- packed fresh basil leaves 3 cups (60 g)
- garlic, medium-size 4 cloves (20 g)
- grated Parmesan cheese 3/4 cup (75 g)
- olive oil, extra virgin 1/2 cup (110 g)
- pine nuts 1/4 cup (34 g)
- chopped fresh parsley (optional) 1/2 cup (30 g)
Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.
1 cup basil leaves (packed) = 20 grams
1 cup finely grated Parmesan cheese = 99 g
1 cup extra virgin olive oil = 220 g
1 cup pine nut = 135 g
1 cup parsley = 60 g
1 medium-size clove Garlic = 1-1/2 teaspoons
1 large clove Garlic = 2 teaspoons minced
1 teaspoon minced Garlic clove = 5 g
4 medium-size cloves = 4 x 1.5 = 6 teaspoons = 20 g
How to Make Pesto Sauce
Pesto without nuts
- 1/3 cup parmesan (my container had a weight of 71 g)
- 1 bunch basil
- 1/2 cup olive oil (start with 1/4 cup and work your way up)
- 3 cloves garlic
- 1-2 tsp lemon juice
- salt and pepper to taste
Pull all the leaves off basil stems and roughly chop the garlic.
Put the basil, cheese, and garlic in food processor. Set the speed to low and drizzle in olive oil. Start with 1/4 cup, check the consistency, and add more according to preference.
Add salt, pepper, lemon
Scrape down the sides and add a generous pinch of salt, some pepper, and a bit of lemon juice. Pulse this together and taste. Keep adding and pulsing until you like its taste.
It can either be freezed it in one lump, or freeze it in an ice cube tray.