to storePesto will last in the fridge for up to 1 week, make sure to store it in an airtight container. Alternatively, cover the bowl with a cling film, making sure to press the cling film onto the surface of the pesto to avoid oxidization. There is a likelihood that the pesto might change color to brown after a few days in the fine, check and be sure it is still fine before consuming. You can freeze pesto in an icecube tray if you want, it will stay for up to 1 month if you added parmesan cheese and up to 3 months without the cheese.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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