Basil Pesto Recipe
This simple basil pesto recipe is vibrant and packed with summer flavor. It comes together in 5 minutes and is a great addition to any meal.
Servings: 1 cup
Ingredients
- 2 cups Basil leaves
- ½ cup Toasted pine nuts
- ¼ cup Freshly grated Parmigiano-Reggiano
- ¼ cup Extra virgin olive oil
- 1 tbsp Freshly squeezed lemon juice
- 2 Garlic cloves
- ¼ tsp Salt
- ¼ tsp Freshly ground black pepper
Instructions
- In a food processor, combine the basil leaves, toasted pine nuts, freshly grated Parmigiano-Reggiano, lemon juice, garlic, salt and pepper.
- Pulse for about 1 minute or until well combined.
- With the food processor running, slowly drizzle in the extra virgin olive oil and pulse until well combined.
Notes
Storage Instructions: Transfer the basil pesto into an airtight jar and store in the refrigerator for up to 1 week. Alternatively you can freeze the pesto in an airtight freezer safe container for up to 3 months.