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–+ servings
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Prep Time 10 minutes
Total Time 10 minutes
Servings 1 jar
Calories 1316 kcal

Ingredients
 

  • 2 bunches fresh basil
  • 1 bunch fresh parsley
  • 2.5 oz Parmesan cheese finely grated (you can also use another hard aged cheese)
  • 2 tablespoons pine nuts
  • 3 garlic cloves
  • 7 tablespoons olive oil or neutral vegetable oil
  • salt to taste

Instructions
 

  • Wash the basil and parsley well, then dry them thoroughly.
  • Grate the Parmesan on the coarse side of a grater.
  • Peel the garlic and chop it very finely.
  • You can lightly toast the pine nuts in a dry skillet, but you can also leave them as they are.
  • Place all the ingredients in a large blender bowl, add the salt, and pour in the oil. Blend on medium speed until the mixture becomes thick and smooth. The sauce is ready.

Notes

  1. Dry the herbs very well before blending for the best texture.
  2. Freshly grated Parmesan gives a smoother, richer sauce.
  3. Lightly toasted pine nuts create a deeper flavor.
  4. Add the oil gradually if you want to control the thickness more precisely.
  5. Use the pesto on pasta, sandwiches, grilled meat, or roasted vegetables.
  6. Store in a jar in the refrigerator and cover the surface with a little oil for better freshness.

Nutrition

Serving: 1serving | Calories: 1316kcal | Carbohydrates: 12g | Protein: 31g | Fat: 131g | Saturated Fat: 26g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 81g | Cholesterol: 48mg | Sodium: 1172mg | Potassium: 585mg | Fiber: 3g | Sugar: 2g | Vitamin A: 6206IU | Vitamin C: 82mg | Calcium: 967mg | Iron: 6mg
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