Description
This fresh basil pesto is an easy way to add fresh flavor to pasta, pizza, veggies, chicken, potatoes, sandwiches, and so much more!
Ingredients
Scale
- 2 cups fresh basil leaves
- 1/3 cup toasted pine nuts or nuts*
- 1/3 cup freshly grated parmesan cheese
- 2 Tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1/4-1/2 teaspoon kosher salt
- pinch fresh black pepper
- 1/3 cup olive oil
Instructions
- Combine. In a food processor, combine basil leaves, pine nuts, parmesan cheese, lemon juice, garlic, 1/4 teaspoon salt, and a pinch of black pepper. Pulse JUST until the basil is roughly chopped and the ingredients are pretty evenly combined. (You don’t want it fully pureed here, since we’re not done mixing! )
- Drizzle In Olive Oil. Gradually pour in the olive oil, pulsing to incorporate it until the basil is very finely chopped and the mixture looks cohesive and evenly mixed. Taste and add more lemon juice, salt, or pepper, if desired.
- Serve & Store. Enjoy right away on pasta, pizza, sandwiches, burgers, veggies, potatoes, and more. Or, store in an airtight container or jar topped with a thin layer of olive oil in the fridge up to 1 week. Stir pesto before using if any separation occurs. (See notes for freezing instructions!)
Notes
- Toast Pine Nuts. If you haven’t already, spread toast pine out onto a sheet pan and roast in the oven at 350 degrees F. for 3-5 minutes. Shake the pan and toast another 3-5 minutes or until golden brown and fragrant. Or, toast in a dry skillet on medium heat on the stovetop 3-5 minutes, stirring regularly so they don’t burn. Set pine nuts aside to cool.
- Other Nuts To Try. If pine nuts aren’t available or affordable, you can use raw cashews, toasted almonds, walnuts, or pumpkin seeds instead!
- How to Freeze Pesto. You can simply freeze the pesto in a freezer-safe jar with a thin layer of olive oil on top, or freeze it in an ice cube tray and transfer the cubes to a freezer bag. That way you can add just 1-2 Tablespoons of pesto at a time to a recipe without having to thaw the whole jar. Frozen pesto will keep 2-3 months in the freezer.
- Prep Time: 5 minutes
- Category: Sauce
- Method: Food Processor
- Cuisine: Italian