Basil Pesto

Basil Pesto
Prep time
Cook time
Total time
Recipe type: Sauce
Cuisine: Italian
  • ⅓ cup pine nuts, toasted
  • 1 small garlic clove
  • ⅓ cup grated parmesan cheese
  • 2 tbsp fresh lemon juice
  • ½ tsp salt and pepper
  • ½ cup extra virgin olive
  • 3 cups semi packed basil
  1. In a small saucepan add in the pine nuts and heat over medium heat. Toast for about 1 minute or until nuts are fragrant just slightly golden brown.
  2. In the bowl of a food processor add in the pine nuts, garlic, parmesan cheese and lemon juice. Pulse a few times or until garlic and pine nuts are finely ground.
  3. Switch of food processor and scrape down the sides of the bowl.
  4. Add in the basil, salt and pepper and turn on food processor. Slowly drizzle in the olive oil - stopping frequently to scrape down the sides of the bowl, check for consistency and taste test.
  5. Store pesto in a sealed jar in the refrigerator for up to 2 weeks. You can always freeze pesto for up to 6 months.