IntroductionDelicious pesto that is super easy to make. You'll never buy the processed stuff again. Delicious pesto that is super easy to make. You'll never buy the processed stuff again.
200 Basil leaves (Basil should be about 5 cups of leaves, packed but not squished. I used 200 leaves as an estimate.)
1.25 c. Organic extra virgin olive oil
9 garlic cloves, minced
0.75 c. pine nuts (or less, depending upon taste)
1 c. fresh grated Parmesan cheese
1 tsp. ground black pepper
1 tsp. kosher salt
This recipe makes enough for 16 large servings. You will definitely have leftovers. It's a little high in fat content but makes for a lovely dinner and the majority of calories come from unsaturated, heart-healthy fats.
You can also freeze this in ice cube trays and then bag up and have quick portions on hand to add to dishes later. If you are going to store it in your refrigerator for a few days press plastic wrap or a snug fitting piece of wax paper on to top to help prevent browning of the basil.
Serving Size: Makes 16 1/4-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user ANGELLEE94.