Ingredients
- 2 cups fresh basil leaves
- ½ cup toasted pine nuts or walnuts
- 2 tbsp fresh lemon juice
- 2 small garlic cloves
finely minced - ½ tsp salt
- ½ tsp pepper
- 1/3 cup olive oil
- ¼ cup freshly grated Parmesan cheese
- Salt
- Pepper
Directions
- In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper. Pulse the mixture until it is well chopped.
- Add the fresh basil leaves and pulse until combined.
- Continue pulsing the food processor while drizzling the olive oil until combined. Once combined, add the Parmesan cheese and pulse 4-5 times to combine. Add additional olive oil if you’d like a smoother, less coarse pesto.
Note: The fresh pesto will keep in a covered container in the refrigerator for up to 7 days. This pesto freezes well in ice cube trays, which can then be thawed out for use in pasta, on sandwiches, or however you enjoy pesto.