Description
A classic Basil Pesto recipe that combines fresh basil leaves, parmesan cheese, pine nuts, garlic, and lemon juice with extra virgin olive oil to create a smooth, flavorful sauce perfect for pasta, sandwiches, and more. This fresh and vibrant pesto is easy to prepare in just 10 minutes without any cooking.
Ingredients
Scale
Ingredients
- 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 large garlic cloves
- 1/4 cup lemon juice (juice of 2 small lemons)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
Instructions
- Wash and Dry Basil: Thoroughly wash the fresh basil leaves and dry them completely, preferably using a salad spinner, to remove any excess water which can dilute the flavor and texture of the pesto.
- Combine Ingredients in Food Processor: Place the dried basil leaves into a food processor. Add shredded parmesan cheese, pine nuts, garlic cloves, lemon juice, extra virgin olive oil, salt, and black pepper.
- Process Until Smooth: Blend all the ingredients together until the mixture becomes a smooth paste. Stop and scrape down the sides of the processor if necessary to ensure even blending.
- Adjust Seasoning: Taste the pesto and add more salt or lemon juice if desired to enhance the flavor. Blend briefly again if additional ingredients are added.
Notes
- For a nuttier flavor, lightly toast the pine nuts before blending.
- Pesto can be stored in an airtight container in the refrigerator for up to one week.
- Freezing pesto in ice cube trays makes for easy single-serving portions.
- Use fresh, high-quality basil leaves for the best taste.
- Parmigiano-Reggiano cheese can be substituted for parmesan for a more authentic flavor.
