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Quick Thick Pesto

Yields about 32 oz
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dip, Sauce
Cuisine: Italian
Keyword: easy, pasta, quick, summer
Servings: 20 servings
Calories: 203kcal

Equipment

  • Blender or food processor

Ingredients

  • 3 cups basil leaves, packed down
  • 1/2 cup warm water
  • 1 cup unsalted sunflower kernels
  • 8 cloves garlic
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp red pepper flakes
  • 1 1/2 cup olive oil
  • 1 cup parmesan cheese, grated

Instructions

  • Wash and destem basil leaves.
  • In a large blender, pack in all ingredients and blend until smooth.

Notes

Macronutrients: 1.5g carb, 21g fat, 4g protein
  1. Serving size approximated at 3 tbsps.
  2. Pesto is great for freezing. You can even keep it in the freezer and just scoop some out when you want to use it.
  3. I recommend adding liquids to the bottom of the blender first, especially if your blender isn't high powered. It will blend faster this way.