Ingredients
Units
Scale
- 2 cups packed basil leaves
- 1/3 cup pine nuts
- 1 garlic clove
- Zest & juice of 1 lemon (optional)
- 1/2 cup extra-virgin olive oil
- 1/8 teaspoon black pepper
- 1/2 cup Parmesan cheese
- Pinch of red pepper flakes (optional)
Instructions
- Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.
- Add the garlic, Parmesan cheese, lemon zest and juice (if using) and pulse several times. Scrape down the sides of the food processor with a rubber spatula.
- Add – while the food processor is running, slowly add the olive oil in a steady stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
- Stir in freshly ground black pepper, add more to taste. Pesto is great to have on hand (so freeze any extra!) to have some when you need it!
- Enjoy – Toss with pasta for a quick sauce, dollop over baked potatoes, add as the sauce for pizza, or use on your sandwiches as a spread.
Notes
*Pine Nuts are traditionally used in pesto but can be expensive – feel free to substitute with walnuts, almonds, or pumpkin seeds.
*I added in lemon juice and zest for an extra little burst of flavor. You can leave it out if you don’t have it.
*I didn’t add any salt as I’m used to not adding any/much to my food – the Parmesan for me is salty enough. Add a dash if you like & even up to ⅛ tsp more of the black pepper.
- Prep Time: 5
- Category: Condiments