Classic pesto

Classic pesto

Why buy ready-made pesto when you can make your own in basically 30 seconds at a fraction of the store prices? And the taste... it beats any pre-made options!

Classic pesto

Why buy ready-made pesto when you can make your own in basically 30 seconds at a fraction of the store prices? And the taste... it beats any pre-made options!
USMetric
4 servingservings

Ingredients

  • 23 cup 150 ml olive oil, divided
  • 3 oz. 75 g (125 ml) parmesan cheese
  • 2 oz. 50 g fresh basil
  • 2 oz. 50 g pine nuts
  • 1 1 garlic clovegarlic cloves
  • salt and ground black pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Mix all the ingredients for the pesto with a few tablespoons of the olive oil. Use a food processor or a blender.
  2. Add the rest of the oil and mix a bit more.

Tip!

You can store the pesto in the refrigerator for at least 2 weeks. You can also freeze it.

This pesto is amazing in sauces, soups and stews. Not to mention salads and spreads... Yum!

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10 comments

  1. Caro
    Hello,
    this pesto is not dairy free. It contains parmesan cheese. Can you skip that or what can replace it for a dairy free pesto?
    Thanks in advance.
    Reply: #2
  2. Kristin Parker Team Diet Doctor

    Hello,
    this pesto is not dairy free. It contains parmesan cheese. Can you skip that or what can replace it for a dairy free pesto?
    Thanks in advance.

    You can omit it, but it will affect the taste and texture somewhat.

  3. Marg Greenwood
    Use nutritional yeast
  4. Melissa
    I used walnuts bc that's what I had on hand. Yummy, thanks!
  5. bassem.sabagh
    Hello
    Not sure how uou make up 500 cal from this.. just not enough ingredients
  6. crystalspin
    Should the parmesan be "fresh" shredded, or grated like from the green canister??? Makes a difference in the volume with the weight being the measure...
    Reply: #7
  7. Crystal Pullen Team Diet Doctor

    Should the parmesan be "fresh" shredded, or grated like from the green canister??? Makes a difference in the volume with the weight being the measure...

    Freshly shredded/grated parmesan is best to avoid added ingredients.

  8. miriamlyall
    this is listed in the dairy free section. But it contains cheese. Hey! (perhaps remove it from this section)?
    Reply: #9
  9. Crystal Pullen Team Diet Doctor

    this is listed in the dairy free section. But it contains cheese. Hey! (perhaps remove it from this section)?

    I let our team know, thank you.

  10. Quitsalot
    I recommend not blending the pine nuts but putting them in a pestle and mortar then you get a few delicious crunchy bits rather than a paste! I also toast the nuts in a dry pan first. Is this ok or does it create more carbs?

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