Description
A vibrant, herbaceous basil pesto made in just minutes using fresh ingredients—bright, savory, and endlessly versatile for pasta, sandwiches, veggies, or dips.
Ingredients
2 cups (60 g) fresh basil leaves
⅓ cup (48 g) pine nuts (or walnuts/pistachios as an alternative)
⅓ cup (25 g) freshly grated Parmesan cheese (or Pecorino/Romano mix)
3 small cloves garlic (fresh or roasted)
⅓ cup (80 ml) extra‑virgin olive oil
1 teaspoon fresh lemon juice
¼ teaspoon salt
Freshly ground black pepper, to taste
Instructions
Pulse the basil leaves, pine nuts, Parmesan cheese, and garlic together in a food processor or blender until coarsely combined.
Scrape down the sides, then add olive oil, lemon juice, and salt. Pulse again until blended into a relatively smooth sauce (or leave it slightly chunky for texture).
Add a bit more olive oil to thin, if desired. Taste and season with more salt and/or freshly ground pepper.
Store in a sealed jar or container, smoothing a thin layer of olive oil over the top to prevent browning. Refrigerate for up to one week.
For longer storage, freeze pesto in small portions (e.g. greased ice cube trays) for up to 2–3 months; thaw at room temperature or in the refrigerator before using.
- Prep Time: 10 minutes
- Category: Appetizer
