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Pesto In A Blender
Skip the food processor and make pesto in a blender! This quick blender pesto is fresh, flavorful, and ready in just 5 minutes. Perfect for pasta, dips, and everything in between.
Servings 8 people
Calories 258kcal
Cost $10.51
Equipment
- blender
- Measuring cups & spoons
- box grater
- spatula
Ingredients
- 2 cups basil bruised
- 4 large garlic cloves peeled and crushed
- ⅓ cup pine nuts
- ¾ cup freshly grated Parmesan
- ¾ cup olive oil
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bruise the basil leaves by gently crushing them. This step enhances their aroma and flavor.
- Place the bruised basil leaves, crushed garlic cloves, pine nuts, and grated Parmesan cheese into a blender.
- Pour in the olive oil and add the lemon juice, salt, and black pepper.
- Blend on high until a smooth sauce consistency is achieved, for about 30 seconds.
- Serve.
Notes
Refrigerate: Store your blender pesto in an airtight container in the fridge for up to 5 days. Press plastic wrap directly onto the surface to prevent browning.
Freeze: Yes, you can freeze pesto! Spoon it into ice cube trays or small containers, then freeze until solid. Transfer the frozen mixture to a freezer bag. It'll keep for up to 3 months.
Thaw: Pop a cube into warm pasta or let it sit at room temperature to thaw for sauces and spreads.
Nutrition
Serving: 0.25cup | Calories: 258kcal | Carbohydrates: 2g | Protein: 4g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 6mg | Sodium: 297mg | Potassium: 68mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 392IU | Vitamin C: 2mg | Calcium: 126mg | Iron: 1mg