I’m not big on measurements, but you’ll need about a ratio of about 4 parts basil to 1 part parmesan, and add the olive oil, garlic, and salt and pepper to taste/texture.
The more olive oil you add the smoother your pesto will be. And I like mine to have a bit of a kick so I tend to go a little heavier on the garlic.
There’s no need to chop your basil or garlic into little bits. Just make sure it’s washed or peeled, add all your ingredients to a food processor or blender and give it a whirl. Give it a taste and add more ingredients as needed.
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|Serving Size: 1 (3g)|
|Recipe Makes: 1|
|Calories from Fat: 7 (64%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 1.5mg||0 %|
|Sodium 25.6mg||1 %|
|Potassium 4.9mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.3g|
|Protein 0.7g||1 %|
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Calories per serving: 11
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