Home Grown Pesto

Home Grown Pesto

4
Krystyna00 0

"Pesto using basil from my garden. I used lemon juice concentrate, as that's what was in the fridge. Lemon juice brightens the flavor. Taste before adding salt and pepper. Some cheeses are saltier than others."
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Ingredients

10 m servings 284 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Pour olive oil into the bottom of the blender. Sprinkle cheese over the oil. Add, in order, the pine nuts, garlic, lemon juice, and basil. Blend until smooth. Season with salt and pepper; blend to incorporate.

Reviews

4

I thought my attempt was too salty. Less cheese next time.

Delicious for my first pesto attempt. I roasted the garlic and pine nuts before adding. Yum!

I loved this! Perfect as written. Thank you.

Very tasty!paired this with zebra farfalle and it was gorgeous. Sort of looked like a WICKED themed dish.