I never knew basil could be such a game-changer until I tried making my own pesto. It’s like capturing summer sunshine in a jar, and it instantly transforms any dish from mundane to magical. Whether you’re tossing it with pasta or just spooning it straight from the jar (guilty!), this skinny version is light yet bursting with flavor—an aromatic hug for your taste buds.
Steps
- Gather your ingredients: fresh basil, garlic cloves, grated Parmesan or Pecorino Romano cheese, salt, pepper, and extra virgin olive oil.
- In a food processor or blender, combine the basil, garlic, cheese, salt, and pepper. Blend until the mixture is smooth.
- Gradually add the olive oil to the mixture while continuing to pulse until fully incorporated.
- Transfer the pesto to a sealed container and refrigerate until ready to use. Alternatively, freeze the pesto in ice cube trays or small containers for up to three months for later use.
Ingredients
- Fresh basil leaves
- Garlic cloves
- Grated Parmesan cheese or Pecorino Romano cheese
- Salt
- Pepper
- Extra virgin olive oil
Nutritional Values
Calories: 430 kcal | Carbohydrates: 5 g | Protein: 12.5 g | Fat: 42.5 g | Sodium: 470 mg | Fiber: 2.5 g
FAQ
- Are pine nuts necessary for making pesto?
- Pine nuts are not necessary for making pesto. They can be expensive and add extra fat to the recipe. If you prefer to include nuts, consider using more affordable options like almonds or walnuts.
- What causes homemade basil pesto to taste bitter?
- Over-processing the olive oil can lead to a bitter taste. To avoid this, add the olive oil at the end after processing the other ingredients. If the pesto still tastes bitter, try adding a bit more salt or cheese.
- How long can homemade basil pesto be stored?
- Homemade basil pesto can be kept in the refrigerator for up to 3 days or frozen for up to 3 months for longer storage.
- How can I freeze pesto for future use?
- Freeze pesto in ice cube trays, silicone muffin pans, small containers, or zip-lock bags. Once frozen, transfer the pesto cubes to a freezer bag for convenient storage and use within three months.
Tips
- To reduce bitterness in your pesto, add the olive oil last and be cautious not to over-process it in the blender or food processor. If it still tastes bitter, try incorporating a bit more salt or cheese to balance the flavors.
- Consider freezing excess pesto in ice cube trays or mini silicone muffin pans. Once frozen, transfer the cubes to a freezer bag. This way, you’ll have conveniently portioned pesto ready to use for up to three months.
- For a nut-free version of pesto, skip the pine nuts. If you want to include nuts but keep costs down, consider using almonds or walnuts as alternatives.
- Enhance your pasta, sandwiches, and burgers by using pesto as a sauce or spread. It pairs well with a variety of dishes, such as mixing with zucchini noodles, spreading on ciabatta, or topping turkey burgers with pesto mayo.
Equipment
- Food Processor or Blender
- Ice Cube Trays or Mini Silicone Muffin Pans (for freezing)
- Freezer Storage Bags (for storing frozen pesto)
