Fresh basil leaves blended with simple ingredients for a classic no-cook sauce great on pasta, sandwiches and more. Vegetarian if the Parmesan is vegetarian. Keeps well in the fridge for 5 days. Yield: 1 cup.
- 1 cup fresh basil leaves, packed
- ⅓ cup grated Parmesan freshly grated or shaker-style
- 3 tbsp pine nuts
- 3 cloves garlic, peeled
- juice of ½ a lemon = ~ 1 tbsp
- ⅓ cup olive oil best quality
- salt and pepper, to taste
Combine basil, Parmesan, pine nuts, garlic and lemon juice in a food processor.
Pulse 2-3 times. Then, with the processor running, drizzle in the olive oil in a slow stream until emulsified.
Scrape down sides if needed and pulse 1-2 more times to incorporate.
Use immediately, or to store:
Tips on this pesto sauce:
Pine nuts can be pricey--we have find buying them from the bulk section is about 50% cheaper than buying them in the baking/nut aisle!
- quality ingredients are key--you'll want really good olive oil
- The lemon juice helps keep the bright green color fresh. We have made pesto without it but much prefer the addition of the lemon juice.
- Taste before adding salt--your Parmesan may be very salty and you may not need any additional salt
Serving: 14cup | Calories: 240kcal