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Basil Pesto

Basil Pesto
Basil Pesto
This healthy recipe comes from NDSU Extension.


4 oz. pine nuts

4 c. fresh basil

3 garlic cloves

1 c. grated Parmesan cheese

1 Tbsp. lemon zest

1 tsp. lemon juice

1 c. olive oil

¼ tsp. salt

⅛ tsp. ground pepper


Add the pine nuts to a small skillet over medium heat and toast until golden brown. In the bowl of a food processor, add half the pine nuts, 3 cups basil, 2 garlic cloves, ½ cup cheese and lemon zest. Process the ingredients on lowest setting. Slowly drizzle in ¾ cup of olive oil and continue processing until a smooth paste begins to form. Stop the food processor and scrape down the sides of the bowl. Add the remaining pine nuts, basil, garlic, cheese, olive oil and lemon juice to the bowl. Pulse the ingredients until finely chopped. Season with salt and pepper to taste.

Makes 32 (1 tablespoon) servings. Each serving has 100 calories, 10 g fat, 2 g protein, 1 g carbohydrate, 1 g fiber and 75 mg sodium.


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