submitted by Sara on October 22, 2019
contains tree nutscontains pine nutscontains animal productscontains dairy products


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½ cup Pine Nuts, whole
contains tree nutscontains pine nuts
½ cup 1 tbsp Parmigiano Reggiano, Parmesan cheese, grated
contains animal productscontains dairy products
5  (ea. 0.11 oz) Garlic, raw
1¾ cups 1 tsp Basil, fresh leaves
3⅛ cups Broccoli, raw
¾ cup Olive Oil
3 tbsp Lemon juice, fresh cold-pressed
½ tsp Salt, Kosher salt, table salt
1½ lbaltogether (view nutrition facts)


  1. Serving size:
    1 oz (calculated)
    Notes: 2 tablespoons (1 oz or 28 g of pesto)
  1. In a dry pan over medium heat, toast the pine nuts until they are golden, about 5 minutes. Toss them occasionally, so they don't burn. This step is optional, but recommended, as it intensifies their flavor.
  2. In a food processor, blend the cooled pine nuts, parmesan and roughly chopped garlic. You can also use Grana Padano instead of parmesan.
  3. Add the basil and blend until it is finely chopped.
  4. Then add the broccoli florets in batches, blending in between. This ensures there are no larger chunks in the pesto.
  5. Finally, add the olive oil and lemon juice and blend until the pesto has the desired consistency.
  6. Season to taste with salt.
  7. Enjoy the pesto with pasta, spread it on white bread or top some salmon with it. It's also a great dip or salad dressing.
  8. Meal Prep Tip

  9. Store in an air-tight container in the fridge. It will easily last for two weeks or more. If the oil separates, simply stir it in again.
  10. A layer of olive oil on the top will ensure the pesto keeps longer.
  11. You can also freeze the pesto, for example in an ice cube tray. You can put the frozen pesto cubes in a zip-lock bag. Depending on which ice cube tray you are using, each ice cube has about 1 or 2 tablespoons of pesto. Our ice cube tray perfectly holds one tablespoon per well.
  12. Or thinly spread the pesto on a baking sheet and freeze it. Break off shards that will defrost quickly.

Nutrition Facts

  • Calorie count
    94 kcal
  • % of calories by macros
    Fat88.3 %83 kcal9.5 g
    Net Carbs4.3 %4 kcal1 g
    Dietary Fiber1.1 %1 kcal0.5 g
    Protein6.4 %6 kcal1.6 g
  • Approx. WW SmartPoints™
  • Cholesterol 1.9 mg
  • Sodium 81.6 mg
  • Fat 9.5 g
    • Saturated Fat 1.6 g
    • Trans Fat 0 g
  • Carbohydrates 1.5 g
    • Dietary Fiber 0.5 g
    • Total Sugars 0.4 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 1.6 g
  • Calcium 38.8 mg
  • Iron 0.4 mg
  • Magnesium 12 mg
  • Potassium 66.3 mg
  • Zinc 0.3 mg
  • Vitamin A (Retinol Equivalents) 18.2 mcg
  • Vitamin B12 0 mcg
  • Vitamin C 11.8 mg
  • Folate 10 mcg
    • Folic Acid 0.2 mcg