Basil Pesto Recipe

Basil Pesto. One of the most classic sauces known to Italian-food-eating peeps around the world. Not only is this one of the most simple things to make, but it is exceptionally versatile. Use it in pastas, as a dipping sauce, or drizzled over a perfectly cooked steak. It’s a win-win for everybody!

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Prep Time: 5

Total Time: 5

Servings: servings

Calories: 174kcal

Author: Ruth Truett

Equipment

Ingredients

¼ cup pine nuts, toasted
2 tablespoon lemon juice
2 cups basil leaves, loosely packed
½ cup parmesan cheese, grated
½-2/3 cup extra virgin olive oil
kosher salt and fresh ground pepper, to taste

Instructions

In a food processor, combine the pine nuts, lemon juice, salt, and pepper and pulse until well chopped.
Add the basil and pulse until combined.
With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, and pulse to briefly combine. For a smoother pesto, add more olive oil. You can make it as chunky or smooth as you wish.

Notes

Tips:

-Any leftover pesto can be frozen in ice trays for use in the future.

Nutrition

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