Mediterranean Basil Pesto

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A fresh Mediterranean sauce made with a handful of nutritious and delicious ingredients.

Prep Time20

Total Time20

Course: Appetizer, Condiment

Cuisine: Italian, Mediterranean

Keyword: Gluten-Free, Low-Carb, Plant-Based, Quick and Easy

Servings: people

Calories: 248kcal

Start by taking the components of your blender, the blades, and the container... and put it in the freezer.
Chilling these components will help prevent oxidation of the pesto. This will keep it looking and tasting fresher.
Now, you will need to wash the basil leaves in a colander and dry them VERY WELL with a kitchen cloth.
You need to make sure that they are perfectly dry, so that the excess water will not ruin the pesto in the refrigerator.
Then, take your pine nuts and toast them in a frying pan, until they start to get golden brown.
After that, assemble the blender nice and cold, and add the pine nuts, the garlic (without the sprout, which you can remove with a knife easily), and the oil. Blend everything until smooth.
Finally, add the basil and Parmesan cheese, and blend everything until it reaches a smooth consistency.

How to store it:

You can store it in a jar, and if you add a tablespoon of extra virgin oil on top, it will last a week without altering its tasting properties.
On the other hand, if you want to have a longer-lasting supply, the same jar can go in the freezer for 2-3 months.