Peppery Double Parmesan Basil Pesto
Servings: 8 servings
Calories: 234kcal
Traditional basil pesto is rustic and perfect just the way it is, but change is good and should be embraced - pesto not excluded! Peppery Double Parmesan Basil Pesto is a updated version on a trusted classic, because every day deserves something extra!
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Ingredients
- 3 cups basil leaves, fresh, packed
- 1 cup parmesan cheese, grated
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- 1/2 cup pine nuts, lightly toasted
- 1/2 cup olive oil
- 1 teaspoon ground black pepper
- 1/2 teaspoon dried red chili flakes
Instructions
- Place a cast iron skillet on a burner over medium heat. Add the pine nuts and shake the skillet so that the pine nuts are in a single layer. Keep the pine nuts moving so that they don't burn. As soon as you can smell the woodiness, and see the pine nuts turn a golden brown, remove them from the skillet immediately to a cool glass dinner plate. Try to keep them in a single layer so that they can cool down.
- Next, add the basil, garlic, lemon juice, and olive oil to a food processor. Pulse until the mixture is smooth and all of the basil is finely pureed.
- Add the cooled pine nuts and pulse 3 or 4 times until the pine nuts are crushed and incorporated.
- Next, add the ground black pepper, dried red chili flakes, and parmesan cheese. Pulse 3 or 4 times until mixed through. Do not over-pulse, you want there to be little specks of pine nuts and parmesan throughout the pesto.
- Set aside pesto. Cook pasta and toss the desired amount of pesto with the hot pasta. Serve immediately.
Nutrition
Calories: 234kcal | Carbohydrates: 2g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 194mg | Potassium: 92mg | Vitamin A: 620IU | Vitamin C: 3.2mg | Calcium: 156mg | Iron: 1mg