- 2 cups basil de-stemed*
- 1/2 lemon juiced
- 2 cloves garlic
- 1/2 cup parmesan cheese**
- 1/2 cup olive oil
- salt and pepper
Add the basil, lemon, garlic, parmesan cheese, salt and pepper to a food processor or blender. Pulse a few times to get the ingredients chopped.
Run your machine at full speed while drizzling in the olive oil. Let run for 20-30 seconds or until your ingredients are well incorporated.
Yield - 1 1/2 cups
Storage - in fridge for 5 days or freezer for 3 months
* this roughly equals 2 small or 1 large store bought container.
** If you would like to add nuts to this pesto, I recommend adding 1/4 cup pine nuts or almonds and reducing the parmesan cheese to 1/4 cup.
Calories: 198kcal, Carbohydrates: 2g, Protein: 3g, Fat: 20g, Saturated Fat: 4g, Cholesterol: 6mg, Sodium: 139mg, Potassium: 44mg, Fiber: 1g, Sugar: 1g, Vitamin A: 487IU, Vitamin C: 7mg, Calcium: 117mg, Iron: 1mg