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Italian pesto recipe
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[Recipe + Video] Classic Pesto

Fresh basil and strong-flavored ingredients produce this delicious classic pesto that can be used in a variety of dishes.
Course Dinner, Lunch
Cuisine Italian
Keyword easy, keto, lchf, pasta
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 Approx. 1 ½ cup
Calories 539kcal
Author Clara Gonzalez

Ingredients

  • 4 cups of fresh basil leaves
  • ⅓ cup of pine nuts
  • 1 cup of pecorino cheese (in small crumbs)
  • ¾ cup of extra-virgin olive oil
  • 3 garlic cloves
  • 2 teaspoons of sea salt

Instructions

  • Mixing the ingredients: Mix all the ingredients in the food processor and pulse until everything is finely minced.
    Mixing the ingredients
  • Serving and storing: If you are not using fresh you can refrigerate up to two days.

Video

Notes

You can also use Parmesan cheese in place of pecorino.
To serve with pasta, boil pasta al dente following the instructions in the package. Drain pasta and mix with pesto. Do not cook the pesto.

Nutrition

Calories: 539kcal | Carbohydrates: 3g | Protein: 10g | Fat: 55g | Saturated Fat: 10g | Cholesterol: 26mg | Sodium: 1465mg | Potassium: 168mg | Fiber: 0g | Sugar: 0g | Vitamin A: 1370IU | Vitamin C: 5mg | Calcium: 313mg | Iron: 1.8mg