Homemade fresh basil pesto offers a myriad of nutrient benefits packed into every spoonful. From the vibrant green basil leaves brimming with antioxidants and vitamins to the heart-healthy olive oil and protein-packed nuts, each ingredient contributes to a powerhouse of nutrients that nourish the body and delight the taste buds.
Ingredients
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/4 cup pine nuts or walnuts
- 3 garlic cloves, minced
- Salt and pepper to taste
Instructions
- In a food processor or blender, combine the basil leaves, Parmesan cheese, pine nuts or walnuts, and minced garlic.
- Pulse until the ingredients are finely chopped.
- With the food processor running, gradually add the olive oil in a steady stream until the mixture is smooth and well combined.
- Season with salt and pepper to taste, and pulse a few more times to incorporate.
- Transfer the basil pesto to an airtight container and store it in the refrigerator.
- Fresh homemade basil pesto will typically last in the refrigerator for about 5-7 days. To increase its longevity, you can:
- Cover the surface of the pesto with a thin layer of olive oil before sealing the container. This helps create a barrier against oxidation.
- Enjoy your homemade basil pesto tossed with pasta, spread on sandwiches, or drizzled over grilled vegetables for a burst of fresh flavor!
Storing for later
Avoid adding the Parmesan cheese until you’re ready to use the pesto. It will shorten the shelf life of pesto, so mixing it in just before serving can help prolong its freshness.
Store the pesto in small portions in ice cube trays and freeze. Once frozen, transfer the pesto cubes to a freezer bag for longer storage. This way, you can thaw only the amount you need for each use, preserving the rest.
