Basil Pesto

Pesto is so easy to make, and perfect on pasta, sandwiches and in sauces and dressings.

Course Condiment

Cuisine American, Italian

Prep Time 10

Total Time 10

Servings

Calories 98kcal

Grate 2 cups fresh basil, mince 2 garlic cloves and zest the lemon to get 1 teaspoon lemon zest.
Toast the 2.25 ounces pine nuts.
Add pine nuts to a dry skillet, with no oil. Heat over medium, stirring often until golden brown and fragrant – about 3 minutes. Be careful not to burn!

In a food processor, add the basil, pine nuts, garlic, lemon zest, ¼ teaspoon kosher salt, and ¼ teaspoon pepper.
Process until fine, but not slushy.
With the processor running, add ½ cup olive oil in a slow stream until the mixture is smooth and thick.
Add half of the 1.5 ounces parmesan cheese, and pulse VERY briefly.
Remove pesto from the food processor, and place in a bowl. Add remaining parmesan and fold through.
Use pesto immediately or store in a tightly sealed jar or air-tight plastic container in the refrigerator for up to a week.

Freeze up to 3 months. Freeze a few in ice cube trays and add to soups and stews as needed.
Can use walnuts or pistachio nuts in place of pine nuts.