Homemade Basil Pesto

Name: Homemade Basil Pesto
Prep time: 5 min
Total time: 5 min
Yield: 1 serving
Ingredients: 1 bunch of fresh basil; 2 cloves of garlic; 1/2 cup of pine nuts; 1 Tbsp of lemon zest; 1 Tbsp of lemon juice; 1 cup grated parmigiano reggiano; 1 cup extra virgin olive oil; Kosher salt to taste; pepper to taste

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Prep Time
5 mins
Total Time
5 mins
Course
Others
Cuisine
Italian, American

Homemade Basil Pesto

Quade Sullivan

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Bring something special to the table with this well-loved recipe.

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Ingredients

1 bunch of fresh basil about 3.5 cups basil leaves
2 cloves of garlic
1/2 cup of pine nuts toasted
1 Tbsp of lemon zest optional
1 Tbsp of lemon juice optional
1 cup grated parmigiano reggiano
1 cup extra virgin olive oil
Kosher salt to taste
pepper to taste

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Instructions

Rinse the dirt of the basil leaves and let it air dry while you prepare the other ingredients.
Toast the pine nuts in a skillet over medium heat.
Add the garlic to the food processor and pulse it until chopped.
Add the rest of the ingredients, except the olive oil, and pulse it to the desired consistency.
With the food processor running on low, slowly add the olive oil. You may add more or less depending on how thick/runny you like your pesto sauce.
Taste and adjust seasoning.

Notes

- To freeze, simply pour the pesto sauce into an ice cub tray. You can store it in the freezer for up to 6 months!- You can substitute the pine nuts for walnuts or even pistachios!