Basil Pesto

Prep: 10 mins      

    

Pesto Sauce is so easy to make and homemade pesto tastes way better than store bought. This Basil Pesto recipe is fantastic with pasta or on sandwiches.

The pesto will keep several days in a tightly sealed container in the refrigerator. Makes about 3/4 cup. If you want to freeze the pesto, omit the nuts and cheese.

Ingredients

• 2 cups firmly packed fresh basil leaves (no stems)
• 1/3 cup olive oil
• 3 tablespoons pine nuts, lightly toasted
• 2-3 garlic cloves (large)
• 1/4 cup lemon juice
• 1/2 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1/4 cup or 1/3 cup freshly grated Parmesan

Directions

1. Toast pine nuts, then cooled to room temperature before using. 
2. Gently wash and pat dry or use a salad spinner to remove excess water.
3. Add basil, pine nuts, and peeled garlic gloves to food processor or blender. Quickly pulse until barely combined.
4. With the machine running slowly dribble in the olive oil and process until the mixture is smooth.
5. Season with more salt to taste if desired.