Basil & Pine Nut Pesto Two Ways
Ingredients
- 1 package fresh basil I chose organic. Washed and patted dry ⓘ
- 4 cloves garlic fresh, peeled
- 3/4 cup parmigiano reggiano cheese good ⓘ
- 1/2 cup toasted pine nuts ⓘ
- 3/4 cup olive oil good, I used single source Greek olive oil ⓘ
- 2 teaspoons salt ⓘ
- 1 tablespoon lime juice or more if needed ⓘ
- shaved Parmesan ⓘ
- 1 tomato ripe ⓘ
Instructions
- Toast your Pine nuts in the oven for about 5-6 minutes at 300 degrees (this is where a small toaster oven comes really handy). If not you can toast them lightly in a small egg pan. Be watchful as they toast really fast and always keep moving them around.
- Now just toss all your basil leaves (stems too) in a food processor, the peeled garlic, the shaved parmesan, olive oil, lime juice and salt, and pulse 8 to 10 times.
- Pesto is ready!
- Toast some Ciabatta (I used Umbria) slices and slather the Pesto generously. Add some thinly shaved Parmesan cheese on top and drizzle with some olive oil and sprinkle black pepper.
- On another slice add some feather light Prosciutto and drizzle some olive oil and black pepper on top. As an option you can also add some fresh Mozzarella or tomatoes under the meat.
- Party app is done! Enjoy and Happy holidays!
Nutrition & Diet Analysis (per serving)
595
kcal
30% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).