Pesto Genovese (Gluten Free)
Pesto Genovese, or classic basil pesto, is naturally gluten free and bursting with delicious fresh summer flavor. It includes only five ingredients and comes together quickly to enjoy for an easy summer dinner or to throw together for company.
Equipment
- Food processor
- mason storage jars 16 ounce jars work great.
- Sharp knife
- Cutting board
Ingredients
- 2 cups loosely packed basil leaves
- 1 teaspoon chopped garlic about 2 garlic cloves
- 1/4 cup pine nuts
- 1/2 cup extra virgin olive oil
- 1/2 cup fresh grated parmesan cheese
- salt to taste
Instructions
- Start by toasting the pine nuts. To toast the pine nuts, place them in a dry pan. Cook over medium heat for 4-5
- Place the basil leaves and garlic into the food processor and turn it on.
- While the food processor is on, slowly pour half the olive oil until the basil is finely chopped. If your food processor has a pulse function, hit the pulse button until the basil and garlic come together and start forming a sauce.
- Turn the food processor off and add the pine nuts. Turn on the food processor, pour in the rest of the olive oil, and process until smooth. You'll notice the pesto start to get creamy and thick.
- Add the parmesan cheese. Process until the cheese is finely chopped and incorporated into the pesto. You want there to be pieces of cheese.
- Scrape the pesto into a jar or bowl and taste for salt. I add about ¼ teaspoon of salt to combine all the flavors. Of course, salt to taste.
Notes
This recipe makes about 3/4 cup of pesto which is about 12 tablespoons. Serving size is 2 tablespoons per person.
Toasting the pine nuts is optional, and many pesto recipes don't call for it. But toasting brings out the flavor in the pine nuts, which gives another layer of flavor to the pesto. It only takes about 4-5 minutes, so I recommend toasting the pine nuts if you have time.
Pesto sauce is easy to adapt to taste. You can add more cheese or garlic for extra flavor. Or stream in another layer of olive oil for a milder flavor. Don't be afraid to experiment.
Remove the basil leaves from the stems. Using the stems will create a fibrous pesto.
Make sure the basil leaves are clean before making the pesto but dried off completely before adding the other ingredients.
You can also use a blender to make pesto.
Nutrition
Serving: 1gCalories: 235kcalCarbohydrates: 2gProtein: 4gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 7mgSodium: 147mgPotassium: 75mgFiber: 0.3gSugar: 0.2gVitamin A: 496IUVitamin C: 2mgCalcium: 90mgIron: 1mg
Tried this recipe?Let us know how it was!