Basil Pesto

Ingredients

• 0.5 cup toasted pine nuts
• 2 tbsp fresh lemon juice
• 1 garlic clove (small)
• 0.25 tsp sea salt
• black pepper (freshly ground, to taste)
• 2 cup basil leaves
• 0.25 cup extra-virgin olive oil (plus more for a smoother pesto)
• 0.25 cup freshly grated Parmesan cheese (optional)

Steps

1. 1

   In a food processor, combine the toasted pine nuts, lemon juice, garlic, sea salt, and freshly ground black pepper. Pulse until the mixture is well chopped.

2. 2

   Add the basil leaves to the food processor and pulse until combined.

3. 3

   With the food processor running, drizzle in the extra-virgin olive oil. Pulse until the pesto is combined.

4. 4

   Add the freshly grated Parmesan cheese, if using, and pulse briefly to combine. For a smoother pesto, add more olive oil.

Notes

The pesto keeps for a few days in an airtight container in the refrigerator, although the surface may brown. To help it stay fresh and green, cover the surface with a thin layer of plastic wrap or an extra drizzle of olive oil before sealing the container. For vegan pesto, omit the Parmesan. The source also notes that pesto can be frozen and thawed successfully.

Nutrition per serving

• sauce
• condiment
• vegetarian
• gluten-free
• Italian
• no-cook
• quick
• summer