Ingredients
Servings: 8 people (makes 1 1/2 cups pesto)
- 2 cups fresh basil leaves, tightly packed*
- 3/4 cup shredded parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/2 cup pine nuts, *
- 2 garlic cloves, (large)
- 1/4 cup lemon juice, (juice of 2 small lemons)
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
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Instructions
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Wash and dry the basil leaves – you can use a salad spinner to make this step easier.
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Place basil into a food processor. Add parmesan cheese, nuts, garlic cloves, lemon juice, olive oil, salt, and pepper. Process until smooth.
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Season with more salt to taste if desired.
Notes
*Basil: We used an Italian large-leaf basil (sweet basil) but you can experiment with Thai basil or lemon basil for a different flavor profile.
*Nut substitutions: Pine nuts are traditional for pesto, but you can substitute them with walnuts or blanched almonds.
*Toast the nuts: For more flavor, you can toast the nuts over medium heat in a dry skillet, tossing frequently until the nuts are golden and fragrant then cool to room temperature before using.
*Nut substitutions: Pine nuts are traditional for pesto, but you can substitute them with walnuts or blanched almonds.
*Toast the nuts: For more flavor, you can toast the nuts over medium heat in a dry skillet, tossing frequently until the nuts are golden and fragrant then cool to room temperature before using.
Nutrition Per Serving
205kcal calories2g carbs3g protein21g fat