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–+ servings
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5 from 5 votes

Spicy Basil Pesto

Maximize your summer basil with this delicious, lighter pesto that bursts with flavor. It's nut-free, simple, and freezer friendly.
Prep Time15 minutes
Total Time15 minutes
Course: Main Course, Vegetable
Cuisine: Italian
Keyword: basil, Pesto
Servings: 6 Servings
Calories: 155kcal
Author: Belly Laugh Living

Equipment

Ingredients

  • 2 Cups Basil Packed
  • 3 Cloves Garlic cloves 2 - 3 garlic cloves (depending on size)
  • Lemon zest
  • 1 Lemon Juice
  • ½ Cup Parsley
  • 2 Tablespoon Sunflower seeds Or Pine nuts, or pepitas seeds
  • ⅓ Cup Olive Oil
  • ⅓ Cup Parmesan cheese
  • 1 teaspoon Sea Salt
  • 1 Habanero These are spicy (Optional!!!)

Instructions

  • To make the pesto, gather all the ingredients required. 
  • Remove the basil leaves from the stems.
    2 Cups Basil
  • Zest the lemon
    Lemon zest
    Low Fat Tzatziki Sauce
  • Juice the lemon
    1 Lemon Juice
    Tortellini and Cucumber Salad with Dill Dressing
  • Add the basil, parsley, garlic, lemon juice, lemon zest, parmesan cheese, and sunflower seeds or pepitas seeds to a food processor. If you want to make it spicy, add a habanero or serrano pepper.
    2 Cups Basil, 3 Cloves Garlic cloves, Lemon zest, ½ Cup Parsley, 2 Tablespoon Sunflower seeds, ⅓ Cup Parmesan cheese, 1 teaspoon Sea Salt, 1 Habanero, 1 Lemon Juice
  • Start blending the ingredients
  • Slowly add Olive Oil
    ⅓ Cup Olive Oil
  • After about 3 or 4 minutes of blending in a food processor, the Pesto is ready to eat.
  • We usually make a large amount and freeze it for future dishes. Put the Pesto in a Ziploc bag and place it flat in the freezer. Remember to date the Pesto. It usually lasts in the freezer for 3 to 6 months.

Nutrition

Calories: 155kcal | Carbohydrates: 2g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 481mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 902IU | Vitamin C: 13mg | Calcium: 92mg | Iron: 1mg