Easy Homemade Pesto
Prep Time: 15
Cooking Time: 0
Ingredients
- 2 cups firmly packed fresh basil leave (washed, no stems or blooms)
- 2-3 garlic cloves
- ¼ cup grated parmesan
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 3 tablespoons extra-virgin olive oil
Instructions
- Wash basil and pat dry. Place in food processor
- Add garlic, parmesan, salt and pepper
- Process until finely chopped
- Transfer to a small bowl, add olive oil and combine well. (Note: if you add oil to food processor and over process, your pesto will be bitter, so just stir it in)
- Place in ice cube trays and freeze. Or store in the refrigerator for a few days. Makes about 6 tablespoons.
Adapted from gourmetdoneskinny.com
Nutrition Facts
6 servings per container
Serving Size 1 Tablespoon
| Amount Per Serving | ||
|---|---|---|
| Calories 92 | ||
| % Daily Value* | ||
| Total Fat 9g | 12% | |
| Saturated Fat 2.3g | 12% | |
| Trans Fat 0 | 0% | |
| Cholesterol 7mg | 2% | |
| Sodium 184mg | 8% | |
| Total Carbohydrate 0.7g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Total Sugars 0 | 0% | |
| Protein 3.1g | 0% | |
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 89mg | 7% | |
| Iron 0mg | 1% | |
| Potassium 10mg | 0% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.