How to Make Pesto

Toast pine nuts and blend with parmesan, basil, garlic, and olive oil for a versatile, homemade vegetarian sauce.

Vegetarian Italian Gluten Free Pesto No-Cook Sauce

Estimated Nutrition

Calories

760.6

kcal / serving

3042.5 kcal total

Carbs

3.8g

per serving

15.3 g total

Fat

75.5g

per serving

302.1 g total

Protein

19.4g

per serving

77.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

125

Parmesan Cheese

Cut into small chunks; or similar vegetarian hard cheese

Fruits

squeeze

Lemon Juice

Optional for seasoning

NutsSeeds

125

Pine Nuts

bunch

Basil

Large bunch of fresh leaves

clove

Garlic

Crushed with the flat side of a knife

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

OilsFats

200

Extra Virgin Olive Oil

Method

Heat a dry frying pan over a medium heat.

Toast the pine nuts for a few minutes until browned and fragrant.

Place the parmesan, basil, garlic, toasted pine nuts, and 200ml olive oil in a food processor.

Season with salt and pepper to taste.

Blend for a few seconds until the mixture is smooth and combined.

Adjust seasoning and add a squeeze of lemon juice if desired.