Basil Pesto

/ Emily G.
I have made arugula pesto before but have wanted to make traditional basil pesto for a while now.
This recipe was super easy and you can store in your freezer if you don’t want to use it right away!
Enjoy!
 
Basil Pesto
Author: Emily Goodman
Ingredients
  • 1/3 cup toasted pine nuts
  • 1 large package of basil, approx. 4oz
  • 3 garlic cloves
  • ½ cup Parmesan cheese
  • ½ cup extra virgin olive oil
  • Salt & pepper to taste
  • Juice of 1/2 a lemon
Instructions
  1. Toast the pine nuts over low to medium heat until they are slightly browned – you will be able to smell them once they start toasting!
  2. Transfer the pine nuts to a food processor. Add the basil. Pulse until combined.
  3. Add the garlic and juice from 1/2 a lemon and pulse again.
  4. With the food processor running and add the olive oil in a continuous stream, stopping and scraping down the sides of the bowl as necessary.
  5. Add the grated cheese and pulse until combined.
  6. Season with salt & pepper to taste.
Notes
Makes approx. 1 cup

DSCN4431
DSCN4436

3 thoughts on “Basil Pesto”

Leave a comment