- 1/4 cup pine nuts toasted
- 3 tablespoons Parmesan Reggiano cheese grated
- 4 cloves garlic
- 2 cups fresh basil leaves packed
- 1/4 cup flat parsley packed
- 3 tablespoons extra virgin olive oil
- Fine sea salt and pepper
Place pine nuts in a large food processor. Pulse until a paste forms.
Add parmesan reggiano cheese, garlic, basil, parsley, olive oil, fine salt and pepper. Pulse until a grainy pesto is formed.
Toss with pasta, make pesto bread, use a marinade for chicken or fish, or use as a salad dressing. This can be refrigerated for up to a week.
If you tried this recipe, come back and let us know how it was in the comments or ratings!
Calories: 692kcal | Carbohydrates: 11g | Protein: 13g | Fat: 69g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 38g | Cholesterol: 10mg | Sodium: 254mg | Potassium: 489mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3924IU | Vitamin C: 33mg | Calcium: 311mg | Iron: 5mg