Pesto Topping

pesto-topping
Photo by Dana Gallagher
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  • Makes 2 cups, enough for about 8 servings
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    Nutritional Information

    Per Serving

    • Calories 133 calories
    • Calories 97 calories from fat
    • Fat 15 g
    • Sat Fat 2 g
    • Cholesterol 1 mg
    • Sodium 15 mg
    • Protein 1 mg
    • Carbohydrate 1 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 24 mg

Combine the basil, Parmesan, pine nuts, and garlic in a food processor and pulse until finely chopped. With the machine running, pour in a thin, steady stream of the oil, blending until the mixture is well combined and emulsified.Store in the refrigerator in an airtight container covered with a thin layer of oil (to preserve the color) for up to 1 week. Sprinkle with additional Parmesan (and basil leaves, if you wish) just before serving. (This can be made 2 to 3 days in advance and kept in the freezer for up to 2 months.)

Ingredients

  1. Check 3 cups fresh basil leaves
  2. Check 3 tablespoons grated Parmesan, plus more for serving
  3. Check 2 tablespoons pine nuts
  4. Check 3 small cloves garlic, minced
  5. Check 1 cup extra-virgin olive oil, plus more for storing

Directions

  1. Combine the basil, Parmesan, pine nuts, and garlic in a food processor and pulse until finely chopped. With the machine running, pour in a thin, steady stream of the oil, blending until the mixture is well combined and emulsified.
  2. Store in the refrigerator in an airtight container covered with a thin layer of oil (to preserve the color) for up to 1 week. Sprinkle with additional Parmesan (and basil leaves, if you wish) just before serving. (This can be made 2 to 3 days in advance and kept in the freezer for up to 2 months.)