Description
2 cups fresh basil leaves, packed
1/2 cup grated Parmesan cheese
1/3 cup pine nuts
2 cloves garlic, minced
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon lemon juice (optional, for freshness)
Directions:
In a dry skillet over medium heat, lightly toast the pine nuts for about 2 minutes until golden and fragrant. Remove from heat and let cool.
In a food processor, combine the basil leaves, toasted pine nuts, minced garlic, and grated Parmesan cheese. Pulse a few times to break down the .
While the food processor is running, slowly drizzle in the olive oil until the mixture becomes smooth and well combined.
Add salt, black pepper, and lemon juice (if using). Pulse again to incorporate.
Taste and adjust seasoning as needed.
Transfer the pesto to a jar and store in the refrigerator for up to a week or freeze for longer storage.
Prep Time: 10 minutes
Cooking Time: 2 minutes
Total Time: 12 minutes
Kcal: 160 kcal per serving
Servings: 6
