Prep Time | Cook Time | Total Time | Servings |
---|---|---|---|
15 minutes |
Ingredients
- 2 cups fresh basil leaves
- ½ cup good-quality olive oil
- Juice of ½ lemon
- 2–3 cloves garlic
- 1 teaspoon salt
- 1 cup freshly grated Parmesan cheese
- ½ cup toasted pine nuts
Instructions
- Heat a pan over medium-low heat.
- Add pine nuts (without oil) and toast for about 7 minutes, stirring occasionally, until lightly golden. Watch carefully to avoid burning.
- In a food processor or blender, combine toasted pine nuts, basil, olive oil, lemon juice, garlic, salt, and Parmesan. Pulse until smooth and well combined.
- Transfer to an airtight container and refrigerate for up to 7 days.
Notes
- For a thinner pesto, add a splash of olive oil while blending.
- Can be frozen in ice cube trays for easy portioning — lasts up to 3 months in the freezer.
- Substitute walnuts or almonds for pine nuts if desired.