Ingredients
Herbs and Aromatics
- 2 cups fresh basil leaves (tightly packed)
- 2 large garlic cloves
- 1/4 cup lemon juice (juice of 2 small lemons)
Cheese and Nuts
- 3/4 cup shredded Parmesan cheese
- 1/2 cup pine nuts
Oils and Seasonings
- 1/2 cup extra virgin olive oil
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
Instructions
- Prepare the Basil: Wash and thoroughly dry the basil leaves using a salad spinner or by gently patting with a towel to ensure no excess water dilutes the pesto.
- Combine Ingredients: Place the dried basil leaves into a food processor along with the shredded Parmesan cheese, pine nuts, garlic cloves, lemon juice, olive oil, salt, and black pepper.
- Process Mixture: Pulse and process the ingredients until you achieve a smooth, evenly blended pesto sauce. Scrape down the sides if necessary to mix everything well.
- Adjust Seasoning: Taste the pesto and add more salt as desired, then give it one final pulse to combine.
Notes
- For a nuttier flavor, lightly toast the pine nuts before blending.
- Use freshly grated Parmesan for the best taste and texture.
- If the pesto is too thick, add a small amount of olive oil to loosen it up.
- Store leftover pesto in an airtight container with a thin layer of olive oil on top to prevent oxidation; refrigerate and use within 5 days.
- This pesto is perfect for pasta, as a spread on sandwiches, or drizzled over grilled vegetables.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
