Basil Pesto Recipe

Ingredients

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

Steps

1. 1

   In a food processor, combine the toasted pine nuts, 2 tablespoons fresh lemon juice, 1 small garlic clove, 1/4 teaspoon sea salt, and freshly ground black pepper.

2. 2

   Pulse the mixture until the ingredients are well chopped and finely textured.

3. 3

   Add the 2 cups of fresh basil leaves to the food processor and pulse again until combined.

4. 4

   With the food processor running, slowly drizzle in the 1/4 cup of extra-virgin olive oil and pulse until combined.

5. 5

   Add the 1/4 cup of grated Parmesan cheese, if using, and pulse briefly to combine. For a smoother consistency, add an additional drizzle of olive oil.

Notes

To store, place in an airtight container in the fridge for a few days. To prevent browning, cover the surface with a thin layer of plastic wrap or an extra drizzle of olive oil. For vegan pesto, simply omit the Parmesan cheese. Variations: You can swap pine nuts for walnuts, almonds, or pistachios, or use pepitas/hemp seeds for a nut-free version. You can also replace half the basil with arugula, kale, or spinach.

Nutrition per serving

• sauce
• condiment
• vegetarian
• gluten-free
• no-cook
• summer
• basil
• pesto