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Toasted Pine‑Nut and Basil Pesto

6 servings · 1.2 g net carbs

1.2g Net carbs 21.2g Fat 3.5g Protein 207.1 kcal

1.2g Net carbs · 21.2g Fat · 3.5g Protein · 207.1 kcal

Toasted Pine‑Nut and Basil Pesto

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

6 servings  ·  prep 10 min  ·  difficulty easy

Pulsed basil, toasted pine nuts and pecorino romano combine into a loose pesto finished with olive oil. Toasting the pine nuts and briefly macerating lemon zest brightens the herb and nut flavors without adding raw bite. The sauce is blended until spoonable with a little oil left un-emulsified for a glossy finish. It spreads or drizzles easily and pairs with grilled meats or roasted vegetables as a finishing condiment.

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Ingredients

  • basil
    40 g
  • pine nuts
    50 g
  • pecorino romanoCheese, Romano
    40 g
  • olive oil
    90 ml
  • lemon zestLemon peel, Raw
    5 g
  • saltSalt, Table
    3 g
  • black pepperSpices, Pepper, black
    1 g

Equipment

  • food processor
  • skillet

Method

  1. Toast the pine nuts in a dry skillet over medium heat until golden and fragrant, shaking the pan and transferring them to cool immediately.
  2. Pulse basil, toasted pine nuts and pecorino romano in a food processor until the mixture is coarse and loosely combined.
  3. Add lemon zest and continue pulsing while streaming olive oil through the feed until the sauce becomes spoonable but retains texture.
  4. Scrape down the bowl, season with salt and black pepper, and pulse briefly to incorporate and even the texture.
  5. Transfer the pesto to a jar or bowl and let it rest briefly so flavors meld before using as a finishing sauce.
Toast the pine nuts in a dry skillet over medium heat until golden and fragrant, shaking the pan and transferring them to cool immediately.

Tips

Pro tip

  • Toast pine nuts gently and watch closely; they go from golden to bitter quickly.
  • If the pesto seems too thick, add more olive oil a few millilitres at a time until it loosens.
  • Substitute parmesan cheese for a milder, less salty finish if you prefer.

Frequently asked questions

What can I use instead of pine nuts?
Use almonds or walnuts as substitutes. Almonds give firmer texture and benefit from a quick chop or brief pulsing; walnuts yield a deeper, earthier flavor. Toast any nut you choose the same way to release oils and improve aroma.
Can I swap pecorino romano for parmesan cheese?
Yes, you can use parmesan cheese instead. Parmesan will be milder and less sharply salty, so the pesto will taste softer; you may prefer to adjust salt slightly when using parmesan.
Why does my pesto taste bitter?
Bitterness often comes from over-toasting the pine nuts or from excessive lemon zest. Correct it by adding a little more olive oil or extra pecorino romano to balance the flavor, and toast nuts more briefly next time.
How should I store this?
Keep it in an airtight container in the refrigerator at 40°F (4°C) or below. Because a sauce or dressing keeps only as long as its shortest-lived ingredient — dairy, eggs, or fresh aromatics in particular — follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished mixture. Separation in the refrigerator is normal; stir or shake before serving. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per serving

Primary macros

1.2g Net carbs 5% 82% 14%
Net carbs Fat Protein
1.2 gNet carbs
3.5 gProtein
21.2 gFat
0.6 gFiber
207.1Calories

Electrolytes

Na290 mgSodium
K79 mgPotassium
Mg28 mgMagnesium

Minerals

Calcium
86 mg
Iron
0.82 mg
Magnesium
28 mg
Phosphorus
103 mg
Potassium
79 mg
Zinc
0.77 mg
Copper
0.141 mg
Selenium
1.1 µg

Vitamins

Vitamin A
24 µg
Vitamin C
2.3 mg
Vitamin D
0.0 µg
Vitamin E
3.70 mg
Vitamin K
36.1 µg
Thiamin (B1)
0.035 mg
Riboflavin (B2)
0.050 mg
Niacin (B3)
0.44 mg
Pantothenic acid (B5)
—
Vitamin B6
0.026 mg
Folate
8 µg
Vitamin B12
0.07 µg

Other nutrients

Choline
6.6 mg

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

36.8 g per serving

One figure is unavailable. Nothing was estimated in its place.

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Published 31 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.