Fresh Basil Pesto
Whip up this fresh basil pesto recipe in no time, filled with pine nuts, basil, lemon juice, and Parmesan cheese blended into a ridiculously tasty spread. Slather it on pasta, sandwiches, or veggies, and your taste buds will thank you!
Servings: 16 servings
Ingredients
- 1 cup basil leaves picked off stems and loosely packed
- ½ cup toasted pine nuts
- ½ cup grated Parmesan cheese
- 2 tbsp fresh lemon juice
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 cloves garlic
- ⅓ - ½ cup olive oil
Instructions
- Combine the ingredients. Place the basil, pine nuts, Parmesan cheese, lemon juice, salt, pepper, and garlic in the food processor. Pulse to combine and chop the ingredients, about 6-10 pulses.1 cup basil leaves, ½ cup toasted pine nuts, ½ cup grated Parmesan cheese, 2 tbsp fresh lemon juice, ½ tsp kosher salt, ½ tsp freshly ground black pepper, 2 cloves garlic
- Add the olive oil. Turn the processor on high and slowly drizzle in the olive oil through the feed tube until you reach your desired consistency. Personally, I prefer to keep mine on the thick side and thin it down at a later time, depending on what dish I'm preparing.⅓ - ½ cup olive oil
- Store. Scrape the pesto into an airtight container.
Video
Nutrition
Serving: 1tbsp | Calories: 99kcal