Fresh Basil Pesto


  • 2 loose cups of basil leaves (without stems)
  • 2 large cloves of garlic, peeled
  • 2 Tbsp. chopped walnuts
  • 1/2 cup olive oil
  • 1/2 cup shredded parmesan
  • Iodized salt to taste

(Yields about 1 cup)


  1. Combine fresh basil leaves, the cloves of garlic, and the walnuts into a food processor and pulse until well-minced.img_2712
  2. Add a little olive oil at a time, pulse, and repeat until all olive oil has been used, and the mixture is slightly smooth. (I personally like a little bit of texture with my pesto; pulse to desired consistency).fullsizerender1
  3. Add the parmesan cheese, and pulse again — just enough so that the cheese is dispersed throughout the pesto.
  4. Pour fresh pesto out of the food processor, and use or freeze for later!

Pesto makes a great addition to many recipes, and tastes great over pasta! Making extras and freezing them will allow you to effortlessly enjoy the fresh basil flavor later on without the work!


Nutrition Facts per 1 Tbsp: (Yields about 16 Tbsp)

Calories: 81

Total Fat: 8 g
Saturated Fat: 2 g
Monounsaturated Fat: 5 g
Polyunsaturated Fat: 1 g
Trans Fat: 0 g

Sodium: 34 mg

Potassium: 22 mg

Total Carbohydrates: 1 g
Dietary Fiber: 0 g
Sugar: 0 g

Protein: 2 g

Vitamin A: 6% DV

Vitamin C: 1% DV

Calcium: 4% DV

Iron: 1% DV