Description
This homemade basil pesto is a fresh, flavorful condiment made with simple ingredients and ready in minutes. It’s incredibly versatile and tastes so much better than store-bought pesto.
Ingredients
- 1/2 cup toasted pine nuts
- Juice from 1/2 lemon (about 1 1/2 tablespoons)
- 2 garlic cloves
- 1/4 teaspoon kosher salt
- Black pepper, to taste
- 1/3 cup extra-virgin olive oil, plus more as needed
- 1/3 cup finely grated Parmesan cheese
- 2 cups fresh basil leaves
Instructions
1. Add the pine nuts, lemon juice, garlic, salt, pepper, olive oil, and Parmesan cheese to a food processor or high-speed blender. Blend for about 1 minute, leaving some texture.
2. Add the fresh basil and blend again for 1–2 minutes until combined.
3. Taste and adjust seasoning with more salt and pepper if needed. Add up to 2 tablespoons additional olive oil for a thinner pesto.
4. Use immediately or store in an airtight jar with a thin layer of olive oil on top to prevent browning.
Notes
Toasted Pine Nuts: You can buy them pre-toasted or toast raw pine nuts in a dry pan over medium heat for a few minutes.
Storage: Pesto keeps in the refrigerator for up to 2 weeks. Freeze for up to 6 months or portion into ice cube trays for easy use.