Pesto

Source

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

1. Heat a pan over medium-low heat.
   
2. Add pine nuts (without oil) and toast for about 7 minutes, stirring occasionally, until lightly golden. Watch carefully to avoid burning.
   
3. 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.
   
4. 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.