Basil Pesto

This classic basil pesto recipe is simple and bright. We love it on pasta, pizza, over veggies or on a salad, and so much more!

• Prep Time: 5 minutes

• Makes 1 cup

Equipment

• Food Processor

Ingredients

• ½ cup toasted pine nuts to bring out the flavor

• 2 tablespoons fresh lemon juice

• 1 small garlic clove

• ¼ teaspoon sea salt

• freshly ground black pepper

• 2 cups basil leaves

• ¼ cup extra-virgin olive oil. You can use more to get a smoother consistency.

• Optional: ¼ cup freshly grated Parmesan cheese

Instructions

• In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper. Pulse until combined.

• Add the basil and pulse until combined.

• With the food processor running, drizzle in the olive oil and pulse until combined.

• If using, add the Parmesan cheese, and pulse to briefly combine.

• For a smoother pesto, add more olive oil.

Storage

• Pesto can be stored in the fridge for 3 days. To keep fresh, after packing into glass jar, drizzle olive oil on top to form a seal to prevent oxidation.

• Pesto can be frozen. Freeze in ice cube tray and then store cubes in a airtight jar or bag to use as needed. Will stay fresh up to 6 months.